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Mon 18
10:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

What is a sustainable restaurant: indicators and practices

Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
18-10-2021 10:3018-10-2021 11:00Europe/MadridWhat is a sustainable restaurant: indicators and practicesHall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 10:30h - 11:00h ForumLab Barcelona Alimentació Sostenible Free
10:30h
Session | Sweet Forum Sweetfusió

The gastronomic universe of vanilla

Adriana Valencia
Adriana ValenciaEurovanilleSales representative
18-10-2021 10:3018-10-2021 11:30Europe/MadridThe gastronomic universe of vanilla

Presentation of new origins, tasting and their applications 

Hall 8 - Taller 2 / Ágora
Mon 18 10:30h - 11:30h Taller 2 / Ágora Free
10:45h
Talk | Catalan Wine Week Room

The week of Catalan Wine : a mirror of the sector

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Alba Balcells
Alba BalcellsINCAVIDirector
18-10-2021 10:4518-10-2021 11:00Europe/MadridThe week of Catalan Wine : a mirror of the sector

A talk between the journalist Ruth Troyano and the Director of INCAVI, Alba Balcells, to discuss the activities of the annual Catalan wine festival at a time of revolution, dynamism and oenological vitality in Catalonia and to analyse future challenges and opportunities.

Hall 8 - Stand - B303-57
Mon 18 10:45h - 11:00h Stand - B303-57 Free
11:00h
Opening session | Gastronomic congress

Barcelona world capital of sustainable food. Disfrutar 2021

Oriol Castro, Eduard Xatruch & Mateu Casañas
Oriol Castro, Eduard Xatruch & Mateu CasañasDisfrutar (** Michelin)Chef
Carme Gasull
Carme GasullJournalist
18-10-2021 11:0018-10-2021 11:45Europe/MadridBarcelona world capital of sustainable food. Disfrutar 2021

11.00-11.45  2021 Disfrutar 

The new techniques and concepts of one of the restaurants with the greatest global projection applied to sustainability.

 

11.45-12.15  Seasons Menu

Session sponsored by Barcelona World Capital of Sustainable Food - CMAS21

Presentation of the Seasons Menu with the presence of the chefs of the Disfrutar restaurant and the collaboration of CETT -UB and Turismo Sant Ignasi. 

Recognition of the Barcelona City Council to Municipal Markets of Barcelona.

Hall Palacio 8 - Auditori
Mon 18 11:00h - 11:45h Auditori Free
11:00h
Talk | Gastronomic congress

Rebel with a cause

Artur Martínez
Artur MartínezAürt (* Michelin)Chef
Paula Molés
Paula MolésCatalunya RàdioJournalist
18-10-2021 11:0018-10-2021 12:00Europe/MadridRebel with a causeHall 8 - Taller 1
Mon 18 11:00h - 12:00h Taller 1 Free
11:00h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

The importance of sustainable restaurant management

David Rubert Boher
David Rubert BoherPersapiaCreator and partner
18-10-2021 11:0018-10-2021 13:30Europe/MadridThe importance of sustainable restaurant managementHall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 11:00h - 13:30h ForumLab Barcelona Alimentació Sostenible Free
11:00h
Session | Makro Room

Management of restaurant and people of Bidasoa

Iñigo Lavado
Iñigo LavadoIñigo LavadoChef
18-10-2021 11:0018-10-2021 11:45Europe/MadridManagement of restaurant and people of Bidasoa

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 11:00h - 11:45h Aula Makro Free
11:00h
Round table | Catalan Wine Week Room

Restaurants, sommeliers and catalan wines with *

Anna Vicens
Anna VicensWine PalaceSommelier
Ferran Centelles
Ferran CentelleselBulliFoundationSommelier
Ruth Troyano
Ruth TroyanoFreelanceJournalist
18-10-2021 11:0018-10-2021 12:30Europe/MadridRestaurants, sommeliers and catalan wines with *

Analysis of the presence of Catalan wine in high-end restaurants and how it is communicated by the most prestigious sommeliers. 

Hall 8 - Stand - B303-57
Mon 18 11:00h - 12:30h Stand - B303-57 Free
11:00h
Session | La Cuina de l' Espai Catalunya

Local gastronomy with Osona Cuina

Jordi Coromina
Jordi CorominaL'HortaChef
Uri Sala
Uri SalaEl GravatChef
18-10-2021 11:0018-10-2021 11:45Europe/MadridLocal gastronomy with Osona Cuina

The gastronomic collective Osona Cuina is taking part.

Hall 8 - Stand A129
Mon 18 11:00h - 11:45h Stand A129 Free
11:45h
Session | Gastronomic congress

Barcelona world capital of sustainable food. Autumn seasons menus

Carme Gasull
Carme GasullJournalist
18-10-2021 11:4518-10-2021 12:15Europe/MadridBarcelona world capital of sustainable food. Autumn seasons menus

Session sponsored by Barcelona World Capital of Sustainable Food - CMAS21

CETT-UB School of Hospitality and Tourism & Jesuitas Sarriá-San Ignacio (HTSI) & School of Hospitality and Tourism of Barcelona (ESHOB)

Hall 8 - Auditori
Mon 18 11:45h - 12:15h Auditori Free
11:45h
Session | Sweet Forum Sweetfusió

L’Atelier Presentation of the book Break

Eric Ortuño
Eric OrtuñoL'AtelierPastry chef
18-10-2021 11:4518-10-2021 12:45Europe/MadridL’Atelier Presentation of the book Break

Eric Ortuño L'Atelier, Christmas tea pastries, a new twist on this family tradition, with tasting.

Hall 8 - Taller 2 / Ágora
Mon 18 11:45h - 12:45h Taller 2 / Ágora Free
12:00h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Food and supplier management in sustainable restaurants

Xavier Pellicer
Xavier PellicerXavier Pellicer (* Michelin)Chef
Anna Moragues
Anna MoraguesUniversity of Barcelona Agronomist
Fina Puigdevall
Fina PuigdevallLes Cols (** Michelin)Chef
Susana Aragón
Susana AragónCentric GastroChef
Jordi Rovira
Jordi RoviraCal RoviraFarmer
18-10-2021 12:0018-10-2021 13:15Europe/MadridFood and supplier management in sustainable restaurantsHall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 12:00h - 13:15h ForumLab Barcelona Alimentació Sostenible Free
12:00h
Session | Makro Room

Sweet cooking with vegetables

Lucía Grávalos
Lucía GrávalosMentica GastronómicoChef
18-10-2021 12:0018-10-2021 12:45Europe/MadridSweet cooking with vegetables

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 12:00h - 12:45h Aula Makro Free
12:00h
Session | La Cuina de l' Espai Catalunya

Cooking the territory, by the Cuina del Vent

Pep Amiel
Pep AmielAmiel MolinsChef
Gregory Abella
Gregory AbellaFalconeraChef
Ricard Olivés
Ricard OlivésLa Cuina d'en NoratChef
Francielle Cervi
Francielle CerviHotel Spa TerrazaCocktail and bar manager
18-10-2021 12:0018-10-2021 12:45Europe/MadridCooking the territory, by the Cuina del Vent

Participants: Cuina del Viento gastronomic collective, Tegust Infusions (Girona Excellent Seal), Peixos Mielgo (Girona Excellent Seal), Gin Nut (Girona Excellent Seal), Mooma (Girona Excellent Seal), V de Gusto (Girona Excellent Seal)

Hall 8 - Stand A129
Mon 18 12:00h - 12:45h Stand A129 Free
12:15h
Session | Gastronomic congress

Barcelona World Capital of Sustainable Food: recognition by the Barcelona City Council of the Municipal Markets of Barcelona

18-10-2021 12:1518-10-2021 12:30Europe/MadridBarcelona World Capital of Sustainable Food: recognition by the Barcelona City Council of the Municipal Markets of BarcelonaHall 8 - Auditori
Mon 18 12:15h - 12:30h Auditori Free
12:30h
Choral session | Gastronomic congress

Circular menu

Ada Parellada
Ada ParelladaSempronianaChef
Cristina Roig
Cristina RoigParc Agrari del Baix LlobregatChef and Teacher
Annette Abstoss
Annette AbstossAbstoss World GastronomyGastronomic consultant
Carme Gasull
Carme GasullJournalist
18-10-2021 12:3018-10-2021 13:00Europe/MadridCircular menu

Presentation of a restoration project of high social value: the Circular Menu.

