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Mon 04
10:00h
Competition |  

Spanish Championship “Pizza por pasión”

04-11-2024 10:00 04-11-2024 15:00 Europe/Madrid Spanish Championship “Pizza por pasión”

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish national championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

Aula Forum
10:00h - 15:00h Aula Forum
11:00h
Talk |  

Generation 90, the materialisation of a change of cycle

Jorge Guitián
Jorge Guitián Gastronomic communicator

04-11-2024 11:00 04-11-2024 11:30 Europe/Madrid Generation 90, the materialisation of a change of cycle

To open the ForumLab, Jorge Guitian will give a keynote speech on the Generation 90, one of the main themes of the Gastronomic Forum Barcelona 2024.

ForumLab
11:00h - 11:30h ForumLab
11:00h
Cook & Chat |  

Bringing the countryside closer to the city, the agricultural parks in the month

Maria Nicolau
Maria Nicolau Chef

04-11-2024 11:00 04-11-2024 12:00 Europe/Madrid Bringing the countryside closer to the city, the agricultural parks in the month

How can we bring more sustainable agricultural production to people's tables? We talked to chef María Nicolau and the people in charge of some of the agricultural parks around Barcelona.

Aula Mercat Barcelona
11:00h - 12:00h Aula Mercat Barcelona
11:00h
Showcooking |  

The sausage pantry

04-11-2024 11:00 04-11-2024 11:30 Europe/Madrid The sausage pantry

In the session The Sausage Pantry, 4 sausage producers will be presented and will show their most iconic and unique products. From stuffed pig's feet, to a dish made with bone belly, to the original rabbit sausage or pâtés with local products.

Producers:

Enric Rosell (Ca l'Estevet)
Jaume Viñallonga (Cal Cabré 1910)
Albert Puig  (Llonganissa de conill)
Cristina Barbacil (Mallart Xarcuters Artesans)

El Rebost de Catalunya
11:00h - 11:30h El Rebost de Catalunya
11:30h
Workshop with tasting |  

Inclusive bakery

Lucila Canero
Lucila Canero La Luciérnaga Bakery
Jaume Cot
Jaume Cot Journalist Presenter

04-11-2024 11:30 04-11-2024 12:30 Europe/Madrid Inclusive bakery

Is it possible to make vegan pastries, without added sugars and gluten-free? Lucila Canero will show us that it is in this workshop where you will be able to taste all the desserts she makes.

Taller
11:30h - 12:30h Taller
11:30h
Talk |  

Presentation of Catalonia World Gastronomy Region 2025

04-11-2024 11:30 04-11-2024 11:50 Europe/Madrid Presentation of Catalonia World Gastronomy Region 2025

Presentation of Catalonia World Gastronomy Region 2025

Auditori
11:30h - 11:50h Auditori
11:30h
Showcooking |  

Made of clay

Carlos Maldonado
Carlos Maldonado Raíces Chef

04-11-2024 11:30 04-11-2024 12:15 Europe/Madrid Made of clay

The chef Carlos Maldonado brings us some of his menu ‘made of clay’ in which he shows us his roots with dishes from the region of Talavera giving them his personal touch.

Aula Makro
11:30h - 12:15h Aula Makro
11:45h
Dialogue |  

The restaurant in the clouds. Digital transformation, more than a tool

Nagore García Iglesias
Nagore García Iglesias LACRÈME Co-founder
Marc Casanovas
Marc Casanovas Journalist Moderator
Max Ros Petrov
Max Ros Petrov CETT Lecturer and Master's coordinator
Adrián Mancheño
Adrián Mancheño Hispania Chef
Jose Peláez
Jose Peláez LABe-Basque Culinary Center

04-11-2024 11:45 04-11-2024 12:45 Europe/Madrid The restaurant in the clouds. Digital transformation, more than a tool

This round table will discuss the important topic of digitalisation in the hotel and catering sector.

ForumLab
11:45h - 12:45h ForumLab
12:00h
Talk |  

Disfrutar 2024

Oriol Castro
Oriol Castro Disfrutar *** Chef
Eduard Xatruch
Eduard Xatruch Disfrutar *** Chef
Carme Gasull
Carme Gasull Journalist Presenter

04-11-2024 12:00 04-11-2024 12:45 Europe/Madrid Disfrutar 2024

The Disfrutar chefs will unveil in this session the creative proposals of what is considered the best restaurant in the world.

Auditori | Auditori
12:00h - 12:45h Auditori | Auditori
12:00h
Showcooking |  

The evolution of traditional ingredients CBG & Molino Casillo

Pasquale Moro
Pasquale Moro Molino Castillo
Fabrizio Mantini
Fabrizio Mantini CBG Chef

#Pizza, #Sponsored session

04-11-2024 12:00 04-11-2024 12:45 Europe/Madrid The evolution of traditional ingredients CBG & Molino Casillo

Pasquale Moro, a technician from the Italian flour company Molino Casillo, will explain the benefits of flours made with wheat germ. A line of state-of-the-art pizza flours, with an aroma and nutritional properties that make all the difference. Together with Fabrizio Mantini, CBG's technical sales specialist, they will prepare a traditional focaccia using the most advanced ingredients.

Aula Forum
12:00h - 12:45h Aula Forum
12:00h
Showcooking |  

Local products from: Alt Urgell, Les Garrigues and Val d’Aran

#Sponsored session

04-11-2024 12:00 04-11-2024 12:30 Europe/Madrid Local products from: Alt Urgell, Les Garrigues and Val d’Aran

In this session we will discover 4 products from the Alt Urgell, Les Garrigues and Val d'Aran regions will be presented, explaining their company and giving them a taste of their most iconic and unique products, closely linked to the regions of origin. We will be able to try the bull de trossos, an ecological and biodynamic oil, the Aranese pot and a red wine from Arbeca.

Producers:
Gemma Orrit (Carnisseria Ca l’Àngel, Peramola)
Mònica Sanmartí (Aran Codina, Artíes)
Neus Costa (Oli Cometes, Cervià de les Garrigues)
Gerard Aldoma (Celler Vinya Els Vilars, Arbeca)

El Rebost de Catalunya
12:00h - 12:30h El Rebost de Catalunya
12:30h
Showcooking |  

Ukiyō, Japanese haute cuisine. Beyond sashimi and nigiri

Andrea Díaz
Andrea Díaz Ukiyo Chef

04-11-2024 12:30 04-11-2024 13:15 Europe/Madrid Ukiyō, Japanese haute cuisine. Beyond sashimi and nigiri

Introduction and explanation of our project and concept.

Our way of understanding Japanese cuisine outside Japan.

Brief summary of our career, the process of creating the business concept, the day-to-day running of the business and our achievements.

Preparation of some of our most iconic dishes with subsequent tasting.

Aula Makro
12:30h - 13:15h Aula Makro
12:45h
Dialogue |  

Where is Catalan cuisine heading?

Maria Nicolau
Maria Nicolau Chef
Eduard Xatruch
Eduard Xatruch Disfrutar *** Chef
Carme Ruscalleda
Carme Ruscalleda Chef
Jordi Vilà
Jordi Vilà Alkímia * Chef
Rosa Rodón
Rosa Rodón Journalist Presenter

04-11-2024 12:45 04-11-2024 13:30 Europe/Madrid Where is Catalan cuisine heading?

Four renowned chefs will debate the present and future of Catalan cuisine.

Auditori | Auditori
12:45h - 13:30h Auditori | Auditori
13:00h
Dialogue |  

ocial commitment and ethical values, inescapable ingredients of the 21st century

Mar Gómez
Mar Gómez Lluerna * Head of Room and Sommelier
Vicent Guimerà
Vicent Guimerà L' Antic Molí Chef
Marc Casanovas
Marc Casanovas Journalist Moderator
Lourdes Reyzábal
Lourdes Reyzábal Fundación Raíces - Cocina Conciencia President
Sergi Fàbregas
Sergi Fàbregas El Brot Chef

04-11-2024 13:00 04-11-2024 14:00 Europe/Madrid ocial commitment and ethical values, inescapable ingredients of the 21st century

Chefs and experts will reflect on the value of social commitment in the restaurant sector

ForumLab
13:00h - 14:00h ForumLab
13:00h
Cook & Chat |  

Climate change and its effects on biodiversity and gastronomy

Juancho Martini
Juancho Martini Fat Veggies Chef
Luis Fisas
Luis Fisas Can Fisas
Carlos Cabrera
Carlos Cabrera Cooperativa L’Olivera
Josep Pintó
Josep Pintó Biolord Coop

04-11-2024 13:00 04-11-2024 14:00 Europe/Madrid Climate change and its effects on biodiversity and gastronomy

Vineyard and orchard producers talk to Juancho Martini, chef of the vegetable restaurant Fat Veggis about the effects of climate change on gastronomy.

Aula Mercat Barcelona
13:00h - 14:00h Aula Mercat Barcelona
13:00h
Presentation |  

The appetizer

04-11-2024 13:00 04-11-2024 13:30 Europe/Madrid The appetizer

Four Catalan producers will offer us a presentation where they will show a wide range of optimal products for aperitif time. Quality preserves, croquettes, craft beers and black vermouth.

