The talk was entitled 'Pil-pil as inspiration', and once it had been developed, the audience understood that for Pedro Sánchez (Bagá*, Jaén) this way of emulsifying was just an excuse to develop his way of being, thinking and cooking.

It is true that he has talked about how hake and its fat can be used to make a butter that will be the basis of an "outrageous" hollandaise sauce. Or that he also makes a sea and mountain in which mushrooms and collagen are the only ingredients. He also showed a pistachio praline with cod head jelly or roast chicken skins cooked in cod pil-pil. But there was a lot of substance to his talk, which was at times aided by questions and comments from the audience in the auditorium.

If I open someone's mind, then it was worth being here,' he began. He admitted: "I am obsessed with the temperature of the collagen, which is very cold. The texture and the temperature are more important to me than the taste'. His dishes, he said, "are simple, but the concept is important. The mind sometimes plays tricks, because less is more, as long as there is complexity. We can't make something simple and simple, but with nothing behind it'.

At various points in his talk, Sánchez alluded to the limitations imposed on him by the small size of the Bagá kitchen. I can't grill fish because it smells too much, but if I had more business I would still make other recipes, like croquettes. I think what I do is simple, but that's why it's so hard for me to explain,' he said quite naturally.I'm a bit of a pain".

He doesn't think he's inventing anything, but "I'm a bit of a nuisance, a rebel. We're on Instagram all day, we want everything to be fast... You have to mature your technique, control it. Bagá forces us to be different. 80% of the ideas I have can't be realised because we're only three chefs. It is such a rare space that makes us different in everything". However, one of his maxims is that 'with a little you can do a lot'.

In one of these interventions from the audience, José Carlos Capel, director of Madrid Fusión, pointed out that Pedro Sánchez 'has something special and that is why you inspire the best chefs. You have something that you hide with your simplicity, you play down something that I consider monumental because you open up new paths. Dishes with two ingredients and with them, in ten passes, you elevate the diner'. The chef replied: "It's important to think about the product, but also to do what you want with it. Why not cook an egg in syrup and serve it as a dessert? Is it a provocation? It's already in a cake or a bacon of heaven! The important thing is to think differently.