Track: Science & Cooking World Congress
Wed 09
10:30h
Round table |
Guest events
Garum, the most ancient aroma of the Mediterranean Sea

Harold McGee
Scientific

Pere Planagumà
Herminda Group
Chef

Ricard Camarena
Ricard Camarena (** Michelin y * green)
Chef

Isma Prados
Chef
11:30h
Round table |
Guest events
People at the heart of restaurant innovation

Ricard Camarena
Ricard Camarena (** Michelin y * green)
Chef

Víctor Quintillà
Lluerna (* Michelin)
Chef

Isma Prados
Chef
12:15h
Round table |
Guest events
Muyu Galapagos: a model of biodiversity and empowerment

Luciana Bianchi
Galápagos Foundation
Manager

Isma Prados
Chef
13:00h
Round table |
Guest events
Sustainability and innovation in the pastry industry

Antonio Bachour
Coral Gables
Pastry Chef

Francisco Migoya
Modernist Cuisine
Pastry Chef

Joyce Galvão
A química dos bolos
Pastry chef & writer

Isma Prados
Chef

Lluís Costa
Vallflorida (Sant Esteve de Palautordera)
Pastry chef
13:45h
Round table |
Guest events
The value of diversity in world cuisines

Denise Araujo
Amazonia
Chef and Researcher

Isma Prados
Chef

Lino Adillón
Volver
Chef

Maria Esther Abreu Rojas
Researcher

Roberto Iborra
Instituto de Gastronomía Española en México
Director

Fatih Tudak
Turk Fatih Tutak (** Michelin)
Chef

Daisy Wang
SCWC Delegate to China

Daniel Li
SCWC Delegate in China