Producers:
Marta Vaquer  (Casa Mariol, Batea)
Quiònia Pujol (Cervesa Lo Vilot, Almacelles)
Òscar Ulloa y Josep M. Maldonado(Artesania de la croqueta, Constantí)
Carles Sánchez-Llibre (A Mar, Vilassar de Mar)

El Rebost de Catalunya
13:00h - 13:30h El Rebost de Catalunya
13:15h
Showcooking Taste |  

uality and refinement in everyday baking

Raul Bernal
Raul Bernal Lapaca Chocolatier
Jaume Cot
Jaume Cot Journalist Presenter

04-11-2024 13:15 04-11-2024 14:15 Europe/Madrid uality and refinement in everyday baking

The renowned and award-winning pastry chef Raúl Bernal will create some of Lapaca's most successful cakes in this workshop with a tasting afterwards.

Taller
13:15h - 14:15h Taller
13:30h
Talk |  

Rethinking Catalan cuisine

Marc Ribas
Marc Ribas La Taverna del Ciri Chef
Carme Gasull
Carme Gasull Journalist Presenter

04-11-2024 13:30 04-11-2024 14:15 Europe/Madrid Rethinking Catalan cuisine

The media chef will present his vision of Catalan cuisine by cooking the most representative dishes he prepares at La Taverna del Ciri.

Auditori | Auditori
13:30h - 14:15h Auditori | Auditori
13:30h
Showcooking |  

The essence of Choco through time

04-11-2024 13:30 04-11-2024 14:15 Europe/Madrid The essence of Choco through time Aula Makro
13:30h - 14:15h Aula Makro
14:00h
Showcooking |  

Sea and mountain cures

#Sponsored session

04-11-2024 14:00 04-11-2024 14:30 Europe/Madrid Sea and mountain cures

Two cured products will be the protagonists of this session. Pernils Can Mateu and Anchovies Callol Serrats will present their most iconic and unique products.

Producers:
Martí Callol (Anxoves Callol Serrats, L’Escala)
Joan Curós (Pernils Can Mateu, Olot)

El Rebost de Catalunya
14:00h - 14:30h El Rebost de Catalunya
14:30h
Showcooking |  

A 20-year journey to fulfill my dream

Iñigo Lavado
Iñigo Lavado Iñigo Lavado Chef

04-11-2024 14:30 04-11-2024 15:15 Europe/Madrid A 20-year journey to fulfill my dream Aula Makro
14:30h - 15:15h Aula Makro
15:00h
Showcooking |  

Local Catalan cuisine

Oriol Casals
Oriol Casals Teòric Chef
Teo Rubio
Teo Rubio Teòric Chef
Jaume Casado
Jaume Casado Safrà del Montsec

04-11-2024 15:00 04-11-2024 16:00 Europe/Madrid Local Catalan cuisine

The people at Teòric, one of Barcelona's most emblematic bistrots, talk to Jaume Casado, saffron producer, about how modern Catalan cuisine can be made with local and seasonal products.

Aula Mercat Barcelona
15:00h - 16:00h Aula Mercat Barcelona
15:15h
Showcooking |  

Local products from: Alt Urgell, Les Garrigues and Urgell

#Sponsored session

04-11-2024 15:15 04-11-2024 15:45 Europe/Madrid Local products from: Alt Urgell, Les Garrigues and Urgell

Products from the Urgell and Les Garrigues regions will be presented by their producers. They will explain their philosophy and trajectory and will give them a taste of their most iconic and unique products closely linked to the regions of origin. Nougat, liqueurs, and dishes from the territory's cuisine by the young and renowned chef Sergi Aritzeta.

Producers:
Zoe Valero (Torrons Fèlix, Agramunt)
Sergi Aritzeta (El Truc Restaurant, Agramunt)
Andreu Culleré (Cooperativa Tres Cadires, Arbeca)
 

El Rebost de Catalunya
15:15h - 15:45h El Rebost de Catalunya
15:30h
Talk |  

Projects that transform the world

Selassie Atadika
Selassie Atadika Midunu Chef
Toño Pérez
Toño Pérez Fundación Atrio Cáceres *** Chef
José Polo
José Polo Fundación Atrio Cáceres *** Sommelier
Andrés Torres
Andrés Torres Casa Nova * Chef
Lourdes Reyzábal
Lourdes Reyzábal Fundación Raíces - Cocina Conciencia President
María Areces
María Areces Fundación Raíces Coordinator "Empleo conciencia"
Anna Riera
Anna Riera Journalist Presenter

04-11-2024 15:30 04-11-2024 17:30 Europe/Madrid Projects that transform the world

Six social projects that contribute to making a fairer world possible through cuisine, presented by their promoters, four professionals committed to their environment..

Auditori
15:30h - 17:30h Auditori
15:30h
Showcooking |  

R&D for haute gastronomy at events

Sergi Chacón
Sergi Chacón Sensacions Gastronomy & Emotions Chef

04-11-2024 15:30 04-11-2024 16:15 Europe/Madrid R&D for haute gastronomy at events

 R&D is not a whim of big companies, it is a necessity for all of them. At Sensacions Gastronomy&Emotions we seek continuous improvement of the whole operation. The design of new dishes goes hand in hand with optimising processes, reducing costs, searching for new products, redesigning recipes...

We will be able to see how we apply R&D in mass events while maintaining a high level of haute cuisine, bringing practical cases and solutions implemented in the operation.

Aula Makro
15:30h - 16:15h Aula Makro
16:00h
Workshop with tasting |  

The new pantry

Sara Peral
Sara Peral OSA * Chef
Jorge Muñoz
Jorge Muñoz OSA * Chef
Mónica Ramírez
Mónica Ramírez Journalist Presenter

04-11-2024 16:00 04-11-2024 17:00 Europe/Madrid The new pantry

These two talented chefs, Sara and Jorge, will prepare live some of their already iconic dishes which can be tasted at the end of the workshop.

Taller
16:00h - 17:00h Taller
16:00h
Dialogue |  

Selling time and caring for people

Kim Díaz
Kim Díaz Bar Mut Entrepreneur
Vanessa Vidal
Vanessa Vidal Prohost Talent CEO
Ivan Frutos
Ivan Frutos Coach
Guillem Pedragosa
Guillem Pedragosa CEO
Xoán Cannas
Xoán Cannas Instituto Galego do Viño Director
Marc Casanovas
Marc Casanovas Journalist Moderator

04-11-2024 16:00 04-11-2024 17:00 Europe/Madrid Selling time and caring for people

These 5 experts in different fields will discuss the hot topic of work-life balance in a sector in which it is no easy task. The objective: the well-being of people.

ForumLab
16:00h - 17:00h ForumLab
16:15h
Showcooking |  

Pairing of beer and preserved pork

#Sponsored session

04-11-2024 16:15 04-11-2024 16:45 Europe/Madrid Pairing of beer and preserved pork

In this session we will discover several preparations made with pork from Pibernat Alimentaria in 5th range format and we will pair them with Minera craft beers.

Producers:

Jordi Marcè (Cervesa Artesana Minera, Sant Joan de les Abadesses )
Carles Fluvià i Miquel Fluvià (Pibernat Alimentària, Olot )

El Rebost de Catalunya
16:15h - 16:45h El Rebost de Catalunya
16:30h
Talk |  

Pizzas that tell stories

Francesco Martucci
Francesco Martucci I Masanielli Chef

#Pizza

04-11-2024 16:30 04-11-2024 17:30 Europe/Madrid Pizzas that tell stories

One of the world's best pizza chefs will reveal some of his best kept secrets.

Aula Forum
16:30h - 17:30h Aula Forum
16:30h
Showcooking |  

La Pastisseria Barcelona, renewing itself without losing the essence

Josep Maria Rodríguez
Josep Maria Rodríguez La Pastisseria Barcelona Chef
Ana Jarquín
Ana Jarquín La Pastisseria Barcelona Chef

04-11-2024 16:30 04-11-2024 17:15 Europe/Madrid La Pastisseria Barcelona, renewing itself without losing the essence

As an introduction to the showcooking, we will share in a video the illusion-motivation, and the process of the renovation. We will make the individual dessert inspired by our city Barcelona and you will be able to taste it on the spot, to discover and get to know our philosophy and discourse of ‘LA PASTISSERIA Barcelona’.

Aula Makro
16:30h - 17:15h Aula Makro
17:00h
Showcooking |  

Sustainable fisheries: a necessary challenge for modern gastronomy

Quim Casellas
Quim Casellas Casamar Chef
Cristina Caparrós
Cristina Caparrós La Platjeta

04-11-2024 17:00 04-11-2024 18:00 Europe/Madrid Sustainable fisheries: a necessary challenge for modern gastronomy

Quim Casellas, a chef with a Sol Repsol who is committed to sustainability, talks to Cristina Caparrós, a local fishing activist.

Aula Mercat Barcelona
17:00h - 18:00h Aula Mercat Barcelona
17:15h
Showcooking |  

Sweet table

#Sponsored session

04-11-2024 17:15 04-11-2024 17:45 Europe/Madrid Sweet table

A round table session where five producers from the Earth Products Network will present their most iconic and unique products. Biscuits, pastries, nuts, coffees and spirits will be the products that we can discover and taste in this proposal for a sweet table.

