Presentation
Can you make bread at a restaurant?
The formula for making bread at your restaurant, earning money and securing customer loyalty.
Jesús Monedero, chef and baker at the Palio de Ocaña restaurant (Toledo), will be extolling the virtues of making bread there. “This means we can select top-quality raw materials, gain an understanding of their morphological qualities and apply a bread-baking methodology suited to their characteristics. This will boost bread consumption, and we will also perform better in terms of purchasing management", says Monedero, who will be explaining his formula to make bread for ten people "using only 1 kg of flour, with an average consumption of 170 g per diner". “The numbers crunch properly and you get customer loyalty”.
Related talks
Presentation
The green universe: hidden flavours
10:00 - 10:30 HRS
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Presentation
Translating flavours
10:35 - 11:05 HRS
Santiago Lastra
Chef at KOL* Restaurant (London, United Kingdom)
Presentation
Jordnaer, a love story
11:10 - 11:40 HRS
Eric Vildgaard
Chef at Jordnær** (Copenhagen, Denmark)
Presentation
Cooking with soul
11:45 - 12:15 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
Techniques and concepts
12:20 - 12:50 HRS
Mateu Casañas
Chef at Disfrutar** (Barcelona, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Presentation
 Joan Pujol-Creus Tupinambo con p0ipas de girasol, naranja y mostaza 90.jpg)
Impossible means you have not found the solution yet
13:50 - 14:20 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Let me ask you a question
11:10 - 11:40 HRS
Dabiz Muñoz
Chef at Diverxo*** (Madrid, Spain)
Presentation
Exoticism of what is local
16:00 - 16:30 HRS
Artur Martínez
Chef at Aürt* (Barcelona, Spain)
Presentation
Cigarral cuisine
16:35 - 17:05 HRS
Iván Cerdeño
Chef at Iván Cerdeño** (Toledo, Spain)
Presentation
Constructing subtleties
17:10 - 17:40 HRS
Paulo Airaudo
Chef at Amelia ** (San Sebastian, Spain)
Presentation
The life of a shokunin through edomae sushi
17:45 - 18:15 HRS
Félix Jiménez
Chef at Kiro Sushi* (Logroño, Spain)
Presentation
Imperial Peking Duck: history and evolution
18:20 - 18:50 HRS
Felipe Bao
Chef at China Crown (Madrid, Spain)
Presentation
Chinese signature cuisine
18:55 - 19:15 HRS
Julio Zhang
Chef at Soy Kitchen (Madrid, Spain)
Presentation
Aesthetics that makes sense
09:25 - 09:55 HRS
Atsushi Tanaka
Chef at AT (Paris, France)
Presentation
Techniques for a new plant-based cuisine
10:00 - 10:30 HRS
Denise Monroy
Chef at Elektra (Bogotá, Colombia)
Presentation
The end & the beginning: one dish, two seasons
10:35 - 11:05 HRS
Andreas Krolik
Chef at Lafleur** (Frankfurt, Germany)
Presentation
90.jpg)
Cooking with Panama Geisha's coffee
16:00 - 16:30 HRS
Mario Castrellón
Chef at Maito (Panama City, Panama)
Presentation
90.jpg)
Techniques, creative lines and thouhgts
11:45 - 12:15 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurante*** (Dénia, Spain)
Presentation
Changing the world through gastronomy
12:20 - 12:50 HRS
Rasmus Munk
Chef at Alchemist** (Copenhagen, Denmark)
Presentation
Similes
12:55 - 13:25 HRS
Matteo Baronetto
Chef at Del Cambio* (Turin, Italy)
Presentation
An encounter of thoughts
13:55 - 14:25 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)
René Redzepi
Chef at Noma*** (Copenhague, Denmark)
Presentation
Spontaneous creativity
14:25 - 14:55 HRS
Hugo Muñoz
Chef at Ugo Chan (Madrid, Spain)
Presentation
What garum thaught us
16:35 - 17:05 HRS
José Cremades
Chef at La Mestiza (La Manga, Murcia, Spain)
Presentation
Techniques: from frying to ultrasounds
17:10 - 17:40 HRS
David Chamorro
Director Food Idea Lab (Madrid, Spain)
Presentation
Hidden sophistication
18:20 - 18:50 HRS
Rafa Zafra
Chef at Estimar (Barcelona , Spain)
Presentation
Embers: inverse sense
18:55 - 19:25 HRS
José Viejo
Chef at La Huertona (Ribadesella, Asturias, Spain)
Presentation
Consideration at the source
09:50 - 10:20 HRS
Camila Ferraro
Chef at Sobretablas (Sevilla, España)
Robert Tetas
Sommelier at Sobretablas (Seville, Spain)
Presentation
Craftsmanship behind Waygu
10:25 - 10:55 HRS
Hisato Hamada
Chef at Wagyumafia (Tokyo, Japan)