Hall 8 - Auditori
Mon 18 12:30h - 13:00h Auditori Free
12:30h
Talk | Catalan Wine Week Room

Presentation of the campaign “My wine, my rules” of the DO Catalonia

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Sole G. Insua
Sole G. InsuaDO CatalunyaManager
18-10-2021 12:3018-10-2021 13:30Europe/MadridPresentation of the campaign “My wine, my rules” of the DO Catalonia

The head of the new DO Catalonia campaign, Sole G. Insua, will present the DO's new campaign, which aims to connect with new audiences.

Hall 8 - Stand - B303-57
Mon 18 12:30h - 13:30h Stand - B303-57 Free
13:00h
Joint, consecutive session | Gastronomic congress

Galicia, sustainable excellence

Pepe Solla
Pepe SollaCasa Solla (* Michelin)Chef
Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Belén Parra
Belén ParraFreelanceJournalist
18-10-2021 13:0018-10-2021 14:00Europe/MadridGalicia, sustainable excellenceHall 8 - Auditori
Mon 18 13:00h - 14:00h Auditori Free
13:00h
Talk | Gastronomic congress

Cooking the forest

Edorta Lamo
Edorta LamoArrea!Chef
Lourdes López
Lourdes LópezFreelanceJournalist
18-10-2021 13:0018-10-2021 14:00Europe/MadridCooking the forestHall 8 - Taller 1
Mon 18 13:00h - 14:00h Taller 1 Free
13:00h
Session | Sweet Forum Sweetfusió

Blonde Raw Sugar, the natural sugar of the past

Ricardo Vélez
Ricardo VélezThe PâtissierChef
18-10-2021 13:0018-10-2021 14:00Europe/MadridBlonde Raw Sugar, the natural sugar of the past

Christmas recipe with the incorporation of natural sugars of great flavour and tradition that will be used to give the sweetest point of Christmas.

 

Hall 8 - Taller 2 / Ágora
Mon 18 13:00h - 14:00h Taller 2 / Ágora Free
13:00h
Session | Makro Room

Iberian pork

Fran Vicente
Fran VicenteEl SaineteChef
18-10-2021 13:0018-10-2021 13:45Europe/MadridIberian pork

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 13:00h - 13:45h Aula Makro Free
13:00h
Session | La Cuina de l' Espai Catalunya

BECA DOP SIURANA, exploring the role of EVOO in cooking

Toni Massanés
Toni MassanésFundació AlíciaDirector
Josep Sucarrats
Josep SucarratsRevista ArrelsDirector
Francesc Blanch
Francesc BlanchDevitecaChef
Antoni Galceran
Antoni GalceranDOP SiuranaPresident
Eduard Xatruch
Eduard XatruchDistrutar (** Michelin) / CompartirChef
18-10-2021 13:0018-10-2021 13:45Europe/MadridBECA DOP SIURANA, exploring the role of EVOO in cooking

The DOP Siurana participates

Hall 8 - Stand A129
Mon 18 13:00h - 13:45h Stand A129 Free
13:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Avoiding food waste at the restaurant, a profitable practice

Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
18-10-2021 13:3018-10-2021 13:50Europe/MadridAvoiding food waste at the restaurant, a profitable practiceHall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 13:30h - 13:50h ForumLab Barcelona Alimentació Sostenible Free
13:50h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Zero waste, economic factor, environmental impact

Ada Parellada
Ada ParelladaSempronianaChef
Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
Mireia Barba
Mireia BarbaEspigoladorsCo-founding partner and director
Felipe Celis
Felipe CelisCETT-UBSpecialist in sustainable gastronomy
Pol Bernat
Pol BernatToo Good To GoHoreca Key Account Manager
18-10-2021 13:5018-10-2021 14:40Europe/MadridZero waste, economic factor, environmental impactHall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 13:50h - 14:40h ForumLab Barcelona Alimentació Sostenible Free
14:00h
Session | Makro Room

Raíces Experience

18-10-2021 14:0018-10-2021 14:45Europe/MadridRaíces ExperienceHall 8 - Aula Makro
Mon 18 14:00h - 14:45h Aula Makro Free
14:00h
Session | La Cuina de l' Espai Catalunya

County tasting

Gemma Muray
Gemma MurayCaram Caram de l’Alt PenedèsSommelier and entrepreneur
Clara Soler
Clara SolerCaram Caram de l’Alt PenedèsEntrepreneur
18-10-2021 14:0018-10-2021 14:45Europe/MadridCounty tastingHall 8 - Stand A129
Mon 18 14:00h - 14:45h Stand A129 Free
15:00h
Session | Makro Room

“Una de Bravas” the best bravas in the world

José Luís Martínez
José Luís MartínezTaberna y MediaChef
18-10-2021 15:0018-10-2021 15:45Europe/Madrid“Una de Bravas” the best bravas in the world

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 15:00h - 15:45h Aula Makro Free
15:00h
Session | La Cuina de l' Espai Catalunya

Natural larder cooking: peeled, marinated and cured foods, with the cook Iolanda Bustos, the chef of flowers

Iolanda Bustos
Iolanda BustosIolanda Bustos Biodynamic chef
18-10-2021 15:0018-10-2021 15:45Europe/MadridNatural larder cooking: peeled, marinated and cured foods, with the cook Iolanda Bustos, the chef of flowers

Participants: Ànec de l’Empordà, Maria Soler l’Art de la Conserva

Hall 8 - Stand A129
Mon 18 15:00h - 15:45h Stand A129 Free
15:30h
Session | Exhibitor talks

NaDo, the construction of a concept anchored to the territory

Iván Domínguez
Iván DomínguezNaDoChef
18-10-2021 15:3018-10-2021 16:15Europe/MadridNaDo, the construction of a concept anchored to the territoryHall 8 - Taller 2 / Ágora
Mon 18 15:30h - 16:15h Taller 2 / Ágora Free
15:30h
Awards

Chef Awards 2021

Carme Gasull
Carme GasullJournalist
18-10-2021 15:3018-10-2021 16:30Europe/MadridChef Awards 2021

Presentation of the Cocinero 2021 Award and recognition of the Cocinero Sostenible 2021. Award sponsored by La Vanguardia

Hall 8 - Auditori
Mon 18 15:30h - 16:30h Auditori Free
16:00h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Time and people management

Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Josep M. Esquirol
Josep M. EsquirolUniversity of BarcelonaPhilosopher, Essayist, Professor of Philosophy at the University of Barcelona (UB)
Oriol Ivern
Oriol IvernHisop (* Michelin)Chef
Begoña Martínez Rivera
Begoña Martínez RiveraGuneaHead waiter
Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Pablo Montero
Pablo MonteroGuneaChef
18-10-2021 16:0018-10-2021 17:00Europe/MadridTime and people management

Time and people, intangible and substantial elements, as disruptive factors in the sustainable restaurant of the future.