Producers:
Xavi Crivillés (Gassó Artesans 1885, Moià)
Lucila Canero (La Luciérnaga Pastisseria Natural, Castelldefels)
Enric García (Quality Blends Cafè, Sant Pere Molanta)
Maria Serra (Licors Onalic, Montgat)

El Rebost de Catalunya
17:15h - 17:45h El Rebost de Catalunya
17:30h
Talk |  

West African cuisine in the heart of London

Adejoké Bakare
Adejoké Bakare Chishuru * Chef
Lourdes López
Lourdes López Journalist Presenter

04-11-2024 17:30 04-11-2024 18:15 Europe/Madrid West African cuisine in the heart of London

Joké, as she is known to everyone, will cook some of her most emblematic dishes live.

Auditori
17:30h - 18:15h Auditori
17:30h
Dialogue |  

The generational handover

Marc Casanovas
Marc Casanovas Journalist Moderator
Martí Roca
Martí Roca El Celler de Can Roca *** Chef
Marc Roca
Marc Roca El Celler de Can Roca *** Chef
Pol Ruiz
Pol Ruiz Aürt* Chef
Marc Cano
Marc Cano Aürt * Chef
Carlota Puigvert
Carlota Puigvert Les Cols ** Chef
Guillem Pérez
Guillem Pérez Miramar *** Room Manager

04-11-2024 17:30 04-11-2024 18:30 Europe/Madrid The generational handover

What happens when you are part of the generation that will go on to replace their parents or teachers at the head of the business? How do these young people experience it? In this debate we will hear from all of them.

ForumLab
17:30h - 18:30h ForumLab
17:30h
Showcooking |  

Flavour, technique and plate up

Frank Beltri
Frank Beltri Slow&Low Chef
Nico De la Vega
Nico De la Vega Slow&Low Chef

04-11-2024 17:30 04-11-2024 18:15 Europe/Madrid Flavour, technique and plate up Aula Makro
17:30h - 18:15h Aula Makro
17:45h
Workshop with tasting |  

Fermented foods in Korean cuisine

Kwang Uh
Kwang Uh Baroo Chef
Mina Park
Mina Park Baroo Chef
Anna Riera
Anna Riera Journalist Presenter

04-11-2024 17:45 04-11-2024 18:45 Europe/Madrid Fermented foods in Korean cuisine

A session in which you can learn all the secrets of Korean cuisine from these two famous chefs who have their restaurant in the heart of Los Angeles. Final tasting.

Taller
17:45h - 18:45h Taller
18:00h
Talk |  

Passion for authentic pizza

Riccardo Figurato
Riccardo Figurato Fratelli Figurato Chef
Vittorio Figurato
Vittorio Figurato Fratelli Figurato Chef

#Pizza

04-11-2024 18:00 04-11-2024 19:00 Europe/Madrid Passion for authentic pizza

The two Figurato brothers will show us live how they make their now famous pizzas.

Aula Forum
18:00h - 19:00h Aula Forum
18:15h
 

Mirazur R&D, a fundamental pillar of innovation

Laura Colagreco
Laura Colagreco Mirazur *** Editorial and artistic manager
Diego Rey
Diego Rey I+D Mirazur *** General Coordinator
Eleonora Turbiani
Eleonora Turbiani Mirazur *** Archaeologist & Anthropologist
Paloma Boitier
Paloma Boitier Mirazur *** Chef
Alessandro Di Tizio
Alessandro Di Tizio Mirazur *** Ethnobotanist
Lourdes López
Lourdes López Journalist Presenter

04-11-2024 18:15 04-11-2024 19:00 Europe/Madrid Mirazur R&D, a fundamental pillar of innovation

Presentation of the Mirazur R&D space:

In 2020, Mauro Colagreco began investing in research and development (R&D) with the creation of a fully dedicated unit. 

It is now a fundamental pillar of innovation in its macrocosm and especially within the MIRAZUR*** microcosm.

By bringing together a range of fundamental and applied research activities, the R&D department aims to produce new knowledge, invent new models and improve existing ones, in order to contribute more and more and better to the objectives of sustainable development.

In this session we will learn about their work from some members of the team itself: Laura Colagreco, Eleonora Tubiani, Paloma Boitier, Alessandro di Tizio and Diego Rey.

Auditori
18:15h - 19:00h Auditori
18:15h
Showcooking |  

Wines and sparkling wines from the regions of Tarragona

#Sponsored session

04-11-2024 18:15 04-11-2024 18:45 Europe/Madrid Wines and sparkling wines from the regions of Tarragona

Three wineries from the regions of Tarragona will present their most special and unique wines and sparkling wines where the trepat variety will take center stage.

Producers:
Ignasi Redón (Celler Domenys, Sant Jaume dels Domenys)
Silvia Pujol (Vins Algars, Batea)
Mònica Perelló (Celler Portell - Vinícola de Sarral SCCL, Sarral)
 

El Rebost de Catalunya
18:15h - 18:45h El Rebost de Catalunya
Tue 05
10:00h
Competition |  

Spanish Championship “Pizza por pasión”

#Pizza

05-11-2024 10:00 05-11-2024 15:00 Europe/Madrid Spanish Championship “Pizza por pasión”

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

Monday:

10.30: Welcome

10.50-12.00: Championship

12.00-12.45: CBG Activity

13.00-13.45: Championship

13.45-14.15: TGT Activity

14.25-15.00: Championship

 

Tuesday:

10.15: Welcome

10.30-12.45: Championship

11.45-12.30: CBG Activity

12.40-13.40: Championship

14.00-14.30: Jury deliberation

14.30-15.00: Prize-giving ceremony

Aula Forum
10:00h - 15:00h Aula Forum
11:00h
Talk |  

Generation 90, the future is here

Brais Pichel
Brais Pichel Terra * Chef
Carlos Casillas
Carlos Casillas Barro * Chef
Iris Jordan
Iris Jordan Ansils Chef
Rita Llanes
Rita Llanes Leartá Chef
Manu Lachica
Manu Lachica Leartá Chef
Aaron Ortiz
Aaron Ortiz Kabo * Chef
Jaione Aizpurua
Jaione Aizpurua Kabo * Head of Room and Sommelier
Lluc Crusellas
Lluc Crusellas Eukarya Chocolatier
Esther Merino
Esther Merino Fango Bartender
Diego Prado
Diego Prado Fango Chef
Jorge Guitián
Jorge Guitián Gastronomic communicator Presenter
Mónica Ramírez
Mónica Ramírez Journalist Presenter

05-11-2024 11:00 05-11-2024 14:30 Europe/Madrid Generation 90, the future is here

Ten magnificent exponents of young gastronomy will take the stage to explain their successful business models.

Auditori
11:00h - 14:30h Auditori
11:00h
Workshop with tasting |  

Eight names and eight dishes of contemporary Catalan cuisine (1)

Artur Martínez
Artur Martínez Aürt * Chef
Nandu Jubany
Nandu Jubany Can Jubany * Chef
Joan Juncà
Joan Juncà Ca l’Enric * Head of Room
Albert Raurich
Albert Raurich Dos Pebrots
Takeshi Somekawa
Takeshi Somekawa Dos Pebrots Chef
Jaime Agüera
Jaime Agüera Dos Pebrots Chef
Carme Gasull
Carme Gasull Journalist Presenter

05-11-2024 11:00 05-11-2024 12:30 Europe/Madrid Eight names and eight dishes of contemporary Catalan cuisine (1)

Four great exponents of contemporary Catalan cuisine such as Artur Martínez (Aürt*) Nandu Jubany (Can Jubany*), the Juncà brothers (Ca l'Enric*) and Albert Rauriich (Dos Pebrots, Barcelona) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

Taller
11:00h - 12:30h Taller
11:00h
Cook & Chat |  

Barcelona on your plate! A city to eat it up

Òscar Boronat
Òscar Boronat CETT UB Teacher
Ana Pardo
Ana Pardo Alimentem Collserola
Iñigo Haugley
Iñigo Haugley Collserola Pagesa
Alfred March
Alfred March D Collserola

05-11-2024 11:00 05-11-2024 12:00 Europe/Madrid Barcelona on your plate! A city to eat it up

Small producers from the city of Barcelona explain their work and present their products while CETT students transform them by cooking them.

Aula Mercat Barcelona
11:00h - 12:00h Aula Mercat Barcelona
11:00h
Talk |  

The impact of AI in gastronomy: can technology replace the human factor?

Sergio Gil
Sergio Gil Fundación Restaurantes Sostenibles Founder and President
Emma G. Cabanas
Emma G. Cabanas Fundación Restaurantes Sostenibles Executive Project Management
Xavier Medina
Xavier Medina Unesco Chair in Food, Culture and Development Professor
Manuela Delgado
Manuela Delgado NTT Data gineer specialising in innovation and technology
Eladi Martos
Eladi Martos Paella Maestro Barcelona Cooking School Founder
Jose Garteizgoxeoasca Gil
Jose Garteizgoxeoasca Gil El Buen Yantar Director
Jorge Juárez Ayuso
Jorge Juárez Ayuso SIGHORE-ICS CEO and founder

05-11-2024 11:00 05-11-2024 14:15 Europe/Madrid The impact of AI in gastronomy: can technology replace the human factor?

