After more than 40 years of presiding over the Royal Academy of Gastronomy of Spain, Mr. Rafael Ansón Oliart leaves this position of the entity. Will be replaced by Doña Flat Lourdes Bellido, who was unanimously elected in the plenary session held last week. Here we tell you more about who is this woman who will be in charge of the new presidency in the RAG and what next goals you have set in that body.
Who is Lourdes Plana?
Plana was the founder of the Academy of Gastronomy of Aragon and is very knowledgeable about the sector. She has been a gastronomy disseminator in many media, although her initial profession is that of an optician-optometrist. She was also one of the founders of Madrid Fusion and continues to preside over this contest. The new president has pledged to make the RAG a more participatory institution, integrative and modern. Also that it serves as a great support for the catering sector, in a very complicated moment like the current one, due to the coronavirus.
Another of the challenges important that the new presidency of the RAG is to get more and better to the young audience and make it a less elitist entity. Undoubtedly, digital tools can be a good way to reach this quota. It is also intended to achieve the best coordination between Spanish academies, something that would help strengthen the institution.
In addition to the new president, the rest of the Board of Directors It will be made up of Alfonso Rodés Vilà as Vice President, José Mª Sanz-Magallón Rezusta as Secretary General and Juan Rodríguez Inciarte as Treasurer. The vowels They are Cuchita Lluch García, Sesé San Martín Martín-Pozuelo, Carmen Simón Palmer, Ignacio Bayón Mariné, Javier Chico de Guzmán y Girón, Miguel Garrido de la Cierva, Íñigo Méndez de Vigo y Montojo, and Gregorio Varela Moreiras.
A new presidency in the RAG
The plenary session held on September 15th approved the creation of an Honorary Presidency. Just like him appointment of this charge for Don Rafael Anson. All this in recognition of his extensive and long work of all the years of presidency of the Royal Academy of Gastronomy from Spain. A work that together with the entire sector has led to Spanish gastronomy being recognized in all parts of the world.
