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Mon 03

10:30h

Round table | .

Collective kitchens: healthy and sustainable food models

Schedule

2025-11-03 10:30 2025-11-03 14:00 Europe/Madrid Collective kitchens: healthy and sustainable food models Collective kitchens: healthy and sustainable food models Forum Lab

10:30h - 14:00h Forum Lab Free acces

10:30h

Round table | .

Opening

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director Speaker

2025-11-03 10:30 2025-11-03 10:35 Europe/Madrid Opening Presentation of the day's programme Forum Lab

10:30h - 10:35h Forum Lab Free acces

10:35h

Round table | .

Collective catering: the invisible giant of gastronomy

Ana Turón Restauración Colectiva Director Speaker

Chiara Gai Barcelona Culinary Hub Director of Learning and Development Speaker

Àngels Roca Associació Catalana d’Empreses del Lleure, l’Educació i la Cultura (Acellec) President Speaker

2025-11-03 10:35 2025-11-03 11:20 Europe/Madrid Collective catering: the invisible giant of gastronomy What do we mean when we talk about collective catering? What impact—economic and social—does this sector have? Opportunities and challenges. Presentation of the Barcelona Culinary Hub sustainability barometer. Forum Lab

10:35h - 11:20h Forum Lab Free acces

11:00h

Presentation | .

Presentation of Catalonia World Gastronomy Region 2025

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Presentation of Catalonia World Gastronomy Region 2025 Presentation of Catalonia World Gastronomy Region 2025 Auditorium

11:00h - 12:00h Auditorium Free acces

11:20h

Round table | .

Legislating change: towards healthier, more sustainable and accessible collective catering

Mónica Navarro Delicious & Sons CEO Speaker

José Miguel Herrero Ministerio de Agricultura, Pesca y Alimentación de España Director General of Food Speaker

Xavier Montagut Xarxa de Consum Solidari President Speaker

2025-11-03 11:20 2025-11-03 12:15 Europe/Madrid Legislating change: towards healthier, more sustainable and accessible collective catering What are the rules and laws governing collective catering? Explanation of the regulatory framework affecting collectives: Food Waste Law, School Canteens Decree-Law, National Food Strategy (Spain). What impact do they have on the sector? Challenges and possible improvements in the regulatory framework and in the sector? Forum Lab

11:20h - 12:15h Forum Lab Free acces

11:30h

Workshop with tasting | .

Local product R&D in A Coruña

Chechu Rey Gunnen Chef Speaker

2025-11-03 11:30 2025-11-03 12:30 Europe/Madrid Local product R&D in A Coruña Local product R&D in A Coruña Workshop

11:30h - 12:30h Workshop Free acces

12:00h

Presentation | .

The New Catalan Cuisine. Opening speech by Ferran Adrià

Ferran Adrià elBullifoundation Chef Speaker

2025-11-03 12:00 2025-11-03 12:45 Europe/Madrid The New Catalan Cuisine. Opening speech by Ferran Adrià The New Catalan Cuisine. Opening speech by Ferran Adrià Auditorium

12:00h - 12:45h Auditorium Free acces

12:00h

Presentation | .

Purity of flavour as the main ingredient

Saray Ruiz Escola de Pastisseria del Gremi de Barcelona Pastry chef Speaker

2025-11-03 12:00 2025-11-03 13:00 Europe/Madrid Purity of flavour as the main ingredient Purity of flavour as the main ingredient Forum Classroom

12:00h - 13:00h Forum Classroom Free acces

12:15h

Round table | .

From theory to practice: Success stories in sustainable and healthy collective kitchens

Francisco Pérez Cano Institut de Recerca en Nutrició i Seguretat Alimentària de la Universitat de Barcelona Director Speaker

Nico Bobadilla Associació Dinàmic CEO Speaker

Xandra Luque Clínica Universidad de Navarra Chef and dietitian Speaker

2025-11-03 12:15 2025-11-03 13:15 Europe/Madrid From theory to practice: Success stories in sustainable and healthy collective kitchens Success story focused on fish consumption in schools and hospitals. Forum Lab

12:15h - 13:15h Forum Lab Free acces

12:45h

Presentation with tasting | .