Organised by the Sustainable Restaurant Foundation in the framework of ForumLab, it consists of an inaugural conference, a round table and an experiential activity.

11:00 - 11:40
Inaugural Conference
Antropology of the bar: an approach to the study of emotions
Sergio Gil 
Founder and President of the Sustainable Restaurants Foundation.

11:45 - 13:00 
Round Table
Behind Artificial Intelligence, knowledge or barbarism?

Sergio Gil
Xavier Medina
Jose Garteizgoxeoascoa
Eladi Martos
Jorge C. Juárez
Emma G. Cabanas

13:15 - 14:15
The curious case of the croquette bias 
Manuela Delgado

ForumLab
11:00h - 14:15h ForumLab
11:00h
Showcooking |  

Catalonia session

#Sponsored session

05-11-2024 11:00 05-11-2024 11:30 Europe/Madrid Catalonia session

Catalonia has a unique gastronomic wealth with an infinite number of inexhaustible products. This session will be a reflection of this reality, saffron, lamb, walnuts and wine, four producers will present these unique products from the Catalan territory.

Producers:
Magda Plazas (Safrà del Montsec, Sant Esteve de la Sarga)
Núria Bach (Nous El Soler, Moianès)   
Isaac Peraire (Soler de N'Hug, Prats de Lluçanès)

El Rebost de Catalunya
11:00h - 11:30h El Rebost de Catalunya
11:01h
Talk |  

Anthropology of the bar: an approach to the study of emotions

Sergio Gil
Sergio Gil Fundación Restaurantes Sostenibles Founder and President

05-11-2024 11:01 05-11-2024 11:40 Europe/Madrid Anthropology of the bar: an approach to the study of emotions

Opening keynote lecture:

The impact of AI in gastronomy: can technology replace the human factor?

ForumLab
11:01h - 11:40h ForumLab
11:30h
Showcooking |  

The nature of rural gastronomy

Vicent Guimerà
Vicent Guimerà L' Antic Molí Chef

05-11-2024 11:30 05-11-2024 12:15 Europe/Madrid The nature of rural gastronomy

In the presentation we return to the origins with our menu ‘the world that returns’, highlighting the product that gives us the garden of the chef Vicent Guimerá and the technique of regenerative culture, trying to be more in contact with nature and all that it offers us, respecting our environment as much as possible.

Aula Makro
11:30h - 12:15h Aula Makro
11:45h
Talk |  

hind Artificial Intelligence, knowledge or barbarism?

Sergio Gil
Sergio Gil Fundación Restaurantes Sostenibles Founder and President
Emma G. Cabanas
Emma G. Cabanas Fundación Restaurantes Sostenibles Executive Project Management
Xavier Medina
Xavier Medina Unesco Chair in Food, Culture and Development Professor
Eladi Martos
Eladi Martos Paella Maestro Barcelona Cooking School Founder
Jose Garteizgoxeoasca Gil
Jose Garteizgoxeoasca Gil El Buen Yantar Director
Jorge Juárez Ayuso
Jorge Juárez Ayuso SIGHORE-ICS CEO and founder

05-11-2024 11:45 05-11-2024 13:00 Europe/Madrid hind Artificial Intelligence, knowledge or barbarism? ForumLab
11:45h - 13:00h ForumLab
11:45h
Showcooking |  

The evolution of de traditionals ingredients by CBG & Molino Castillo

#Pizza, #Sponsored session

05-11-2024 11:45 05-11-2024 12:30 Europe/Madrid The evolution of de traditionals ingredients by CBG & Molino Castillo

Pasquale Moro, a technician from the Italian flour company Molino Casillo, will explain the benefits of flours made with wheat germ. A line of state-of-the-art pizza flours, with an aroma and nutritional properties that make all the difference. Together with Fabrizio Mantini, CBG's technical sales specialist, they will prepare a traditional focaccia using the most advanced ingredients.

Aula Forum
11:45h - 12:30h Aula Forum
12:00h
Showcooking |  

The art of canning

#Sponsored session

05-11-2024 12:00 05-11-2024 12:30 Europe/Madrid The art of canning

Canning is an exceptional technique for preserving seasonal products and being able to enjoy them at any time of the year. The session will allow us to get to know the products of two companies that work by hand with local products. Can Bech with a wide range of fruit in syrup, jams and sauces, and the Museu de la Confitura artisan maker of jams and jams with more than 150 different flavors.

Producers:
Alba Sala (Can Bech, Fontanilles and Palafrugell)
Teresa Millas (Museu de la Confitura, Torrent)   

El Rebost de Catalunya
12:00h - 12:30h El Rebost de Catalunya
12:30h
Showcooking |  

Teatro Fingerfood 2.0

Oliver Peña
Oliver Peña Teatro Kitchen & Bar Chef

05-11-2024 12:30 05-11-2024 13:15 Europe/Madrid Teatro Fingerfood 2.0 Aula Makro
12:30h - 13:15h Aula Makro
13:00h
Workshop with tasting |  

Eight names and eight dishes of contemporary Catalan cuisine (2)

Marc Gascons
Marc Gascons Els Tinars * Chef
Borja Sierra
Borja Sierra Granja Elena Chef
Joel Castañé
Joel Castañé La Boscana * Chef
Víctor Quintillà
Víctor Quintillà Lluerna * Chef
Mar Gómez
Mar Gómez Lluerna * Head of Room and Sommelier
Elena Gascons
Elena Gascons Els Tinars * Room Manager
Maria Ángeles Chiriboga
Maria Ángeles Chiriboga La Boscana *
Carme Gasull
Carme Gasull Journalist Presenter

05-11-2024 13:00 05-11-2024 14:30 Europe/Madrid Eight names and eight dishes of contemporary Catalan cuisine (2)

Four great exponents of contemporary Catalan cuisine such as Marc Gascons (Els Tinars*), Borja Sierra (Granja Elena), Joel Castañé (La Boscana) and Víctor Quintillà & Mar Gómez (Lluerna*) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

Taller
13:00h - 14:30h Taller
13:00h
Cook & Chat |  

stainable restoration: closing circles

Lorenzo Sagona
Lorenzo Sagona Espai Puntal Chef
Georgina Inglavaga
Georgina Inglavaga Espai Puntal Chef
Merkel Cormenzana
Merkel Cormenzana Espai Puntal Chef
Diego Waehner
Diego Waehner Association Abono km0 Co-founder
Jenny Berengueras
Jenny Berengueras Rezero Deputy Director for Re-use

05-11-2024 13:00 05-11-2024 14:00 Europe/Madrid stainable restoration: closing circles

The people at Espai Puntal, in the Ribera neighbourhood, are clear: to be sustainable in the restaurant industry, a circular economy must be applied to reuse resources and even waste. They talk about it with two protagonists of this necessary change.

Aula Mercat Barcelona
13:00h - 14:00h Aula Mercat Barcelona
13:00h
 

Pantry products

05-11-2024 13:00 05-11-2024 13:30 Europe/Madrid Pantry products

Pasta, pork products, honey and vinegars can fill a pantry all year round. In this session, four producers will present their most unique and distinctive products.

Producers:
Oriol  Vives (Can Serrat, Mataró)
David Alvarez (Mel dels Erms, Sant Pere de Vilamajor)
Sandra Bujan (Masia Still, Sant Pere de Riudebitlles)
Jordi Soler (La Moianesa, Moià)

El Rebost de Catalunya
13:00h - 13:30h El Rebost de Catalunya
13:15h
Talk |  

The curious case of kibble bias

Manuela Delgado
Manuela Delgado NTT Data gineer specialising in innovation and technology

05-11-2024 13:15 05-11-2024 14:15 Europe/Madrid The curious case of kibble bias

The Curious Case of the Croquette Bias© is a sociological experiment, the participants will consciously experience what it means to train an artificial intelligence model and how the hitherto invisible biases have an impact.

ForumLab
13:15h - 14:15h ForumLab
13:30h
Showcooking |  

Modernity and tradition: reinterpreting the disposals

Javi Estévez
Javi Estévez La Taquería Chef

05-11-2024 13:30 05-11-2024 14:15 Europe/Madrid Modernity and tradition: reinterpreting the disposals Aula Makro
13:30h - 14:15h Aula Makro
14:00h
Showcooking |  

Session Catalonia. Presentation Catalonia World Gastronomy Region 2025 with tasting of products with PGI and DOP

#Sponsored session

05-11-2024 14:00 05-11-2024 14:30 Europe/Madrid Session Catalonia. Presentation Catalonia World Gastronomy Region 2025 with tasting of products with PGI and DOP

Presentation of Catalonia World Gastronomy Region 2025 defining the strategic lines and the projects that will be carried out on the occasion of this recognition. During the session we will talk about the gastronomic wealth of Catalonia and as a sample we will talk about the products with DOP and IGP that have a significant presence in the Catalan territory.

During the session you will be able to taste some of the Catalan products that have these seals such as IGP Torró d'Agramunt, IGP Poma de Girona, IGP Llonganissa de Vic, DOP Empordà oils, DOP Baix Ebre Montsià, DOP Les Garrigues, DOP Siurana and DOP Terra Alta, and the wines of DO Bages, DO Empordà, DO Costers del Segre and DO Terra Alta.

