Auditorium

Sow will present the project Refugee Food and will explain how he articulates the objectives of the association through his restaurant.

The chefs will explain how, thanks to the commitment of more than a hundred cooks from Bizkaia, several projects will be launched, including the opening of the 'Utopia' restaurant in the center of Bilbao, which aims to provide the opportunity to live a decent dining experience to all people, whether they can afford it or not. The Bisubi Foundation is an innovative project in terms of sustainability and social justice.

Cuocci will explain how his farm-restaurant normalises interaction with one of the most invisible and neglected groups in our society, highlighting their abilities.

Baybara Demir will talk about cooking as the best tool for social integration, a very popular catering model.

The tri-starred Alexandre Mazzia, disciple of Gagnaire and Santi Santamaría among others, will reveal the secrets of his cuisine, the revolution of flavour and the importance of effort and self-improvement.

Dacosta will explain the universe that exists beyond his cuisine based on the principles of sensitivity, technique, harmony, flavor and beauty of his dishes that have made the restaurant a gastronomic must.

Joan Roca will talk about the vast Roca universe he has created together with his brothers, always putting people at the center.

The chef will explain what the Familia Jubany loyalty brand consists of, through which he places the customer at the center.

Paco Pérez will reveal how to manage a business made up of several Michelin-starred restaurants located many kilometers away from each other.

Slowfood Barcelona will present its new guide 2022-2023, which lists the establishments in Barcelona and its surroundings that are committed to local and sustainable cuisine.

Jaume and Vicky will explain how they managed to make their dream come true having grown up in the profession at the same time, just as they want their restaurant to be.

Andrade will talk about how it is possible to make a small restaurant business profitable in a village of only 20 inhabitants with only two people in charge of the kitchen and the dining room.

Olga and Alejandro will explain how, with enthusiasm and effort, they managed to live and work at a different pace, on their own, in a town of barely 200 inhabitants, working alone and dividing the functions in the dining room and kitchen

Alberto will explain how to offer a unique menu based on the products found in the fish market or in the forest in front of them, in a privileged place, nestled in the middle of nature, in the council of Mazaricos, near the famous Ézaro waterfall

The chef will explain how to open the dream place in the ideal location with the minimum budget in which he makes an honest Cantabrian cuisine.

The two Pérez brothers will show how to make a simple and tasty market cuisine using embers and respecting the product and its seasonality, in a small restaurant located in El Puerto de Santamaría. 

Cuina magazine will announce which is the favorite dish of the Catalans 2022, which in this edition is the best "fork lunch" chosen by readers and followers of the magazine from 12 initial proposals. The event begins with a round table with:

The Torres brothers will explain how to make haute cuisine with a commitment to the circular economy, buying directly from producers, in order to achieve fairer trade. 

Closing session of Barcelona Gastronomic Forum in which they will explain how R&D works in one of the best restaurants in the world where solid and liquid gastronomy harmonize perfectly.