Charcuterie enters the kitchen

Rafa Panatieri Sartoria Panatieri Chef Speaker

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

Rafa Peña Gresca & Provisions Gresca Chef Speaker

Oriol Rovira Els Casals* Chef Speaker

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Charcuterie enters the kitchen Charcuterie enters the kitchen Auditorium

12:45h - 13:15h Auditorium Free acces

13:15h

Workshop with tasting | .

Recipes with a taste of the sea: tradition and innovation

Paco Pérez Miramar ** Chef Speaker

Guillem Pérez Miramar ** Maître Speaker

2025-11-03 13:15 2025-11-03 14:15 Europe/Madrid Recipes with a taste of the sea: tradition and innovation Recipes with a taste of the sea: tradition and innovation Workshop

13:15h - 14:15h Workshop Free acces

13:15h

Round table | .

Culinary training and research in collective catering

Santi Mas de Xaxas Torribera Mediterranean Center Co-executive director Moderator

Ramon Salto Compass España Culinary Director Speaker

Joan Maria Ribas Ecomenja Manager Speaker

Teresa Pérez Millán Interprofesional del Aceite de Oliva de España Manager Speaker

Marina Pérez Llorca Institut de Recerca en Nutiricío i Seguretat Alimentària de la Universitat de Barcelona Researcher Speaker

2025-11-03 13:15 2025-11-03 14:20 Europe/Madrid Culinary training and research in collective catering How are teams formed in collective catering? Who trains the trainers? What role do culinary schools and universities play? What research is being conducted to move towards more sustainable operations and healthier menus? Forum Lab

13:15h - 14:20h Forum Lab Free acces

14:20h

Round table | .

Collective commitment: partnerships to create a more sustainable and healthier collective catering industry

Teresa Aledo Computer graphics designer Speaker

2025-11-03 14:20 2025-11-03 14:35 Europe/Madrid Collective commitment: partnerships to create a more sustainable and healthier collective catering industry The transformation of collective catering cannot depend solely on one sector of work; it must be orchestrated jointly and requires the collaboration of all stakeholders. From scientific research to public policy, including chefs, private companies and training. Forum Lab

14:20h - 14:35h Forum Lab Free acces

14:30h

Competition | .

1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs

2025-11-03 14:30 2025-11-03 15:30 Europe/Madrid 1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs 1st National Cooking Competition with Sobrassada de Mallorca PGI from Black Pigs Auditorium

14:30h - 15:30h Auditorium Free acces

15:00h

Tasting | .

Tasting of organic wines from the Penedès Designation of Origin

2025-11-03 15:00 2025-11-03 16:00 Europe/Madrid Tasting of organic wines from the Penedès Designation of Origin Tasting of organic wines from the Penedès Designation of Origin Forum Classroom

15:00h - 16:00h Forum Classroom Free acces

16:00h

Presentation | .

Catalans cooking around the world. The refinement of tradition

Ramon Freixa Ramon Freixa Tradición & Ramon Freixa Atelier Chef Speaker

2025-11-03 16:00 2025-11-03 16:30 Europe/Madrid Catalans cooking around the world. The refinement of tradition Catalans cooking around the world. The refinement of tradition Auditorium

16:00h - 16:30h Auditorium Free acces

16:30h

Presentation | .

Catalans cooking around the world. The Nolla model: the path to zero waste

Albert Franch Nolla* Chef Speaker

2025-11-03 16:30 2025-11-03 17:00 Europe/Madrid Catalans cooking around the world. The Nolla model: the path to zero waste Catalans cooking around the world. The Nolla model: the path to zero waste Auditorium

16:30h - 17:00h Auditorium Free acces

16:30h

Presentation | .

