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Judit Càlix

Director | CUINA Barcelona, Spain

Biography

She is the editor-in-chief of CUINA magazine. She holds a degree in Journalism from the Autonomous University of Barcelona and a postgraduate degree in Digital Community Management and Social Media Strategies. With over ten years of experience in the publishing industry, she specialises in non-fiction works, particularly in the field of cooking and gastronomy. She is the author of several books and actively participates in the dissemination of gastronomy through publications, media collaborations, event presentations and other cultural initiatives.

Sessions

16:00h

Talk | .

Catalans cooking around the world. The refinement of tradition

Judit Càlix CUINA Director Presenter

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 Ramon Freixa will show attendees dishes inspired by Catalan cuisine that he offers in Madrid, specifically at his restaurant Tradició. Auditori

Mon 3 16:00h - 16:30h Auditori Free access

16:30h

Talk | .

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

Albert Franch Nolla* Chef Speaker

Judit Càlix CUINA Director Presenter

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 In this session, a Catalan living in Helsinki will demonstrate how to create a zero-waste restaurant model, emphasising three pillars: seasonality and maximising the use of ingredients; banning disposable packaging; and composting. Auditori

Mon 3 16:30h - 17:00h Auditori Free access

16:30h

Awards | .

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

Judit Càlix CUINA Director Presenter

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. Auditori

Wed 5 16:30h - 17:15h Auditori Free access

13:00h

Round table | .

Round table. Prescribing

Judit Càlix CUINA Director Speaker

Maite Escribà @topcatalanrestaurants Content creator Speaker

Mikel Iturriaga El Comidista - El País Journalist 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

Wed 5 13:00h - 14:00h Forum Lab Free access

17:30h

Round table | .

Health, gastronomy and the Mediterranean diet

Judit Càlix CUINA Director Moderator

Moha Quach El Terrat Chef Speaker

Rais Esteve Molí de La Vansa Chef Speaker

Ramon Estruch Comitè Científic de la Dieta Mediterrania President Speaker

2025-11-03 17:30 2025-11-03 18:30 Europe/Madrid Health, gastronomy and the Mediterranean diet Round table discussion on gastronomy as part of the lifestyle promoted by the Mediterranean Diet, which includes one of the healthiest and most sustainable cuisines in the world and forms part of our cultural heritage. Forum Lab

Mon 3 17:30h - 18:30h Forum Lab Free access