Lecture: Setting the table and adjusting the world

Josep M. Esquirol (philosopher, essayist, professor of Philosophy at the UB)

Round table: 

Presented and moderated by: Sergio Gil (President Fundación Restaurantes Sostenibles)

Oriol Ivern (Hisopo *, Barcelona) www.hisop.com.

Begoña Martínez and Pablo Montero (Gunea, Avilés) www.gunea.es.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Talk | Wine Forum

The 4 dimensions of sustainability in 8 wines

Ferran Centelles
Ferran CentelleselBulliFoundationSommelier
18-10-2021 16:0018-10-2021 17:00Europe/MadridThe 4 dimensions of sustainability in 8 winesHall 8 - Taller 1
Mon 18 16:00h - 17:00h Taller 1 Free
16:00h
Session | Makro Room

Sweet marinades

Ricardo Vélez
Ricardo VélezThe PâtissierChef
18-10-2021 16:0018-10-2021 16:45Europe/MadridSweet marinades

Training sessions given by professionals from the hospitality and gastronomy sector in 45-minute live cooking workshops, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 16:00h - 16:45h Aula Makro Free
16:00h
Talk | Catalan Wine Week Room

Catalan wine in the world. A radiography of the export of Catalan wines

Ramón Sentmartí
Ramón SentmartíProdecaDirector
Àlex Bautista
Àlex BautistaRecaredoExport Manager
Christopher Grenness
Christopher GrennessWine Secrets BarcelonaManaging director
18-10-2021 16:0018-10-2021 17:00Europe/MadridCatalan wine in the world. A radiography of the export of Catalan wines

Data, trends, current affairs and future opportunities for Catalan wine worldwide

Hall 8 - Stand - B303-57
Mon 18 16:00h - 17:00h Stand - B303-57 Free
16:00h
Session | La Cuina de l' Espai Catalunya

The traditional rooster at the table as never before

18-10-2021 16:0018-10-2021 16:45Europe/MadridThe traditional rooster at the table as never before

New proposals to enjoy the authentic rooster of the Penedès IGP.

Participants: Fundació Mas Albornà, Mallart Artesans Xarcuters

Hall 8 - Stand A129
Mon 18 16:00h - 16:45h Stand A129 Free
16:30h
Awards

InnoForum 2021 Awards

18-10-2021 16:3018-10-2021 16:45Europe/MadridInnoForum 2021 Awards

Selection of the best products presented by the exhibitors who are eligible for awards in four categories: Innovation, Packaging, Flavour, Sustainability (newly created award).

Hall 8 - Auditori
Mon 18 16:30h - 16:45h Auditori Free
16:45h
Talk | Gastronomic congress

Sustainable by nature

Eneko Atxa
Eneko AtxaAzurmendi (*** Michelin)Chef
Carme Gasull
Carme GasullJournalist
18-10-2021 16:4518-10-2021 17:30Europe/MadridSustainable by natureHall 8 - Auditori
Mon 18 16:45h - 17:30h Auditori Free
16:45h
Talk | Exhibitor talks

How to make catering businesses profitable in the 21st century

18-10-2021 16:4518-10-2021 17:30Europe/MadridHow to make catering businesses profitable in the 21st centuryHall 8 - Taller 2 / Ágora
Mon 18 16:45h - 17:30h Taller 2 / Ágora Free
17:00h
Session | Makro Room

Digitisation of the hospitality industry

Martha Gómez
Martha GómezMakroHead of digital services
18-10-2021 17:0018-10-2021 17:45Europe/MadridDigitisation of the hospitality industry

The hospitality sector has been facing the challenge of digitalisation for years. We analyse the different areas of digital transformation in the sector and the digital tools we offer to help them grow their business and optimise their management.

Hall 8 - Aula Makro
Mon 18 17:00h - 17:45h Aula Makro Free
17:00h
Round table | Catalan Wine Week Room

The catalan wine in Instagram – Barometer of Catalan Wine

Mariola Dinarès
Mariola DinarèsPOPAP Program of Catalunya RadioDirector
David Jobé
David JobéENOTURISTA.CATDirector
Ruth Troyano
Ruth TroyanoFreelanceJournalist
18-10-2021 17:0018-10-2021 17:50Europe/MadridThe catalan wine in Instagram – Barometer of Catalan Wine

The II Barometer of Catalan Wine is a study prepared for the Wine and Wine Travel website with the support of INCAVI.We will know the key data of the presence of Catalan wineries on Instagram and the main trends.

Hall 8 - Stand - B303-57
Mon 18 17:00h - 17:50h Stand - B303-57 Free
17:00h
Session | La Cuina de l' Espai Catalunya

The culture of PDO and PGI products

Toni Romero
Toni RomeroRacó d'en CescChef
Pep Nogué
Pep NoguéCulinary Institute of BarcelonaGastronomic Director
18-10-2021 17:0018-10-2021 17:45Europe/MadridThe culture of PDO and PGI products

Participants: Federació Catalana DOP IGP

Hall 8 - Stand A129
Mon 18 17:00h - 17:45h Stand A129 Free
17:30h
Session | Gastronomic congress

Atlantic resources

Ángel León
Ángel LeónAponiente (*** Michelin)Chef
Belén Parra
Belén ParraFreelanceJournalist
18-10-2021 17:3018-10-2021 18:15Europe/MadridAtlantic resourcesHall 8 - Auditori
Mon 18 17:30h - 18:15h Auditori Free
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Achieving efficiency in process management

Mario Cañizal
Mario CañizalFundación Restaurantes SosteniblesVice-President
Víctor Quintillà
Víctor QuintillàLluerna (* Michelin)Chef Director
Xavi Andrés
Xavi AndrésXavier AndrésArchitect
Mar Barri Carles
Mar Barri CarlesTeresa CarlesChef
Joan Balés
Joan BalésHealthy SpacesCEO
18-10-2021 17:3018-10-2021 18:30Europe/MadridAchieving efficiency in process management

How to manage with sustainable criteria a set of factors that make up the restaurant: energy, water, architecture, design, materials, production processes, non-food products, etc. 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
17:30h
Talk | Wine Forum

Mallorcan cuisine, wine and landscape

María Solivellas
María SolivellasCa Na TonetaChef
Teresa Solivellas
Teresa SolivellasCa Na TonetaChef
Gemma Puig Sal
Gemma Puig SalCa Na TonetaSommelier
Evelyne de las Alas
Evelyne de las AlasCa Na TonetaSommelier
Eva Vicens
Eva VicensVadeviJournalist and sommelier
18-10-2021 17:3018-10-2021 18:30Europe/MadridMallorcan cuisine, wine and landscapeHall 8 - Taller 1
Mon 18 17:30h - 18:30h Taller 1 Free
18:00h
Talk | Exhibitor talks

Menorca: oliaigua and tranquillity, the sustainable cookbook

18-10-2021 18:0018-10-2021 18:45Europe/MadridMenorca: oliaigua and tranquillity, the sustainable cookbookHall 8 - Taller 2 / Ágora
Mon 18 18:00h - 18:45h Taller 2 / Ágora Free
18:00h
Session | Makro Room