Presentation
Acidic cooking
11:25 - 11:55 HRS
Mario Sandoval
Chef at Coque** (Madrid, Spain)
Presentation
The ingredient is not negotiable
12:00 - 12:30 HRS
Héctor Solís
Chef at Fiesta (Lima, Peru)
Presentation
The feel of what is local
12:35 - 13:05 HRS
Antonia Klugmann
Chef at L'Argine a Vencò* (Dolegna del Collio, Italy)
Presentation
Cooking as a priority
14:20 - 14:50 HRS
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
Presentation
Returning to Portuguese cod: from tradition to the future
13:45 - 14:15 HRS
Henrique Sá Pessoa
Chef at Alma** (Lisbon, Portugal)
Presentation
The poetry of a territori
13:10 - 13:40 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Presentation
Greenhouse vegetables: real sustainability and flavour
16:35 - 17:05 HRS
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)
Presentation
 90.jpg)
Atlantic Tenerife: astounding fish, molluscs and crustaceans
17:45 - 18:15 HRS
Braulio Simancas
Chef at El Silbo Gomero (San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain)
Presentation
Dominican Republic: awakening the ancestors
16:00 - 16:30 HRS
Chef Tita
Chef at Morisoñando (Dominican Republic)
Presentation
ESPAISUCRE: dynamic, changeable tradition.
10:45 - 11:15 HRS
Jordi Butrón y Ricard Martínez
Director and head of R+D at Espai Sucre (Barcelona, Spain)
Presentation
12:45 - 13:15 HRS
Andrea Dopico
Pastry chef at Maison Marcel (Girona, Catalunya)
Presentation
Starter Dough and its different varieties
13:20 - 13:50 HRS
Carlos Mariel
President, Club Richemont Spain (Alicante, Spain)
Presentation
Sensual pastry
17:05 - 17:35 HRS
Miquel Guarro
Patry Director at Hofmann (Barcelona, Spain)
Presentation
Cold-cooking the landscape
17:40 - 18:10 HRS
Fernando Sáenz
Ice cream maker, DellaSera (Logroño, Spain)
Presentation
 90.jpg)
Treatment of bread at the restaurant
11:05 - 11:35 HRS
Samuel Moreno
Chef at Molino de Alcuneza* (Sigüenza, Guadalajara, Spain)
Presentation
What breads will be eat in the future?
12:55 - 13:25 HRS
Jordi Caballero
Head of R+D with Cereal Europastry (Rubí, Barcelona, Spain)
Presentation
Vanilla, the classic pastry perfume
13:30 - 14:00 HRS
Carles Mampel
Pastry consultant (Barcelona, Spain)
Presentation
Puff pastry baking with extra virgin olive oil
16:00 - 16:30 HRS
Sergio Ortiz
Technical department of Healthy Food Ibérica (Madrid, Spain)
Presentation
Honey from La Alcarria, importance and trends in our pastrymaking
18:15 - 18:45 HRS
Fátima Gismero
Pastry chef at Fátima Gismero (Pioz, Guadalajara, Spain)
Presentation
Galician bread: beyond extreme hydration
10:50 - 11:20 HRS
Edu Lavandeira
Audiovisual creator and director (A Coruña, Spain)
Presentation
Bean to Bar, artisan chocolate
11:25 - 12:00 HRS
Olivier Fernández
Manager of the Barcelona Guild's Cakemaking School (Barcelona, Spain)
Presentation
Baguettes, the difficulty of simple tasks
13:20 - 13:50 HRS
Anna Bellsolà
Baker at Baluard Barceloneta (Barcelona, Spain)
Presentation
Cooking with bread
14:30 - 15:00 HRS
Teresa Gutiérrez
Chef at Azafrán (Villarrobledo, Albacete, Spain)
Presentation
16:15 - 16:45 HRS
Juan Carlos Menéndez
Founder of “El Espíritu del Bosque” (Robledondo, Madrid, Spain) and y "MASSA MATER" (Ágreda, Soria, Spain)
Presentation
15:40 - 16:10 HRS
Lucila Canero
Cakemaker at La Luciérnaga (Castelldefels, Barcelona, Spain)
Presentation
From a recipe to a business
12:10 - 12:40 HRS
Stephanie Vastel
Advisor with Valrhona and instructor at Ecole Internationale de Boulangerie (France)
Presentation
Candy, the elBarri desserts
11:20 - 12:05 HRS
Albert Adrià
Chef
David Gil
Pastry chef and Director of Innovation at I+Desserts (Barcelona, Spain)
Presentation
La Rioja: one territory, thousand bites
10:00 - 11:00 HRS
Francis Paniego
Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)
Ignacio Echapresto
Chef at Venta Moncalvillo* (Daroca de Rioja, La Rioja, Spain)
Carolina Sánchez e Iñaki Murúa
Chefs at Ikaro* (Logroño, La Rioja, Spain)
Miguel Caño y Dani Lasa
Chefs at Nublo* (Haro, La Rioja, Spain)
Presentation
New cooking techniques for flat fish
12:00 - 12:30 HRS
José de Dios
Chef at La Bien Aparecida (Madrid, Spain)
Presentation
Use your nut... Flavoursome dishes with coconut!
