The Experience – Live Gastronomy

How to meet the needs of a rapidly aging society to ensure proper nutrition, good nutritional and health status and an improvement in the quality of life oft he elderly.

The Research Group of Cooking and Gastronony at CETT-UB works in three main areas; innovation and creativity, sustainability and gastrohealth. The aim of this talk is to show the projects that are being carried out, such as the development of culinary techniques and processes to revalue products derived from food waste and non-edible parts of fish and legumes to transform them in new products and ingredients. It will be shown how to make cookies or waffles with fish bones and fermented foods derived from legume by-products. Sensory perception and gastrophysics will be discussed, and how them play an important role in gastronomy.

When no one opted for the fifth range, Quickchef detected that this product would be a point of reference in the future, starting to work on this production system more than 15 years ago, becoming a pioneer in the sector. Adaptation to the needs of its customers and the ability to adapt to new restoration models have positioned Quickchef as a leading brand in its sector. Currently, customers aspire to something more than food, they seek to enjoy a new experience in each dish they taste. For this reason, Quickchef offers a wide range of recipes to be able to enjoy a wide variety of flavors in a few minutes. The presentations are divided into 2. 1st presentation: It is based on our line for third parties, where we will present some of our pieces of meat. 2nd presentation: We will present the most global proposals of our offer, among which we will offer a small selection of our traditional, ethnic dishes and salads

The idea is to talk about our experience: directing and creating the gastronomic offer of an old winery in a very limited space (both in terms of resources and physical space) Giving prominence to the product, to a charcoal oven and with two fryers, we managed to bet on seasonal and local cuisine.

Reducing consumption of red and processed meats is becoming a necessity for one’s health and because vegetables-based foods are also the most enviromentally friendly. School canteens, as spaces for training and promoting the health tot he future generations, are a perfect platform for introducing small changes, bearing in mind, however, that not everything is valid to replace red and processed meat of aminal origin.

Hideki Matsuhisa practices a cuisine based entirely on Japanese cooking techniques in which he introduces the Mediterranean products he likes most, with large doses of intelligence and sensitivity.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the showcooking, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

The Moments Restaurant has prepared a very thoughtful menu that aims to place them at Km.0 of the kitchen they want to be and that is the beginning of a gastronomic revolution inspired by the 17 Sustainable Development Goals of the United Nations 2030.

The Cambodian chef, founder of Ta-tung, Kav Ly, brings the best of Asian cuisine to Alimentaria through the most emblematic recipes that she herself has created for Ta-Tung, the new oriental line from Grupo Gallo. Unique and original recipes that present proposals to enjoy the best dishes of oriental cuisine without leaving home.

From the hand of Marcos Morán from Casa Gerardo we will learn about different cooking options for sea bass: raw, cured, candied, cutting up and using all its parts, to get the most out of this great product.

The extravagance of "Sea and Mountain" An apparently strange combination that is part of the traditional Catalan recipe book and that defines the landscape of Catalonia. A curious and original union outside the local world where, instead, it is known and familiar.

Following the guidelines of an circular economy, Xavier Pellicer seeks the maximum use of all the product in different dishes, maintaining the maxim that governs his profession, which is absolute respect for the food with which he works.

Educational centers, residences, establishments and tourist destinations have to bet, yes or yes, on the safety of the multi-allergic public. At this table we will discuss how to guarantee this security in all the links oft he chain.

Flax & Kale, healthy and sustainable food company, will present its product innovations, creations that mimic the traditional experience in taste, smell and mouthfeel, as well as in cut, spread, melting or elasticity.

Flax & Kale is the only brand with its own local production with its own R+D+i and production center of 6,500m2, where research and development projects are carried out within the categories of probiotic drinks, alternative protein and vegan cheeses.

Carlos Medina and Tomi Soriano, from Two Many Chefs, reformulate international cuisine classics giving their personal touch. This time they go further, turning their creations into a vegan and allergen-free proposal. Through a short but intense menu we will be able to taste salty and sweet options like you have never tried them before.

