Showcooking-What Happens Before the Plate

Behind every dish there is much more than a recipe. There is a territory, farming, seasonality, knowledge and, above all, people working to ensure that every ingredient reaches the kitchen at its best. What Happens Before the Plate is a live cooking demonstration that brings together two closely connected worlds — farming and cooking — to highlight 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, pumpkin romesco, black garlic and black trumpet mushrooms. Rooted in seasonality and locally sourced produce, the dish will demonstrate how cooking can express a territory, respect its ingredients and transform seemingly simple produce into a gastronomic experience.
He will be joined by Germán Domínguez, a farmer from the Parc Agrari del Baix Llobregat and head of El Nano Farinetes, who will offer an insight into the work and people behind the food we eat. Drawing on his experience, he will present his responsible farming project and discuss the preservation of traditional varieties and the importance of generational renewal in securing the future of farming.
Farm and kitchen will share the same stage to explore the journey from the land to the plate and highlight the direct relationship between farmer and chef. An opportunity to discover why choosing local, seasonal produce is more than a gastronomic decision: it also means protecting the territory, recognising the work of farmers and helping to build a more sustainable, responsible and locally rooted food system.