Close

The Experience – Live Gastronomy

Mon 04
11:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Food for healthy aging

Marc Puig-Rey
Marc Puig-ReyFundació Alícia Kitchen manager
Amanda Barba
Amanda BarbaFundació Alícia
Fabiola Juárez
Fabiola JuárezFundació Alícia

04-04-2022 11:4504-04-2022 12:45Europe/MadridFood for healthy aging

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.

Showcooking 2
11:45h - 12:45h Showcooking 2 15€
12:15h
Conference | The Experience - Live Gastronomy

Culinary innovation in academic research

Helena Martín
Helena MartínCETT-UBDirector of the cooking and gastronomy research group
Alba Ruiz
Alba RuizCETT-UBResearcher and professor in the degree of culinary and gastronomic sciences
Mikel Diez
Mikel DiezCETT-UBResearcher and professor in the degree of culinary and gastronomic sciences

04-04-2022 12:1504-04-2022 13:15Europe/MadridCulinary innovation in academic research

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.

Auditorio Experience
12:15h - 13:15h Auditorio Experience Free
12:15h
Conference | The Experience - Live Gastronomy

The new foodservice and the 5th range

Jorge García-Hidalgo
Jorge García-HidalgoQuickchef,SAUProduction manager

04-04-2022 12:1504-04-2022 13:15Europe/MadridThe new foodservice and the 5th range

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

Showcooking 3
12:15h - 13:15h Showcooking 3 Free
13:00h
Cooking demo | The Experience - Live Gastronomy

Gastronomic solutions for small spaces. Bodega Amposta

Chema Martínez Gómez
Chema Martínez GómezBODEGA AMPOSTAChef

04-04-2022 13:0004-04-2022 13:45Europe/MadridGastronomic solutions for small spaces. Bodega Amposta

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.

Showcooking 1 - Cocinas con identidad
13:00h - 13:45h Showcooking 1 - Cocinas con identidad Free
13:15h
Cooking demo | The Experience - Live Gastronomy Contract Catering

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

Juan Llorca
Juan LlorcaChef

04-04-2022 13:1504-04-2022 14:15Europe/MadridVegetable protein on school menus: Not everything is good for animal meat

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.

Showcooking 2
13:15h - 14:15h Showcooking 2 15€
13:30h
Cooking demo | The Experience - Live Gastronomy

Japan-Catalonia. Koy Shunka Connection

Hideki Matsushisa
Hideki MatsushisaRestaurante Koy Shunka Restaurant * MichelínChef

04-04-2022 13:3004-04-2022 14:15Europe/MadridJapan-Catalonia. Koy Shunka Connection

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.

Showcooking 4
13:30h - 14:15h Showcooking 4 35€
13:45h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano ColomboXemeiOwners and Executive Chefs

04-04-2022 13:4504-04-2022 14:45Europe/MadridGrana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
13:45h - 14:45h Showcooking 3 Free
14:00h
Cooking demo | The Experience - Live Gastronomy

Seventeen

Raül Balam
Raül BalamMoments Restaurant ** MichelínChef

04-04-2022 14:0004-04-2022 15:00Europe/MadridSeventeen

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.

Taller Magistral Experience
14:00h - 15:00h Taller Magistral Experience 65€
14:15h
Cooking demo | The Experience - Live Gastronomy

Asia at your table, with Kav Ly

Kav Ly
Kav LyTa-Tung RestaurantChef

04-04-2022 14:1504-04-2022 15:15Europe/MadridAsia at your table, with Kav Ly

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.

Showcooking 2
14:15h - 15:15h Showcooking 2 Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Seabass. When a product is grown to be fished

Marcos Morán
Marcos MoránCasa Gerardo Restaurant * Michelín Chef

04-04-2022 15:4504-04-2022 16:30Europe/MadridSeabass. When a product is grown to be fished

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.

