International Gourmet Festival - What is a Gourmet?
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November has definitely become the gastronomic month for Puerto Vallarta and the Riviera Nayarit; thanks to the unwavering commitment and constant efforts of prestigious restaurateurs, headed by Chef Thierry Blouet, Chef Heinz Reize and Chef Roland Menetrey; it attracts, like a great black hole, a wide array of magnificent events where food is the epicenter, orbited by many elements and activities that have enriched and consolidated the region uninterruptedly for the past 14 years, as a world-class gourmet destination.
Being a witness to a portion of the festival’s history, there has always been a curiosity within me to discover what has been the key to its significance, attracting the whole world’s culinary universe. I found the answer in a conversation with Ignacio “Nacho” Cadena, who, during a warm and candid interview shared the following with me:
Let’s start by describing a gourmet. A gourmet, Jesús (he told me that time), is someone who appreciates good dining, nothing to do with over-eating. A gourmet is someone who seeks, through his or her good taste, not only to savor a good dish, but to experience human interactions, as pleasant company, enriching conversation and happiness among other things. A gourmet is also an individual who is thankful and appreciative of good dining ways; someone who treasures the work, not of only those who prepared the foods, but also of those who elaborated the products the cook turned into our meal. The gourmet has a high respect for nature and the producer. While eating a guacamole, the gourmet ponders and evaluates the work of the person who grew, watered, fertilized, cropped and harvested the product that was circulated and distributed and finally put in the hands of the cook and consequently on your table.
A gourmet has a wider general sense of life than merely eating to survive. The gourmet does not eat for nutrition or to renew energy; his intent is focused on enjoyment; in good manners; in the taste for adventure into experiencing and tasting what to him is a mechanism to carry on with his favorite activity (dining), around the people he loves or that happen to be with him at the moment. That is why “gourmetry” or better said “gastronomy” —which deals with foods, wines, customs, table setup and landscaping, as well as the very manner of preparing and serving every dish—, goes much further than simply eating and drinking. Being a gourmet is a way of life, a different vision of every passing day where you even find a new way to love.
While listening to Nacho Cadena, for a moment I remember clear scenes of uncle Pelé’s home, where we gathered to enjoy the exquisite experiments he elaborated with very fresh products and sometimes with week-old accumulated leftovers in his fridge. To me that is where “Fusion Dining” emerged thirty years ago. That was a very special gathering day, many were invited guests and some —considering an honor to attend— would even skip work not to miss-out on the opportunity to participate. Food was the main feature on-stage, while the main attraction was star Pelé, who, along all his guests staged a great show that always guaranteed the full satisfaction of all gathered there. I reflect over all this and I can clearly understand that what happens during the activities of the Gourmet Festival, very much resembles what we, our family and some uninvited guests experienced and enjoyed during the days we gathered together with uncle Jesús Muñoz… “pelé”.
There is, of course, no comparison between what we lived through those days over thirty years ago and what the Gourmet Festival offers us today; however, I am convinced that the essence remains the same, and that is precisely the success of the festival as one of the most important annual events that make our destination stand out as an exquisite, natural, exuberant and multi-cultural culinary corner of Mexico that shines, captivates and delights with aromas, colors and flavors within the universe of the world’s gastronomy.
Last year during the Chef’s Table at Mestizo restaurant, I had the privilege of interviewing Chef Michael Smith from Chef Abroad who, in respond to my question of: was so much travel, gathering impressions and delicacies from the different cultures worthwhile?, he commented: I will reply to you by sharing the following personal anecdote; today was the first time my son took the school transportation by himself. That, to us, is an intimate, exciting and unforgettable family event! For a moment ―he added in a lower tone of voice― I realized that my job had kept me away from what, up to today, was the most significant experience for my son, and I would surely have loved to be there with him; I was saddened for a moment; however, at the same time, seeing right now the results of the great work and dedication by the kitchen staff of this restaurant, among whom I also participated a bit; it is something I feel genuinely privileged to be part of, and although it does not compensate in any way not being with my son, it reminds me that due to such special facts of life, I am passionate about my work and I do not regret being here.
Anecdotes like these have been accumulating through the years as we celebrate the International Gourmet Festival. They are the most precious ingredient of the most valuable treasure, kept within the hearts of many who have participated as invited or local chefs, host restaurateurs, organizers, sponsors, hoteliers, writers, photographers, collaborators, authorities and the general public.
