Showcooking-What Happens Before the Plate

Behind every dish there is much more than a recipe. There is a territory, farming, seasonality, knowledge, and people working to ensure that every product reaches the kitchen at its very best. What Happens Before the Plate is a live cooking demonstration that brings together two worlds — the farm and the kitchen — to highlight the value of everything that happens before an ingredient reaches the table.
Chef Oriol Casals, from Teòric Taverna Gastronòmica, will prepare a vegetable-focused dish live: roasted butternut squash, squash romesco and black trumpet mushrooms. Rooted in seasonality and locally sourced produce, the dish shows how cooking can interpret its surroundings, respect the ingredients and transform seemingly simple products into a gastronomic experience.
He will be joined by Germán Domínguez, a farmer from the Parc Agrari del Baix Llobregat and the person behind El Nano Farinetes, who will introduce the audience to the reality behind the food we eat. Drawing on his own experience, he will discuss his responsible farming project, the recovery and preservation of traditional varieties, and the importance of generational renewal in securing the future of farming.
The kitchen and the farm will thus share the same stage to tell the story of the journey from the land to the plate and highlight the importance of a direct relationship between producer and chef. An opportunity to discover that choosing local, seasonal produce is not only a gastronomic decision: it also means protecting the territory, recognising the work of farmers and helping to build a more sustainable, responsible food system with strong roots in its local environment.