Christmas according to Lluc Crusellas

Lluc Crusellas Eukarya Pastry chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Christmas according to Lluc Crusellas Christmas according to Lluc Crusellas Forum Classroom

16:30h - 17:15h Forum Classroom Free acces

17:00h

Awards | .

InnoForum Awards

2025-11-03 17:00 2025-11-03 17:15 Europe/Madrid InnoForum Awards InnoForum Awards Auditorium

17:00h - 17:15h Auditorium Free acces

17:00h

Workshop with tasting | .

Re-evolution in charcuterie

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

With the collaboration of the Guild of Butchers of Catalonia
Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included)

Workshop

17:00h - 17:45h Workshop Free admission with advance booking available

17:15h

Presentation | .

From medieval cuisine to haute cuisine

Sergio Torres Cocina Hermanos Torres *** Chef Speaker

Josep Lladonosa Disseminator Speaker

Javier Torres Cocina Hermanos Torres *** Chef Speaker

2025-11-03 17:15 2025-11-03 18:00 Europe/Madrid From medieval cuisine to haute cuisine From medieval cuisine to haute cuisine Auditorium

17:15h - 18:00h Auditorium Free acces

18:00h

Awards | .

Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI

2025-11-03 18:00 2025-11-03 18:15 Europe/Madrid Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Award ceremony for the 1st National Cooking Competition featuring Sobrassada de Mallorca de Cerdo Negro PGI Auditorium

18:00h - 18:15h Auditorium Free acces

18:00h

Workshop with tasting | .

Signature charcuterie. The finest Argentine charcuterie.

César Sagario Corte Charcutería Charcutier Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Signature charcuterie. The finest Argentine charcuterie. Signature charcuterie. The finest Argentine charcuterie.
Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included). Workshop

18:00h - 19:00h Workshop Free admission with advance booking available

18:00h

Presentation | .

Compoz by Valrhona: innovation, identity and creativity

Sandra Ornelas Valrhona Selection Technical manager Speaker

Eric Ortuño Atelier Founding partner Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Compoz by Valrhona: innovation, identity and creativity Compoz by Valrhona: innovation, identity and creativity Forum Classroom

18:00h - 19:00h Forum Classroom Free acces

18:15h

Presentation | .

Avant-garde in evolution

Oriol Castro Disfrutar *** Chef Speaker

Mateu Casañas Disfrutar *** Chef Speaker

Eduard Xatruch Disfrutar *** Chef Speaker

2025-11-03 18:15 2025-11-03 19:00 Europe/Madrid Avant-garde in evolution Avant-garde in evolution Auditorium

18:15h - 19:00h Auditorium Free acces

Tue 04

10:30h

Presentation | .

Presentation of the Augusta Guide

Pep Nogué Consultant and communicator Speaker

2025-11-04 10:30 2025-11-04 12:00 Europe/Madrid Presentation of the Augusta Guide Presentation of the Augusta Guide, the first restaurant guide that recognises and rewards establishments offering Catalan cuisine. In collaboration with Catalunya World Gastronomy Region 2025. Auditorium

10:30h - 12:00h Auditorium Free acces

10:45h

Workshop with tasting | .

The cuisine that defines us

Arnau París bonÀrea Chef Speaker

2025-11-04 10:45 2025-11-04 11:30 Europe/Madrid The cuisine that defines us The cuisine that defines us Workshop

10:45h - 11:30h Workshop Free acces

12:00h

Presentation with tasting | .

700 years of the Book of Sent Soví. Squid sosenga with mushroom sauce

Tània Doblas La Sosenga Chef Speaker

Marc Pérez La Sosenga Chef Speaker

2025-11-04 12:00 2025-11-04 12:20 Europe/Madrid 700 years of the Book of Sent Soví. Squid sosenga with mushroom sauce 700 years of the Book of Sent Soví. Squid sosenga with mushroom sauce Auditorium

12:00h - 12:20h Auditorium Free acces

12:00h

Workshop with tasting | .

