Highlighting the talent and work of chefs, pastry chefs, sommeliers, chefs and other professionals in the gastronomy sector is part of the essence of Fórum Gastronómico Barcelona.
The hall will be the setting for the finals of prestigious gastronomic and oenological competitions, as well as the award ceremony for the proposals and careers of professionals from different areas of the national catering industry.
Millor Sommelier de Catalunya 2019
An award whose objective is to develop and promote knowledge of the profession of sommelier and the world of wine and gastronomy, as well as to strengthen links and collaboration between professionals in the sector. To this end, a dozen participants from different backgrounds will face a series of challenges – from blind tasting to written tests – within Fórum Gastronómico Barcelona.
A jury headed by different personalities from the world of wine will designate the winner and reveal his name during the Nit dels Sommeliers, a dinner that will take place at the Casa Fuster hotel in Barcelona, where chef Marc Ribas will prepare a menu inspired by traditional Catalan bourgeois cuisine. The evening will culminate with the proclamation of the best sommelier of this year’s edition and the awarding of other prizes in the categories of best winery, oenologist, communicator and initiative, as well as acknowledgements for the best trajectory and the honorary member.
They will distinguish innovation in gastronomy by the most innovative product, the most creative packaging and the most original taste.
Josep Mercader Awards
They recognise the professional careers of chefs, oenologists, room managers, producers and disseminators of Catalan culinary culture. Rosita and Nati Camps (Hostal Colomí de Santa Coloma de Queralt, Tarragona) have been chosen in the Kitchen category, while Manel Tirvió, barman of Tirsa Cocktail Bar (L’Hospitalet de Llobregat) has been appointed in the Sala discipline. The elBullifoundation team in charge of preparing the wine encyclopaedia was awarded in the Wine category, while the Associació de Dones del Món Rural, Pageses i Ramaderes de Catalunya won the Product/Territory award. In the Diffusion/Culture category, recognition went to Montse Guillén and Antoni Miralda, and an extraordinary prize was awarded to Joan Múrria (Colmado Múrria, Barcelona).
TheBestDessert – EspaiSucre
This event has become an unavoidable event for professionals in the sweet cuisine, and its objective is to promote restaurant pastries. To this end, TheBestDessert-Espai Sucre 2019 competition will take place, in which six candidates will compete for the prize for the best Restaurant Dessert Confectioner, and the Valrhona prize for the best Restaurant Dessert with Chocolate.
Asian Culinary Awards
Aimed exclusively at chefs and restaurant professionals, participants in the state Asian cooking competition will face the challenge of creating an original proposal to become the ‘Best Asian Recipe in Spain’.
The jury will be made up of renowned professionals in the sector, such as chefs Albert Raurich (Dos Palillos), Carlos Fernández, from Grup Berasategui and Isma Prados, together with the instagramer Marta Sanahuja (Delicious Martha), among others.
V TheBestDessert – EspaiSucre
Albert Adrià will be honoured with the Pierre Gagnaire prize in recognition of his career. Adrià will also form part of a top-level jury, along with Jordi Roca, René Frank, Jordi Cruz, Jordi Butrón and Xano Saguer, along with journalists specialising in gastronomy. Throughout the day there will be three presentations with prestigious pastry chefs to reinforce the visibility of this pastry discipline: Xavi Donnay, from the Lasarte restaurant (Barcelona); Rafa Delgado, from Cocina Hermanos Torres (Barcelona); Alfredo Machado and Íngrid Serra, from Grup ElBarri (Barcelona).
El Nou Plat Favorit dels Catalans
Fórum Gastronómico Barcelona will reveal the winning dish from a selection of international dishes prepared by chefs coming to Catalonia from all corners of the planet. The twelve specialities selected for the occasion are:
Cuiner 2019 Fòrum Gastronòmic Barcelona
Since 2009, the Cuiner Fòrum Gastronòmic Barcelona prize enhances the work of emerging chefs who offer quality culinary proposals, use local products, make a sustainable cuisine and disseminate these values. Five candidates – pre-selected by a special jury – will cook live a dish that identifies them and summarises their cuisine.
The finalists of this edition are Zhou Mengxiu (Somiatruites, Igualada), Isaac Monzó (Cal Trumfo, La Torre d’Oristà); Sergi Ortiz (L’Antic Forn, Cervera); David Rustarazo (Nairod, Barcelona) and Pere Venturós (Terra, Berga). The winner of the competition will be chosen by popular online vote, complemented by a committee of experts made up of journalists specialising in gastronomy, gourmets and professionals in the sector.