Oriol Rovira offers in Els Casals a terroir cuisine, in which the vast majority of the products are from the same farm or from nearby farms: vegetables, eggs, milk and its derivatives, poultry, pork, mushrooms, truffles… “Closing circles” is their motto and with it they show that they are a living farm, in which they are almost almost self-sufficient

Hans Neuner has focused his proposal on Portuguese gastronomy and has been largely based on his own interpretations of traditional dishes. During the last two years, as a consequence of his inspirational travels, he has had the opportunity to delve into the influences on Portuguese cuisine since the time of the Portuguese discoveries, which formed a culture that is still alive today.

One of the most hidden ancestral products of Valencian gastronomy is the Guirra sheep, considered an official protection breed, according to the Official Catalog of Livestock Breeds in Spain. In Valencia there is the National Association of Breeders of the Guirra, ANGUIRRA Breed, made up of a total of 25 breeders, and with an estimated census of 5,000 specimens in a high degree of purity that are distributed in isolated areas of the territory of the Valencian Community, such as La Vall d'Albaida, Valle de Ayora, Camp del Turia and Canal de Navarres in Valencia, La Marina Alta in Alicante and La Plana in Castellón

A l'Alimentaria 2022, la Carlota Claver demostrarà el poder del producte de temporada elaborant dos plats que han sigut un èxit aquest any a La Gormanda, el seu restaurant: l'anxova amb foie micuit i crema de porros i la flor de carabassa farcida de celery i nyàmeres. I és que, quan li pregunten a la Carlota quina és la seva principal font d'inspiració, la jove xef ho té clar: els productes frescos i de proximitat que estiguin disponibles en aquell moment. 

The marinade is a technique that indisputably represents the cuisine of Enrique Valentí, and not to hide the effects of a food that is not very fresh, but quite the opposite, to enhance the product and fix flavors.“Right-wing” cuisine with a twist to the concept of marinade, the roasts and stews that characterize his cuisine so much, a traditional cuisine, updated, recognizable, and without complexes. An up-to-date eating house.

María Gómez's cuisine is nourished by the traditional recipes of the region and the rich pantry of the land of Cartagena, always from a contemporary perspective in balance with avant-garde and tradition and between the Campo de Cartagena and the Mediterranean Sea.Her dishes have been proposed to recover that ancient legacy of flavors and techniques that the passage of time has blurred to raise it to the culinary level it deserves.Through history, childhood memories and the traditional recipes of her grandparents, they invite us to rediscover the culinary roots of the region in a delicate game that combines past and present.

Creative workshop with chef Ada Parellada with the presentation of two original recipes with the new variety of natural yogurt that La Fageda makes on the occasion of its 40th anniversary. Accompanied by the head chef of La Fageda, Neus Rabionet, the creations will incorporate ingredients 100% La Fageda, such as their homemade jams and ice creams.

Nuts are one of the fetish products of the kitchen of the Disfrutar Restaurant, presents in many of its dishes. We will know in detail several sequences with different applications, techniques and textures.

The rise in prices that we are experiencing is having a full impact on the sector when it seemed to be recovering after the impact of the Covid…this fact comes on top of many other factors that for years have kept the collective restoration confined and without margin for much. Is the quality/price binomial at a dead end in community services?

Asturias presents its landscape cuisine "Cocina de Paisaje" by one of its ambassadors, chef Marcos Morán together with pastry chef Alejandro F. Tuero. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

Both will be in charge of representing the "Cocina de Paisaje" through a brunch with different elaborations combining tradition, recipe, avant-garde and local product. A showcooking combining sweet and savory with the most iconic products of the Principality of Asturias.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the cooking demostration, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

In the gastronomy of the Aürt, the efficient technique and the use of the minimum ingredients stand out. An essential, natural and clear kitchen, where the emotional, sincere and conceptual prevail over the technical. Japanese-inspired cuisine, but with a Mediterranean body

Ensuring food safety in a restaurant service is essential. In this round table we will talk about the aspects that must be taken into account, both from the point of view of the manipulator, and from the point of view of kitchen desing.

“Lentejas con Chorizo”, “Bollo Preñao” or “Patatas a la Riojana” are some of the traditional recipes of our gastronomy in which the Chorizo is the principal actor.

In the Spanish Chorizo Consortium we have collected these culinary treasures in our #ChorizoAcademy initiative, in order to explain to chefs from all over the world how to prepare the most authentic dishes of our cuisine, always with the Spanish Chorizo as the main character.  