Showcooking 4
15:45h - 16:30h Showcooking 4 35€
15:45h
Cooking demo | The Experience - Live Gastronomy

The extravagance of “Sea and Mountain”

Oriol Casals Mestre
Oriol Casals MestreTeòric Taverna GastronómicaChef

04-04-2022 15:4504-04-2022 16:30Europe/MadridThe extravagance of “Sea and Mountain”

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.

Showcooking 1 - Cocinas con identidad
15:45h - 16:30h Showcooking 1 - Cocinas con identidad Free
16:00h
Cooking demo | The Experience - Live Gastronomy

Zero waste dishes

Xavier Pellicer
Xavier PellicerXavier Pellicer RestaurantChef

04-04-2022 16:0004-04-2022 17:00Europe/MadridZero waste dishes

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.

Taller Magistral Experience
16:00h - 17:00h Taller Magistral Experience 65€
16:00h
Round Table | The Experience - Live Gastronomy Contract Catering

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

Juan Luis Celis
Juan Luis CelisSerunionDirector of Quality and Environment
Javier Germain
Javier GermainAlbieDirector of the Albie Food Safety Department.
Xaviert Munioitz
Xaviert MunioitzLaztanModeradorHost
Mª Jesús de Santos
Mª Jesús de SantosCLECEHEAD OF THE QUALITY AND ENVIRONMENT

04-04-2022 16:0004-04-2022 17:00Europe/MadridSafety chain for multi-allergic people in communities: production, service, and action protocols in case of emergency.

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.

Auditorio Experience
16:00h - 17:00h Auditorio Experience Free
16:15h
Cooking demo | The Experience - Live Gastronomy

Vegan food for non-vegans

Sergi Barulls
Sergi BarullsFlax & KaleExecutive chef

04-04-2022 16:1504-04-2022 17:15Europe/MadridVegan food for non-vegans

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.

Showcooking 2
16:15h - 17:15h Showcooking 2 Free
16:45h
Cooking demo | The Experience - Live Gastronomy

Veganizing the classics … and half a lap more.

Matías González Beldi
Matías González BeldiUpfield IberiaExecutive Chef
Carlos Medina
Carlos MedinaTwo Many Chefs Creative Director
Tomi Soriano
Tomi SorianoTwo Many ChefsExecutive Gastronomic Director

04-04-2022 16:4504-04-2022 17:45Europe/MadridVeganizing the classics … and half a lap more.

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.

Showcooking 3
16:45h - 17:45h Showcooking 3 Free
17:00h
Cooking demo | The Experience - Live Gastronomy

Vegetables to share

Oriol Rovira
Oriol RoviraEls Casals Restaurant * MichelínChef

04-04-2022 17:0004-04-2022 17:45Europe/MadridVegetables to share

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

Showcooking 4
17:00h - 17:45h Showcooking 4 35€
17:00h
Cooking demo | The Experience - Live Gastronomy

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

Hans Neuner
Hans NeunerOcean RestaurantChef

04-04-2022 17:0004-04-2022 17:45Europe/MadridPortuguese cuisine: from the most traditional dishes to the influences of the world

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.

Showcooking 1 - Cocinas con identidad
17:00h - 17:45h Showcooking 1 - Cocinas con identidad Free
18:00h
Cooking demo | The Experience - Live Gastronomy

The flavors of the Valencian lamb

Luis Valls
Luis VallsEl Poblet ** Michelín RestaurantChef

04-04-2022 18:0004-04-2022 19:00Europe/MadridThe flavors of the Valencian lamb

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

Taller Magistral Experience
18:00h - 19:00h Taller Magistral Experience 65€
18:00h
Cooking demo | The Experience - Live Gastronomy

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

Carlota Claver
Carlota ClaverLA GORMANDAChef

04-04-2022 18:0004-04-2022 19:15Europe/MadridSeasonal cuisine: when the best solution is the most logical one

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. 

Showcooking 1 - Cocinas con identidad
18:00h - 19:15h Showcooking 1 - Cocinas con identidad Free
18:15h
Cooking demo | The Experience - Live Gastronomy

Marinades… technique in danger of extinction

Enrique Valentí
Enrique ValentíAdobo RestaurantChef

04-04-2022 18:1504-04-2022 19:00Europe/MadridMarinades… technique in danger of extinction

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.