The meat maturation process

Rafa Martínez
Rafa MartínezCan XurradesChef
18-10-2021 18:0018-10-2021 18:45Europe/MadridThe meat maturation process

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Mon 18 18:00h - 18:45h Aula Makro Free
18:00h
Session | La Cuina de l' Espai Catalunya

Enjoy the Origin: cooking with PDO extra virgin olive oil

Jeroni Castell
Jeroni CastellLes Moles (* Michelin)Chef
18-10-2021 18:0018-10-2021 18:45Europe/MadridEnjoy the Origin: cooking with PDO extra virgin olive oil

Participants: DOP Baix Ebre-Montsià, DOP Empordà, DOP Garrigues, DOP Siurana, DOP Terra Alta 

Hall 8 - Stand A129
Mon 18 18:00h - 18:45h Stand A129 Free
Tue 19
10:30h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Urban models of (sustainable) food production

Neus Monllor
Neus MonllorAgrosocial Consultant
Ariadna Pomar
Ariadna PomarArran de Terra SCCL
Cristina Caparrós
Cristina CaparrósCap a Mar - La Platgeta CEO&Founder
Alberto Coromina
Alberto CorominaCyclic Beer FarmFounding partner
Francesco Cerrutti
Francesco CerruttiPinullet, urban cheese factory
19-10-2021 10:3019-10-2021 11:30Europe/MadridUrban models of (sustainable) food production

Presentation of four advanced sustainable projects in the urban world, located in Barcelona, in agriculture, fishing and food crafts. 

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Tue 19 10:30h - 11:30h ForumLab Barcelona Alimentació Sostenible Free
10:30h
Session | Sweet Forum Sweetfusió

Reinventing indulgence

Ricard Fernández
Ricard FernándezT500 PuratosTechnician demonstrator
Josep Ramón Cuadras
Josep Ramón CuadrasT500 PuratosTechnician demostrator
19-10-2021 10:3019-10-2021 11:30Europe/MadridReinventing indulgence

We present the most up to date christmas products designed and developed to facilitate the work of the craftsman.

Hall 8 - Taller 2 / Ágora
Tue 19 10:30h - 11:30h Taller 2 / Ágora Free
11:00h
Session | Gastronomic congress

Presentation Barcelona Slow Food Guide 2021/2022

19-10-2021 11:0019-10-2021 12:00Europe/MadridPresentation Barcelona Slow Food Guide 2021/2022

Presence on stage of a large representation of chefs selected by the guide under the tutelage of Slow Food Barcelona and following the canons of km0 cuisine.

Hall 8 - Auditori
Tue 19 11:00h - 12:00h Auditori Free
11:00h
Session | Makro Room

Mojos, KM 0 Canary Islands

Braulio Simancas
Braulio SimancasSilbo GomeroChef
19-10-2021 11:0019-10-2021 11:45Europe/MadridMojos, KM 0 Canary Islands

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Tue 19 11:00h - 11:45h Aula Makro Free
11:00h
Round table | Catalan Wine Week Room

Wine tourism, a country’s revival in the post-Covid era. How are wine regions promoted and singled out?

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Eva Farré
Eva FarréDO Pla de BagesResponsible for the Wine Route
Marta Casas
Marta CasasDO EmpordàResponsible for the Wine Route
Bea Nubiola
Bea NubiolaCatalan Tourism AgencyHead of Brands and coordinator of the Year of Gastronomy and Enoturisme 2016
19-10-2021 11:0019-10-2021 12:00Europe/MadridWine tourism, a country’s revival in the post-Covid era. How are wine regions promoted and singled out?Hall 8 - Stand - B303-57
Tue 19 11:00h - 12:00h Stand - B303-57 Free
11:00h
Session | La Cuina de l' Espai Catalunya

New mushroom cultivation with indigenous species

Carles Díaz
Carles DíazTeb Verd sccl - Bolet Ben FetManager
Karlos Sánchez
Karlos SánchezL'Avenc de TavertetChef
19-10-2021 11:0019-10-2021 11:45Europe/MadridNew mushroom cultivation with indigenous species

Participant: Grup Cooperatiu TEB

Hall 8 - Stand A129
Tue 19 11:00h - 11:45h Stand A129 Free
11:15h
Talk | Gastronomic congress

Balance, energy and plant world in the kitchen

Xavier Pellicer
Xavier PellicerXavier Pellicer (* Michelin)Chef
Carme Gasull
Carme GasullJournalist
19-10-2021 11:1519-10-2021 12:15Europe/MadridBalance, energy and plant world in the kitchenHall 8 - Taller 1
Tue 19 11:15h - 12:15h Taller 1 Free
11:45h
Session | Sweet Forum Sweetfusió

Miquel Guarro’s Christmas patisserie

Miquel Guarro
Miquel GuarroHofmann SchoolPastry director
19-10-2021 11:4519-10-2021 13:45Europe/MadridMiquel Guarro’s Christmas patisserie

Presentation of a new line of pastries for Christmas, with fruit and lighter ingredients.

Friolisa

Hall 8 - Taller 2 / Ágora
Tue 19 11:45h - 13:45h Taller 2 / Ágora Free
12:00h
Consecutive session | Gastronomic congress

The back-to-nature cuisine

Amélie Darvas & Gabriela Benicio
Amélie Darvas & Gabriela BenicioÄponem (* Michelin)Chefs
Georgiana Viou
Georgiana ViouRougeChef
Najat Kaanache
Najat KaanacheNurChef
Vicky Sevilla
Vicky SevillaArrelsChef
Alessandra Montagne
Alessandra MontagneNossoChef
María Canabal
María CanabalParabere ForumJournalist
19-10-2021 12:0019-10-2021 14:30Europe/MadridThe back-to-nature cuisineHall 8 - Auditori
Tue 19 12:00h - 14:30h Auditori Free
12:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Experiences and good agricultural practices

Neus Monllor
Neus MonllorAgrosocial Consultant
Montse Catasús Asenjo
Montse Catasús AsenjoBodegas TorresEnologist
Pino Delàs
Pino DelàsLLavoraProducer
Mireia Franch
Mireia FranchSambucus
Francesc Font
Francesc FontCan FontFarm manager
19-10-2021 12:0019-10-2021 13:00Europe/MadridExperiences and good agricultural practices

Presentation of experiences and good agricultural practices that have sustainability at the heart of their actions, 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Tue 19 12:00h - 13:00h ForumLab Barcelona Alimentació Sostenible Free
12:00h
Session | Makro Room

Harmonies of the Bay of Biscay with the land

Jaime Uz
Jaime UzArbidel (* Michelin)Chef
19-10-2021 12:0019-10-2021 12:45Europe/MadridHarmonies of the Bay of Biscay with the land

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Tue 19 12:00h - 12:45h Aula Makro Free
12:00h
Talk | Catalan Wine Week Room

Wine tourism, a country’s revival in the post-Covid era. Segmentation of audiences and identification of landscapes, the basis of the new DO Tarragona Wine Route

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Vicenç Ferré
Vicenç FerréConsell Regulador de la DO Tarragona President
David Esteller
David EstellerTourislab ConsultingDirector
19-10-2021 12:0019-10-2021 12:30Europe/MadridWine tourism, a country’s revival in the post-Covid era. Segmentation of audiences and identification of landscapes, the basis of the new DO Tarragona Wine RouteHall 8 - Stand - B303-57
Tue 19 12:00h - 12:30h Stand - B303-57 Free
12:00h
Session | La Cuina de l' Espai Catalunya