 

Speakers:
Dèlia Perpiñà  (Gerent  Catalunya Regió Mundial de la Gastronomia)
Josep Pere Colat (President Federació Catalana DOP-IGP)
Pep Nogué (Cuiner)

El Rebost de Catalunya
14:00h - 14:30h El Rebost de Catalunya
14:30h
 

Pizza por Pasión Spanish Championship Awards Ceremony

05-11-2024 14:30 05-11-2024 15:00 Europe/Madrid Pizza por Pasión Spanish Championship Awards Ceremony

Pizza por Pasión Spanish Championship Awards Ceremony

Aula Forum
14:30h - 15:00h Aula Forum
14:30h
Showcooking |  

Ceibe year IV

Lydia Del Olmo
Lydia Del Olmo Ceibe * Chef
Xose Magalhaes
Xose Magalhaes Ceibe * Chef

05-11-2024 14:30 05-11-2024 15:15 Europe/Madrid Ceibe year IV

Ceibe opens its doors in 2020. Throughout these years, the evolution of Galician culture and territory will be explained, based on tradition and product.

Aula Makro
14:30h - 15:15h Aula Makro
15:00h
Cook & Chat |  

Pulses, new vegetable proteins and their use in mass catering

Nani Moré
Nani Moré Menjardors Ecològics Founding partner
Pere Carrió
Pere Carrió Gat Blau Chef
Silvia López Vílchez
Silvia López Vílchez Germans Corbella School Head chef
Mª Josep Bernadó Puñet
Mª Josep Bernadó Puñet Dovella Serveis Escolars Manager

05-11-2024 15:00 05-11-2024 16:00 Europe/Madrid Pulses, new vegetable proteins and their use in mass catering

It is true that we have to reduce animal protein to combat climate chaos and pulses are a good alternative, much more sustainable. We talk about it and cook them for you in this workshop.

Aula Mercat Barcelona
15:00h - 16:00h Aula Mercat Barcelona
15:15h
Showcooking |  

The virtues of game meat and its pairing

05-11-2024 15:15 05-11-2024 15:45 Europe/Madrid The virtues of game meat and its pairing

A game meat processing company will be presented and the tastings will be paired with two Catalan wines.

Producers: 
Juan Zandío (Latxanga, Fornells de la Selva)
Isaac Rigau (Llivins, Llívia)
Susana Serna (Atavus Priorat, Gratallops)

El Rebost de Catalunya
15:15h - 15:45h El Rebost de Catalunya
15:30h
Workshop with tasting |  

Responsible cooking, from farm to fork with bonÀrea

Arnau París
Arnau París Chef
Genís Parareda
Genís Parareda bonÀrea Agrupa Chef
Anna Riera
Anna Riera Journalist Presenter

#Sponsored session

05-11-2024 15:30 05-11-2024 16:30 Europe/Madrid Responsible cooking, from farm to fork with bonÀrea

This presentation will focus on how the vertical integration model and bonÀrea's commitment to the territory and the environment allow us to offer fresh, quality, local food. It will show how efficiency in each step of the food chain contributes to a more sustainable cuisine, with less waste and more respect for the natural environment. Attendees will be able to see in action how delicious dishes can be prepared and tasted using ingredients managed under this circular model.

 

Translated with DeepL.com (free version)

Taller
15:30h - 16:30h Taller
15:30h
Showcooking |  

The importance of territory, tradition and culture

Iris Jordan
Iris Jordan Ansils Chef

05-11-2024 15:30 05-11-2024 16:15 Europe/Madrid The importance of territory, tradition and culture

A walk through the different most representative dishes of our territory, where we will show how to introduce the territory and how to version the traditional recipes. We will show different methods of preservation, homemade vinegars, and we will give a small tasting.

Aula Makro
15:30h - 16:15h Aula Makro
16:00h
Awards |  

Plat Favorit dels Catalans

Nandu Jubany
Nandu Jubany Can Jubany * Chef
Judith Càlix
Judith Càlix Cuina Journalist Presenter

05-11-2024 16:00 05-11-2024 16:45 Europe/Madrid Plat Favorit dels Catalans

Cuina magazine will reveal the favourite seafood dish of Catalans. It has been chosen by the readers and followers of the publication, from among 12 initial proposals, through voting at platfavorit.cuina.cat. Before the grand finale, the event begins with a talk entitled ‘The sublimation of the beach bar. Evolution of cuisine by the sea’ with Nandu Jubany.

Auditori
16:00h - 16:45h Auditori
16:15h
Presentation |  

Local products from: Noguera, Segrià and Solsonès

#Sponsored session

05-11-2024 16:15 05-11-2024 16:45 Europe/Madrid Local products from: Noguera, Segrià and Solsonès

5 producers from the regions of La Noguera, Solsonès and Segrià will be presented, who will explain their company and offer to taste their most iconic and unique products closely linked to the regions of origin. Nuts, wines and local spirits 

Producers:
Ferran Alemany (Mels i Torrons Alemany, Òs de Balaguer)
Jordi Molner (Celler del Miracle, Riner)
Manel Casanovas  (Ratafia del Santuari El Miracle, El Miracle)
Josep Sabaté (Mas d’En Nogués, Maials)
Gerard Barsalà (Elixirs de Ponent, Almacelles)

Organised by Diputació de Lleida

El Rebost de Catalunya
16:15h - 16:45h El Rebost de Catalunya
16:30h
Talk |  

Slow Pizza

Gioel Demaio
Gioel Demaio DeMaio Chef
Mattias Demaio
Mattias Demaio Demaio Chef
Belén Parra
Belén Parra Journalist Presenter

#Pizza

05-11-2024 16:30 05-11-2024 17:30 Europe/Madrid Slow Pizza

How are pizzas considered some of the best in Europe made? The Demaio brothers will explain.

Aula Forum
16:30h - 17:30h Aula Forum
16:30h
Talk |  

Presentation Clústerfoodservice and projects in execution

05-11-2024 16:30 05-11-2024 16:45 Europe/Madrid Presentation Clústerfoodservice and projects in execution

Presentation of the Cluster and brief presentation of the Circularfood, RqueR and Mediterrani projects.

ForumLab
16:30h - 16:45h ForumLab
16:30h
Showcooking |  

The five principles of Japanese cuisine: Goshiki, Goho, Gomi, Gokan and Goki

Naumi Uemura
Naumi Uemura Uemura Chef

05-11-2024 16:30 05-11-2024 17:15 Europe/Madrid The five principles of Japanese cuisine: Goshiki, Goho, Gomi, Gokan and Goki

‘The five principles of Japanese cuisine’ deals with the fundamental concepts that govern this age-old culinary tradition. First, the principle of Goshiki will be explained, which refers to the five fundamental colours in the presentation of dishes: red, green, yellow, white and black, which not only brighten up the eyes, but also symbolise different elements of nature. This will be followed by Goho, which stands for the five cooking methods: boiled, grilled, steamed, fried and raw, each providing a unique sensory experience. This will be followed by Goki, which implies 5 attitudes. Next, Gokan, which encompasses the five senses, will be discussed.

 

Finally, Gomi will be explored, which refers to the five flavours that enrich the food and bring depth to the tasting, a symphony of tastes and textures that highlights the richness of Japanese cuisine.

Aula Makro
16:30h - 17:15h Aula Makro
16:45h
Awards |  

Josep Mercader Awards

Marc Casanovas
Marc Casanovas Journalist Presenter
Pep Palau
Pep Palau Gastronomic Forum Barcelona Presenter

05-11-2024 16:45 05-11-2024 17:30 Europe/Madrid Josep Mercader Awards

The Josep Mercader Awards are intended to recognize the work, individual or collective carried out, sometimes throughout a lifetime. They are the recognition of the work or legacy that these people have done or leave in different sectors of activity and in different social, economic and professional fields, related to gastronomy.

The categories are: Cuisine, Room, Wine, Producer (Countryside and Fishing sector), Training, Trade and Sustainable Restaurant.

Auditori
16:45h - 17:30h Auditori
16:45h
Workshop with tasting |  

Amas da terra: legacy, culture and cuisine

Lucía Freitas
Lucía Freitas A Tafona * Chef

05-11-2024 16:45 05-11-2024 17:45 Europe/Madrid Amas da terra: legacy, culture and cuisine

Lucía Freitas will be accompanied in this session by Dolores Gómez, bateeira of Rianxo and president of the association Mulleres Salgadas and Dolores García, cook and co-owner of Casa Peto in Outes. Tasting of the dishes prepared once the workshop is over.

Taller
16:45h - 17:45h Taller
16:45h
Talk |  

Innovación y sostenibilidad en el diseño de menús para el futuro del foodservice

Guillermo Mena Sanchez
Guillermo Mena Sanchez Fruselva R&D Director Moderator
Xavier Herreros Torrens
Xavier Herreros Torrens Meritem Managing Director
Raimon Bagó Mons
Raimon Bagó Mons Serhs Food Managing Director
Jeroni Vargas Diaz
Jeroni Vargas Diaz Càmara Arrossera del Montsià Marketing Director
Toni Massanes Sánchez
Toni Massanes Sánchez Fundació Alícia Managing Director
Sergi Rostoll Roig
Sergi Rostoll Roig Calblay Managing Director
Marc Castells Mucia
Marc Castells Mucia Mariscme Co-owner

05-11-2024 16:45 05-11-2024 18:00 Europe/Madrid Innovación y sostenibilidad en el diseño de menús para el futuro del foodservice

Round table where the aspects of the Mediterranean diet and the project requested related to it will be debated, exposing both health and environmental benefits and market trends regarding the change of diet in the population.

