Olalla Piñeiro, from the Es Bien event venue, with Habaziro’s pastry chef, Pablo Morales, at the launch of their Christmas campaign. SWEET ANGEL
Habaziro’s executive chef presented the season at the Es bien event venue
November 17, 2024 . Updated at 05:00
There wasn’t even a crumb left of the panettone. A wave of people arrived this Saturday afternoon at the Es Bien venue for the special events it organises. Olalla Pineiro in Pintor Joaquín Vaamonde street to attend the presentation of the Habaziro Christmas period. Pablo Morales I was elated.
“It’s a satisfaction to see people’s affection and to do it in this new space also devoted to creativity”, underlines the pastry chef and executive chef of the company. He knows that he has very hard weeks ahead of him, but that his moment is sweet. An example of this was the mass bath of the establishment created to celebrate birthdays, business meetings, pop-upsworkshops, courses or any special meeting. For Olalla, this Saturday’s event was an example of what they are capable of doing in their plant.
They promised to deliver “a magical experience with a Christmas atmosphere” and they understood it. There was an exquisite selection of roscones, sweets, nougats and chocolates from the pastry chef, ideal for sweetening any celebration, as well as demonstrations from baristas from Veracruz cafes. To conclude a decidedly pre-Christmas afternoon, breakfasts with exclusive products were also raffled off.
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Christmas The hospitality of the city of A Coruña
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Time.news Editor: Welcome to Time.news! Today, we’re diving into the festive spirit as we discuss the recent launch of Habaziro’s Christmas campaign, where their executive chef, Pablo Morales, introduced a delightful seasonal offering at the Es Bien event venue. Joining me is culinary expert and food critic, Chef Rosa Delgado. Rosa, thank you for being with us today!
Chef Rosa Delgado: Thank you for having me! It’s a pleasure to be here, especially during the holiday season when the culinary world comes alive with creativity.
Time.news Editor: Absolutely! The event at Es Bien seems to have made quite an impression. I hear that the panettone was a standout item. Can you tell us a bit about its significance in holiday baking?
Chef Rosa Delgado: The panettone is a classic Italian Christmas bread that has gained popularity worldwide. It’s not just about the taste; it’s about the tradition, the craftsmanship involved, and the love that goes into each loaf. The light, fluffy texture combined with dried fruits is what makes it such a beloved holiday treat. From what I understand, Chef Morales really put his heart into it at the launch.
Time.news Editor: There was such a buzz around the event! With so many people arriving, it sounds like Habaziro really tapped into the festive mood. What do you think makes an event like this successful in terms of culinary presentation?
Chef Rosa Delgado: Presentation is key, especially during the holidays. It’s about creating an experience. Chef Morales showcased not only the panettone but likely paired it with other seasonal delights that engaged the senses. Visual appeal plays a huge part—colorful decorations, aromatic spices, and the way food is plated can elevate the entire atmosphere. Plus, engaging with guests and sharing stories about the dishes enriches the experience.
Time.news Editor: That’s an interesting point! Speaking of experiences, collaborations like the one between Habaziro and Es Bien can really enhance culinary celebrations. How do you see such partnerships impacting the local food scene?
Chef Rosa Delgado: Collaborations can be transformative! They bring together different talents and perspectives—an event venue’s ambiance combined with a chef’s culinary mastery can create magic. This partnership can also draw in a diverse audience, fostering a community around food. Plus, it allows for innovation, as chefs feel inspired by the unique environment to push creative boundaries.
Time.news Editor: And as we think about innovation, what trends do you anticipate will shape holiday food offerings this year?
Chef Rosa Delgado: We’re seeing a strong push towards sustainability and local sourcing. Many chefs are focusing on using seasonal ingredients and minimizing food waste. I also expect to see more fusion flavors—taking traditional recipes and adding modern twists. And let’s not forget about dietary inclusivity; more options for gluten-free, vegan, and allergen-friendly treats are becoming essential in today’s culinary world.
Time.news Editor: Those trends sound like they will enhance the festive experience for many. To wrap up, what would be your top tip for anyone looking to elevate their own holiday baking this year?
Chef Rosa Delgado: Don’t shy away from experimenting! Use high-quality ingredients and add a personal touch—whether that’s a family recipe or a new flavor you enjoy. Also, remember to enjoy the process; baking should be fun! Share it with loved ones, as the best memories are often made around the kitchen.
Time.news Editor: Wonderful advice, Rosa! Thank you for joining us and sharing your insights on this delicious holiday season. We look forward to seeing how chefs like Pablo Morales continue to innovate and inspire.
Chef Rosa Delgado: It was a pleasure! Happy holiday baking to all!