Presentation of the wine made at La Sitja, restoring-school of the Institut Joan Ramon Benaprès

19-10-2021 12:0019-10-2021 12:45Europe/MadridPresentation of the wine made at La Sitja, restoring-school of the Institut Joan Ramon BenaprèsHall 8 - Stand A129
Tue 19 12:00h - 12:45h Stand A129 Free
12:30h
Round table | Catalan Wine Week Room

Wine tourism, a country’s revival in the post-Covid era. Enogastronomy, a decisive factor in revitalising the Wine Road

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Montse Nicolàs Magriñà
Montse Nicolàs MagriñàTorreblancaOwner
Carlota Roset
Carlota RosetFamilia TorresDirector of Oenotourism and Catering
Marcelo Desvalls
Marcelo DesvallsFinca ViladellopsOwner
19-10-2021 12:3019-10-2021 14:00Europe/MadridWine tourism, a country’s revival in the post-Covid era. Enogastronomy, a decisive factor in revitalising the Wine RoadHall 8 - Stand - B303-57
Tue 19 12:30h - 14:00h Stand - B303-57 Free
13:00h
Talk | Gastronomic congress

Sustainable hunting and hunting cuisine

Luís Lera
Luís LeraLera (* Michelin)Chef
Lourdes López
Lourdes LópezFreelanceJournalist
19-10-2021 13:0019-10-2021 14:00Europe/MadridSustainable hunting and hunting cuisineHall 8 - Taller 1
Tue 19 13:00h - 14:00h Taller 1 Free
13:00h
Session | Makro Room

Sea bass: from raw to cooked

Arnau Bosch
Arnau BoschCan Bosch (* Michelin)Chef
19-10-2021 13:0019-10-2021 13:45Europe/MadridSea bass: from raw to cooked

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Tue 19 13:00h - 13:45h Aula Makro Free
13:00h
Session | La Cuina de l' Espai Catalunya

Flavours of today with traditional products

Quim Casellas
Quim CasellasCasamar (* Michelin)Chef
Alex Peiró
Alex PeiróCasamar (* Michelin)Sommelier
19-10-2021 13:0019-10-2021 13:45Europe/MadridFlavours of today with traditional products

Participants: Empordanet Cuisine Gastronomic Collective, Celler Hugas de Batlle (Girona Excellent Seal), Celler Pere Guardiola (Girona Excellent Seal), Gin Nut (Girona Excellent Seal).

Hall 8 - Stand A129
Tue 19 13:00h - 13:45h Stand A129 Free
13:30h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Green trade and sustainable distribution (I)

Meritxell Pauné
Meritxell PaunéTot Barcelonaournalist. Director of Tot Barcelona
Montse Tugas
Montse TugasTugas i companyia
Francesc Leyva
Francesc LeyvaComerçs Verd- Federació de Mercats Municipals de Barcelona
Ingrid Buera
Ingrid BueraMercabarnaBusiness Area Director
Carles Mencos
Carles MencosCentre d’Intercanvi d’Aliments de Proximitat, Unió de Pagesos
Annalisa Giocoli
Annalisa GiocoliMercat de la Terra Slow Food
19-10-2021 13:3019-10-2021 14:30Europe/MadridGreen trade and sustainable distribution (I)

Bloc split into two sessions to allow for an extensive presentation of various models of green retail trade and producers' markets, as well as sustainable distribution.

13.30-14.30 : Municipal Markets towards Sustainable Food

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Tue 19 13:30h - 14:30h ForumLab Barcelona Alimentació Sostenible Free
14:00h
Session | Makro Room

Raíces Experience

19-10-2021 14:0019-10-2021 14:45Europe/MadridRaíces ExperienceHall 8 - Aula Makro
Tue 19 14:00h - 14:45h Aula Makro Free
14:00h
Session | La Cuina de l' Espai Catalunya

Traditional dishes with local products

Eneko Agote
Eneko AgoteLa BlancaChef
19-10-2021 14:0019-10-2021 14:45Europe/MadridTraditional dishes with local products

Participants: Empordanet Cuisine Gastronomic Collective, MOOMA (Girona Excellent Seal of Approval), Peixos Mielgo (Girona Excellent Seal of Approval).

Hall 8 - Stand A129
Tue 19 14:00h - 14:45h Stand A129 Free
15:00h
Session | Makro Room

Farmed river fish

Javier Carcas y Luis Antonio Carcas
Javier Carcas y Luis Antonio CarcasCasa PedroChefs
19-10-2021 15:0019-10-2021 15:45Europe/MadridFarmed river fish

Píldoras formativas impartidas por profesionales del sector de la hostelería y gastronomía en talleres de cocina en vivo de 45 minutos, para ayudarte a sacar la mayor rentabilidad de tu negocio a través de propuestas, consejos, sugerencias o servicios.

Hall 8 - Aula Makro
Tue 19 15:00h - 15:45h Aula Makro Free
15:00h
Session | La Cuina de l' Espai Catalunya

Craft Beer Tasting: Imchi Brewery

19-10-2021 15:0019-10-2021 15:45Europe/MadridCraft Beer Tasting: Imchi Brewery

Participant: Mura Brewery

Hall 8 - Stand A129
Tue 19 15:00h - 15:45h Stand A129 Free
15:30h
Talk | Gastronomic congress

Cook the moutain

Norbert Niederkofler
Norbert NiederkoflerSt. Hubertus (*** Michelin)Chef
Belén Parra
Belén ParraFreelanceJournalist
19-10-2021 15:3019-10-2021 16:15Europe/MadridCook the moutainHall 8 - Auditori
Tue 19 15:30h - 16:15h Auditori Free
15:30h
Talk | Exhibitor talks

Second Circular Pack workshop: a decalogue of initiatives and tools for a more sustainable packaging

19-10-2021 15:3019-10-2021 16:15Europe/MadridSecond Circular Pack workshop: a decalogue of initiatives and tools for a more sustainable packagingHall 8 - Taller 2 / Ágora
Tue 19 15:30h - 16:15h Taller 2 / Ágora Free
16:00h
Talk | Gastronomic congress

Fruit revolutionises cooking

Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Carme Gasull
Carme GasullJournalist
19-10-2021 16:0019-10-2021 17:00Europe/MadridFruit revolutionises cookingHall 8 - Taller 1
Tue 19 16:00h - 17:00h Taller 1 Free
16:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Green trade and sustainable distribution (II)

Meritxell Pauné
Meritxell PaunéTot Barcelonaournalist. Director of Tot Barcelona
Laura Bosch
Laura BoschFood Coop. Supermercat Cooperatiu i Participatiu de Barcelona
Míriam Soteras
Míriam SoterasArrels MarketDirector
Vadó Mora
Vadó MoraMolsa, Co-operative of organic shops
Alejandro Guzmán
Alejandro GuzmánEcocentral_EcoD’aquíFounder
Jordi Vives
Jordi VivesLinverd
19-10-2021 16:0019-10-2021 17:00Europe/MadridGreen trade and sustainable distribution (II)

Bloc split into two sessions to allow for extensive exposure to various models of green retailing and farmers' markets, as well as sustainable retailing.