Based on the description given to us by Don Nacho Cadena; our port and surroundings undoubtedly make an exquisite and exuberant gourmet destination. Email to a friend
XIV Festival Gourmet International – Hosts
■ RESTAURANTS
■ HOTELS
Alfredo di Roma • Italian
Hotel Presidente Intercontinental
Carr. a Barra de Navidad Km. 8.5 Zona Sur
Phone: (322) 228-0191
E-mail: puertovallarta@interconti.com |
Andrea • Italian
Velas Vallarta Paseo de la Marina Norte 585
Marina Vallarta
Phone: (322) 221-0091
E-mail: guestservices@velasvallarta.com |
Aramara • Chinese-Latino
Four Seasons Resort Punta Mita
Carr. Federal 200 Km. 19 Punta Mita
Teléfono: (329) 291-6000 |
Bellavista • Italian
Marival Resort & Suites
Paseo de los Cocoteros s/n
Nuevo Vallarta.
Tel.: (322) 226-8200
E-mail: ayb1@clubmarival.com
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Emiliano •
Casa Velas Hotel Boutique
Pelicanos 311 Marina Vallarta
Phone: (322) 226 6685
E-mail: info@hotelcasavelas.com |
La Casona •
Hotel Villa La Estancia
Paseo de los Cocoteros 750 Sur
Condominio Maestro Flamingos
Nuevo Vallarta, Nayarit
Phone: (322) 226 9700
E-mail: gerentelacasona@villagroup.com |
Las Casitas • Cortes & Seafood
CasaMagna Marriott Puerto Vallarta Resort & SPA
Paseo de la Marina Norte 5 Marina Vallarta
Phone: (322) 226-0000
E-mail: simon.coulson@marriotthotels.com |
Lucca • French
Grand Velas & Spa Nuevo Vallarta
Cocoteros 98 Sur Nuevo Vallarta
Phone:(322) 226-8000
E-mail: concierge@grandvelas.com |
Green Break
The Grand Mayan Nuevo Vallarta
Paseos de las Moras S/N Nuevo Vallarta
Phone:(322) 226-4500
E-mail: concierge@mayanpalace.com.mx |
Portofino • Italian
Dreams Puerto Vallarta Resort & Spa
Playa Las Estacas S/N Carretera
Barra de Navidad Km. 3.5
Puerto Vallarta.
Phone: (322) 226-5004
E-mail: fmonnier@dreamspuertovallarta.com.mx |
Villas del Palmar Flamingos
Hotel Villa del Palmar Flamingos
Paseo de los Cocoteros 750 Sur. Bucerias, Nayarit.
Phone: (322) 226 8100 |
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For more and detailed information regarding the festival, please visit the XIV Festival Gourmet Internacional website.
• Festival Gourmet International 2007 – Please See the Video
• Gala Night Festival Gourmet International 2007
- Please See the Photo Gallery
• Chef Table Mestizo Restaurant 2007
- Please See the Photo Gallery
Jesús de Avila.
E-mail: editor@pvmirror.com
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Being a witness to a portion of the festival’s history, there has always been a curiosity within me to discover what has been the key to its significance, attracting the whole world’s culinary universe. I found the answer in a conversation with Ignacio “Nacho” Cadena, who, during a warm and candid interview shared the following with me:
While listening to Nacho Cadena, for a moment I remember clear scenes of uncle Pelé’s home, where we gathered to enjoy the exquisite experiments he elaborated with very fresh products and sometimes with week-old accumulated leftovers in his fridge. To me that is where “Fusion Dining” emerged thirty years ago. That was a very special gathering day, many were invited guests and some —considering an honor to attend— would even skip work not to miss-out on the opportunity to participate. Food was the main feature on-stage, while the main attraction was star Pelé, who, along all his guests staged a great show that always guaranteed the full satisfaction of all gathered there. I reflect over all this and I can clearly understand that what happens during the activities of the Gourmet Festival, very much resembles what we, our family and some uninvited guests experienced and enjoyed during the days we gathered together with uncle Jesús Muñoz… “pelé”.
Last year during the Chef’s Table at 
Anecdotes like these have been accumulating through the years as we celebrate the 
For more and detailed information regarding the festival, please visit the 