[vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_column_text]Kike Peris Chef Randurias RestauranteThe sponsorship of the sports event Mitic Bike by Frescamar was the seed of the close relationship between Corvina REX and this Valencian chef responsible for the provisioning of various mountain bike or trail running journeys and, above all, the architect of the aromatization with black truffle of our star product.

Whom do you owe your passion for cooking?

If there is a figure responsible for dedicating myself body and soul to this today, it is undoubtedly my maternal grandmother, Camila.

As a child, I loved cooking with her and my mother, and it was around her stove that the worm bit me and this concern for culinary creation was awakened in me.

When I was just fourteen years old, I oriented my steps towards this field and began my studies in hospitality in Puzol (Valencia). A training that I finished at the Costa de Azahar School of Hospitality and Tourism in Castellón.

Which kitchens did you go through until you started your own business adventure?

During my student stage I already knew that my great illusion was to direct the kitchen of a restaurant and end up setting up my own.

In 1992 I worked as a pinche, combining it with my studies, for various restaurants and banquet halls in Meliana, a Valencian municipality where I was born and raised.

One of the jobs that would mark my future career was that of Les Panses, a restaurant located in Albalat dels Tarongers (Valencia) with stunning views of the Sierra Calderona.

It was there that I established relationships with the world of gastronomy and the place that maturity brought me to take the great step of establishing myself.

In 2005 I opened my first restaurant, El Palau del Duc, in some old stables from the 16th century located in the old town of Sagunto (Valencia); place that today occupies the prestigious restaurant Arrels of chef Vicky Sevilla.

In this first business adventure, I was accompanied by three partners, one of them my wife -Silvia- who even today continues to be the «accomplice» of all my gastronomic projects.

It was the first a la carte restaurant I ran and it was also the fulfillment of my great youth dream.

We proposed a contemporary cuisine with medieval roots -in honor of the enclave we occupied- and with touches of the most traditional Valencian cuisine.

Thus, at El Palau del Duc you could savor a Suckling Pig with Gunpowder from Duc, a Roasted Rabbit with Rock Tea, a Beach Sole in two Textures, our Orange and Prawn Salad or our succulent Chocolate Nest to put the final icing on the menu.

During that stage we were chosen to manage the restoration service of the event «Sagunt a Scene», a benchmark festival for the performing arts.

And, later, you would come across that kitchen that was your first step in the profession …

That’s right, in 2007 I returned to Les Panses but this time to become part of the business and give way, together with its owners, to a new business project under the name Espai Les Panses and with a new company that diversified the business.

The activity was expanded to catering and banquets and was a great success. We made corporate presentations and all kinds of events, even having an area for civil ceremonies taking advantage of the beauty of the outdoors.

It is a time that I remember with great affection and where my connection with Geo Planet was born, promoter of the Mitic Bike sports event, which came precisely to our space to celebrate a business event.

The Mitic Bike sports event was, in turn, the point of your relationship with Corvina REX. How did this link with the product materialize?

Apolo Esperanza, director of the Geo Planet sports events company, told me about his projects and immediately catch me with his enthusiasm and I wanted to be part of that.

I did it as an executive chef, assuming the organization of both the lunches and dinners linked to the tests organized by the company and the aid stations during the competitions and at the finish line.

The premiere of the Mitic Bike journey marked my debut and also that of Corvina REX as event sponsor.

Since then, the Corvina REX pie with vegetables has become an essential not only for these mountain bike and trail running competitions orchestrated by Geo Planet, but for other actions undertaken by Frescamar such as the Cursa de la Dona de Burriana, in favor from research to fight breast cancer, or the Vuelta al Peñón de Ifach (swimming), among others.

But the wonderful tandem between the black truffle and Corvina REX was undoubtedly the great discovery within this relationship that I established from then on with the product.

We know that you are an expert in this appreciated mushroom and that you also grow your own truffles …

The truffle has always been a fetish product in my kitchen, but it is from 2017, the year that my most personal project, Randurías Restaurante, begins, when I give it a greater role.

The new location, which owes its name to the nearby source of Randurías, is located in Jérica (Castellón) and with it begins a new stage, which extends to date, in which I combine the management of the restaurant with that other aspect of sports gastronomy mentioned above.

The spaciousness of its living room and the outdoor areas (with capacity for more than two hundred diners), the beautiful setting in which it is located and the quality of its cuisine soon make it a benchmark in the Alto Palancia region and a stop A must for those who visit the area during the weekend.