Showcooking 4
18:15h - 19:00h Showcooking 4 35€
Tue 05
10:30h
Cooking demo | The Experience - Live Gastronomy

The field of Cartagena and the Mediterranean sea

María Gómez
María Gómez Magoga Restaurant * MichelínChef

05-04-2022 10:3005-04-2022 11:15Europe/MadridThe field of Cartagena and the Mediterranean sea

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.

Showcooking 4
10:30h - 11:15h Showcooking 4 35€
10:45h
Cooking demo | The Experience - Live Gastronomy

Creative desserts with the new La Fageda’s natural yogurt

Ada Parellada
Ada ParelladaSemproniana RestaurantChef

05-04-2022 10:4505-04-2022 11:45Europe/MadridCreative desserts with the new La Fageda’s natural yogurt

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.

Showcooking 2
10:45h - 11:45h Showcooking 2 Free
11:00h
Cooking demo | The Experience - Live Gastronomy

Techniques and concepts of Disfrutar applied to nuts

Oriol Castro, Eduard Xatruch y Mateu Casañas -
Oriol Castro, Eduard Xatruch y Mateu Casañas -Disfrutar Restaurant ** MichelinChefs

05-04-2022 11:0005-04-2022 12:00Europe/MadridTechniques and concepts of Disfrutar applied to nuts

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.

Taller Magistral Experience
11:00h - 12:00h Taller Magistral Experience 65€
11:00h
Round Table | The Experience - Live Gastronomy Contract Catering

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

Albert Planas
Albert PlanasSerunionPurchasing and Logistics director
Alejandra Leiva
Alejandra Leiva
Óscar Carrión
Óscar CarriónGastrouniDirector Host
Juli Ferrer
Juli FerrerFerrerPurchasing Director

05-04-2022 11:0005-04-2022 12:00Europe/MadridCollective restoration in the face of the perfect storm. Keys to navigate complex markets.

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?

 

Auditorio Experience
11:00h - 12:00h Auditorio Experience Free
11:00h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

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

Marcos Morán
Marcos MoránCasa Gerardo Owner and chef
Alejandro Tuero
Alejandro TueroCasa GerardoPastry Chef

05-04-2022 11:0005-04-2022 11:45Europe/MadridThe Brunch – Sweet and savory with iconic products from the Principality to start the morning

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.

Showcooking 1 - Cocinas con identidad
11:00h - 11:45h Showcooking 1 - Cocinas con identidad Free
11:15h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano ColomboXemeiOwners and Executive Chefs

05-04-2022 11:1505-04-2022 12:15Europe/MadridGrana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
11:15h - 12:15h Showcooking 3 Free
11:45h
Cooking demo | The Experience - Live Gastronomy

Reinterpret the local

Artur Martínez
Artur MartínezRestaurante Aürt Chef

05-04-2022 11:4505-04-2022 12:30Europe/MadridReinterpret the local

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

Showcooking 4
11:45h - 12:30h Showcooking 4 35€
12:15h
Round Table | The Experience - Live Gastronomy Contract Catering

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

Félix Martín
Félix MartínTrainer and Consultant
Iván Ludeña
Iván LudeñaIluqualityDirector
Eva Rico
Eva RicoGeneralitat de Catalunya
Carla Haberkon
Carla HaberkonSecoe
Inés García
Inés GarcíaAgar Asesoría AlimentariaHostessHostess

05-04-2022 12:1505-04-2022 13:15Europe/MadridFood safety in the kitchen. Mistakes that should never be made.

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.

Auditorio Experience
12:15h - 13:15h Auditorio Experience Free
12:15h
Cooking demo | The Experience - Live Gastronomy

#ChorizoAcademy

Álvaro Smit
Álvaro SmitComer en positivoConsultant Chef
Alejandro Álvarez-Canal
Alejandro Álvarez-CanalConsorcio del Chorizo EspañolManaging Director

05-04-2022 12:1505-04-2022 13:15Europe/Madrid#ChorizoAcademy

“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.  