Chef Alvaro Smit will introduce us this initiative and will surprise us with some of the creations in this innovative recipe book recorded and produced entirely in English.  

Asturias presents its landscape cuisine "Cocina de Paisaje" by the hand of one of its ambassadors, chef Xune Andrade.  "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a true reflection of its territory. It is a local and quality gastronomy, with food that expresses its culture and tradition and that cannot be understood apart from its environment.  Xune will be in charge of representing the "Cocina de Paisaje" through creations based on Monte's macerations and rural gastronomy in bites, with a totally Asturian essence and identity. 

Presentation and showcooking of the winning tapa on the II “Tapa Alimentos de España” National Award. The event will be carried out by Juan María Díaz, chef of Casa de Marinos UribeKosta (Plentzia, Bizcaya), who got the award for his tapa "Humo de Almadraba", a ‘zero waste’ recipe.

The “Tapa Alimentos de España” National Award is the highest award given by Hotel Tapa Tour, the only festival dedicated in exclusive to promoting the hotel gastronomy.

The goal of this award, supported by the Ministerio de Agricultura, Pesca y Alimentación, is to value the excellence of national food and drinks and promote the diversity of Spanish cuisine through the tapas, the best ambassador of Spanish gastronomy.

Juan María Díaz is chef at Casa de Marinos UribeKosta, a hotel and seafood restaurant located on the banks of the Ría de Plentzia in Bizcaya. He offers “pintxos” and traditional seafood

Cereals in Maralba's cuisine play a prominent role. In addition to using different types to make artisan breads from their own sourdough, they also use them to mature meat.

The Arzak cuisine has been and continues to be one of the centers of culinary evolution. It is a very lively kitchen where the old always converges with the modern, the mastery of Juan Mari complemented with the avant-garde of his daughter Elena. Working together they have achieved that innovation, flavour, signature and market cuisine are in perfect balance.

Did you know that almost 1 billion tons of food is thrown away every year? Food waste is becoming the number 1 enemy to beat in the fight against climate change, and the solution may be very close.

Asturias presents its  landscape cuisine "Cocina de Paisaje" with two of its ambassadors, Chefs Marcos Morán and Xune Andrade. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a true reflection of its territory. It is a local and quality gastronomy, with food that expresses its culture and tradition and that cannot be understood apart from its environment.  

Both will be responsible for capturing a four-handed vision of  "Cocina de Paisaje", through a lunch with different elaborations combining tradition, recipes, avant-garde and local products. A showcooking combining the most iconic products and raw materials of the Principality of Asturias

Cooking with a positive impact on the planet, creating healthy, sustainable and delicious dishes that also respect and improve the most deeply rooted culinary traditions.

Two great masters with in-depth knowledge of two of the most powerful gastronomic traditions in the world, Pepe Rodríguez and Kav Ly, bring the best of Asian cuisine to Alimentaria through the most emblematic recipes that Kav Ly has created for Ta- Tung, the new oriental line of Grupo Gallo. The Michelin star chef and ambassador of Pastas Gallo and the Cambodian chef and founder of Ta-Tung, explain how to bring Asia to the table.

The Ronda mountains and the Malaga territory are reflected in Benito Gómez's dishes thanks to the close relationship he has with the region's producers, which has led them to develop an agroecological production project from which they are self-sufficient.

Asturias presents its landscape cuisine "Cocina de Paisaje" by one of its ambassadors, chef Marcos Morán. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

He will be in charge of representing the "Cocina de Paisaje" through his version of breakfast with different elaborations combining tradition, recipe, avant-garde and local product. A showcooking based on the most iconic products of the Principality of Asturias.

A new material to work with, won from the cocoa tree. A multitude of applications for chefs and artisans. The power of a rare and unexpected taste…Valrhona presents Oabika, a new universe of creativity.

With the Ibaya Restaurant run by Francis Paniego, Andorra is once again in the universe of Michelin stars, thanks to a very Riojan cuisine, but with elements that reflect the cuisine of the Pyrenees. A cuisine full of identity and good taste that mixes creativity and tradition.

