Undoubtedly, it means an exercise of originality itself that professionals from disciplines as diverse as industrial design and dance, or photography and street theater, have been summoned all together to carry out their activities in a shared environment. This step has been given with the aim of exploring what they assumed their own and common engine of progress: creativity. Among the twelve arts invited to participate in this experiment, called "1st Fair of Creativity in the province of Cadiz," the cuisine has been represented by eight of the most notable Chefs from restaurants in the province. In this sense, and Jose Manuel Cordoba and Fernando Cordoba responded to the challenge posed to El Faro.

Unlike many other conferences, trade fairs and forums, this meeting has not consisted of a series of lectures on cuisine or the mere presentation of already cooked dishes, but has focused on the live process expression itself. Thus, we had the defy to surprise with new creations by using only common and frequent ingredients in local cuisine and having a limited time to prepare our proposal in front of visitors. Therefore creativity itself is exhibited and not only the result or the opinions on it. In this sense, the way of cooking, presentation and visual contrasts and harmonies in flavours are the starting points which enabled us to take into kitchen the key to discover feelings away from the everyday life. Our process was translated into: “tomato Carpaccio with estuary grey mullet”, “smoked salt and olive oil”, “crêpe filled with omelette stuffed with vegetables and Conil sautéed lettuce”; “grey mullet roll filled with Portuguese oysters and served on a rice juice”; “grey mullet cubes sautéed with vinegar and fino sherry and served with sweet carrots”; and “poached egg served on leeks and Portuguese oysters and flavoured with fino sherry”.