Wild flavour

Jordi Vilà Alkimia * Chef Speaker

2025-11-04 12:00 2025-11-04 13:00 Europe/Madrid Wild flavour Wild flavour, the cuisine of Jordi Vilà Workshop

12:00h - 13:00h Workshop Free acces

12:20h

Presentation with tasting | .

700 years of the Book of Sent Soví. The “letugat”

Javier Martínez Castell de Perelada * Chef Speaker

2025-11-04 12:20 2025-11-04 12:50 Europe/Madrid 700 years of the Book of Sent Soví. The “letugat” 700 years of the Book of Sent Soví. The "letugat" Auditorium

12:20h - 12:50h Auditorium Free acces

12:50h

Presentation with tasting | .

700 years of the Book of Sent Soví. “Almadroc” and “jurvert”

Raül Balam Moments * Chef Speaker

2025-11-04 12:50 2025-11-04 13:10 Europe/Madrid 700 years of the Book of Sent Soví. “Almadroc” and “jurvert” 700 years of the Book of Sent Soví. "Almadroc" and "jurvert" Auditorium

12:50h - 13:10h Auditorium Free acces

13:00h

Competition | .

Pizza Bit Competition Spain

2025-11-04 13:00 2025-11-04 18:45 Europe/Madrid Pizza Bit Competition Spain The second phase of the Pizza Bit Competition will take place at Gastronomic Forum Barcelona, before the grand final. This competition is open to the best pizza chefs and aims to choose the Dallagiovanna Pizza Ambassador Spain 2026-2027. It is a unique opportunity to gain professional visibility and become part of an international community dedicated to excellence in pizza. Forum Classroom

13:00h - 18:45h Forum Classroom Free acces

13:10h

Presentation with tasting | .

700 years of the Book of Sent Soví. Cheese ‘Llenques’

Gessamí Caramés Meleta de Romer Chef Speaker

2025-11-04 13:10 2025-11-04 13:30 Europe/Madrid 700 years of the Book of Sent Soví. Cheese ‘Llenques’ 700 years of the Book of Sent Soví. Cheese ‘Llenques’ (fritters) Auditorium

13:10h - 13:30h Auditorium Free acces

13:30h

Presentation | .

Merging horizons: travel influences in Lasarte

Paolo Casagrande Lasarte *** Chef Speaker

2025-11-04 13:30 2025-11-04 14:15 Europe/Madrid Merging horizons: travel influences in Lasarte Merging horizons: travel influences in Lasarte Auditorium

13:30h - 14:15h Auditorium Free acces

13:30h

Workshop with tasting | .

The new tradition. The young cuisine of Ponent

Àngel Esteve Sisè Chef Speaker

Arnau Muñío Direkte Chef Speaker

Schedule

2025-11-04 13:30 2025-11-04 14:30 Europe/Madrid The new tradition. The young cuisine of Ponent The new tradition. The young cuisine of Ponent
Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

13:30h - 14:30h Workshop Free admission with advance booking available

13:30h

Workshop with tasting | .

The young cuisine of Ponent

Àngel Esteve Sisè Chef Speaker

2025-11-04 13:30 2025-11-04 14:00 Europe/Madrid The young cuisine of Ponent The young cuisine of Ponent Workshop

13:30h - 14:00h Workshop Free admission with advance booking available

14:00h

Workshop with tasting | .

In a Japanese-style tavern

Arnau Muñío Direkte Chef Speaker

2025-11-04 14:00 2025-11-04 14:30 Europe/Madrid In a Japanese-style tavern In a Japanese-style tavern Workshop

14:00h - 14:30h Workshop Free admission with advance booking available

16:00h

Presentation | .

Creative impulse

Jordi Cruz ABaC *** Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid Creative impulse Creative impulse Auditorium

16:00h - 16:30h Auditorium Free acces

16:00h

Workshop with tasting | .

