Workshop
Discover the cocoa-making process with Rafa Gorrotxategi
Rafa will guide us through the cocoa-making process from start to finish. He will demonstrate that the cocoa bean does not simply fall from the tree, but that it contains cocoa beans and pulp inside it. He will also show us how the beans are processed, including how they are dried. He will then demonstrate how the beans are crushed using a hand-crank grinder to make cocoa powder, which is then ground to make chocolate.
Related talks
Workshop
The flavours of Çorum
14:00 - 15:00 HRS
Nizar Alazi
Chef
Umut Matkap
Chef
Deniz Sahin
Chef at SADE Bes Denizler Mutfagi
Workshop
Burgos: landscape, produce and memory
18:30 - 19:30 HRS
Álvaro Díaz & Diego Sancho
Aura Gastronómica (Burgos)
Workshop
Neptura turbot and sole pintxo tasting session
11:30 - 13:00 HRS
Rebeka Barainka
Chef at Aiten-Etxe (Zarautz, Gipuzkoa)
Workshop
Our essence
18:30 - 19:30 HRS
Rosalía Bastida
Chef at Casino de Felymar (Cehegín, Región de Murcia)
Workshop
Biodynamic food, food with essence
15:00 - 16:00 HRS
Julio Arroyo García Abad
Head Chef at the Vital Zuhaizpe Health Centre
Workshop
The Tenerife goat: its use and the management of its resources
17:30 - 19:00 HRS
Juan Carlos Clemente
Culinary consultant
Marichu Fresno Baquero
Doctor of Veterinary Medicine and programme coordinator at the Canary Islands Institute of Agricultural Research (ICIA)
Workshop
Gastronomic Heritage of Anatolia: Çorum
18:30 - 19:30 HRS
Eric Luc Jean
Historian
Adnan Sahin
Gourmet and journalist
Yasemin Cerit
Founder of YCD Consulting; strategy and growth consultant
Ali Çalgan
Governor of Çorum
Ali Osman Öztürk
Vice-Chancellor of Hilit University
Halil Ibrahim Asgin
Mayor of Çorum
Workshop
Solera Carrasco 2022 and new packaging for the Master Edition – unique pieces
14:30 - 15:30 HRS
Guillermo Carrasco Martín-Cubas
Sales Manager, Carrasco Ibéricos
David de Jorge
Brand Ambassador for Carrasco Ibéricos
Workshop
Native breeds and local produce
16:00 - 17:00 HRS
Ayoze Valido
Chef at El Bejeque (Las Palmas de Gran Canaria)
Workshop
Cartagena’s cuisine: flavours of the Mediterranean and the region’s produce
11:00 - 12:00 HRS
Cayetano Gómez
Executive chef at Grupo Casa Tomás (Cartagena, Región de Murcia)
Workshop
Ostatus, the cuisine that keeps the village alive
13:00 - 14:00 HRS
Aiert Izagirre
Zeraingo Ostatua (Zerain, Gipuzkoa)
Azahara Domínguez
Provincial Councillor for Mobility, Tourism and Spatial Planning in Gipuzkoa
Koldo Butrón
Ostatu de Leaburu
Mohamed Boujadanni
Ostatu de Leaburu
Ane Ruiz Pozueta
Executive Director of the Gipuzkoa Hospitality Business Association
