STAGE

CONFERENCES

Presentation

Mummies. A contemporary look at salted fish. Cooking with salt

45 MINS

Valencian Community

Quique Dacosta

Quique Dacosta

Mediterraneanly

Presentation

Andalusian Reminiscences

45 MINS

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Andalusia

Paco Morales

Paco Morales

Culture in the kitchen

Presentation

The purity of ingredients based on the small producer

45 MINS

Italy

Caterina Ceraudo

Caterina Ceraudo

Championing her origins from a farm in Calabria

Presentation

Watching, revisiting and trying out his “classics”

45 MINS

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Basque Country

Pedro Subijana

Pedro Subijana

Fantasy and respect in the Basque Country

Presentation

Does the texture of our dreams exist under the sea?

45 MINS

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Andalusia

Ángel León

Ángel León

Exploring the larder in the sea

Activity

Workshop on applying techniques to sea bass

30 MINS

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Rafa Zafra

Rafa Zafra

Activity

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

40 MINS

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Basque Country

Sergio Humada

Sergio Humada

Basque Country

Dani López

Dani López

Rubén González / Jon Urrutikoetxea

Rubén González / Jon Urrutikoetxea

Activity

Bar Zazpi, the San Sebastian pintxo bar

20 MINS

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Paul Arrillaga

Paul Arrillaga

Presentation

Mediterranean cuisine, "eternal modernity"

45 MINS

Italy

Gennaro Esposito

Gennaro Esposito

The culinary excellence of Sorrento

Presentation

The “ecotrattoria” of the chef-farmer

45 MINS

Italy

Pietro Zito

Pietro Zito

The farmer-chef

Presentation

The return of "paté en croûte"

45 MINS

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Extremadura

Toño Pérez

Toño Pérez

From Cáceres to the world

Activity

Rioja: 100 years are nothing. A look into the future

60 MINS

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Pablo Franco

Pablo Franco

Fernando Salamero

Fernando Salamero

Post-bistronomic and heterodox Cooking using your wrist

30 MINS

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Andalusia

Pedro Sánchez

Pedro Sánchez

Humility that bears fruit

Catalonia

Jordi Vilà

Jordi Vilà

A moderniser of cuisine in Barcelona

Catalonia

Rafa Peña

Rafa Peña

Modern Catalan cuisine

Community of Madrid

Carlos Torres Elisa Rodríguez

Carlos Torres Elisa Rodríguez

Seasonal cooking

Community of Madrid

César Martín

César Martín

Cooking like at home

Presentation

Understanding Fismuler: strategies, concepts… and successful dishes

30 MINS

Community of Madrid

Nino Redruello

Nino Redruello

Cooking among friends

Presentation

Offal and vegetables for a wine bar

30 MINS

Catalonia

Rafa Peña

Rafa Peña

Modern Catalan cuisine

Presentation

Joyful but thoughtful cooking, without a recipe book

30 MINS

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Andalusia

Pedro Sánchez

Pedro Sánchez

Humility that bears fruit

Presentation

Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

30 MINS

Galicia

Iván Domínguez

Iván Domínguez

Cutting-edge Atlantic cuisine

Presentation

Trees as food

45 MINS

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Balearic Islands

Andreu Genestra

Andreu Genestra

Think globally, act locally

Debate

Heterodox or neo-bistronomic

45 MINS

Community of Madrid

Sacha Hormaechea

Sacha Hormaechea

Totem of Spanish gastronomic culture

Community of Madrid

Nino Redruello

Nino Redruello

Cooking among friends

Basque Country

Pablo Loureiro

Pablo Loureiro

Donostian identity

Presentation

Local cuisine

45 MINS

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Castile-Leon

Chisco Alonso

Chisco Alonso

The soul of Valladolid on a plate

Activity

The delicious versatility of Iberian ham: from the Meadows of Andalusia to the kitchen

20 MINS

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Lucía García

Lucía García

José Antonio Pavón

José Antonio Pavón

Xanty Elías

Xanty Elías

Championship

III San-Miguel- National Potato Salad Championship

40 MINS

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Presentation

Words at a height of one and a half metres. Creative tabletop language

45 MINS

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Basque Country

Andoni Luis Aduriz

Andoni Luis Aduriz

Eat, drink, think

Presentation

Modernity that doesn’t forget about tradition: from spider crab to trotters

45 MINS

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Basque Country

Hilario Arbelaitz

Hilario Arbelaitz

The prestige of tradition

Activity

«La vie en Rose» by Ruinart. The production of Rosé champagne

25 MINS

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Louise Bryden

Louise Bryden

Caroline Fiot

Caroline Fiot

Championship

XI National Grilling Competition

30 MINS

Activity

The importance of produce in Basque gastronomy

20 MINS

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Roberto Ruiz

Roberto Ruiz

Francisco Carrasco

Francisco Carrasco

Jon Eizagirre

Jon Eizagirre

Presentation

The resurgence of cooking

45 MINS

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Basque Country

Juan Mari y Elena Arzak

Juan Mari y Elena Arzak

Gastronomic revolution, from father to daughter

Presentation

Basque umami

45 MINS

Basque Country

Josean Alija

Josean Alija

Less is also more in cuisine

Presentation

The final culinary frontier: New African cuisine

45 MINS

Ghana

Selassie Atadika

Selassie Atadika

Celebrating Africa

Presentation

A trip to the heart of Azurmendi

45 MINS

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Basque Country

Eneko Atxa

Eneko Atxa

Tasting poetry

Activity

Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy

20 MINS

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Manuel Becerra

Manuel Becerra

Israel Ramos

Israel Ramos

20 MINS

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Castile-Leon

Jesús Sanz

Jesús Sanz

Castile-Leon

Juanjo Losada

Juanjo Losada

Presentation

Cuisine influenced by black people and the ancestral roots of the Colombian Pacific