 

Showcooking 2
12:15h - 13:15h Showcooking 2 Free
12:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Vermouth – Macerations of the Mountain and rural gastronomy in bites

Xune Andrade
Xune AndradeMonte San Feliz RestaurantChef

05-04-2022 12:3005-04-2022 13:15Europe/MadridVermouth – Macerations of the Mountain and rural gastronomy in bites

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. 

Showcooking 1 - Cocinas con identidad
12:30h - 13:15h Showcooking 1 - Cocinas con identidad Free
12:45h
Cooking demo | The Experience - Live Gastronomy

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

Juan María Díaz
Juan María DíazCASA DE MARINOS URIBEKOSTAChef

05-04-2022 12:4505-04-2022 13:45Europe/MadridII “Tapa Alimentos de España” National Award by Hotel Tapa Tour

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

Showcooking 3
12:45h - 13:45h Showcooking 3 Free
13:00h
Cooking demo | The Experience - Live Gastronomy

The importance of cereal in the most Mediterranean La Mancha

Fran Martínez
Fran MartínezMaralba ** Michelín RestaurantChef

05-04-2022 13:0005-04-2022 13:45Europe/MadridThe importance of cereal in the most Mediterranean La Mancha

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.

Showcooking 4
13:00h - 13:45h Showcooking 4 35€
13:00h
Cooking demo | The Experience - Live Gastronomy

Coffee, cocoa and something else

Elena Arzak
Elena Arzak Arzak Restaurant *** MichelínChef

05-04-2022 13:0005-04-2022 14:00Europe/MadridCoffee, cocoa and something else

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.

Taller Magistral Experience
13:00h - 14:00h Taller Magistral Experience 65€
13:45h
Cooking demo | The Experience - Live Gastronomy

Don’t throw away the world

Fabián León
Fabián LeónThe Food MediaFounder

05-04-2022 13:4505-04-2022 14:45Europe/MadridDon’t throw away the world

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.

Showcooking 2
13:45h - 14:45h Showcooking 2 Free
13:45h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Lunch – Four-handed view of a landscape kitchen

Xune Andrade
Xune AndradeMonte San Feliz RestaurantChef
Marcos Morán
Marcos MoránCasa Gerardo Owner and chef

05-04-2022 13:4505-04-2022 14:30Europe/MadridLunch – Four-handed view of a landscape kitchen

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

Showcooking 1 - Cocinas con identidad
13:45h - 14:30h Showcooking 1 - Cocinas con identidad Free
14:15h
Cooking demo | The Experience - Live Gastronomy

Chef Rebels: empoderamiento desde los fogones

Alex Pirla
Alex PirlaHeuraHead of Culinary

05-04-2022 14:1505-04-2022 15:15Europe/MadridChef Rebels: empoderamiento desde los fogones

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.

Showcooking 3
14:15h - 15:15h Showcooking 3 Free
15:15h
Cooking demo | The Experience - Live Gastronomy

Asia at your table, with Pepe Rodríguez and Kav Ly

Kav Ly
Kav LyTa-Tung RestaurantChef
Pepe Rodríguez
Pepe RodríguezEl Bohío Restaurant * MichelinChef

05-04-2022 15:1505-04-2022 16:15Europe/MadridAsia at your table, with Pepe Rodríguez and Kav Ly

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.

Showcooking 2
15:15h - 16:15h Showcooking 2 Free
15:30h
Cooking demo | The Experience - Live Gastronomy

Malaga product, universal excellence

Benito Gómez
Benito GómezBardal Restaurant ** MichelínChef

05-04-2022 15:3005-04-2022 16:30Europe/MadridMalaga product, universal excellence

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.

Taller Magistral Experience
15:30h - 16:30h Taller Magistral Experience 65€
15:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

Lunch by Marcos Morán

Marcos Morán
Marcos MoránCasa Gerardo Owner and chef

05-04-2022 15:3005-04-2022 16:15Europe/MadridLunch by Marcos Morán

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.