16.00-17.00 Small urban retailing and sustainable retailing

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Tue 19 16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Session | Makro Room

The art of Korean fermentation

Luke Jang
Luke JangLukeChef
19-10-2021 16:0019-10-2021 16:45Europe/MadridThe art of Korean fermentation

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Tue 19 16:00h - 16:45h Aula Makro Free
16:00h
Session | La Cuina de l' Espai Catalunya

Cooking with honey

Rafel Muria
Rafel MuriaQuatre Molins (* Michelin)Chef
19-10-2021 16:0019-10-2021 16:45Europe/MadridCooking with honey

Participant: Muria honey

Hall 8 - Stand A129
Tue 19 16:00h - 16:45h Stand A129 Free
16:15h
Awards

Josep Mercader 2021 Awards

19-10-2021 16:1519-10-2021 16:30Europe/MadridJosep Mercader 2021 Awards

Awards Ceremony (Categories: Catalan cuisine, Restoring, Cuisine and Dining Room, Farming, Sustainable Restoring, Wine, In memoriam)

Hall 8 - Auditori
Tue 19 16:15h - 16:30h Auditori Free
16:30h
Talk | Gastronomic congress

Product, taste and sustainable creativity

Ricard Camarena
Ricard CamarenaRicard Camarena (** Michelin)Chef
Lourdes López
Lourdes LópezFreelanceJournalist
19-10-2021 16:3019-10-2021 17:15Europe/MadridProduct, taste and sustainable creativityHall 8 - Auditori
Tue 19 16:30h - 17:15h Auditori Free
16:30h
Talk | Catalan Wine Week Room

“Are we friends because we taste wine or do we taste wine because we are friends?”

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Ramón Francàs
Ramón FrancàsLa VanguardiaRedactor
Empar Moliner
Empar MolinerCatalunya RadioWriter
19-10-2021 16:3019-10-2021 17:30Europe/Madrid“Are we friends because we taste wine or do we taste wine because we are friends?”

The journalist Ramon Francàs and the writer Empar Moliner will talk about some of the best-kept secrets of the programme 'Cata Vertical' on Catalunya Ràdio in which they both participate and which has been on the air for seven years now, spreading the word that the best wine in the world is Catalan.

Hall 8 - Stand - B303-57
Tue 19 16:30h - 17:30h Stand - B303-57 Free
16:45h
Session | Exhibitor talks

Cutting-edge cocktails to stand out from the competition

Adal Márquez
Adal MárquezBoadasHeadBartender
Pedro Rascón
Pedro RascónBartender
19-10-2021 16:4519-10-2021 17:30Europe/MadridCutting-edge cocktails to stand out from the competition

Cocktail culture is booming and is constantly growing and evolving.

 

Adal Márquez from the reinvented classic cocktail bar and Pedro Rascón from the flairbartending cocktail bar will illustrate how the modern adaptation of classic techniques and working methods, as well as the use of specific tools, can bring great changes and improvements, including innovation, creativity and of course professionalism, quality and productivity to all styles of cocktail bar.

 

The art of mixology, the rituals of preparation and the bartender's gestures not only affect the quality of the drink itself, but also influence the customer's perception of a unique experience, which in turn will have an impact on the success of the establishment able to offer this "select service" and thus differentiate and stand out from the competition.

Hall 8 - Taller 2 / Ágora
Tue 19 16:45h - 17:30h Taller 2 / Ágora Free
17:00h
Session | Makro Room

La sostenibilidad como herramienta creativa

Eneko Izcue
Eneko IzcueBasque Culinary CenterTeacher
19-10-2021 17:0019-10-2021 17:45Europe/MadridLa sostenibilidad como herramienta creativa

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Tue 19 17:00h - 17:45h Aula Makro Free
17:00h
Session | La Cuina de l' Espai Catalunya

Pyrenean Cuisine

Domingo Castells
Domingo CastellsHotel Del PradoChef
Marta Martínez
Marta MartínezEl TiróChef
19-10-2021 17:0019-10-2021 17:45Europe/MadridPyrenean Cuisine

Participants: Pyrenean Cuisine gastronomic collective, Alma Infusions (Girona Excelente Seal), Minera Beer (Girona Excelente Seal).

Hall 8 - Stand A129
Tue 19 17:00h - 17:45h Stand A129 Free
17:15h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

Fine pastry and dessert cuisine

Frédéric Bau
Frédéric BauMaison ValrhonaPastry chef and creative director
Jordi Butrón
Jordi ButrónEspai SucreChef
Ricard Martínez
Ricard MartínezEspai SucrePastry chef
Belén Parra
Belén ParraFreelanceJournalist
19-10-2021 17:1519-10-2021 18:15Europe/MadridFine pastry and dessert cuisine

Session in the framework of the ESPAISUCREThebestDESSERT Competition

Hall 8 - Auditori
Tue 19 17:15h - 18:15h Auditori Free
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Is a sustainable restaurant viable? From utopia to reality

Jordi Vilà
Jordi VilàAlkimia (* Michelin)Chef
María Diago
María DiagoGuía SustentableDirector/editor
Felipe Turell
Felipe TurellMO de MovimientoCreator and co-director
Philippe Regol
Philippe RegolObservación GastronómicaGastronomic critic
Pere Carrió
Pere CarrióGat Blauchef
19-10-2021 17:3019-10-2021 18:30Europe/MadridIs a sustainable restaurant viable? From utopia to reality

Interventions by restaurateurs and chefs who have demonstrated the viability and profitability of conceptual and management models that seemed utopian.

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Tue 19 17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
17:30h
Talk | Wine Forum

Wines, relationships and nature

Iolanda Bustos
Iolanda BustosIolanda Bustos Biodynamic chef
Anna Vicens
Anna VicensWine PalaceSommelier
Silvia Congost
Silvia CongostSilvia CongostPsychologist
Eva Vicens
Eva VicensVadeviJournalist and sommelier
19-10-2021 17:3019-10-2021 18:30Europe/MadridWines, relationships and natureHall 8 - Taller 1
Tue 19 17:30h - 18:30h Taller 1 Free
17:30h
Round table | Catalan Wine Week Room

Research and resilience, how wine coexists with climate change

Ruth Troyano
Ruth TroyanoFreelanceJournalist
Arnau Queralt
Arnau QueraltGeneralitat de CatalunyaDirector of the Advisory Council for Sustainable Development
Xoan Elorduy
Xoan ElorduyINCAVIHead of viticulture and oenology
Pilar Salillas
Pilar SalillasCeller LagraveraGeneral manager and oenologist
19-10-2021 17:3019-10-2021 18:30Europe/MadridResearch and resilience, how wine coexists with climate change

Round table with Arnau Queralt, director of the Advisory Council for Sustainable Development, Xoan Elorduy, head of viticulture and oenology at INCAVI, and Pilar Salillas, general manager and oenologist at the Lagravera winery. Moderated by the journalist Ruth Troyano.

Hall 8 - Stand - B303-57
Tue 19 17:30h - 18:30h Stand - B303-57 Free
18:00h
Session | Exhibitor talks

Royal Bliss mixology masterclass with Sergio Estévez

Sergio Estévez
Sergio Estévez
19-10-2021 18:0019-10-2021 18:45Europe/MadridRoyal Bliss mixology masterclass with Sergio EstévezHall 8 - Taller 2 / Ágora
Tue 19 18:00h - 18:45h Taller 2 / Ágora Free
18:00h
Talk | Makro Room

Digitisation of the hospitality industry

Martha Gómez
Martha GómezMakroHead of digital services
19-10-2021 18:0019-10-2021 18:45Europe/MadridDigitisation of the hospitality industry

The hospitality sector has been facing the challenge of digitalisation for years. We analyse the different areas of digital transformation in the sector and the digital tools we offer to help them grow their business and optimise their management.

