The Experience – Live Gastronomy
Food for healthy aging



Culinary innovation in academic research



The new foodservice and the 5th range

Gastronomic solutions for small spaces. Bodega Amposta

Vegetable protein on school menus: Not everything is good for animal meat

Japan-Catalonia. Koy Shunka Connection

Grana Padano PDO: three ways to cook its three maturations

Seventeen

Asia at your table, with Kav Ly

Seabass. When a product is grown to be fished

The extravagance of “Sea and Mountain”

Zero waste dishes

Safety chain for multi-allergic people in communities: production, service, and action protocols in case of emergency.




Vegan food for non-vegans

Veganizing the classics … and half a lap more.



Vegetables to share

Portuguese cuisine: from the most traditional dishes to the influences of the world

The flavors of the Valencian lamb

Seasonal cuisine: when the best solution is the most logical one

Marinades… technique in danger of extinction

The field of Cartagena and the Mediterranean sea

Creative desserts with the new La Fageda’s natural yogurt

Techniques and concepts of Disfrutar applied to nuts

Collective restoration in the face of the perfect storm. Keys to navigate complex markets.




The Brunch – Sweet and savory with iconic products from the Principality to start the morning


Grana Padano PDO: three ways to cook its three maturations

Reinterpret the local

Food safety in the kitchen. Mistakes that should never be made.





#ChorizoAcademy


Vermouth – Macerations of the Mountain and rural gastronomy in bites

II “Tapa Alimentos de España” National Award by Hotel Tapa Tour

The importance of cereal in the most Mediterranean La Mancha

Coffee, cocoa and something else

Don’t throw away the world

Lunch – Four-handed view of a landscape kitchen


Chef Rebels: empoderamiento desde los fogones

Asia at your table, with Pepe Rodríguez and Kav Ly


Malaga product, universal excellence

Lunch by Marcos Morán

Oabika: Gold of the pod.

Symbiosis La Rioja – Andorra

Global Gastronomic Trends: how the food industry can look to the world’s kitchens for inspiration.

The importance of the innovative attitude in gastronomy

Menus with modified texture: solutions adapted to each need.


The environment as a vehicle of expression

Natural cuisine bases CUICK with Carme Ruscalleda



The snack- We end the afternoon in the sweetest way

Roots, culture and gastronomy

Eat my fig

Green and sustainable horizon

Making the most of food so as not to waste food in the preparation process


The fruits of our land as a source of inspiration

Grana Padano PDO: three ways to cook its three maturations

Root Gastronomy in Castilla-La Mancha

Cooking France in Jerez

A curry bar with an inclusive menu

The Plant-based Revolution: accelerating the protein transition

The new foodservice and the 5th range

Root Gastronomy in Castilla-La Mancha

The Castilian Iberian hare: a challenge for contemporary hunting

Haute cuisine catering

Creative Lebanese cuisine with halal ingredients

Organic Plant-Based: Techniques and recipes vegan

Root Gastronomy in Castilla-La Mancha

Oabika: Gold of the pod

Current Foods, the new school of fish – Plant-based seafood

Oil lamp fishing

Integration of the United Nations Sustainable Development Goals (SDG) in the social and collective sector





Root Gastronomy in Castilla-La Mancha

Roots and tubers Km.0

Root Gastronomy in Castilla-La Mancha

From the sea: cured, matured and fermented

Confluence between technique, tradition and product

Egg hydrolysis

¿Who is responsible for the fish, the cook or the supplier?