Showcooking 1 - Cocinas con identidad
15:30h - 16:15h Showcooking 1 - Cocinas con identidad Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Oabika: Gold of the pod.

Sandra Ornelas
Sandra OrnelasValrhona EspañaPatry chef

05-04-2022 15:4505-04-2022 16:45Europe/MadridOabika: Gold of the pod.

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.

Showcooking 3
15:45h - 16:45h Showcooking 3 Free
15:45h
Cooking demo | The Experience - Live Gastronomy

Symbiosis La Rioja – Andorra

Jordi Grau
Jordi GrauRestaurante Ibaya * MichelínChef

05-04-2022 15:4505-04-2022 16:30Europe/MadridSymbiosis La Rioja – Andorra

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.

Showcooking 4
15:45h - 16:30h Showcooking 4 35€
16:00h
Conference | The Experience - Live Gastronomy

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

David Lacasa
David LacasaLanternPartner

05-04-2022 16:0005-04-2022 17:00Europe/MadridGlobal Gastronomic Trends: how the food industry can look to the world’s kitchens for inspiration.

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.

Auditorio Experience
16:00h - 17:00h Auditorio Experience Free
16:00h
Conference | The Alimentaria Hub

The importance of the innovative attitude in gastronomy

Ferran Adrià
Ferran AdriàelBullifoundationPresident and Founder of elBullifoundation

05-04-2022 16:0005-04-2022 17:00Europe/MadridThe importance of the innovative attitude in gastronomy Ferran Adrià will talk about the importance of having an innovative attitude when managing a business, and about how this attitude has helped him in different stages of his career. Auditorio NESTLÉ
16:00h - 17:00h Auditorio NESTLÉ Free
16:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Menus with modified texture: solutions adapted to each need.

Roser Montaner
Roser MontanerCesnut NutriciónManager Cesnut
Jaime Mora
Jaime MoraCEADACChef

05-04-2022 16:4505-04-2022 17:45Europe/MadridMenus with modified texture: solutions adapted to each need.

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…).

Showcooking 2
16:45h - 17:45h Showcooking 2 15€
17:00h
Cooking demo | The Experience - Live Gastronomy

The environment as a vehicle of expression

Álvaro Garrido
Álvaro GarridoMina RestaurantChef

05-04-2022 17:0005-04-2022 17:45Europe/MadridThe environment as a vehicle of expression

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.

Showcooking 4
17:00h - 17:45h Showcooking 4 35€
17:15h
Conference | The Experience - Live Gastronomy

Natural cuisine bases CUICK with Carme Ruscalleda

Carme Ruscalleda
Carme RuscalledaCUICKEXECUTIVE CHEF
Gaston Chritin
Gaston ChritinCUICKFounder
Albert Camprubi
Albert CamprubiCUICKFounder

05-04-2022 17:1505-04-2022 18:15Europe/MadridNatural cuisine bases CUICK with Carme Ruscalleda

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. 

Showcooking 3
17:15h - 18:15h Showcooking 3 Free
17:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day

The snack- We end the afternoon in the sweetest way

Alejandro Tuero
Alejandro TueroCasa GerardoPastry Chef

05-04-2022 17:3005-04-2022 18:15Europe/MadridThe snack- We end the afternoon in the sweetest way

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.

 

Showcooking 1 - Cocinas con identidad
17:30h - 18:15h Showcooking 1 - Cocinas con identidad Free
18:00h
Cooking demo | The Experience - Live Gastronomy

Roots, culture and gastronomy

David García
David GarcíaCorral de la Morería Restaurant * MichelínChef

05-04-2022 18:0005-04-2022 19:00Europe/MadridRoots, culture and gastronomy

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.

Taller Magistral Experience
18:00h - 19:00h Taller Magistral Experience 65€
18:15h
Cooking demo | The Experience - Live Gastronomy

Eat my fig

Maca de Castro
Maca de CastroMaca de Castro Restaurant * MichelínChef

05-04-2022 18:1505-04-2022 19:00Europe/MadridEat my fig

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.

