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    Track: Science & Cooking World Congress

    Wed 09
    10:30h
    Round table | Guest events

    Garum, the most ancient aroma of the Mediterranean Sea

    Harold McGee
    Harold McGee Scientific
    Pere Planagumà
    Pere Planagumà Herminda Group Chef
    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 10:30 09-11-2022 11:15 Europe/Madrid Garum, the most ancient aroma of the Mediterranean Sea

    Planagumà will reflect together with Harold Mc Gee and Ricard Camarena on sustainability based on the oldest sauce in the Mediterranean, garum.

     ForumLab
    10:30h - 11:15h ForumLab Free
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    11:30h
    Round table | Guest events

    People at the heart of restaurant innovation

    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Víctor Quintillà
    Víctor Quintillà Lluerna (* Michelin) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 11:30 09-11-2022 12:15 Europe/Madrid People at the heart of restaurant innovation

    Camarena will reflect with Víctor Quintillà on the importance of people at the center of restaurant innovation

     ForumLab
    11:30h - 12:15h ForumLab Free
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    12:15h
    Round table | Guest events

    Muyu Galapagos: a model of biodiversity and empowerment

    Luciana Bianchi
    Luciana Bianchi Galápagos Foundation Manager
    Isma Prados
    Isma Prados Chef

    09-11-2022 12:15 09-11-2022 13:00 Europe/Madrid Muyu Galapagos: a model of biodiversity and empowerment

    Luciana will explain the operation of the Muyu de Galapagos Foundation restaurant, a gastronomic project based on education that empowers young people and women to start a career in the restaurant industry, based on ethics, sustainability and conservation.

     ForumLab
    12:15h - 13:00h ForumLab Free
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    13:00h
    Round table | Guest events

    Sustainability and innovation in the pastry industry

    Antonio Bachour
    Antonio Bachour Coral Gables Pastry Chef
    Francisco Migoya
    Francisco Migoya Modernist Cuisine Pastry Chef
    Joyce Galvão
    Joyce Galvão A química dos bolos Pastry chef & writer
    Isma Prados
    Isma Prados Chef
    Lluís Costa
    Lluís Costa Vallflorida (Sant Esteve de Palautordera) Pastry chef

    09-11-2022 13:00 09-11-2022 13:45 Europe/Madrid Sustainability and innovation in the pastry industry

    Bachour, Migoya and Galvão will participate in the round table discussion on the role of sustainability and innovation in pastry.

     ForumLab
    13:00h - 13:45h ForumLab Free
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    13:45h
    Round table | Guest events

    The value of diversity in world cuisines

    Denise Araujo
    Denise Araujo Amazonia Chef and Researcher
    Isma Prados
    Isma Prados Chef
    Lino Adillón
    Lino Adillón Volver Chef
    Maria Esther Abreu Rojas
    Maria Esther Abreu Rojas Researcher
    Roberto Iborra
    Roberto Iborra Instituto de Gastronomía Española en México Director
    Fatih Tudak
    Fatih Tudak Turk Fatih Tutak (** Michelin) Chef
    Daisy Wang
    Daisy Wang SCWC Delegate to China
    Daniel Li
    Daniel Li SCWC Delegate in China

    09-11-2022 13:45 09-11-2022 14:30 Europe/Madrid The value of diversity in world cuisines

    This round table will reflect on the value of diversity in world cuisines through the eyes of culinary experts from 5 different countries: Brazil, Cuba, Argentina, Mexico and Turkey. 

     ForumLab
    13:45h - 14:30h ForumLab Free
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