The new tradition II

Víctor Torres Quirat * Chef Speaker

Oriol Lagé L'Anxova Divina Chef Speaker

Schedule

2025-11-04 16:00 2025-11-04 17:00 Europe/Madrid The new tradition II Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

16:00h - 17:00h Workshop Free admission with advance booking available

16:00h

Workshop with tasting | .

A contemporary vision on Catalan cuisine

Víctor Torres Quirat * Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid A contemporary vision on Catalan cuisine A contemporary vision on Catalan cuisine Workshop

16:00h - 16:30h Workshop Free admission with advance booking available

16:30h

Presentation | .

Evoking art in the kitchen

Martina Puigvert Les Cols ** Chef Speaker

Carlota Puigvert Les Cols ** Pastry Chef Speaker

Clara Puigvert Les Cols ** Maître Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Evoking art in the kitchen Evoking art in the kitchen Auditorium

16:30h - 17:00h Auditorium Free acces

16:30h

Workshop with tasting | .

Revival of traditional Catalan cooking techniques

Oriol Lagé L'Anxova Divina Chef Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Revival of traditional Catalan cooking techniques Revival of traditional Catalan cooking techniques Workshop

16:30h - 17:00h Workshop Free admission with advance booking available

17:00h

Presentation | .

Traditional sweets in the new Catalan pastry shop: mille-feuille

Toni Vera Canal - Mervier Pastry Chef Speaker

2025-11-04 17:00 2025-11-04 17:20 Europe/Madrid Traditional sweets in the new Catalan pastry shop: mille-feuille Traditional sweets in the new Catalan pastry shop: mille-feuille Auditorium

17:00h - 17:20h Auditorium Free acces

17:20h

Presentation | .

Traditional sweets in the new Catalan pastry shop: blanc mange

Rafa Delgado Grup Nandu Jubany Pastry Chef Speaker

2025-11-04 17:20 2025-11-04 17:40 Europe/Madrid Traditional sweets in the new Catalan pastry shop: blanc mange Traditional sweets in the new Catalan pastry shop: blanc mange Auditorium

17:20h - 17:40h Auditorium Free acces

17:45h

Presentation | .

Traditional sweets in the new Catalan pastry shop: “coca de llardons”

Ester Roelas Ester Roelas. Escola de Pastisseria Pastry Chef Speaker

2025-11-04 17:45 2025-11-04 18:10 Europe/Madrid Traditional sweets in the new Catalan pastry shop: “coca de llardons” Traditional sweets in the new Catalan pastry shop: "coca de llardons" Auditorium

17:45h - 18:10h Auditorium Free acces

17:45h

Workshop with tasting | .

The new tradition III

Toni Romero Suculent Chef Speaker

Fran Baixas Franca Chef Speaker

Gianmarco Greci Franca Chef Speaker

Josh McCarty Franca Chef Speaker

Schedule

2025-11-04 17:45 2025-11-04 18:45 Europe/Madrid The new tradition III Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

17:45h - 18:45h Workshop Free admission with advance booking available

17:45h

Workshop with tasting | .

Authenticity and flavour in the heart of the Raval district

Toni Romero Suculent Chef Speaker

2025-11-04 17:45 2025-11-04 18:15 Europe/Madrid Authenticity and flavour in the heart of the Raval district Authenticity and flavour in the heart of the Raval district Workshop

17:45h - 18:15h Workshop Free admission with advance booking available

18:10h

Presentation | .

Traditional sweets in the new Catalan pastry shop: Sara cake

Lluis Costa Vallflorida Xocolaters Pastry Chef Speaker

2025-11-04 18:10 2025-11-04 18:30 Europe/Madrid Traditional sweets in the new Catalan pastry shop: Sara cake Traditional sweets in the new Catalan pastry shop: Sara cake Auditorium

18:10h - 18:30h Auditorium Free acces

18:15h

Workshop with tasting | .