ForumLab
16:45h - 18:00h ForumLab
17:00h
Showcooking |  

Marc Ribas: cooking the landscape to preserve it

Marc Ribas
Marc Ribas La Taverna del Ciri Chef

05-11-2024 17:00 05-11-2024 18:00 Europe/Madrid Marc Ribas: cooking the landscape to preserve it

Marc Ribas has changed the focus of his Taverna del Ciri in Terrassa and now speaks of a dynamic menu that is much more in tune with the territory and the seasons.

Aula Mercat Barcelona
17:00h - 18:00h Aula Mercat Barcelona
17:15h
Showcooking |  

Cheese harmonies

#Sponsored session

05-11-2024 17:15 05-11-2024 17:45 Europe/Madrid Cheese harmonies

How to pair cheese with products from Girona. Hazelnuts, apple and biscuit.

Producers:
Ramon Roger (Formatgeria Muuu Beee - Fundació MAP, Ripoll)
Pere Arbonès (Nuasets, Brunyola)
Jaume Armengol (IGP Poma de Girona, La Tallada d’Empordà)
Eulàlia Pallarès (La Galeta Artesana, Girona)

El Rebost de Catalunya
17:15h - 17:45h El Rebost de Catalunya
17:30h
Talk |  

Gelato Collection in Enigma desserts

Alfredo Machado
Alfredo Machado Enigma *
Hugo Rangel
Hugo Rangel Enigma* Chef
Jaume Cot
Jaume Cot Journalist Presenter

05-11-2024 17:30 05-11-2024 18:15 Europe/Madrid Gelato Collection in Enigma desserts

In this session we will be able to discover the spectacular ice creams that Alfredo Machado and Albert Adrià make for Enigma's desserts.

Auditori
17:30h - 18:15h Auditori
17:30h
Showcooking |  

Product cuisine for every day

Elena Cerezo
Elena Cerezo Angle* Chef

05-11-2024 17:30 05-11-2024 18:15 Europe/Madrid Product cuisine for every day

We will give a tour of our current menu, showing some of the techniques and products we work with so that the attendees can get to know us and taste what Angle is all about.

Aula Makro
17:30h - 18:15h Aula Makro
18:00h
Talk |  

From soil to pizza

Rafa Panatieri
Rafa Panatieri Sartoria Panatieri Chef
Jorge Sastre
Jorge Sastre Sartoria Panatieri Chef
Belén Parra
Belén Parra Journalist Presenter

#Pizza

05-11-2024 18:00 05-11-2024 19:00 Europe/Madrid From soil to pizza

What are the best ingredients for making pizzas? Jorge Sastre and Rafa Panatieri will reveal them in this session. 

Aula Forum
18:00h - 19:00h Aula Forum
18:00h
Workshop with tasting |  

Twenty years of Catalan cuisine in Barcelona

Jordi Vilà
Jordi Vilà Alkímia * Chef
Albert Ventura
Albert Ventura Coure Chef

05-11-2024 18:00 05-11-2024 19:00 Europe/Madrid Twenty years of Catalan cuisine in Barcelona

These two representatives of Catalan cuisine in Barcelona will prepare some of their most emblematic dishes live. Tasting after the session.

Taller
18:00h - 19:00h Taller
18:15h
Awards |  

Best Artisan Panettone in Spain and Best Artisan Chocolate Panettone 2024 awards ceremony

Carme Gasull
Carme Gasull Journalist Presenter

05-11-2024 18:15 05-11-2024 18:45 Europe/Madrid Best Artisan Panettone in Spain and Best Artisan Chocolate Panettone 2024 awards ceremony

he Escola de Pastisseria del Gremi de Barcelona will present the awards for Best Artisan Panettone in Spain and Best Chocolate Panettone 2024.

Auditori
18:15h - 18:45h Auditori
18:15h
Showcooking |  

Pairing cheese with beer

#Sponsored session

05-11-2024 18:15 05-11-2024 18:45 Europe/Madrid Pairing cheese with beer

4 cheeses would be paired with 4 craft beers from different producers, thus proposing an interesting cheese board paired with local craft products.

Producers:
Nicolau Torra (Caterí Cuinant Formatges, Calders)
Rosa Palomas (Cerveses Grenyut, Puig-reig)
Emili Gutiérrez (Kibus beer, Olost)
Aran León (La Pirata Brewing, Súria)
Cristian Alonso (Cervesa Espiga, Sant Llorenç d’Hortons)
Mònica Fauria (Marmitus)   

El Rebost de Catalunya
18:15h - 18:45h El Rebost de Catalunya
Wed 06
10:00h
Competition |  

Spanish Coffee in Good Spirits Championship

06-11-2024 10:00 06-11-2024 19:00 Europe/Madrid Spanish Coffee in Good Spirits Championship

Organised by SCA Speciality Coffee Association

 

The championship consists of 2 separate and distinct rounds: the Preliminary Round and the Final Round.

The Preliminary Round consists of:        

The Spirit Bar: The competitor will prepare 2 coffee and alcohol based mixology cocktails, using alcohol and/or randomly selected ingredients provided by WCE sponsors.       

The Stage Presentation: The competitor will present 2 hot/tempered drinks made with coffee and alcohol and 2 cold drinks made with coffee and alcohol.

The 6 competitors with the highest scores in the Preliminary Round will advance to the Final Round.

In the Final Round, competitors will prepare 2 Irish Coffees and 2 brewed coffee and alcohol based drinks (cold or hot/warm).

Aula Forum
10:00h - 19:00h Aula Forum
10:25h
 

Foodture Barcelona (6th edition): The restaurant of the future

06-11-2024 10:25 06-11-2024 17:45 Europe/Madrid Foodture Barcelona (6th edition): The restaurant of the future ForumLab
10:25h - 17:45h ForumLab
10:30h
Talk |  

Welcome sixth edition Foodture Barcelona: The Restaurant of the Future

06-11-2024 10:30 06-11-2024 10:35 Europe/Madrid Welcome sixth edition Foodture Barcelona: The Restaurant of the Future

The restaurant of the future will fuse haute cuisine with sustainable innovation, using possible cooking systems such as solar or even energy generated by the movement of the human body.

This space will elevate the gastronomic ritual with an interactive and sensorial design, optimising every energy resource through intelligent systems.

Diners will experience an immersive culinary journey, where technology and nature intertwine to offer exquisite and sustainable dishes, redefining the concept of luxury and sustainability in the restaurant industry.

ForumLab
10:30h - 10:35h ForumLab
10:35h
Talk |  

Farm FabLab

Carolina Angeli
Carolina Angeli Plat Institute Founder and CEO
Miquel Martínez
Miquel Martínez Plat Institute Materials Research

06-11-2024 10:35 06-11-2024 11:40 Europe/Madrid Farm FabLab

Farm FabLab is an innovative R&D project of Plat Institute, exploring creative solutions to achieve food and energy sovereignty. Launched in 2023, this project is dedicated to addressing crucial challenges such as energy independence, waste management and circular design, with the aim of building more sustainable and resilient systems.

At Farm FabLab we are starting small, growing our own fruit and vegetables, and transforming waste into new materials. Examples include recycling glass bottles and reusing plastics to create functional design items. Organic waste is used to make compost and innovative biomaterials that give value to our waste.

Join us as we delve deeper into the development of the project to share key insights from the research and discuss how these approaches can contribute to a more sustainable future for food and energy systems.

ForumLab
10:35h - 11:40h ForumLab
11:00h
Awards |  

Slow Food Guide Barcelona 2025 presentation and awarding of Km0 restaurant plaques

06-11-2024 11:00 06-11-2024 12:00 Europe/Madrid Slow Food Guide Barcelona 2025 presentation and awarding of Km0 restaurant plaques

Presentation of the Slow Guide Barcelona 2025 and presentation of new plaques to Km0 restaurants

Auditori
11:00h - 12:00h Auditori
11:00h
Competition |  

Awards The Baker 2024

06-11-2024 11:00 06-11-2024 12:30 Europe/Madrid Awards The Baker 2024

Second edition of the award organised by the Baking School Barcelona Sabadell of the Gremi de Flequers de la Provincia de Barcelona.

Timetable:

11.00h Presentation of candidates, buffets and juries.