45 MINS

Colombia

Maura de Caldas

Maura de Caldas

The mother of flavours of the Pacific

Presentation

African biodiversity in the kitchen

45 MINS

Niger

Pierre Thiam

Pierre Thiam

Educating palates on biodiversity

Presentation

The migration of rice from the perspective of African slaves

45 MINS

USA

JJ Johnson

JJ Johnson

Fusion of Africa, Asia and America

Activity

Bluefin tuna in haute cuisine. Four visions

60 MINS

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Martín Berasategui

Martín Berasategui

Mario Sandoval

Mario Sandoval

Hideki Matsuhisa

Hideki Matsuhisa

Alberto Durá

Alberto Durá

Presentation

The future of the hospitality industry in a post-Covid scenario

45 MINS

United Kingdom

Clare Smyth

Clare Smyth

The first three stars in the United Kingdom

Presentation

Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.

45 MINS

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Canary Islands

Diego Schattenhofer

Diego Schattenhofer

Recovering the flavour of Tenerife

Presentation

Post-Covid. New channels for the gastronomic experience in the UK

30 MINS

United Kingdom

Marcos Fernández

Marcos Fernández

Gastronomy is also a business

Presentation

Post-Covid. Diversification that looks to Italian tradition

45 MINS

Italy

Matías Perdomo

Matías Perdomo

The Uruguayan who has revolutionised Milan

Presentation

Local cuisine

45 MINS

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Castile-Leon

Miguel Ángel de la Cruz

Miguel Ángel de la Cruz

The chef-gatherer

Presentation

Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt

30 MINS

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Basque Country

Luis Arrufat

Luis Arrufat

Inventing in the classroom

Basque Country

Alfredo Taboada

Alfredo Taboada

From experience to teaching

Activity

Local products are vital

20 MINS

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Basque Country

Rebeca Barainka

Rebeca Barainka

Activity

Mortification of the flesh

20 MINS

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Balearic Islands

Andreu Genestra

Andreu Genestra

Think globally, act locally

Championship

1st National Chickpea Competition – Tierra de Sabor

30 MINS

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Presentation

The COVID experience and how to overcome it

30 MINS

Castile-Leon

Juanjo Pérez / Yolanda León

Juanjo Pérez / Yolanda León

State-of-the-art cuisine from Leon

Presentation

Post-Covid. Closure of Barcal, searching for a new future

30 MINS

Colombia

Miguel Warren

Miguel Warren

In praise of Colombian produce

Debate

The new reality in pintxo and tapas bars

45 MINS

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Catalonia

Albert Raurich

Albert Raurich

The best Asian chef outside Asia

Andalusia

Mariano García Romero

Mariano García Romero

Soul behind the bar

Basque Country

Amaiur Martínez Ortuzar

Amaiur Martínez Ortuzar

The prodigal son of Ganbara

Presentation

Revaluation of river fish: the paiche (arapaima) in Peruvian catering

45 MINS

Peru

Pedro Miguel Schiaffino

Pedro Miguel Schiaffino

The chef-explorer of the Amazon jungle

Andrea Ortiz de Zevallos

Andrea Ortiz de Zevallos

Activity

Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.

60 MINS

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José Fuentes

José Fuentes

Antonio Sánchez de Mora

Antonio Sánchez de Mora

Presentation

1,001 Flavours from the Region of Murcia

45 MINS

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Murcia

María Gómez

María Gómez

The countryside of Cartagena on the table

Murcia

Pablo González Conejero

Pablo González Conejero

Murcian haute cuisine

Presentation

The contemporary farm and a review of traditional cuisine

45 MINS

Italy

Carlo Cracco

Carlo Cracco

One of the benchmarks of Italian gastronomy

Presentation

Synchronies: chefs as part of the ecosystem and its cycles

45 MINS

Galicia

Javier Olleros

Javier Olleros

A chef with roots

Presentation

Growth through diversification - Roca Models

45 MINS

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Catalonia

Joan Roca

Joan Roca

Creativity in motion

Presentation

Stowaways in the “engine room" at Etxebarri

45 MINS

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Basque Country

Bittor Arginzoniz

Bittor Arginzoniz

Firewood, fire, embers and product

Documentary

Valladolid. Bar and tapas.

20 MINS

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Activity

The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango

20 MINS

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Canary Islands

Diego Schattenhofer

Diego Schattenhofer

Recovering the flavour of Tenerife

Award

Pau Albornà i Torras Gastronomic Journalism Award

15 MINS

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Tribute

San Sebastian Gastronomika tribute to José Andrés

15 MINS

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Presentation

The latest post-pandemic creative options

45 MINS

Basque Country

Martín Berasategui

Martín Berasategui

Garrote and stars

Presentation

Quo Vadis haute cuisine

45 MINS

Catalonia

Ferran Adrià

Ferran Adrià

A turning point in gastronomy

 

 

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