Chef Diego Schattenhofer recently showcased his expertise in cutting-edge culinary techniques applied to Canarian produce at a seminar held at the Basque Culinary Center
Diego Schattenhofer, the Argentinian chef of Taste 1973 (Arona, Tenerife), which earned a Michelin star in 2024, has spent twenty years in the Canary Islands. His research into advanced techniques using local Canarian produce has prompted the university of gastronomy, the Basque Culinary Center in San Sebastián, to organise the seminar Innovation and Technique in Canarian Gastronomy, aimed at culinary professionals.
During a five-hour, limited-capacity live show cooking event, Schattenhofer demonstrated advanced culinary techniques honed through years of collaboration with organisations such as the University of La Laguna (ULL) via Move&Health and the Canary Oceanographic Centre IEO-CSIC. Among these techniques was controlled maturation, a process that modifies the flavour and texture of ingredients.
Seminar participants were given the opportunity to explore freeze-drying (lyophilisation), which removes the natural water content of different foods without affecting their molecular structure, to create versatile ingredients for haute cuisine. They also practised low-temperature distillation, which captures delicate aromas without damaging their key natural compounds. Schattenhofer explained how this technique could be applied to high-end gastronomy.
One of the Argentinian chef’s signature techniques is enzymatic maturation, also known as controlled, enzyme-assisted fermentation. This cutting-edge approach represents a revolution in fish preparation, not just because of its innovation but also because it challenges the traditional view that fish should be consumed immediately. He argues that contrary to popular belief, freshness is not the only route to culinary excellence.
Several Canarian Atlantic species are ideal for enzymatic maturation. Red sea bream (Tableta or Virrey) has proven most successful, with maturation periods of 14–20 days. Black grouper, sea bass, and wreckfish have yielded exceptional results after up to 40 days. Parrotfish also develops unique aromatic profiles through this process.
