Reading the program, it seems to be a unique opportunity to delve into the humanistic and social aspects of gastronomy, which are so fundamental. It is not simply about what we eat, but why we eat it, what has led us to it, why there is such a diversity of dishes in one place or another. In short, to understand the world of gastronomy.
The list of speakers and institutions participating is very promising, with the participation of experts from the Basque Culinary Center, Pompeu Fabra University, the University of Maryland, the A Poniente restaurant, Arzak or the Michelin Guide, as well as the Cádiz Provincial Council, among others.
The first week has been focused on the art of communication, something useful in any field. Eugenio Camacho has been in charge of these sessions.
It starts from the premise enunciated by Pericles, an Athenian politician and speaker: “Those who can think, but cannot express what they think, place themselves at the level of those who cannot think“. Precisely, if we do not know how to express an idea or initiative in a clear and effective manner, it will be as if we had no idea or initiative at all.
It is essential to know how to communicate, and to do it in a way that is interesting. As Eugenio says, “people have many other things to do rather than listening to us“. For this reason, it is important not to extend more than necessary when communicating, specially if what we really want is to transmit a message and not simply listen to ourselves in a pure narcissistic exercise.
This encourages me, once again, to take action in practising public speaking. In Cádiz there isn’t yet a Toastmasters group or similar, not that I’m aware of at least, so we will have go ahead with just a camera and mirror, something that we all have easily at hand. For now, the first shots show that I have a lot to improve.