Hall 8 - Aula Makro
Tue 19 18:00h - 18:45h Aula Makro Free
18:00h
Session | La Cuina de l' Espai Catalunya

We are Vallès Oriental

David Vásquez
David VásquezDenominación d'OrigenChef
Julià Bellalta
Julià BellaltaEl Portal Vell and La CruïllaChef
19-10-2021 18:0019-10-2021 18:45Europe/MadridWe are Vallès Oriental

Participants: Gremio de Hostelería del Vallès Oriental, Restaurant Can Parera, Foodtruck Lo Grillat

Hall 8 - Stand A129
Tue 19 18:00h - 18:45h Stand A129 Free
18:15h
Awards | Sweet Forum Best Panettone Award

Best Artisan Panettone of Spain Award 2021(VI Edition)

Carme Gasull
Carme GasullJournalist
19-10-2021 18:1519-10-2021 18:45Europe/MadridBest Artisan Panettone of Spain Award 2021(VI Edition)

Presentation of the award for the Best Artisan Panettone in Spain 2021, organised by the Escuela de Pastelería del Gremio de Barcelona.

Hall 8 - Auditori
Tue 19 18:15h - 18:45h Auditori Free
Wed 20
10:30h
Session | Sweet Forum Sweetfusió

Christmas Nougat 2021

Saray Ruiz
Saray RuizEPGBTeacher
20-10-2021 10:3020-10-2021 11:30Europe/MadridChristmas Nougat 2021

Presentation on impulse sales at Christmas with a focus on nougat related products.

Escola de Pastisseria del Gremi de Barcelona

Hall 8 - Taller 2 / Ágora
Wed 20 10:30h - 11:30h Taller 2 / Ágora Free
11:00h
Talk | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Sustainability, the discipline of the future

Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Toni Massanés
Toni MassanésFundació AlíciaDirector
Jorge Bretón
Jorge BretónBasque Culinary CenterCoordinator of the kitchen area
Rinaldo Rava
Rinaldo RavaUniversity of Gastronomic Sciences, PollenzoHead of the Slow Food Bureau and University of Gastronomic Sciences
Vinyet Capdet
Vinyet CapdetCETT-UBAcademic Coordinator of the Degree in Culinary and Gastronomic Sciences
20-10-2021 11:0020-10-2021 12:00Europe/MadridSustainability, the discipline of the future

Presentation of how sustainability has become a major discipline in four important academic and research institutions.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Wed 20 11:00h - 12:00h ForumLab Barcelona Alimentació Sostenible Free
11:00h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

Refreshing desserts, a view from EspaiSucre

Ricard Martínez
Ricard MartínezEspai SucrePastry chef
20-10-2021 11:0020-10-2021 11:45Europe/MadridRefreshing desserts, a view from EspaiSucreHall 8 - Taller 1
Wed 20 11:00h - 11:45h Taller 1 Free
11:00h
Session | Makro Room

Tasting, classification and uses of extra virgin olive oil in the hotel and catering industry

Firo Vázquez
Firo VázquezEl OlivarChef
20-10-2021 11:0020-10-2021 11:45Europe/MadridTasting, classification and uses of extra virgin olive oil in the hotel and catering industry

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Wed 20 11:00h - 11:45h Aula Makro Free
11:00h
Session | La Cuina de l' Espai Catalunya

Cooking demonstration with Palamó prawns

Toni Izquierdo
Toni IzquierdoMas dels Arcs Chef
Antoni Albalat
Antoni AlbalatConfraria de PescadorsPresident
20-10-2021 11:0020-10-2021 11:45Europe/MadridCooking demonstration with Palamó prawns

Participants: Gamba de Palamós Marca de Garantia, Palamós Town Council 

Hall 8 - Stand A129
Wed 20 11:00h - 11:45h Stand A129 Free
11:45h
Session | Sweet Forum Sweetfusió

Championship Panettones

Adán Sáez
Adán SáezXocosavePastry shop owner
20-10-2021 11:4520-10-2021 12:45Europe/MadridChampionship Panettones

Owner of the Xocosave patisserie and current winner presents his winning panettone and his current technique.

Hall 8 - Taller 2 / Ágora
Wed 20 11:45h - 12:45h Taller 2 / Ágora Free
12:00h
Talk | Gastronomic congress

For an organic haute cuisine

María José San Román
María José San RománMonastrell (* Michelin)Chef and owner
Carme Gasull
Carme GasullJournalist
20-10-2021 12:0020-10-2021 12:45Europe/MadridFor an organic haute cuisineHall 8 - Auditori
Wed 20 12:00h - 12:45h Auditori Free
12:00h
Talk | Sweet Forum VI ESPAISUCREThebestDESSERT

The EspaiSucre method applied in the bakery shop

Albert Roca
Albert RocaSant Croi Pastry Shop Pastry chef
20-10-2021 12:0020-10-2021 12:45Europe/MadridThe EspaiSucre method applied in the bakery shopHall 8 - Taller 1
Wed 20 12:00h - 12:45h Taller 1 Free
12:00h
Session | Makro Room

Cooking with Atlantic seaweed

20-10-2021 12:0020-10-2021 12:45Europe/MadridCooking with Atlantic seaweed

Training sessions given by professionals from the hotel and catering sector in 45-minute live cooking workshops, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Wed 20 12:00h - 12:45h Aula Makro Free
12:00h
Talk | Catalan Wine Week Room

Presentation of the book “Catalonia, Land of Wine”

Josep Roca
Josep RocaCeller Can Roca (*** Michelin) Sommelier
Ruth Troyano
Ruth TroyanoFreelanceJournalist
Alba Balcells
Alba BalcellsINCAVIDirector
Ramon Nadal
Ramon NadalEdicions AndanaEditor
20-10-2021 12:0020-10-2021 13:00Europe/MadridPresentation of the book “Catalonia, Land of Wine”

Presentation of the book "Catalonia, Land of Wine", a journey through the Catalan Designations of Origin.

Hall 8 - Stand - B303-57
Wed 20 12:00h - 13:00h Stand - B303-57 Free
12:00h
Session | La Cuina de l' Espai Catalunya

Badal Burger with the chef Núria Bonet

Núria Bonet
Núria BonetCa la NúriaChef
20-10-2021 12:0020-10-2021 12:45Europe/MadridBadal Burger with the chef Núria Bonet

Participants: Can Badal, Terres de LLum

Hall 8 - Stand A129
Wed 20 12:00h - 12:45h Stand A129 Free
12:45h
Round table | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Green restaurant, the star of the guides

María Diago
María DiagoGuía SustentableDirector/editor
Judith Càlix
Judith CàlixRevista CuinaDirector
Frank Fol
Frank FolWe’re Smart Green GuideChairman
Mariano Martínez
Mariano MartínezBarcelona Slow Food GuideEditor
Federica Marzioni
Federica MarzioniFundación Restaurantes SosteniblesGerente
20-10-2021 12:4520-10-2021 14:00Europe/MadridGreen restaurant, the star of the guides

Five editors, directors and representatives of restaurant guides explain how the sustainable restaurant has become the most prized star of the future.