Creativity from tradition

Fran Baixas Franca Chef Speaker

Gianmarco Greci Franca Chef Speaker

Josh McCarty Franca Chef Speaker

2025-11-04 18:15 2025-11-04 18:45 Europe/Madrid Creativity from tradition Creativity from tradition Workshop

18:15h - 18:45h Workshop Free admission with advance booking available

18:30h

Awards | .

Award ceremony for the Best Artisan Panettone in Spain 2025 competition

2025-11-04 18:30 2025-11-04 19:00 Europe/Madrid Award ceremony for the Best Artisan Panettone in Spain 2025 competition Award ceremony for the Best Artisan Panettone in Spain 2025 competition Auditorium

18:30h - 19:00h Auditorium Free acces

Wed 05

10:30h

Presentation | .

Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards

2025-11-05 10:30 2025-11-05 12:00 Europe/Madrid Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Auditorium

10:30h - 12:00h Auditorium Free acces

10:30h

Round table | .

Catalan Cuisine Symposium

Schedule

2025-11-05 10:30 2025-11-05 18:00 Europe/Madrid Catalan Cuisine Symposium 1st Catalan Cuisine Symposium. In collaboration with Catalunya World Region of Gastronomy. Forum Lab

10:30h - 18:00h Forum Lab Free acces

10:30h

Round table | .

Presentation of the Symposium

Marc Casanovas Writer and food journalist Presenter

2025-11-05 10:30 2025-11-05 10:35 Europe/Madrid Presentation of the Symposium Presentation of the Symposium by Marc Casanovas Forum Lab

10:30h - 10:35h Forum Lab Free acces

10:35h

Presentation | .

Inaugural lecture. Catalan cuisine today: living tradition or cultural fossil?

Toni Massanés Fundació Alicia Director Speaker

2025-11-05 10:35 2025-11-05 11:00 Europe/Madrid Inaugural lecture. Catalan cuisine today: living tradition or cultural fossil? Opening lecture by Toni Massanés, director of the Alícia Foundation Forum Lab

10:35h - 11:00h Forum Lab Free acces

11:00h

Workshop with tasting | .

Iconic dishes of Catalan cuisine 1

Carles Gaig Restaurant Gaig Chef Speaker

Josep Masó Fonda Balmes Chef Speaker

Marc Ribas La Taverna del Ciri Chef Speaker

Schedule

2025-11-05 11:00 2025-11-05 12:30 Europe/Madrid Iconic dishes of Catalan cuisine 1 Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

11:00h - 12:30h Workshop Free admission with advance booking available

11:00h

Workshop with tasting | .

Cod “a la grandi colloni”

Carles Gaig Restaurant Gaig Chef Speaker

2025-11-05 11:00 2025-11-05 11:30 Europe/Madrid Cod “a la grandi colloni” Cod "a la grandi colloni" Workshop

11:00h - 11:30h Workshop Free admission with advance booking available

11:00h

Presentation | .

Presentation of the Catalan Cuisine Brand

2025-11-05 11:00 2025-11-05 11:30 Europe/Madrid Presentation of the Catalan Cuisine Brand Under the responsibility of the Directorate-General for Agri-Food Companies, Quality and Gastronomy of the Government of Catalonia Forum Lab

11:00h - 11:30h Forum Lab Free acces

11:30h

Workshop with tasting | .

Chicken with lobster

Josep Masó Fonda Balmes Chef Speaker

2025-11-05 11:30 2025-11-05 12:00 Europe/Madrid Chicken with lobster Chicken with lobster Workshop

11:30h - 12:00h Workshop Free admission with advance booking available

11:30h

Competition | .

The Baker 2025 Competition

2025-11-05 11:30 2025-11-05 12:30 Europe/Madrid The Baker 2025 Competition Third edition of the national award organised by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognise and promote the baking profession, rewarding professionals who demonstrate the best mastery of different baking and pastry techniques, as well as contributing new ideas and demonstrating business management skills. Forum Classroom

11:30h - 12:30h Forum Classroom Free acces

11:45h

Round table | .