In the paper, "Global Gastronomic Trends 2022", Lantern delves into 7 trends that are manifested in the dishes of chefs and restaurants in different parts of the world.  From there we ask ourselves the question of how to bring these trends to the design of new products in multiple categories.  In the presentation we tell you about these 7 trends.

A workshop to provide solutions to the difficulties that arise, in the different socio-health services, of collective catering, to developo diets adapted to people with dysphagia problems. How to improve the palatability of texture foods, options for modifying textures, organoleptic improvement and attractive plating…in short, a workshop with the keys to improving the diet and quality of life of people affected by this problem, whatever the cause of that dysphagia (age, illness, accidents…).

Álvaro Garrido's relationship with the environment marks the evolution of the Mina restaurant for more than 15 years, in which it has consolidated a network of "collaborators" from nearby farmhouses that provide them with vegetables, inshore fishing, eggs, capons, or kids, valuing their local environment to the point of giving it a global dimension.

CUICK was born in 2019 by two catalan entrepreneurs with the objective of providing solutions and support to both professional and home cooks through natural culinary bases. In 2022 the project enters in a new phase with Carme Ruscalleda as part of the creative and gastronomic innovation team. 

Asturias presents its landscape cuisine "Cocina de Paisaje" by Pastry Chef Alejandro F. Tuero. "Cocina de Paisaje" represents the meeting point where the natural environment, the product and the cuisine come together. The cuisine of Asturias is a faithful reflection of its territory. It is a local and quality gastronomy, with foods that express its culture and tradition and that cannot be understood outside its environment.

Alejandro will be in charge of representing the sweetest landscape cuisine through creations full of virtuosity and closing the participation of Asturias in the sweetest way.

David García reflects in his cuisine his identity of Basque roots, his culture and the staging within a setting with a lot of art and culture such as the Corral de la Morería, considered the best Tablao Flamenco in the world and a worldwide benchmark for its gastronomy and for its artistic programming.

Maca and Montserrat Pons share a work of gastronomic experimentation from the fascination and esteem for a leading product in history. The transversality of the fig tree to understand the history of the Mediterranean. The elasticity of a product, the fig, so present in our diet, but so little protagonist. Maca's cuisine is simple, beautiful and essential, recovering Mediterranean products that have not been worked with much, through an academic technique that avoids sensationalism.

Some of the appetizers and dishes at Les Cols have been made with corn and buckwheat, two ancestral flours from native varieties recovered from the area that are grown in the restaurant's vegetable garden, and developed in the R&D center located in La Vall de Bianya, a few minutes from the restaurant, and in the very center of the La Garrotxa Volcanic Zone Natural Park.

A workshop in which the keys to get the most out of it and make the most of food will be given. What can be done with overripe fruit? Can the skin of the potato or the discards of all kinds of vegetables be used?

Through the project "Maximum expression of the landscape" La Boscana is working with the fruit of Lleida to bring these humble products to the highest gastronomic level, with various actions such as the application of techniques with natural enzymes in the fruit and the reuse of the different parts of the product have managed to make the fruit of Lleida the protagonist in the savory world and have developed a new style of desserts; sequences with seasonal fruits.

Grana Padano is the most consumed Protected Designation of Origin cheese in the world. An artisan cheese, lactose-free, whose history dates back almost 1.000 years. The versatility in the kitchen and its high nutritional value are the fundamental characteristics of Grana Padano.

Whether it is eaten on its own or integrated as an ingredient in different recipes, this Italian cheese is an indispensable product due to its unequalled flavor giving a unique nuance to each of the dishes in which it is present, because depending on its aging, its taste varies. Grana Padano PDO has three maturations: aged between 9 and 16 months, aged more than 16 months and the jewel in the crown, Grana Padano Riserva over 20 months.

During the showcooking, the Colombo brothers will show three different ways of cooking the same product through its three maturations.

Antonio Martínez Bleda from the Nueva Frontera de Tobarra Restaurant in Albacete, will cook the dish, Bundle of Cuban sardines with peppers, Manchego cheese, saffron and almonds.

The philosophy of Lú , Cocina y Alma in Jerez de la Frontera bases its culinary proposal on delving into the origin of the recipes, understanding why and transforming the traditional recipe book into haute cuisine, based on the techniques of French cuisine. A fusion of the two gastronomic passions of the chef from Jerez: France and Andalusia.