13:30 - 14:00 HRS
Fernando Desa
Executive chef at Goya Europe
Presentation
Valladolid, the world capital of the tapa
14:00 - 14:30 HRS
Alejandro San José Birnbaum
Chef at Habanero Taquería (Valladolid, Castile-Leon, Spain)
Emilio Martín Maquedano
Chef at Suite 22 (Valladolid, Castile-Leon, Spain)
Presentation
Bluefin tuna: new directions
14:30 - 15:00 HRS
Mauro Barreiro
Chef at La Curiosidad de Mauro (Cádiz, Spain)
Presentation
New seafood cooking
16:00 - 16:30 HRS
Alejandro Sánchez
Chef at Alejandro (Roquetas de Mar, Almería, Spain)
Presentation
Singular cuts of Galician Veal
17:30 - 18:15 HRS
Javier Rodríguez Ponte "Taky"
Chef at Boketé (O Temple, A Coruña, Spain)
Luis Vázquez
Galician Veal IGP Promotion Manager
Presentation
Nonconformism & territory
18:15 - 18:45 HRS
Carlos Maldonado
Chef at Raíces* (Talavera de la Reina, Toledo, Spain)
Presentation
When the truffle is real
18:45 - 19:15 HRS
Ángel Cortés
Chef at Restaurante Duque (Soria, Spain)
Presentation
Landscape flavours
19:15 - 19:45 HRS
Juan Guillamón
Chef en AlmaMater (Murcia, Spain)
Presentation
Andalusian vinegars: acidity in a barrel
11:15 - 12:00 HRS
Juanlu Fernández
Chef at LÚ Cocina y Alma* (Jerez de la Frontera, Spain)
Colaboran: DOP Vinagre del Condado de Huelva y DOP Vinagre de Jerez
Presentation
Magoga: the beginning
12:30 - 13:00 HRS
María Gómez
Chef at Magoga* (Cartagena, Murcia, Spain)
Presentation
Sea bass, the ship's log
13:00 - 13:30 HRS
John Regefalk & Nahuel Pazos
Chefs researchers at BCC Innovation - Gastronomy Technology Centre of Basque Culinary Center (San Sebastian - Donostia, Spain
Presentation
 (1) 90.jpg)
E-commerce travel pastry
10:00 - 10:30 HRS
Ana Jarquín y Josep M. Guerola
Cakemaker at La Pastisseria (Barcelona, Spain)
Presentation
Morcilla de Burgos PGI, my interpretation of blood sausage
14:30 - 15:00 HRS
Nicolás Reyes
Chef at Cañadío (Madrid, Spain)
Presentation
Papa, from Peru to Tenerife
17:00 - 17:30 HRS
Rosalía Díaz
Chef at Qapap (Santa Cruz de Tenerife, Spain)
Presentation
Mindful cooking. Lamb and kid: a sustainable alternative
18:00 - 18:30 HRS
Eduardo Quintana
Chef at La Bicicleta (Hoznayo, Cantabria)
Beatriz Beltrán & Carmen Cuadrado
Professors of the Dept. of Nutrition and Food Science, Univ. Complutense (Madrid, Spain)
Presentation
Upcoming chefs take on tapas with Balfegó
18:30 - 19:00 HRS
Carlos Hernández, Lydia del Olmo & Xosé Magalhaes, Juan Viu, Álex Paz & Olga García, Pedro Aguilera, Elisabet Nolla, Paco Villar & Sole Torres y Adrián San Juan
Presentation
Cream to the service of the culinary arts by Hnos. Torres
12:00 - 12:30 HRS
Sergio y Javier Torres
Chefs at Cocina Torres** (Barcelona, Spain)
Presentation
Segovia: another view of the "cochinillo"
14:00 - 14:30 HRS
Óscar Hernando
Chef at Casa Silvano-Maracaibo (Segovia, Spain)
Presentation
Sanlúcar de Barrameda: gastronomy from the sea to the marches
14:30 - 15:00 HRS
Rafael Monge
Agricultural designer at Cultivo Desterrado (Cádiz, Spain)
José Luis Fernández Tallafigo
Chef at El Espejo (Sanlúcar de Barrameda, Cádiz, Spain)
César Hermoso Mellado
Chef at Casa Bigote (Sanlúcar de Barrameda, Cádiz, Spain)
Javier Velázquez y Roberto Bonilla
Top Producciones
Presentation