Round table discussion. Teaching

Vinyet Capdet CETT-UB Teacher Speaker

Jenny Mieres Chef Speaker

Sergi de Meià Fundació Coma de Meià Chef and Director Speaker

Susana Aragón Parc Agrari del Baix Llobregat Chef Speaker

2025-11-05 11:45 2025-11-05 12:45 Europe/Madrid Round table discussion. Teaching Thematic block aimed at encouraging and promoting the teaching of Catalan cuisine in hospitality and tourism schools, based on the following questions: Is Catalan cuisine taught in schools? What is taught as Catalan cuisine? How can its content be reinforced in the curriculum? Forum Lab

11:45h - 12:45h Forum Lab Free acces

12:00h

Awards | .

Cuiner Gastronomic Forum Barcelona 2025 Award

2025-11-05 12:00 2025-11-05 13:15 Europe/Madrid Cuiner Gastronomic Forum Barcelona 2025 Award The Cuiner Gastronomic Forum Barcelona award, which was born in 2009, recognizes the work of emerging chefs who offer quality culinary proposals, using local products , and who are committed to sustainable cuisine. Six candidates, pre-selected through online voting and the criteria of a specialized jury, cook live a dish that identifies them and summarizes their cuisine. Auditorium

12:00h - 13:15h Auditorium Free acces

12:00h

Workshop with tasting | .

Cim i tomba

Marc Ribas La Taverna del Ciri Chef Speaker

2025-11-05 12:00 2025-11-05 12:30 Europe/Madrid Cim i tomba Cim i tomba Workshop

12:00h - 12:30h Workshop Free admission with advance booking available

13:00h

Round table | .

Round table. Prescribing

Mikel Iturriaga El Comidista - El País Journalist Speaker

Maite Escribà @topcatalanrestaurants Content creator Speaker

Judit Càlix CUINA Director Speaker

Paula Molés Catalunya Ràdio Journalist Speaker

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid Round table. Prescribing Thematic block that aims to find out what opinion leaders (journalists, communicators, celebrity chefs, etc.) think, ensuring that the round table is pluralistic and diverse. Suggested topics include: How do culinary influencers explain Catalan cuisine? What do they cook? Which dishes are in danger of disappearing? Which new products have been incorporated? Which techniques are falling out of favour and which are on the rise? Forum Lab

13:00h - 14:00h Forum Lab Free acces

13:00h

Presentation | .

José Roldan, World Baker 2025

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid José Roldan, World Baker 2025 José Roldan, World Baker 2025 Forum Classroom

13:00h - 14:00h Forum Classroom Free acces

13:00h

Workshop with tasting | .

Iconic dishes of Catalan cuisine 2

Nandu Jubany Can Jubany * Chef Speaker

David Andrés Via Veneto * Chef Speaker

Marc Gascons Els Tinars * Chef Speaker

Schedule

2025-11-05 13:00 2025-11-05 14:30 Europe/Madrid Iconic dishes of Catalan cuisine 2 Free admission activity. To guarantee a place in this activity, advance booking is recommended. The booking fee is €5 (VAT included) Workshop

13:00h - 14:30h Workshop Free admission with advance booking available

13:15h

Presentation | .

Catalan chefs around the world. From Maresme to Tokyo

Mateu Villaret Masia Chef Speaker

2025-11-05 13:15 2025-11-05 13:45 Europe/Madrid Catalan chefs around the world. From Maresme to Tokyo Catalan chefs around the world. From Maresme to Tokyo Auditorium

13:15h - 13:45h Auditorium Free acces

13:30h

Workshop with tasting | .

“Zarzuela”

David Andrés Via Veneto * Chef Speaker

2025-11-05 13:30 2025-11-05 14:00 Europe/Madrid “Zarzuela” Fish stew Workshop

13:30h - 14:00h Workshop Free admission with advance booking available

13:45h

Presentation | .