Showcooking 4
18:15h - 19:00h Showcooking 4 35€
Wed 06
10:30h
Cooking demo | The Experience - Live Gastronomy

Green and sustainable horizon

Fina Puigdevall y Martina Puigvert -
Fina Puigdevall y Martina Puigvert -Les Cols Restaurant ** MichelínChefs

06-04-2022 10:3006-04-2022 11:45Europe/MadridGreen and sustainable horizon

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.

Showcooking 4
10:30h - 11:45h Showcooking 4 35€
10:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

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

Blanca Esteve
Blanca EsteveAleanutriManager
Virgilia Gálvez
Virgilia GálvezTresmes Eco ActivaCoordinator

06-04-2022 10:4506-04-2022 11:45Europe/MadridMaking the most of food so as not to waste food in the preparation process

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?

Showcooking 2
10:45h - 11:45h Showcooking 2 15€
11:00h
Cooking demo | The Experience - Live Gastronomy

The fruits of our land as a source of inspiration

Joel Castanyé
Joel CastanyéLa Boscana Restaurant * MichelínChef

06-04-2022 11:0006-04-2022 12:00Europe/MadridThe fruits of our land as a source of inspiration

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.

Taller Magistral Experience
11:00h - 12:00h Taller Magistral Experience 65€
11:00h
Cooking demo | The Experience - Live Gastronomy

Grana Padano PDO: three ways to cook its three maturations

Max & Stefano Colombo
Max & Stefano ColomboXemeiOwners and Executive Chefs

06-04-2022 11:0006-04-2022 12:00Europe/MadridGrana Padano PDO: three ways to cook its three maturations

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.

Showcooking 3
11:00h - 12:00h Showcooking 3 Free
11:00h
Cooking demo | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

Antonio Martínez Bleda
Antonio Martínez BledaNueva Frontera RestaurantChef

06-04-2022 11:0006-04-2022 12:00Europe/MadridRoot Gastronomy in Castilla-La Mancha

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.

Showcooking 1 - Cocinas con identidad
11:00h - 12:00h Showcooking 1 - Cocinas con identidad Free
11:45h
Cooking demo | The Experience - Live Gastronomy

Cooking France in Jerez

Juanlu Fernández
Juanlu FernándezLú, Cocina y Alma * Michelín RestaurantChef

06-04-2022 11:4506-04-2022 12:30Europe/MadridCooking France in Jerez

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.

Showcooking 4
11:45h - 12:30h Showcooking 4 35€
12:15h
Cooking demo | The Experience - Live Gastronomy Halal Congress

A curry bar with an inclusive menu

Kuldeep Sighn
Kuldeep SighnMASALA73 RestaurantChef and co-founder

06-04-2022 12:1506-04-2022 13:15Europe/MadridA curry bar with an inclusive menu

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.

Showcooking 2
12:15h - 13:15h Showcooking 2 Free
12:15h
Conference | The Experience - Live Gastronomy

The Plant-based Revolution: accelerating the protein transition

Albert Pariente
Albert ParienteHeura FoodsChief Growth Officer

06-04-2022 12:1506-04-2022 13:15Europe/MadridThe Plant-based Revolution: accelerating the protein transition

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.

Auditorio Experience
12:15h - 13:15h Auditorio Experience Free
12:15h
Conference | The Experience - Live Gastronomy

The new foodservice and the 5th range

Jorge García-Hidalgo
Jorge García-HidalgoQuickchef,SAUProduction manager

06-04-2022 12:1506-04-2022 13:15Europe/MadridThe new foodservice and the 5th range

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

Showcooking 3
12:15h - 13:15h Showcooking 3 Free
12:30h
Cooking demo | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

Javier Donaire Martín
Javier Donaire MartínEl Mirador de La Mancha RestaurantChef

06-04-2022 12:3006-04-2022 13:30Europe/MadridRoot Gastronomy in Castilla-La Mancha

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.

