Presentation
Vegetable cured meats, a Murcian heritage
Sponsored by Turismo de la Región de Murcia
In this talk, he will give a personal vision of something as traditional as the culture of sausages, but using a different product.
It is a well-known fact that Murcia is the vegetable garden of Europe, and for this reason Iniesta has decided to pay tribute to the gastronomic heritage of his region through a traditional rite such as the slaughter of the pig, using its most unique products: vegetables. Sausages are made with a vegetable base.
Related talks
Presentation
.jpg)
he Materia project as the generator of my kitchen
10:30 - 11:00 HRS
João Rodrigues
Chef at Canalha (Lisboa, Portugal)
Presentation
The importance of being yourself
11:05 - 11:35 HRS
Kristian Baumann
Chef at Koan** (Copenhagen, Denmark)
Presentation
Techniques and concepts of Disfrutar 2024
13:55 - 14:30 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
Supporting actors with a star
17:45 - 18:15 HRS
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
Distilling my world. Girona
18:55 - 19:25 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Chilhood memories
19:30 - 20:00 HRS
Sebastian Frank
Chef at Horváth** (Berlin, Germany)
Presentation
Tradition and Modernity
11:40 - 12:10 HRS
José Avillez
Chef at Belcanto** (Lisbon, Portugal)
Presentation
Outside there's more
13:40 - 14:25 HRS
Pía León
Chef at Kjolle (Lima, Peru)
Virgilio Martínez
Chef at Central (Lima, Peru)
Presentation
Countryside & Mountain
12:30 - 13:00 HRS
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
Edorta Lamo
Chef at Arrea!* (Santa Cruz de Campezo, Álava, Spain)
Presentation
Regenerative cooking: between predators and weeds
19:10 - 19:45 HRS
Rodrigo Castelo
Chef at Ó Balcão* (Santarém, Portugal)
Presentation
Playing with new cooking techniques
16:35 - 17:05 HRS
Eneko Axpe
Doctor of Physics (Basque Country, Spain)
Julen Baz
Chef at Garena* (Lamindao, Vizcaya, Spain)
Jon Sola
Security Systems Specialist
Presentation
Migrants
18:35 - 19:05 HRS
Karime López
Chef at Gucci Osteria da Massimo Bottura* (Florence, Italy)
Presentation
Mugaritz, on the other side of the mirror. What cannot be seen
18:00 - 18:30 HRS
Andoni L. Aduriz
Chef at Mugaritz** (Errentería, Gipuzkoa, Spain)
Presentation
The past and present of El Rincón de Juan Carlos
11:40 - 12:10 HRS
Jonathan & Juan Carlos Padrón
Chefs at El Rincón de Juan Carlos** (La Caleta de Adeje, Tenerife, Spain)
Presentation
Memories of a cigarral: traditional recipes
12:15 - 12:45 HRS
Iván Cerdeño
Chef at Iván Cerdeño** (Toledo, Spain)
Presentation
A new Lisbon. The city where there is room for everyone
17:10 - 17:40 HRS
Marlene Vieira
Chef at Marlene (Lisbon, Portugal)
João Sá
Chef at Sála* (Lisbon, Portugal)
Presentation
OSA. Mother, home, wild
16:35 - 17:05 HRS
Sara Peral Jorge Muñoz
Chefs at Osa* (Madrid, Spain)
Presentation
'Natura', the natural union between solids and liquids
11:05 - 11:35 HRS
Javier Sanz & Juan Sahuquillo
Chefs at Oba-* (Casas-Ibáñez, Albacete, Spain)
Presentation
Responsibility for the product. Responsibility in the kitchen
12:50 - 13:20 HRS
Pepe Solla
Chef at Casa Solla* (Poio, Pontevedra, Spain)
Presentation
How the Algarve inspires us
13:40 - 14:10 HRS
João Oliveira
Chef at Vista* (Portimao, Portugal)
Presentation
Passion for Basque cuisine
10:30 - 11:00 HRS
Paulo Airaudo
Chef at Amelia** (San Sebastián, Spain)
Presentation
Kasama, together in Tagalog
10:30 - 11:00 HRS
Tim Flores & Genie Kwon
Chefs at Kasama (Chicago, USA)
Presentation
The creative process at Noor Restaurant
12:30 - 13:00 HRS
Paco Morales & Paola Gualandi
Chefs and chef de cuisine at Noor*** (Cordoba, Spain)
Presentation
Pil-pil as an inspiration
18:20 - 18:50 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Presentation
AI versus human creativity. The machine challenges the chef
16:00 - 16:30 HRS
Eneko Axpe
Doctor of Physics (Basque Country, Spain)
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
Presentation of the AI versus Human Creativity Challenge
12:15 - 12:25 HRS
Presentation
Secrets of the Basque grill
17:10 - 17:40 HRS
Aitor Arregi
Chef at Elkano* (Getaria, Gipuzkoa, Spain)
Bittor Arginzoniz
Chef at Asador Etxebarri* (Axpe, Spain)
Presentation
Azurmendi, the third sense
11:05 - 11:35 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Presentation
The present of Chinese cuisine around the world
14:15 - 14:45 HRS
Andrew Wong
Chef at A.Wong** (London, United Kingdom)
Presentation
New cuisine in the rural world
16:00 - 16:30 HRS
Ana Moura
Chef at Lamelas (Porto Covo, Portugal)
Presentation
600.jpg)
Provence that breathes the Mediterranean
13:05 - 13:35 HRS
Fabien Ferré
Chef at La Table du Castellet*** (France)
