Workshop
Ferments: from theory to practice
Sponsored by Le Cordon Bleu Madrid
Related talks
Workshop
The art of natural artisanal charcuterie in Madrid, in and out of the dining room: no myths no legends
16:00 - 17:30 HRS
Eugenia Vargas Kostiuk
PhD in Food Science and Technology
Óscar Garrido
Producer and owner of Sabores de la Sierra de Madrid (Spain)
Workshop
Castilian cheese, from milk to the kitchen
18:00 - 19:30 HRS
Fernando Fregeneda
CEO Cheese Factory La Antigua de Fuentesaúco (Zamora, Spain)
Workshop
Wild plants, ten practical lessons: possibilities, mistakes and tips for using them
18:00 - 19:30 HRS
Evarist March
Naturalwalks (Girona, Spain)
Workshop
Circular gastronomy: developing new culinary approaches for sustainable eating
16:00 - 17:30 HRS
Daniel Martínez
IMIDRA researcher (Spain)
Rubén Amro
Chef at Box Art Hotel Restaurant (Madrid, Spain)
Workshop
Joselito supernatural chop. Can pork be refined?
18:00 - 19:30 HRS
José Gómez
Joselito
Sergio Manazno
Chef at A'BArra (Madrid, Spain)
Toni Roselló
Head of R&D at A'Barra (Madrid, Spain)
Workshop
100% iberica fat and champagne, equally excellent
16:00 - 17:30 HRS
Juanjo López
Chef at La Tasquita (Madrid, Spain)
Workshop
Anchovies from Cantabria vs. Anchovies from around the world
18:00 - 19:30 HRS
José de Dios
Chef at La Bien Aparecida (Madrid, Spain)
Eduardo Sanfilippo
Marketing director at Grupo Consorcio
Aldo Brambilla
Anchovy purchasing manager
Ignacio Solana
Chef at Restaurante Solana* (Ampuero, Cantabria, Spain)
Workshop
From edible wild plants ant other rose hips to haute cuisine
16:00 - 17:30 HRS
Javier Tardío
IMIDRA researcher
María Molina
IMIDRA researcher
Míriam Hernández
Chef at La Casa del Pregonero (Chinchón, Community of Madrid, Spain)
Workshop
How to successfully include plant-based proteine in a menu
16:00 - 17:30 HRS
Antonio Arrabal
Chef at La Jamada (Burgos, Spain)
Workshop
Presentation of the Trends in the Agri-Food Chain 2022
12:00 - 13:00 HRS
Danny O'Brian
SVG Partners
Begoña Pérez Villareal
EIT Food's Southern Europe Director