Flour as a raw material. Producers and the importance of product and producer
13:55 - 14:25 HRS
Carlos Moreno
Socio y director en deSpelta (Palazuelos, Guadalajara, España)
Juan Carbajo
CEO at Molinos del Duero (Zamora, Spain)
Presentation
Vélez anthology
12:05 - 12:35 HRS
Ricardo y Puy Vélez
Chocolatemakers at Moulin Chocolat (Madrid, Spain)
Presentation
Objective algae: open your mind to whet your appetite
12:00 - 12:30 HRS
Natalia Vázquez
Le Cordon Bleu, Madrid (Madrid, Spain)
Presentation
Gula razonada
18:15 - 18:45 HRS
Frédéric Bau
Valrhona's master confectioner
Presentation
In the middle of the Mediterranean sea
10:45 - 11:15 HRS
Óscar Molina
Chef at La Gaia* (Ibiza, Spain)
Presentation
From La Planta vegetable garden to table
15:00 - 15:30 HRS
Víctor Gutiérrez
Chef at Taller Arzuaga* (Quintanilla de Onésimo, Castile Leon, Spain)
Presentation
Tapa Alimentos de España of Hotel Tapa Tour
13:30 - 14:00 HRS
Juan María Díaz
Chef at Casa de Marinos UribeKosta, (Plentzia, Euskadi Basque Country, Spain)
Presentation
The evolution of the pizza
14:05 - 15:05 HRS
Franco Pepe
Pizzaiolo at Pepe in Grani (Caiazzo, Campania, Italy)
Presentation
Signature breads
12:45 - 13:15 HRS
Iago Castrillón
Baker chef (Valencia, Spain)
Presentation
Milk in desserts and tarts
12:15 - 12:45 HRS
Paco y Jacob Torreblanca
Cakemakers at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
 90.jpg)
Sustainable gastronomy beyond ingredients
11:00 - 11:20 HRS
María Ritter
Director of Guía Repsol
María José San Román
Chef at Monastrell - Dos Soles Guía Repsol (Alicante, Spain)
Siridia Berenguer Murcia
Director of Development and New Businesses of Repsol Guide
Carlos Maldonado
Chef at Raíces - Un Sol Guía Repsol (Talavera de la Reina, Toledo, Spain)
Mario Sandoval
Chef at Coque - Tres Soles Guía Repsol (Madrid, Spain)
Jesús Sánchez
Chef at Cenador de Amós - Tres Soles Guía Repsol (Villaverde de Pontones, Cantabria, Spain)
Presentation
10:30 - 12:00 HRS
Kisko García
Chef at Choco* (Córdoba, Spain)
Rocío Parra
Chef En la parra* (Salamanca, Spain)
José Carlos García
Chef at José Carlos García* (Málaga, Spain)
Xanty Elías
Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)
José Manuel Bajo
DO Baena
Dr. Rafael Moreno Rojas
Córdoba University (Spain)
Colaboran: DOP Poniente de Granada, DOP Priego de Córdoba, DOP Sierra Mágina, DOP Lucena, DOP Estepa, DOP Sierra de Segura, DOP Cazorla, DOP Baena, e IGP Aceite de Jaén
Presentation
Rescuing Argentina's "medialuna"
16:50 - 17:20 HRS
Francisco Seubert
Creator at Atelier Fuerza (Buenos Aires, Argentina)
Presentation
Evolutive bread convergence
17:40 - 18:10 HRS
Ibán Yarza
Journalist specialising in bread
Presentation
Argentinian sweets from the Mediterranean
17:15 - 17:45 HRS
Carito Lourenço
Chef at Fierro* (Valencia, Spain)
Presentation
The Spirit of Ukraine in one dish
18:10 - 18:40 HRS
Ksenia Amber
Chef at Buro201 Restaurant Group (Odesa, Ukraine)
Presentation
Gualtallary, Argentina: wines and fires from the south of the world
17:10 - 17:40 HRS
Javier Brichetto
Chef at Piantao (Madrid, Spain)
Alejandro Vigil
Oenologist at Bodega Catena Zapata (Mendoza, Argentina)
Presentation
Restaurant desserts
11:40 - 11:10 HRS
Gianluca Fusto
Pastry Chef and Maîtres Chocolatier at Fusto (Milan, Italy)