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Wed 20 12:45h - 14:00h ForumLab Barcelona Alimentació Sostenible Free
13:00h
Dialogue | Gastronomic congress

Dialogue. Sustainability is the future

Pierre Gagnaire
Pierre GagnairePierre Gagnaire (*** Michelin)Chef
Andoni Luis Aduriz
Andoni Luis AdurizMugaritz (** Michelin)Chef
Carme Ruscalleda
Carme RuscalledaMoments (** Michelin), Sant Pau (***)Chef
Josep Roca
Josep RocaCeller Can Roca (*** Michelin) Sommelier
María Canabal
María CanabalParabere ForumJournalist
20-10-2021 13:0020-10-2021 14:00Europe/MadridDialogue. Sustainability is the future

Dialogue between four world leaders in the kitchen and the dining room. Four diverse, complementary, thoughtful and wise perspectives. Four essential references.

Hall 8 - Auditori
Wed 20 13:00h - 14:00h Auditori Free
13:00h
Session | Sweet Forum Sweetfusió

Creative Christmas

Jean Sivieude
Jean SivieudeSosaTechnician demonstrator
20-10-2021 13:0020-10-2021 14:00Europe/MadridCreative Christmas

New versions of ideas and products for a creative and different Christmas.

Hall 8 - Taller 2 / Ágora
Wed 20 13:00h - 14:00h Taller 2 / Ágora Free
13:00h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

New techniques applied to truffles in the sweet world

Xavi Donnay
Xavi DonnayLasarte (*** Michelin) Pastry chef
David Chamorro
David ChamorroFood Idea LabChef and co-founder
20-10-2021 13:0020-10-2021 13:45Europe/MadridNew techniques applied to truffles in the sweet worldHall 8 - Taller 1
Wed 20 13:00h - 13:45h Taller 1 Free
13:00h
Session | Makro Room

Creative snacks

Mohamed Quach
Mohamed QuachEl TerratChef
20-10-2021 13:0020-10-2021 13:45Europe/MadridCreative snacks

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Hall 8 - Aula Makro
Wed 20 13:00h - 13:45h Aula Makro Free
13:00h
Session | La Cuina de l' Espai Catalunya

The empowerment of the Malvasia in the Garraf: now and always

David Martínez
David MartínezCentre d’Interpretació de la MalvasiaSommelier
Fina Fuster
Fina FusterNode GarrafTechnician
Alba Gràcia
Alba GràciaCentre d’Interpretació de la MalvasiaCoordinator
20-10-2021 13:0020-10-2021 13:45Europe/MadridThe empowerment of the Malvasia in the Garraf: now and alwaysHall 8 - Stand A129
Wed 20 13:00h - 13:45h Stand A129 Free
13:00h
Session | La Cuina de l' Espai Catalunya

We cook cockerel from the Penedès and Xató

20-10-2021 13:0020-10-2021 13:45Europe/MadridWe cook cockerel from the Penedès and Xató

Participants: Gremi d’Hostaleria i Turisme de l’Alt Penedès, El Penedès tasta’l, Fonda Neus      

Hall 8 - Stand A129
Wed 20 13:00h - 13:45h Stand A129 Free
14:00h
Awards | Sweet Forum VI ESPAISUCREThebestDESSERT

Jury tasting VI ESPAISUCREThebestDESSERT

20-10-2021 14:0020-10-2021 15:00Europe/MadridJury tasting VI ESPAISUCREThebestDESSERT

Jury: Javier Antoja, Frédéric Bau, Jordi Butrón, José Carlos Capel, Miquel Guarro, Cristina Jolonch, Ricard Martínez, Julia Pérez, Philippe Regol, Jordi Roca

Hall 8 - Taller 1
Wed 20 14:00h - 15:00h Taller 1 Free
15:30h
Round table | Gastronomic congress

Cuina, 20 years

Oriol Castro, Eduard Xatruch & Mateu Casañas
Oriol Castro, Eduard Xatruch & Mateu CasañasDisfrutar (** Michelin)Chef
Carme Ruscalleda
Carme RuscalledaMoments (** Michelin), Sant Pau (***)Chef
Judith Càlix
Judith CàlixRevista CuinaDirector
Álex Carrera
Álex CarreraL'Aliança 1919 d'Anglès (* Michelin)Chef
20-10-2021 15:3020-10-2021 16:15Europe/MadridCuina, 20 years

The 20 chefs of the future. On stage, the 20 chefs selected as chefs of the future.

Hall 8 - Auditori
Wed 20 15:30h - 16:15h Auditori Free
15:30h
Talk | Exhibitor talks

Sunday, the world’s fastest payment method in restaurants

20-10-2021 15:3020-10-2021 16:15Europe/MadridSunday, the world’s fastest payment method in restaurantsHall 8 - Taller 2 / Ágora
Wed 20 15:30h - 16:15h Taller 2 / Ágora Free
16:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Successful post-pandemic business

María José San Román
María José San RománMonastrell (* Michelin)Chef and owner
Marta Fernández Guadaño
Marta Fernández GuadañoGastroeconomyFounder
Nandu Jubany
Nandu JubanyCan Jubany (* Michelin)Chef
Albert Raurich
Albert RaurichDos PalillosChef
Eugeni de Diego
Eugeni de DiegoA PlumaChef
Marc Ribas
Marc RibasTaberna del CiriChef
Paco Pérez
Paco PérezMiramar (** Michelin), Enoteca (** Michelin)Chef
20-10-2021 16:0020-10-2021 17:00Europe/MadridSuccessful post-pandemic businessHall 8 - ForumLab Barcelona Alimentació Sostenible
Wed 20 16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
16:15h
Talk | Gastronomic congress

Responsible terroir cuisine

Christophe Hay
Christophe HayLa Maison d’à Côté (** Michelin)Chef
Lourdes López
Lourdes LópezFreelanceJournalist
20-10-2021 16:1520-10-2021 17:00Europe/MadridResponsible terroir cuisineHall 8 - Auditori
Wed 20 16:15h - 17:00h Auditori Free
16:30h
Talk | Wine Forum

Roca Spirit

Josep Roca
Josep RocaCeller Can Roca (*** Michelin) Sommelier
20-10-2021 16:3020-10-2021 17:30Europe/MadridRoca SpiritHall 8 - Taller 1
Wed 20 16:30h - 17:30h Taller 1 Free
17:00h
Awards | Sweet Forum VI ESPAISUCREThebestDESSERT

ESPAISUCREThebestDESSERT Awards and Pierre Gagnaire’s tribute to Frédéric Bau

20-10-2021 17:0020-10-2021 17:45Europe/MadridESPAISUCREThebestDESSERT Awards and Pierre Gagnaire’s tribute to Frédéric BauHall 8 - Auditori
Wed 20 17:00h - 17:45h Auditori Free
17:45h
Talk | Gastronomic congress

The Barcelona Manifesto for Sustainable Food

20-10-2021 17:4520-10-2021 18:00Europe/MadridThe Barcelona Manifesto for Sustainable Food

Reading of the Manifesto for Sustainability drawn up by the Alícia Foundation and signed by the speakers of the Forum and other chefs and agents of the gastronomic and productive world, as a sign of the firm commitment to the sustainability of gastronomy and the role of catalyst assumed by the Forum.

Hall 8 - Auditori
Wed 20 17:45h - 18:00h Auditori Free
18:00h
Closing session | Gastronomic congress

The sustainability values of the best restaurant in the world

Joan Roca
Joan RocaCeller de Can Roca (*** Michelin)Chef
20-10-2021 18:0020-10-2021 18:45Europe/MadridThe sustainability values of the best restaurant in the worldHall 8 - Auditori
Wed 20 18:00h - 18:45h Auditori Free
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