There are several star dishes such as Duck Rice with Artichokes and Tender Garlics or Baked Rice in Pumpkin (served inside it), but our great specialty is the cuisine with truffle.

Every year we organize gastronomic days under the name Soul of the Truflle that revolve around this product. They are held between January and March, which is when the black truffle extraction campaign takes place.

And, in fact, not only do I work in my kitchen, but I’m also a producer. We have crops in both El Toro (Castellón) and Alcotas (Teruel) and thanks to this we have maximum availability and quality.

How does the Corvina REX & Black Truffle combination work?

Due to its great freshness, favored by daily fishing and the proximity of its processing plant, Corvina REX comes to our establishment in the ideal conditions to start the aromatization process through the truffle.

Thus, its ripening capacity in the chamber can be extended in a saline environment up to 10-12 days.

The truffle acts as a natural flavoring, placed next to the fish, making its aroma penetrate into the interior of the meat and providing an excellent raw material to make a carpaccio, a tartar …

My favorite way to enjoy Corvina REX after this process is to fillet it straight to the natural, although grilled with a lactic puree of nap i cabbage is another of my weaknesses.

Conquering the palates of the little ones is also an important challenge for a chef and, in your case, you go one step further and aim to instill healthy eating habits in them.

What does this initiative consist of?

Under the name «Le Petit Chef School», I launched an educational project aimed at children in 2017, with which I try to instill, through cooking, healthier eating habits for children.

In addition to its importance for its development, this training is key to the future of our vegetable gardens and artisan butchers, among other activities.

It is my small contribution in favor of the health of the new generations and the survival of our gastronomic tradition.

It is a three-day camp, organized in collaboration with various schools in the Valencian Community, from which the children come out with a cookbook prepared by themselves that can be the first step in becoming little foodies.

Currently, you are working on a new project that will be combined with the current business …

Can you tell us what it is about?

The new business that we have in our hands is a take away establishment, also located in Jérica and with which I fulfill a promise made years ago to my grandmother: to give her name to a project whose objective was to share her stews.

Thus, the new place will be called «La Abuela Camila» and its meatballs in sauce, its stuffed artichokes or the pickled sardines that it prepared like no other will be three of its dishes that all our customers will now be able to enjoy.

Along with these, I have recovered the recipes that have marked my career, such as suckling pig and rabbit -from our first restaurant in Sagunto-, black pudding puff pastries from Alto Palancia with apple and Comediana rice with cod, cauliflower and pepper – from the time of the Espai Les Panses- and the garlic prawn croquettes and the rice baked in pumpkin from Randurías.

I am very excited about this initiative in honor of who instilled in me the love for this art of flavors.[/vc_column_text][vc_empty_space][vc_gallery type=»image_grid» images=»7424,7404,7416,7408,7400,7412,7432,7428,7420″ img_size=»400″ column_number=»3″ grayscale=»no» images_space=»gallery_without_space»][/vc_column][/vc_row][vc_row css_animation=»» row_type=»row» use_row_as_full_screen_section=»no» type=»full_width» angled_section=»no» text_align=»left» background_image_as_pattern=»without_pattern»][vc_column][vc_empty_space height=»75px»][vc_raw_html]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[/vc_raw_html][vc_empty_space][qode_content_slider enable_drag=»no» direction_nav=»no» control_nav=»no»][qode_content_slider_item][vc_single_image image=»3268″ img_size=»large» alignment=»center» onclick=»custom_link» img_link_target=»_blank» qode_css_animation=»» link=»https://aempm.com/»][/qode_content_slider_item][qode_content_slider_item][vc_single_image image=»1035″ img_size=»large» alignment=»center» onclick=»custom_link» img_link_target=»_blank» qode_css_animation=»» link=»http://miticbike.com/»][/qode_content_slider_item][qode_content_slider_item][vc_single_image image=»1178″ img_size=»large» alignment=»center» onclick=»custom_link» img_link_target=»_blank» qode_css_animation=»» link=»https://www.gasma.es/en/»][/qode_content_slider_item][qode_content_slider_item][vc_single_image image=»1019″ img_size=»large» alignment=»center» onclick=»custom_link» img_link_target=»_blank» qode_css_animation=»» link=»http://www.geo-planet.com»][/qode_content_slider_item][qode_content_slider_item][vc_single_image image=»1015″ img_size=»large» alignment=»center» onclick=»custom_link» img_link_target=»_blank» qode_css_animation=»» link=»https://www.mediterraneoculinary.com/»][/qode_content_slider_item][/qode_content_slider][vc_empty_space][/vc_column][/vc_row]