11.30 a.m. Jury deliberation and interview of finalists

11.50 am The Baker Awards Ceremony

Jury:

Yohan Ferrant - Director Baking School Barcelona Sabadell
Mª Cruz Barón - Sots directora Baking School Barcelona Sabadell
Xavier Barriga - Turris
Daniel Ramos - La Cremita
David Hernandez - Baking School Barcelona Sabadell
Sylvain Herviaux - MOF 2011
Matt Valette - Baking School Barcelona Sabadell
Enric Badia - Forn Elias

Participants:

Diego Marín - Pandemonium
Fran Zaragoza - Masa Mare
Georgina Reinares - Panadería Barrihuelo
Martí Alemany - Forn de la Rambla
Antonio García - Panem

Taller
11:00h - 12:30h Taller
11:00h
Showcooking |  

The sustainable restoration that resists in the centre of Barcelona

Cristina Caparrós
Cristina Caparrós La Platjeta
Marc Pérez
Marc Pérez La Sosenga Chef
Andreu Casals
Andreu Casals Som Boletaires

06-11-2024 11:00 06-11-2024 12:00 Europe/Madrid The sustainable restoration that resists in the centre of Barcelona

Withstanding the pressure of tourism in Barcelona and continuing to offer good traditional, local gastronomy is an increasingly difficult challenge. The guys at a small neighbourhood restaurant, La Sosenga, are managing to do just that.

Aula Mercat Barcelona
11:00h - 12:00h Aula Mercat Barcelona
11:00h
Showcooking |  

Girona drinks to accompany a meal

#Sponsored session

06-11-2024 11:00 06-11-2024 11:30 Europe/Madrid Girona drinks to accompany a meal

Two Girona producers who make a wide range of drinks will show us how to accompany every moment of the meal, to start, to pair or to finish

Producers:
Pau Frigola (Mooma, Palau-Sator)
Jordi Ollé (Aigua Vilajuïga, Vilajuïga)    
 

El Rebost de Catalunya
11:00h - 11:30h El Rebost de Catalunya
11:30h
Showcooking |  

Timeless cuisine in the restaurant dining room

Iñaki Aldrey
Iñaki Aldrey Atempo Chef

06-11-2024 11:30 06-11-2024 12:15 Europe/Madrid Timeless cuisine in the restaurant dining room

The kitchen brought into the living room

Aula Makro
11:30h - 12:15h Aula Makro
11:45h
Talk |  

EFOOD from gastronomy to design

Mariana Eidler
Mariana Eidler FORK Co-founder

06-11-2024 11:45 06-11-2024 12:30 Europe/Madrid EFOOD from gastronomy to design

EFOOD is a forum where academics and food and design experts collaborate in a transdisciplinary way to examine the performance of food systems. 150 experts from 30 countries will discuss the possibilities of (re)-transforming, rethinking and redesigning food systems, making them more inclusive, equitable and sustainable. It may seem like an insurmountable challenge, but in reality there are concrete actions that food experts and designers can take. EFOOD is organised by FORK and in this edition, co-organised by ELISAVA.

ForumLab
11:45h - 12:30h ForumLab
12:00h
Talk |  

Life is sweet

Jordi Roca
Jordi Roca El Celler de Can Roca *** Pastry Chef
Belén Parra
Belén Parra Journalist Presenter

06-11-2024 12:00 06-11-2024 12:45 Europe/Madrid Life is sweet

Jordi Roca will explain the Roca brothers' new project, Esperit Roca and the Esperit Roca restaurant's Esperit Dolç menu, a menu focused on desserts. He will also demonstrate the new sweet creations of El Celler de Can Roca.

Auditori
12:00h - 12:45h Auditori
12:00h
 

Hotel and Tourism School of Lleida with local products from: Alt Urgell, Alta Ribagorça, Segarra and Pla de Urgell

#Sponsored session

06-11-2024 12:00 06-11-2024 12:30 Europe/Madrid Hotel and Tourism School of Lleida with local products from: Alt Urgell, Alta Ribagorça, Segarra and Pla de Urgell

The students of the Lleida Hospitality School will present several dishes made with products from the regions of Alt Urgell and Pla d'Urgell. Goat meat, hamburgers, roast beef and natural tomato will be the main ingredients of the preparations prepared by the students. 

You can also taste an excellent bone broth made by a local producer in the area

Speakers:

Alumnes Escola d’Hoteleria i Turisme de Lleida
Roger Riu (Tècnic de desenvolupament local del Consell Comarcal del Pla d'Urgell - Delicadeses del Pla)

Cal Valls (Vilanova de Bellpuig), Mos de Tros (Vallverd), Càrniques del Pla (Mollerussa), Oli Aberquí (Vila-sana), Bernau Herbes (Cervera)

Rubén Ruiz (Huma Slow Broth, Vall de Boí)

El Rebost de Catalunya
12:00h - 12:30h El Rebost de Catalunya
12:30h
Showcooking |  

The bases of Indian cuisine

Iván Surinder
Iván Surinder Tandoor

06-11-2024 12:30 06-11-2024 13:15 Europe/Madrid The bases of Indian cuisine Aula Makro
12:30h - 13:15h Aula Makro
12:45h
Dialogue |  

The haute cuisine restaurant of the future

Andoni Luis Aduriz
Andoni Luis Aduriz Mugaritz ** Chef
Fina Puigdevall
Fina Puigdevall Les Cols ** Chef
Romain Fornell
Romain Fornell Caelis * Chef
Cristina Jolonch
Cristina Jolonch La Vanguardia Journalist Moderator

06-11-2024 12:45 06-11-2024 13:30 Europe/Madrid The haute cuisine restaurant of the future

Three great chefs will discuss the present and future of haute cuisine. Moderated by journalist Cristina Jolonch.

Auditori
12:45h - 13:30h Auditori
12:45h
Talk |  

The food design book

Sergi Freixes
Sergi Freixes Instituto Europeo di Design Coordinator and teacher
Elsa Yranzo
Elsa Yranzo Designer, art director and curator
Ivan Merino
Ivan Merino Biscuits Industrial designer and teacher

06-11-2024 12:45 06-11-2024 13:30 Europe/Madrid The food design book

Food design, better known as food design, is probably one of the most exciting and unknown subjects in the world of design. Its uniqueness lies in the fact that it uses food as its main working tool. The need to transform the food system and move it towards more sustainable models has been the trigger for the emergence of new professionals specialised in developing projects that help to improve the food chain and consumption habits in more efficient models.

In this book, three food design experts present a guide that serves as a tool for consulting, contrasting information, finding answers, reformulating questions and opening up new expectations in a discipline that is in constant ferment.

ForumLab
12:45h - 13:30h ForumLab
13:00h
Talk |  

Today’s bakery through the eyes of young bakers

Enric Badia
Enric Badia Forn Elias Baker
Matt Valette
Matt Valette Morreig Baker
Isabel García
Isabel García Panarte Baker
Roger Vilardosa
Roger Vilardosa Forn Vilardosa
Yohan Ferrant
Yohan Ferrant Baking School Barcelona Sabadell Director Moderator

06-11-2024 13:00 06-11-2024 14:00 Europe/Madrid Today’s bakery through the eyes of young bakers

After the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.

Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.

In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.

Taller
13:00h - 14:00h Taller
13:00h
Showcooking |  

Pizza: from global dish to territorial dish

Massimo Morbi
Massimo Morbi La Balmesina Pizzaiolo
Francesco Cerutti
Francesco Cerutti Pinullet Cheesemaker

#Pizza

06-11-2024 13:00 06-11-2024 14:00 Europe/Madrid Pizza: from global dish to territorial dish

Quality, local pizza is here to stay in Barcelona. Much of the credit for this is due to La Balmesina, which has been on all the lists of the best pizzerias in Europe and the world for years.

Aula Mercat Barcelona
13:00h - 14:00h Aula Mercat Barcelona
13:00h
Presentation |  

Taste the new arbequina oil. A sensory experience

#Sponsored session

06-11-2024 13:00 06-11-2024 13:30 Europe/Madrid Taste the new arbequina oil. A sensory experience

The strength and personality of two Catalan extra virgin olive oils with DOP.

Producers:
Montserrat Gelonch (DOP Siurana)
Enric Dalmau (DOP Les Garrigues)

El Rebost de Catalunya
13:00h - 13:30h El Rebost de Catalunya
13:30h
Talk |  

From the country to the plate to the new turkish cuisine

Osman Sezener
Osman Sezener ODUrla * Chef
Sinem Özler
Sinem Özler Seraf Chef
Mónica Ramírez
Mónica Ramírez Journalist Presenter

06-11-2024 13:30 06-11-2024 14:30 Europe/Madrid From the country to the plate to the new turkish cuisine

Renowned chef Osman Sezener, who brought Istanbul's cuisine to haute cuisine for the first time, and the great chef Sine Özler will showcase the true cuisine of their country, Turkey, on the stage of the Auditorium.

Auditori
13:30h - 14:30h Auditori
13:30h
Showcooking |  

Moroccan cuisine

Mohamed Quach
Mohamed Quach El Terrat Chef

06-11-2024 13:30 06-11-2024 14:15 Europe/Madrid Moroccan cuisine

Quach proposes a gastronomic experience focused on telling history through food. With no stridencies and no foreign ingredients, because it remains faithful to the calendar of the orchard, the land and the sea. Quach continues his path with the creativity that identifies him and the legitimacy that gives him continuously to investigate the gastronomic links between the Roman world, Greece, Turkey, Morocco and Catalonia. The objective is clear: bring to the table the cultural symbiosis that merges the Mediterranean Sea.

Aula Makro
13:30h - 14:15h Aula Makro
14:00h
Showcooking |  

Local meat

#Sponsored session

06-11-2024 14:00 06-11-2024 14:30 Europe/Madrid Local meat

Four meat producers will present their products. Beef, pork and poultry.

