Antonio Gonzalez, San Fernando Ham Cutter (Kadis) will be training at the Bahia Sur Shopping Center this Saturday for 10.00 to 22.00 hours Try to win the World Guineus record for more than 72 hours in a row. In the twelve hours of the event, Gonzalez plans to cut six hms, of which about 300 areas will be extracted.
According to the island Shopping Center, the law will contribute to the direct contribution of the ‘Bahiyasur Club’ members, and he can enjoy the flavors made by Antonio Gonzalez through the previous reserve. This formula allows the reorganization zone to organize access to the rehabilitation zone under the ‘Bay Balena’, where the master cutter is located, so that the participants can be a witness to their direct work when they taste their rations.
Besides, From 18.00 to 8.30 pm, five more professional cutters will be installed at the center procession To cut the polytillas simultaneously, its parts, three euros are estimated, can be assigned by the ‘application’ of the center. Between the two activities, it is estimated that more than 500 flavors will be distributed among the public, and its collection will be imposed on the brotherhood of the homeless, which focuses on their social tasks, especially health features, as well as other charity.
Physical and mental preparation
Born in Chan Fernando, Antonio Gonzalez has a professional ham -chatter for more than 20 years of experience He has also participated in more than 80 national competitions and has received various recognitions in the gastronomy industry. Throughout his life, he accepted his ability to unity, participating in events like ‘no childless toys’, and the purpose of teaching, providing lessons at the Fernando Quinons Hospitality School.
Facing the challenge of winning the Guinness record of cutting ham for more than 72 hours, the master cutter follows the body and mental preparation. This includes anti -training, posture improvement, concentration techniques and embraced food To face long days of continuous effort. All of this, with the aim of “coming to the best conditions” for the challenge planned for the next November