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Track: Contract Catering

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

Food for healthy aging

Marc Puig-Rey
Marc Puig-Rey Fundació Alícia Kitchen manager
Amanda Barba
Amanda Barba Fundació Alícia
Fabiola Juárez
Fabiola Juárez Fundació Alícia

04-04-2022 11:45 04-04-2022 12:45 Europe/Madrid Food 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€
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 Llorca Chef

04-04-2022 13:15 04-04-2022 14:15 Europe/Madrid Vegetable 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€
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 Celis Serunion Director of Quality and Environment
Javier Germain
Javier Germain Albie Director of the Albie Food Safety Department.
Xaviert Munioitz
Xaviert Munioitz Laztan Moderador Host
Mª Jesús de Santos
Mª Jesús de Santos CLECE HEAD OF THE QUALITY AND ENVIRONMENT

04-04-2022 16:00 04-04-2022 17:00 Europe/Madrid Safety 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
Tue 05
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 Planas Serunion Purchasing and Logistics director
Alejandra Leiva
Alejandra Leiva
Óscar Carrión
Óscar Carrión Gastrouni Director Host
Juli Ferrer
Juli Ferrer Ferrer Purchasing Director

05-04-2022 11:00 05-04-2022 12:00 Europe/Madrid Collective 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
12:15h
Round Table | The Experience - Live Gastronomy Contract Catering

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

Félix Martín
Félix Martín Trainer and Consultant
Iván Ludeña
Iván Ludeña Iluquality Director
Eva Rico
Eva Rico Generalitat de Catalunya
Carla Haberkon
Carla Haberkon Secoe
Inés García
Inés García Agar Asesoría Alimentaria Hostess Hostess

05-04-2022 12:15 05-04-2022 13:15 Europe/Madrid Food 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
16:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering

Menus with modified texture: solutions adapted to each need.

Roser Montaner
Roser Montaner Cesnut Nutrición Manager Cesnut
Jaime Mora
Jaime Mora CEADAC Chef

05-04-2022 16:45 05-04-2022 17:45 Europe/Madrid Menus 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€
Wed 06
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 Esteve Aleanutri Manager
Virgilia Gálvez
Virgilia Gálvez Tresmes Eco Activa Coordinator

06-04-2022 10:45 06-04-2022 11:45 Europe/Madrid Making 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€
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 Lloret Irco Director of Business
Mario Agudo
Mario Agudo Servicios Hosteleros a Colectividades (ShC) Director of Marketing and Communication
Lidón Martrat
Lidón Martrat Ajuntament de Barcelona
Mario Cañizal
Mario Cañizal Foundation Sostainable Restaurants Patro Host
Mª Josep Bernadó
Mª Josep Bernadó Xamec Representative

06-04-2022 16:00 06-04-2022 17:00 Europe/Madrid Integration 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
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