Showcooking 1 - Cocinas con identidad
12:30h - 13:30h Showcooking 1 - Cocinas con identidad Free
13:00h
Cooking demo | The Experience - Live Gastronomy

The Castilian Iberian hare: a challenge for contemporary hunting

Luis Alberto Lera
Luis Alberto Lera Lera Restaurant * MichelínChef

06-04-2022 13:0006-04-2022 13:45Europe/MadridThe Castilian Iberian hare: a challenge for contemporary hunting

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.

Showcooking 4
13:00h - 13:45h Showcooking 4 35€
13:00h
Cooking demo | The Experience - Live Gastronomy

Haute cuisine catering

Nandu Jubany
Nandu JubanyNandu Jubany Events & Restaurant Can Jubany * MichelinChef

06-04-2022 13:0006-04-2022 14:00Europe/MadridHaute cuisine catering

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.

Taller Magistral Experience
13:00h - 14:00h Taller Magistral Experience 65€
13:45h
Cooking demo | The Experience - Live Gastronomy Halal Congress

Creative Lebanese cuisine with halal ingredients

Paul Haddad Estephan
Paul Haddad EstephanBEIRUT·BARCELONAChef and Founder

06-04-2022 13:4506-04-2022 14:45Europe/MadridCreative Lebanese cuisine with halal ingredients

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.

Showcooking 2
13:45h - 14:45h Showcooking 2 Free
13:45h
Cooking demo | The Experience - Live Gastronomy

Organic Plant-Based: Techniques and recipes vegan

Mireia Anglada
Mireia AngladaMireia AngladaEcochef, trainer and researcher for the food industry

06-04-2022 13:4506-04-2022 14:45Europe/MadridOrganic Plant-Based: Techniques and recipes vegan

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.

Showcooking 3
13:45h - 14:45h Showcooking 3 Free
14:00h
Cooking demo | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

Juan Pedro Romera
Juan Pedro RomeraRomera Bistrot RestaurantChef

06-04-2022 14:0006-04-2022 15:00Europe/MadridRoot Gastronomy in Castilla-La Mancha

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).

Showcooking 1 - Cocinas con identidad
14:00h - 15:00h Showcooking 1 - Cocinas con identidad Free
15:00h
Cooking demo | The Experience - Live Gastronomy

Oabika: Gold of the pod

Sandra Ornelas
Sandra OrnelasValrhona EspañaPatry chef

06-04-2022 15:0006-04-2022 16:00Europe/MadridOabika: Gold of the pod

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.

Showcooking 3
15:00h - 16:00h Showcooking 3 Free
15:15h
Showcooking | The Experience - Live Gastronomy

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

Sònia Hurtado
Sònia Hurtado Current Foods (former Kuleana) Co-founder and CSO

06-04-2022 15:1506-04-2022 16:15Europe/MadridCurrent Foods, the new school of fish – Plant-based seafood The showcooking event, presented by Chef André Arzúa, will highlight Current Foods sushi-grade seafood made entirely from plants. The chef will highlight the flexibility of Current´s tuna and salmon across multiple applications. Showcooking 2
15:15h - 16:15h Showcooking 2 Gratuito
15:30h
Cooking demo | The Experience - Live Gastronomy

Roots cuisine

Vicky Sevilla
Vicky SevillaArrels Restaurant

06-04-2022 15:3006-04-2022 16:15Europe/MadridRoots cuisine

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

Showcooking 4
15:30h - 16:15h Showcooking 4 35€
16:00h
Cooking demo | The Experience - Live Gastronomy

Oil lamp fishing

Alberto Ferruz
Alberto FerruzBonAmb Restaurant ** MichelínChef

06-04-2022 16:0006-04-2022 17:00Europe/MadridOil lamp fishing

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.