Producers:
Laia Ratera (Kin Pollastre, Castellnou de Bages)
Josep i Mariona Garriga (Vedella Vall-llosana, Castellterçol)
Marta Rigall (Salt del Colom, L’Espunyola)
Marc Argerich (El Soler de Preixana. Montmajor)

 

El Rebost de Catalunya
14:00h - 14:30h El Rebost de Catalunya
14:30h
Showcooking |  

I+S+i (Innovation, Sustainability and inclusion)

Nacho Núñez
Nacho Núñez Garden Pizza CEO
Adrià Pou
Adrià Pou Garden Pizza Chef

#Pizza

06-11-2024 14:30 06-11-2024 15:15 Europe/Madrid I+S+i (Innovation, Sustainability and inclusion)

Garden Pizza is an artisan pizza chain ranked among the 50 best in the world that combines quality, inclusion and positive impact in equal parts.

This presentation will delve into the various essential axes of the brand that give it uniqueness such as:

Quality: Technique and quality go hand in hand (Types of pizza, flour, styles, ingredients...)

Space: The connection between the living process of plants and pizza

Positive Impact: We want to change the world (Sustainability and circular economy)

Inclusion: We love diversity

Togetherness: Sharing together

During the presentation, a tasting associated with each axis will be offered.

 

Aula Makro
14:30h - 15:15h Aula Makro
15:00h
Showcooking |  

Zero waste responsible cooking

Laura Veraguas
Laura Veraguas VER AGUAS Chef
Fran Baixas
Fran Baixas Franca Chef

06-11-2024 15:00 06-11-2024 16:00 Europe/Madrid Zero waste responsible cooking

Cooking by living in the present, looking to the past and respecting the future.

Aula Mercat Barcelona
15:00h - 16:00h Aula Mercat Barcelona
15:15h
Showcooking |  

Rice and oil, pantry heroes products

#Sponsored session

06-11-2024 15:15 06-11-2024 15:45 Europe/Madrid Rice and oil, pantry heroes products

Two products closely linked to the agri-food history of Catalonia, oil and rice. The session will present the project of the Rice Women of the Ebro Delta and will also discuss the Oleum Naturale oil which will show the strength of the Arbequina olive.

Productores:
Susana Castells and Marcel·la Otamendi (Dones Arrosseres del Delta de l'Ebre SCCL, Deltebre)
Jordi Turch(Oleum Naturale, Rasquera)

El Rebost de Catalunya
15:15h - 15:45h El Rebost de Catalunya
16:00h
Awards |  

Award Cuiner 2024 Gastronomic Forum Barcelona

Beatrice  Casella Ivan Garcia
Beatrice Casella Ivan Garcia Glug Chef
Àngel Esteve
Àngel Esteve Sisè Chef
Aitor López Martínez
Aitor López Martínez Citrus del Tancat Chef
Marietta Richter Victor Martín
Marietta Richter Victor Martín Safo Chef
Esteve Garcia Vilanova
Esteve Garcia Vilanova La Jovita Chef
David Morera
David Morera Deliri Chef
Carme Gasull
Carme Gasull Journalist Presenter
Pep Palau
Pep Palau Gastronomic Forum Barcelona Presenter

06-11-2024 16:00 06-11-2024 17:30 Europe/Madrid Award Cuiner 2024 Gastronomic Forum Barcelona

The Cuiner Gastronomic Forum Barcelona award, which was created in 2009, recognises the work of emerging chefs who offer quality culinary proposals, using local products, and who are committed to sustainable cuisine.

During the event, six candidates pre-selected through online voting and the criteria of a specialised jury, cook live a dish that identifies them and summarises their cuisine.

In collaboration with La Vanguardia.

Auditori
16:00h - 17:30h Auditori
16:00h
Workshop with tasting |  

Plant-Forward and Zero Waste Menus: the future of catering

Adelaida Ferrer Torrens
Adelaida Ferrer Torrens Torribera Mediterranean Center Co-Executive Director Moderator
Francisco José Pérez Cano
Francisco José Pérez Cano INSA UB Director
Juli Carulla
Juli Carulla Barcelona Culinary Hub Coordinator and teacher
Tomas Meroño
Tomas Meroño Universitat de Barcelona UB Teacher
Marina Pérez-Llorca
Marina Pérez-Llorca INSA UB Investigadora

06-11-2024 16:00 06-11-2024 17:00 Europe/Madrid Plant-Forward and Zero Waste Menus: the future of catering

With the help of chef and Barcelona Culinary Hub instructor Juli Soler and INSA researchers Tomàs Meroño and Marina Pérez-Llorca, we will revisit a traditional Catalan recipe and see how we can make it healthier and more sustainable by analysing the impact and possible alternatives for each ingredient. Workshop carried out thanks to the support of the Barcelona Culinary Hub and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).

Taller
16:00h - 17:00h Taller
16:00h
Talk |  

Future Restaurant I/ Phygital Kitchens

Nicole Vindel
Nicole Vindel Artist and creative director

06-11-2024 16:00 06-11-2024 16:45 Europe/Madrid Future Restaurant I/ Phygital Kitchens

What impact can the digitisation of spaces have? Kitchens in restaurants of the future will integrate manual, mechanical and digital systems to enhance the culinary experience and optimise waste management. Mechanical tools will perform repetitive tasks, allowing users to focus on creativity, while digital interfaces will provide real-time guidance on recipes, ingredient usage and nutritional needs. Sustainability will be key, with smart systems automating the sorting and transformation of food waste into compost, energy or new materials. These kitchens will optimise resources, reduce waste and create an efficient and environmentally friendly dining experience.

ForumLab
16:00h - 16:45h ForumLab
16:15h
Showcooking |  

Local products from: Alt Urgell, Pla d’Urgell and Segarra

06-11-2024 16:15 06-11-2024 16:45 Europe/Madrid Local products from: Alt Urgell, Pla d’Urgell and Segarra

The regions of Lleida are rich in producers and diverse products such as cold cuts, cheeses, nuts, wines, vermouth and much more. A session to discover and taste products from the regions of Alt Urgell, La Segarra and Pla d'Urgell.

Producers:
Toni Vilà (Embotits Ciervo, Cervera)
Virginie Buu-Hoi Tacies (Cal Tonillo, La Prenyanosa)
Delicadeses del Pla: Formatges Camps, El Palau d’Anglesola
Marc Cuenca (Fundador Marnuthem, Bell-lloc d'Urgell)
Delicadeses del Pla: Productes Naturals Capell, Bellvís
Delicadeses del Pla: Nous Panadés, El Poal

El Rebost de Catalunya
16:15h - 16:45h El Rebost de Catalunya
17:00h
Cook & Chat |  

Inclusive food: food as a tool of social inclusion

Jordi Herrera
Jordi Herrera Mescadís Lliure Altell Chef
Alfred Vernis
Alfred Vernis ESADE Teacher
Martín Habiague
Martín Habiague Mescladís Foundation Director

06-11-2024 17:00 06-11-2024 18:00 Europe/Madrid Inclusive food: food as a tool of social inclusion

Can food work as a tool for social inclusion and help solve the problems of people's migration and integration? We will discuss this with Funcació Mescladís and ESADE Barcelona.

Aula Mercat Barcelona
17:00h - 18:00h Aula Mercat Barcelona
17:00h
Talk |  

Future Restaurant II / Digital Fabrication

Juan Manuel Umbert Rosselló
Juan Manuel Umbert Rosselló Makeat BCN CEO and Co-founder

06-11-2024 17:00 06-11-2024 17:45 Europe/Madrid Future Restaurant II / Digital Fabrication

Makeat has created and implemented the Food Thinking methodology, which applies creativity strategies and techniques applied to the gastronomic sector, such as digital design, rapid prototyping technology and collaboration with experts in different areas. This approach has enabled the creation of numerous innovative and attractive products and experiences for users.

ForumLab
17:00h - 17:45h ForumLab
17:30h
Workshop with tasting |  

Strategy in the kitchen: the versatility of olive oil as a gastronomic transformer

Periko Ortega
Periko Ortega ReComiendo Chef
Adelaida Ferrer Torrens
Adelaida Ferrer Torrens Torribera Mediterranean Center Co-Executive Director Moderator
Francisco José Pérez Cano
Francisco José Pérez Cano INSA UB Director
Maria Perez Bosch
Maria Perez Bosch Universitat de Barcelona Teacher

06-11-2024 17:30 06-11-2024 18:30 Europe/Madrid Strategy in the kitchen: the versatility of olive oil as a gastronomic transformer

Led by chef Periko Ortega and researcher María Pérez-Bosch, we will explore in depth how Extra Virgin Olive Oil (EVOO) acts as a gastronomic transformer in the kitchen, both from a culinary and health point of view. Through a series of culinary demonstrations and conversation between the speakers, we will discover the versatility of EVOO, both hot and cold, especially in stir-fries and frying, its ability to enhance flavours and textures, how to choose the right variety for each type of dish and what health benefits it brings. Attendees will have the opportunity to interact directly with the speakers, personally experiencing all the dishes prepared, tasting the impact of EVOO in various preparations. This workshop was made possible thanks to the support of Aceites de Oliva de España and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).

Taller
17:30h - 18:30h Taller
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