The Masala73 curry bar is a benchmark of modern Indian cuisine in Barcelona. With part of their team of Indian origin, they have a special sensitivity when preparing their menu. In this presentation they will tell us about the different types of clients who frequent their space and how to design a menu where they indicate, apart from allergens, which dishes are halal.

It all started in a Food truck, an old Mercedes Benz bus, where they prepared quality Indian street food.

Shortly after, due to high demand for events, the bus kitchen out-of-box for them.

It was then that the idea of ​​opening the first curry bar in the city arose, with a very short menu, which changes every season of the year, taking advantage of the products of each season. Its chef and co-founder, Kuldeep Singh, prepares artisan Indian cuisine, taking care of even the smallest detail in each cooking and preparation, uses organic/halal ingredients, prepares the naans daily and by hand, with sourdough.

In the last decade, we have seen an unstoppable consumer shift towards 100% plant-based products: 49% of the Spanish population consumes vegan products; 35% are actively seeking to reduce their meat consumption and 90% of vegan product consumers are neither Vegetarian nor Vegan. This change is reflected in the growth of the plant-based protein market.

Heura is a Spanish 100% plant-based meat startup founded by activists Marc Coloma and Bernat Añaños in April 2017. Its mission is to create solutions that render the current food system obsolete and accelerate the transition to a world where animals are out of the protein production equation.

Heura is currently present in more than 13,000 points of sale in 20 countries around the world with more than 10 products in the chicken, beef and pork categories.

When no one opted for the fifth range, Quickchef detected that this product would be a point of reference in the future, starting to work on this production system more than 15 years ago, becoming a pioneer in the sector. Adaptation to the needs of its customers and the ability to adapt to new restoration models have positioned Quickchef as a leading brand in its sector. Currently, customers aspire to something more than food, they seek to enjoy a new experience in each dish they taste. For this reason, Quickchef offers a wide range of recipes to be able to enjoy a wide variety of flavors in a few minutes. The presentations are divided into 2. 1st presentation: It is based on our line for third parties, where we will present some of our pieces of meat. 2nd presentation: We will present the most global proposals of our offer, among which we will offer a small selection of our traditional, ethnic dishes and salads

Javier Donaire Martín, cook of the Restaurant El Mirador de la Mancha in Villarrubia de los Ojos. Ciudad Real. He will present the dish: Tartar of marinated deer loin on a bed of Pinesa bean Vichyssoise and green mustard foam.

The Lera restaurant is one of the national benchmarks for hunting cuisine. Luis Lera's culinary discourse is committed to his attachment to the land and Zamora's tradition, due to his fondness for hunting and the usual consumption of meat in the region, which has led him to specialize in cooking wild meat, working exclusively with wild animals that are not bought in the supermarket.

Nandu Jubany Events is one of the most recognized caterings in Spain, winner of several awards. Signature gastronomy for exclusive celebrations, with sophisticated proposals for all kinds of events, achieving a balance between quality traditional cuisine and modern and brilliant cuisine, between complexity and subtlety.

Chef Paul Haddad will tell us about how at the beginning of 2016 he began to take charge of the Lebanese cuisine of the Mandarin Oriental Hotel, where he delves into cooking with Halal ingredients, given that Lebanese cuisine is the best considered within the Arab world, a regular customer of the hotel.

Also about how he left the Mandarín hotel to create his own label, a restaurant with a new concept of Lebanese food in Barcelona, ​​fleeing from the more regional aspect of culture.

Beirut•Barcelona. During the session he will show fusion cuisine elaborations. Where he creatively exploits his Lebanese condition, to give his Mediterranean dishes the most fragrant and delicate combinations, many times exported from the Near East.

Veritas is the leading supermarket chain in commitment to people's health and sustainability in Spain. Due to the changing habits of consumers, in this showcooking we teach the latest techniques to structure doughs such as plant-based hamburgers, vegan spreadable cheeses or desserts by applying starches, fibers and natural umamis, resulting in balanced, tasty and sustainable dishes.

