First of all, you have to handwashingand although it has sometimes been said that 20 seconds are enough, nowadays a good one minute hand wash is recommended, preferably with warm water.

Must wash fruits and vegetables, even if they are to be peeled laterThere may be dirt and bacteria on its surface that, if not removed, will contaminate the knife.

Fruits and vegetables that have a hard skin or shell or that have been underground, should wash them with the help of a specific brush.

Once clean, they should be dry well with kitchen paper (now there are reusable options).

The fruits and vegetables that are going to be consumed unpeeled (strawberries, apples, plums, zucchini, cucumber, etc.), as well as the vegetables that are going to be eaten raw (lettuce, spinach ...), should be washed by immersing them during five minutes in a solution of water and bleach ‘suitable for the disinfection of drinking water",at a rate of 3 liters of water and a dessert teaspoon of bleach (4.5 ml).

The fresh aromatic herbsas well as the sprouts of seeds or sprouts,also they must be washed..



The world of beer is growing more and more in our country, the data confirm this. To give a good service and know the pairing of this highly acclaimed drink, there are already many restaurants that bet on beer sommeliers.It is inevitable to think that we are heading towards a wide and varied gastronomic future, so why not expand the drink offer to combine all these dishes?

Edgar Rodríguez He is the chef in the dining room at El Racó d'en Cesc, a Barcelona restaurant that is a reference in the world of wine and beer pairing. He is a beer sommelier, who finds the perfect profile for different beverages, knowing their ingredients and making processes. “This world has always caught my attention. The courses he had years ago did not offer extensive sommelier training. What I did was train on my own, reading books and trying different beers ”, says Edgar Rodríguez.

He tells us about the number of customers who come to his restaurant just because of that great gastronomic offer related to beer and wine. “We do not compete with other places where they have a gastronomic offer more related to a specific meal, we are a more classic, Mediterranean food place. It goes by other ways ”, he assures.

Say what They call him crazy for betting from the beginning on this sector,forgotten for the most part in Spain. "The pairing of some drinks is a bit forgotten, there are some that are less used in this work, be it sake or beer," he says. And it is that we have normalized to consume this drink in any bar, restaurant or space where we are offered something to drink very cold, therefore, the consumption of beer has skyrocketed in recent years, being one of the drinks that we gladly choose to accompany it. of the food. According to a socioeconomic report of the beer sector in Spain,In 2018, the total consumption of beer in Spain has exceeded the barrier of 40 million hectoliters, 1.5% more than last year.

Edgar assures that, for this work to be more applauded and people know what they are asking for, two elements must be taken into account:

  • In the beer sector, you have to promote quality beer fairs.The beer culture now bets on the hospitality schools, where they train a public that is going to deal with this drink. Restaurants that assume that having a single beer on the menu is no longer normal, must have three or four references
  • Then there is also the professionalization of the sector.The sector makes it consolidated.

The sector makes it consolidated. “If a beer, no matter how exclusive, I don't know how to sell it, it won't matter what quality it has. We need professionals in the sector, ”she firmly maintains. “You have to give it a serious business format, with good courses, good teaching ... is not a hobbie to create and sell beer, but from a serious company where you work with a quality product "He says

The Escuela Superior de Hostelería Bilbao organizes a specialized beer sommelier course in March, taught by the most recognized professionals in the sector. Your appointment will take place in Bizkaia, where all aspects to be taken into account in the preparation, tasting and service of beer will be addressed.

This training is aimed at hospitality professionals, maîtres, room managers and waiters but also at workers in specialized stores and gourmets as well as enterprising brewers and enthusiasts or specialized media. At the end of this training, the ESHBI Beer Somelier title is obtained, endorsed by Cervecera Independiente.