Celebrating Culinary Excellence: Fuertegourmet’s General Assembly
The Asociación Fuertegourmet recently held its Ordinary General Assembly on June 11, marking a significant moment for the culinary community of Fuerteventura. This assembly was not only about administrative formalities; it represented a strong commitment to enhancing the advocacy for chefs and restaurants across the island.
Leadership Transition
During this assembly, Fuertegourmet renewed its Executive Board and approved key amendments to its statutes, reinforcing its role as a defender of the rights and interests of the culinary sector. With over 120 members spread throughout Fuerteventura, the assembly witnessed participation from more than 30 members, showcasing a unified commitment to advancing the gastronomy scene in the region.
In a notably collaborative spirit, a single consensus candidate emerged for the executive role. Gustavo Astrada Riera, the owner of La Mamma restaurant in Corralejo, was elected as the new president—an event marked by unanimous support from the attendees. In a heartfelt statement, Astrada expressed his gratitude for the trust bestowed upon him, acknowledging the efforts of the outgoing board, particularly the contributions of previous president Blas Rodríguez Melián.
Directorial Structure
Fuertegourmet’s new leadership framework includes three vice presidents, each representing different geographic zones of the island. Rigoberto Almeida from El Pellizco in Costa Calma and Morro Jable oversees the southern region, while Alexis Morales Torres from El Invernadero is in charge of the central area. For the northern zone, Ángel Lirio from Casa Cecilia takes the helm.
The board is rounded out by nine vocal members—three from each zone—along with treasurer Ramón Catalán from Bodega de Jandía and secretary José Jiménez from Labranda Hotels. This diverse representation aims to ensure that a wide array of perspectives and interests are addressed.
Modernizing Statutes for Enhanced Advocacy
A highlight of the assembly was the discussion on amending the association’s statutes. These modifications aim to transform Fuertegourmet into a professional entity dedicated to defending culinary professionals’ rights while also serving as a business association representing various member restaurants at different administrative levels—local, regional, and national.
This strategic shift indicates a broader vision for the association, which recognizes the importance of a united front in addressing the challenges facing the culinary sector.
Engaging the Culinary Community
Among the many exciting initiatives discussed were the activities planned for 2024. Fuertegourmet is set to participate in prestigious events such as Madrid Fusión, the Bienal del Arroz in Cullera, and the national “Destapa las legumbres” championship in Valladolid. Additionally, culinary forums in A Coruña and Barcelona will also be on the agenda.
Back on home soil, the association plans to host various gastronomic markets in Puerto del Rosario—timed alongside the arrival of cruise ships—as well as events like Los Lajares de Tapeo and the gastronomic salon at Feaga 2024. These initiatives reflect a commitment not only to showcasing local cuisine but also to integrating culinary activities with community and tourism.
A New Culinary Guide and Financial Health
The assembly was also the launchpad for the recently developed insular culinary guide, now available on the association’s website. This resource is designed to help both locals and visitors navigate the vibrant culinary landscape of Fuerteventura.
On the financial front, the assembly approved the annual accounts, which reflect a stable financial situation for the association. This health allows for further investment in future initiatives aimed at promoting the island’s gastronomic identity and supporting its culinary professionals.
Future Aspirations and Goals
Looking ahead, the new board has set ambitious objectives to strengthen the promotion of local gastronomic products, particularly those sourced from within a short distance—commonly referred to as “kilometer zero.” Other goals include providing culinary training for professionals, fostering employment opportunities in the industry, improving service quality through an association award, and establishing partnerships with local training centers.
Continuing to participate in trade fairs and proactive promotional efforts remains a priority. Through these initiatives, Fuertegourmet aims to elevate Fuerteventura’s culinary scene and strengthen its ties within both the local community and the broader culinary world.
This assembly signifies not just a change in leadership but also a refreshed commitment to advocacy, community engagement, and the relentless pursuit of culinary excellence. The future appears bright for Fuertegourmet and the chefs and restaurants of Fuerteventura!