Juan Pedro Romera Martos from the Romera Bistrót Restaurant, in the city of Cuenca, will present the dish, “Corderísimo” (Serranía de Cuenca lamb cannelloni with zarajo torrezno and Manchego cheese cream).

A new material to work with, won from the cocoa tree. A multitude of applications for chefs and artisans. The power of a rare and unexpected taste…Valrhona presents Oabika, a new universe of creativity.

Just as the roots seek their food in the earth to nourish themselves, Vicky Sevilla's cuisine at Arrels seeks its essence in the earth, the local Valencian recipe book is very present in her menus but with a marked author and avant-garde touch. A young figure of the kitchen that will give much to talk about in the future

Lamp fishing is an ancient art of fishing that was done on the cliffs of the Marina Alta of Alicante. It consisted of turning on a point of light projected on the sea in order to attract high-value fish in the market. Some brave country men, not professionally dedicated to fishing, risked their lives every winter night, to try to get a better life.

Innovation, respect for people and the environment are issues that must take center stage in the new concept of community services to adapt and align the sector with the SDGs and the 2030 Agenda

Mario de Lucas Hernández, from La Duquesa Restaurant in Guadalajara, will present the dish: Cod confit with honey and saffron on winter ratatouille with pickled eggplant and black garlic

For Begoña Rodrigo, roots and tubers have abandoned their traditional secondary role in the kitchen to become the protagonists of many of her dishes. He considers them noble, different and primitive products that give a lot of play and flavor, even in desserts.

José Manuel Gallego from the Clandestina de Las Tendillas Restaurant, located in Toledo, will present the dish, Cannelloni de morteruelo, foie, mushrooms and dried fruit juice.

Product conservation treatments such as curing, maturation or fermentation to obtain new flavors are techniques that are increasingly widespread among chefs, although in Asian kitchens they are a fundamental part of traditional cooking.

The cuisine of La Tasquita de Enfrente in Madrid is classic but current, with preparations that have no more than 3 ingredients, based on recognizable seasonal products, prepared at the moment with the best of each day, the freshest. The best raw material treated with the utmost respect.

This technique is based on obtaining egg products with unique textures from the hydrolysis of whole eggs, egg yolks or egg whites. Its objective is to obtain textures, such as fresh cheese from egg protein if salt is added, curd if sugar is added, or gluten-free cream if citrus product is added.These egg products obtained do not include lactose or dairy derivatives in their composition, which is beneficial for people with food intolerances

Pepe Solla works with Artesans da Pesca to improve the treatment of fish once it has been caught, based on knowledge of how it is biologically, how it lives and how it feeds.Thanks to this knowledge, for several years at Casa Solla they have been improving some processes such as the use of ice, bleeding, stress, and how they affect the tension of the meat, rigor, cooking temperatures, conservation.

"Concurso Camarero del Año” is a prestigious, transparent competition for waiters and professional front-of-house staff living in Spain. Front-of-house work is crucial for any catering business, which is why we hold our search for the “Camarero del Año”. Waiters know this, which is why they compete, going through a set of different, demanding tests before an expert jury. The final, consisting of the winners of each semi-final, will take place at Alimentaria.

The candidates for “Camarero del Año” are front-of-house professionals from the catering industry with one thing in common: they love and value their profession. They are professionals from all corners of Spain with broad experience in catering.

The origin of the competition lies in the boom in gastronomy over the last few years. There has been growing interest in chefs and cooks, and waiters also play an important role in catering. “Concurso Camarero del Año” began in 2012, The last winner has been Ángela Marulanda in 2018.

The “Concurso Cocinero del Año” is a prestigious, transparent competition for professional chefs living in Spain. Four preliminary rounds choose the eight finalists who will compete in the grand final at Alimentaria in April 2022.

The competition originated in Spain in 2004, was backed by Martín Berasategui. In subsequent years “Concurso Cocinero del Año” attracted more media interest than any other culinary competition.  

Most of the winners and some finalist have achieved Michelin stars after competing “Concurso Cocinero del Año”.

In 2010, “Koch des Jahres”, as it is known in Germany, was the first step towards internationalising the competition.

Sebastian Frank, who won the first German competition, was also honoured with a Michelin star shortly after his victory, and he now has two of them.