Taller Magistral Experience
16:00h - 17:00h Taller Magistral Experience 65€
16:00h
Round Table | The Experience - Live Gastronomy Contract Catering

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

Cristina Lloret
Cristina LloretIrcoDirector of Business
Mario Agudo
Mario AgudoServicios Hosteleros a Colectividades (ShC)Director of Marketing and Communication
Lidón Martrat
Lidón MartratAjuntament de Barcelona
Mario Cañizal
Mario CañizalFoundation Sostainable RestaurantsPatroHost
Mª Josep Bernadó
Mª Josep BernadóXamecRepresentative

06-04-2022 16:0006-04-2022 17:00Europe/MadridIntegration of the United Nations Sustainable Development Goals (SDG) in the social and collective sector

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

Auditorio Experience
16:00h - 17:00h Auditorio Experience Free
16:00h
Conference | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

Mario de Lucas Hernández
Mario de Lucas HernándezLa Duquesa RestaurantChef

06-04-2022 16:0006-04-2022 17:00Europe/MadridRoot Gastronomy in Castilla-La Mancha

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

Showcooking 1 - Cocinas con identidad
16:00h - 17:00h Showcooking 1 - Cocinas con identidad Free
16:45h
Cooking demo | The Experience - Live Gastronomy

Roots and tubers Km.0

Begoña Rodrigo
Begoña RodrigoLa Salita Restaurant * MichelínChef

06-04-2022 16:4506-04-2022 17:30Europe/MadridRoots and tubers Km.0

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.

Showcooking 4
16:45h - 17:30h Showcooking 4 35€
17:30h
Cooking demo | The Experience - Live Gastronomy

Root Gastronomy in Castilla-La Mancha

José Manuel Gallego
José Manuel GallegoClandestina de las Tendillas RestaurantChef

06-04-2022 17:3006-04-2022 18:30Europe/MadridRoot Gastronomy in Castilla-La Mancha

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.

Showcooking 1 - Cocinas con identidad
17:30h - 18:30h Showcooking 1 - Cocinas con identidad Free
18:00h
Cooking demo | The Experience - Live Gastronomy

From the sea: cured, matured and fermented

Albert Raurich
Albert RaurichDos Palillos RestaurantChef

06-04-2022 18:0006-04-2022 18:45Europe/MadridFrom the sea: cured, matured and fermented

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.

Showcooking 1 - Cocinas con identidad
18:00h - 18:45h Showcooking 1 - Cocinas con identidad 35€
18:00h
Cooking demo | The Experience - Live Gastronomy

Confluence between technique, tradition and product

Juanjo López
Juanjo LópezLa Tasquita de Enfrente RestaurantChef

06-04-2022 18:0006-04-2022 18:45Europe/MadridConfluence between technique, tradition and product

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.

Showcooking 3
18:00h - 18:45h Showcooking 3 35€
18:00h
Cooking demo | The Experience - Live Gastronomy

Egg hydrolysis

Mario Sandoval
Mario SandovalCoque Restaurant ** MichelínChef

06-04-2022 18:0006-04-2022 18:45Europe/MadridEgg hydrolysis

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

Showcooking 2
18:00h - 18:45h Showcooking 2 35€
18:00h
Cooking demo | The Experience - Live Gastronomy

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

Pepe Solla
Pepe SollaCasa Solla Restaurant * MichelínChef

06-04-2022 18:0006-04-2022 18:45Europe/Madrid¿Who is responsible for the fish, the cook or the supplier?

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.

Showcooking 4
18:00h - 18:45h Showcooking 4 35€
Thu 07
10:00h
Competition | The Experience - Live Gastronomy

Waiter Contest of the Year

07-04-2022 10:0007-04-2022 18:00Europe/MadridWaiter Contest of the Year

"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 Experience
10:00h - 18:00h The Experience Free
10:00h
Competition | The Experience - Live Gastronomy

Chef of the Year Contest

07-04-2022 10:0007-04-2022 18:00Europe/MadridChef of the Year Contest

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.

The Experience
10:00h - 18:00h The Experience Free

Alimentaria & HOSTELCO 2021
Exhibitors and Products Catalogue

The list of exhibiting companies is provisional and is updated constantly, so it is subject to change.

For this reason, we recommend you to check it frequently.

Close