Presentation
Watching, revisiting and trying out his “classics”
Sponsored by San Miguel
Past, present and future in a master class by Pedro Subijana.
Pedro’s story is the story of our contemporary cuisine. Many of his dishes are genuine milestones and have been –and still are-a source of inspiration for chefs from all over the world. In this presentation, he will be revealing and revisiting them, and also treat us to a surprise from his next menu.
Related talks
Presentation
The purity of ingredients based on the small producer
11:40 - 12:25 HRS
Caterina Ceraudo
Chef at Dattilo* (Strongoli, Italy)
Presentation
The return of "paté en croûte"
18:00 - 18:45 HRS
Toño Pérez
Chef at Atrio ** (Cáceres, Spain)
Presentation
The “ecotrattoria” of the chef-farmer
17:15 - 18:00 HRS
Pietro Zito
Chef at Antichi Sapori (Montegrosso, Italy)
Presentation
Offal and vegetables for a wine bar
11:00 - 11:30 HRS
Rafa Peña
Chef at Gresca (Barcelona, Spain)
Presentation
Joyful but thoughtful cooking, without a recipe book
11:30 - 12:00 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
12:30 - 13:15 HRS
Presentation
A trip to the heart of Azurmendi
13:30 - 14:15 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Spain)
Presentation
The final culinary frontier: New African cuisine
12:45 - 13:30 HRS
Selassie Atadika
Chef at Midunu (Accra, Ghana)
Presentation
Modernity that doesn’t forget about tradition: from spider crab to trotters
17:55 - 18:40 HRS
Hilario Arbelaitz
Chef at Zuberoa* (Oiartzun, Spain)
Presentation
Growth through diversification - Roca Models
12:45 - 13:30 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.
10:45 - 11:30 HRS
Diego Schattenhofer
Chef at Taste 1973 (Arona-Tenerife, Spain)
Presentation
Post-Covid. New channels for the gastronomic experience in the UK
11:30 - 12:00 HRS
Marcos Fernández
CEO of Ibérica Restaurants and Arros QD (London, United Kingdom)
Presentation
Post-Covid. Diversification that looks to Italian tradition
12:00 - 12:45 HRS
Matías Perdomo
Chef at Contraste* (Milan, Italy)
Presentation
Post-Covid. Closure of Barcal, searching for a new future
17:00 - 17:30 HRS
Miguel Warren
Chef at Barcal (Medellín, Colombia)
Presentation
Mummies. A contemporary look at salted fish. Cooking with salt
10:10 - 10:55 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Spain)
Presentation
Stowaways in the “engine room" at Etxebarri
13:30 - 14:15 HRS
Bittor Arginzoniz
Chef at Asador Etxebarri* (Axpe, Spain)
Presentation
The latest post-pandemic creative options
17:00 - 17:45 HRS
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Spain)
Presentation
Quo Vadis haute cuisine
17:45 - 18:30 HRS
Ferran Adrià
Promoter of elBulliFoundation (Cala Montjoi, España)
Presentation
Mediterranean cuisine, "eternal modernity"
16:30 - 17:15 HRS
Gennaro Esposito
Chef at La Torre del Saracino ** (Vico Equense, Italy)
Presentation
The migration of rice from the perspective of African slaves
18:00 - 18:45 HRS
JJ Johnson
Chef at Fieldtrip (New York, USA)
Presentation
Revaluation of river fish: the paiche (arapaima) in Peruvian catering
18:15 - 19:00 HRS
Pedro Miguel Schiaffino
Chef at ámaZ (Lima, Peru)
Andrea Ortiz de Zevallos
CEO of Despensa Amazónica
Presentation
The contemporary farm and a review of traditional cuisine
11:15 - 12:00 HRS
Carlo Cracco
Chef at Cracco* (Milan, Italy)
Presentation
Trees as food
12:30 - 13:15 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
Presentation
The COVID experience and how to overcome it
16:30 - 17:00 HRS
Juanjo Pérez / Yolanda León
Chefs at Cocinandos* (Leon, Spain)
Presentation
Andalusian Reminiscences
10:55 - 11:40 HRS
Paco Morales
Chef at Noor** (Córdoba, Spain)
Presentation
Understanding Fismuler: strategies, concepts… and successful dishes
10:30 - 11:00 HRS
Nino Redruello
Chef at Fismuler (Madrid, España)
Presentation
Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt
13:30 - 14:00 HRS
Luis Arrufat
Lecturer at BCC
Alfredo Taboada
Lecturer at BCC
Presentation
Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine
12:00 - 12:30 HRS
Iván Domínguez
Chef at NaDo (A Coruña, Spain)
Presentation
Synchronies: chefs as part of the ecosystem and its cycles
12:00 - 12:45 HRS
Javier Olleros
Chef at Culler de Pau* (O Grove, Spain)
Presentation
Closeness and sustainability
10:10 - 10:55 HRS
Presentation
Local cuisine
12:45 - 13:30 HRS
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Spain)
Presentation
The future of the hospitality industry in a post-Covid scenario
10:00 - 10:45 HRS
Clare Smyth
Chef at Core by Clare Smyth** (London, United Kingdom)
Presentation
Cuisine influenced by black people and the ancestral roots of the Colombian Pacific
16:30 - 17:15 HRS
Maura de Caldas
Los Secretos del Mar (Colombia)
Presentation
Basque umami
12:00 - 12:45 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
Words at a height of one and a half metres. Creative tabletop language
17:10 - 17:55 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Does the texture of our dreams exist under the sea?
13:10 - 13:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Spain)
Presentation
1,001 Flavours from the Region of Murcia
10:00 - 10:45 HRS
María Gómez
Chef at Magoga* (Cartagena, Spain)
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
The resurgence of cooking
11:15 - 12:00 HRS
Juan Mari y Elena Arzak
Chef of Arzak*** (San Sebastian, Spain)
Presentation
African biodiversity in the kitchen
17:15 - 18:00 HRS
Pierre Thiam
Presentation
Local cuisine
14:00 - 14:45 HRS
Chisco Alonso
Chef at La Garrocha (Valladolid, Spain)