Track: Awards and competitions

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.

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

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.

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.

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

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).

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
Georgina Reinares - Panadería Barrihuelo
Martí Alemany - Forn de la Rambla
 

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

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.