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Expo Nadal/Sweetfusió

Mon 18
10:30h
Expo Nadal/Sweetfusió Pre-registration required

Individual deserts for Christmas

Josep Maria Rodríguez
Josep Maria Rodríguez Valrhona - La Pastisseria Barcelona Chef
18-11-2019 10:30 18-11-2019 12:00 Europe/Madrid Individual deserts for Christmas Techniques, flavours and new products. Josep Maria Rodríguez’s apprenticeship journey took in all the great patisserie kitchens of Spain including Oriol Balaguer, Foix of Sarrià, Pasteleria Totel (Relais Dessert) as well as magnificent restaurants like Miramar (2 Michelin stars), Zuberoa (2 Michelin stars) and Merlot. In Paris he discovered the French and Oriental fusion and experienced the modernisation of the classics in the Fauchon patisserie. After some years he returned to his home town of Barcelona where he continued to learn in the Pastisseria Dolç. In 2011 he won the exclusive “Coupe du Monde de la Pâtisserie” alongside Jordi Bordas and Julien Álvarez. At 26 years of age he opened his own patisserie in the heart of the Eixample district of Barcelona, La Pastisseria de Barcelona.
Price: € 0 (with VAT). It requires prior registration
Taller 2
10:30h - 12:00h Taller 2
11:00h
Expo Nadal/Sweetfusió Paid

Retail training Tour Experience

Maria Segarra
Maria Segarra Intueri Consulting Partner and director
18-11-2019 11:00 18-11-2019 13:30 Europe/Madrid Retail training Tour Experience A look at the new retail proposals that the city offers us; to see which is of most value and what it is that makes each establishment different in its own way. Talk by Maria Segarra, partner and director of Intueri Consulting, a company specializing in strategy, innovation and training in retail. She is an advisory member in different organizations and administrations and collaborator with the Pompeu Fabra and Esade universities.
Price: € 20 (VAT included)
Ateneu
11:00h - 13:30h Ateneu
12:30h
Expo Nadal/Sweetfusió Pre-registration required

Cult ice cream

Ricardo Vélez
Ricardo Vélez Ponthier Chef
18-11-2019 12:30 18-11-2019 14:00 Europe/Madrid Cult ice cream After his training at the Patisserie School in Madrid, Ricardo Vélez took several courses with the French chocolate firm, Valrhona, and worked in different establishments, among which the Lhardy restaurant (founded in Madrid in 1839). In 2006 Moulin Chocolate was born and soon became a benchmark in the capital. In 2015 the family grew with the inauguration of Moulin Estudio del Chocolate, a workshop where he continues to develop his passion for chocolate.
Price: € 0 (with VAT). It requires prior registration
Taller 2
12:30h - 14:00h Taller 2
16:00h
Expo Nadal/Sweetfusió Paid

Demonstration of the latest trends in window dressing and visual merchandising

Maria Segarra
Maria Segarra Intueri Consulting Partner and director
18-11-2019 16:00 18-11-2019 18:30 Europe/Madrid Demonstration of the latest trends in window dressing and visual merchandising The aim of this session is to introduce new ideas and models for commercial concepts. A framework of new ideas/concepts/examples will lead to discussions and reflection. Take a trip to the new stores and latest trends, and discuss how they fit into our business models. Attendees will be able to follow new guidelines and take a step forward in the way they do things. Talk by Maria Segarra, partner and director of Intueri Consulting, a company specializing in strategy, innovation and training in retail. She is an advisory member in different organizations and administrations and collaborator with the Pompeu Fabra and Esade universities.
Price: € 20 (VAT included)
Ateneu
16:00h - 18:30h Ateneu
Tue 19
10:30h
Expo Nadal/Sweetfusió Paid

Patisserie: a sweet dream

Ana Sansón
Ana Sansón Creative
19-11-2019 10:30 19-11-2019 14:00 Europe/Madrid Patisserie: a sweet dream Go cake: dynamic that combines humor, creativity and co-creation Ingredients: 500 grams of Concentrated Creativity. 450 grams of Clarity at room temperature. A few drops of mixed emotions. A good handful of fun aroma. We will see the result of the recipe at the end! The workshop will be led by Ana Sansón: creative, happy and sensitive, she loves to combine work with fun. Her professional career began in the world of Tourism after graduating as a TEAT. A period where she specialized in designing great incentive trips, congresses and events. Subsequently, she has got experience by walking through different sectors such as wine, food, wine tourism, marketing, communication and creative innovation until reaching gamification. Passionate about people and creativity, after pursuing a Master in Emotional Intelligence, she went on to combine Creativity + Gamification + Communication as a way to enhance personal talents through educational dissemination.
Price: € 20 (VAT included)
Ateneu
10:30h - 14:00h Ateneu
16:00h
Expo Nadal/Sweetfusió Pre-registration required