Catalan chefs around the world. The pastry chef revolutionising Mexico

Xano Saguer Çuina MX Pastry Chef Speaker

2025-11-05 13:45 2025-11-05 14:15 Europe/Madrid Catalan chefs around the world. The pastry chef revolutionising Mexico Catalan chefs around the world. The pastry chef revolutionising Mexico Auditorium

13:45h - 14:15h Auditorium Free acces

14:00h

Workshop with tasting | .

“Suquet”

Marc Gascons Els Tinars * Chef Speaker

2025-11-05 14:00 2025-11-05 14:30 Europe/Madrid “Suquet” Fish stew Workshop

14:00h - 14:30h Workshop Free admission with advance booking available

14:00h

Workshop with tasting | .

“Escudella i carn d’olla”

Nandu Jubany Can Jubany * Chef Speaker

2025-11-05 14:00 2025-11-05 14:30 Europe/Madrid “Escudella i carn d’olla” "Escudella i carn d'olla" Workshop

14:00h - 14:30h Workshop Free admission with advance booking available

15:45h

Awards | .

Josep Mercader Awards 2025

2025-11-05 15:45 2025-11-05 16:30 Europe/Madrid Josep Mercader Awards 2025 The Josep Mercader Awards aim to recognise individual or collective work, sometimes carried out over a lifetime. They recognise the work or legacy that these individuals have achieved or left behind in different sectors of activity and in various social, economic and professional fields related to gastronomy. The categories are: Cooking, Dining Room, Wine, Producer (agricultural and fishing sector), Training, Dissemination, Trade and Sustainable Food. Auditorium

15:45h - 16:30h Auditorium Free acces

16:00h

Round table | .

Round table discussion. Surviving

Jordi Vilà Alkimia * Chef Speaker

Maria Nicolau Chef Speaker

Albert Molins La Vanguardia Journalist Speaker

Martí Sales Writer, translator and musician Speaker

2025-11-05 16:00 2025-11-05 17:00 Europe/Madrid Round table discussion. Surviving The observation that the habit of cooking at home is being lost at an alarming rate gives rise to the thesis put forward by experts: the revival of home cooking for the sake of the survival of Catalan cuisine. Forum Lab

16:00h - 17:00h Forum Lab Free acces

16:30h

Awards | .

10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine?

2025-11-05 16:30 2025-11-05 17:15 Europe/Madrid 10th Plat Favorit dels catalans: Which dish best represents Catalan cuisine? Catalunya Regió Mundial de la Gastronomia and CUINA magazine will reveal the semi-finalists for this year's Plat Favorit dels Catalans (Catalans' Favourite Dish). This initiative seeks to identify the dish that best represents the essence of Catalan cuisine. From among 15 initial proposals, the four emblematic dishes that go through to the semi-finals are chosen by popular vote via the website platfavorit.cuina.cat. The event will begin with a four-way conversation between some of the participating chefs, entitled: ‘From bread with tomato to calçots: the symbol of a country at the table’, a reflection on how traditional dishes explain our culture, territory and identity. Auditorium

16:30h - 17:15h Auditorium Free acces

17:00h

Round table | .

Round table discussion. Identity

Mateu Villaret Masia Chef Speaker

Marco Bolasco Topic Edizioni Journalist Speaker

Óscar Caballero Journalist and writer Speaker

Colman Andrews Writer Speaker

2025-11-05 17:00 2025-11-05 18:00 Europe/Madrid Round table discussion. Identity The need to define their own identity is one of the priorities of contemporary restaurants and a key factor in their reputation. Identity associated with traditional or reinterpreted cuisine, links to local producers and the use of their products are some of the main ingredients of what is known as identity in the culinary field. Forum Lab

17:00h - 18:00h Forum Lab Free acces

17:15h

Presentation | .