The essence of flavours

Pol Contreras
Pol Contreras Dobla / Elle & Vire / Icam / Ravifruit Chef
19-11-2019 16:00 19-11-2019 18:00 Europe/Madrid The essence of flavours Restaurant desserts where flavour comes first and is enhanced by our taste buds, where traditional patisserie is given a modern twist. Pol Contreras is the head pastry chef in the 2 Michelin star restaurnat El Portal del Echaurren in Ezcaray – La Rioja. In 2019 he won the Best Restaurant Patissier awardin Madrid Fusion.
Price: € 0 (with VAT). It requires prior registration
Taller 2
16:00h - 18:00h Taller 2
Wed 20
10:30h
Expo Nadal/Sweetfusió Pre-registration required

Chocolates and pralines

Jordi Puigvert
Jordi Puigvert Calidulce Chef
20-11-2019 10:30 20-11-2019 12:00 Europe/Madrid Chocolates and pralines Applied technique and tasting of chocolates and pralines by Michel Cluizel. Born in Olot, Jordi Puigvert studied at the School of Hospitality and Tourism in Girona. He worked in several different restaurants, among which his time in El Celler de Can Roca stands out. From there he went to Barcelona to work at the EspaiSucre dessert restaurant, followed by Abrevadero restaurant (now called Alkimia) and the Boira Group. Finally, he returned to Olot to join the restaurant Les Cols, where he has been the head pastry chef for 5 years. Here he defines his own style and vision of what a dessert should be. He is now also a teacher at the same school where a few years before he had been a student. He has started his own business, Sweet‘n Go, and travels the world working as a consultant and demonstrator for various brands such as Sosa Ingredients, Chocolates Michel Cluizel, Sicoly and La Rose Noire.
Price: € 0 (with VAT). It requires prior registration
Taller 2
10:30h - 12:00h Taller 2
10:30h
Expo Nadal/Sweetfusió Paid

The nanagement of human teams in our bakeries

Paco Gil
Paco Gil Museu de la Xocolata de Barcelona Director
20-11-2019 10:30 20-11-2019 11:30 Europe/Madrid The nanagement of human teams in our bakeries Paco Gil is the director of the Museu de la Xocolata de Barcelona (Barcelona’s Chocolate Museum), a university lecturer in the marketing department of Esade Business School and a business advisor.
Price: € 20 (VAT included)
Ateneu
10:30h - 11:30h Ateneu
11:45h
Expo Nadal/Sweetfusió Free access

How to effectively manage my warehouse

Rafel Tugues
Rafel Tugues
20-11-2019 11:45 20-11-2019 12:30 Europe/Madrid How to effectively manage my warehouse The keys to the optimal management of stocks.
Free access with the entry to the trade fair
Ateneu
11:45h - 12:30h Ateneu
12:30h
Expo Nadal/Sweetfusió Pre-registration required

Vanilla and its gastronomic universe

Sergi Vela
Sergi Vela Eurovanille Chef
20-11-2019 12:30 20-11-2019 14:00 Europe/Madrid Vanilla and its gastronomic universe The applications of vanilla in gastronomy. Sergi Vela (born in Barcelona, 1973) began his training at the Escola de Pastisseria del Gremi de Barcelona. He then continued his training in the best patisseries in the city including Santa Gemma, Vilaplana, Comas, Baixas, Escribà and as a chocolatier in Casa Vives for 8 years. A meeting and subsequent collaboration with Torreblanca, would mark a before and after in Vela’s career. Currently, he combines his work as a teacher at the Escola d’Hoteleria i Turisme de Barcelona (EHTB) and the Chocolate Acadamy in Gurb with courses, presentations and demonstrations both nationally and internationally with the Bary Callebaut group, representing Chocovic. He also collaborates with P.C.B. creations doing demonstrations.
Price: € 0 (with VAT). It requires prior registration
Taller 2
12:30h - 14:00h Taller 2
12:45h
Expo Nadal/Sweetfusió Paid

The new trends in artisan chocolate: From the Bean to the Bar

Olivier Fernández
Olivier Fernández Escola de Pastisseria del Gremi de Barcelona Director
20-11-2019 12:45 20-11-2019 14:00 Europe/Madrid The new trends in artisan chocolate: From the Bean to the Bar Price: € 20 (VAT included) Ateneu
12:45h - 14:00h Ateneu
15:30h
Expo Nadal/Sweetfusió Pre-registration required

The best artisan Panettone

Jordi Morelló
Jordi Morelló Pastisseria Takashi Ochiai Chef
20-11-2019 15:30 20-11-2019 16:30 Europe/Madrid The best artisan Panettone Live: The making of a panettone Jordi Morelló, from the Ochiai Patisserie, was proclaimed the Best Artesan Panettone Maker of 2018 in Milan, by an international jury. In this session you can witness the whole process of making this traditional product of Italian origin, but which is more and more present in Catalan homes.
Price: € 0 (with VAT). It requires prior registration
Taller 2
15:30h - 16:30h Taller 2
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