The event will bring together 45 prestigious chefs with 31 Michelin stars.
Nearly 300 exhibiting companies and around 45 chefs with 31 Michelin stars have chosen the next edition of the Barcelona Gastronomic Forum as a platform to showcase their most innovative proposals and share emerging trends in cooking and catering in Europe.
Under the slogan ‘(Re)think about gastronomy’, the show -which was presented this morning to the press and professionals of the sector at the Former Estrella Damm Factory in Barcelona- will invite you to reflect on the current gastronomic moment, to enhance talent and to promote more sustainable businesses.
With a month to go before it starts, FGB, organised by Fira de Barcelona through its company Alimentaria Exhibitions together with Fòrum Gastronòmic, has far exceeded its initial participation expectations. Thus, it already has nearly 300 exhibitor firms -when forecasts were for 200- and 95% of its contracted exhibition area. Thus, it is expected to occupy a total of 10,000 m2 (6,000 m2 of exhibition space and 4,000 m2 for activities), the whole of palace 8 of the Montjuïc site of Fira de Barcelona.
These figures “show great support for the proposals that the show offers gastronomy and restaurant professionals, who perceive the Barcelona Gastronomic Forum as an unbeatable place to plan, train and do business”, argues J.Antonio Valls, General Manager of Alimentaria Exhibitions.
A representative show of the variety of the sector
The event will include all kinds of benchmark companies in different segments of restaurant activity, such as Estrella Damm, Tupinamba, Sosa, Balfegó, Guzmán, Friolisa, Barry Callebaut, Complet Hotel, Girbau, Vilajuïga and Cuinats Jotri, among others. As for institutional representation, the Generalitat de Catalunya, the Xunta de Galicia, the Diputación de A Coruña and the Diputación de Cáceres will have exhibition spaces. And in the Espai Catalunya, an area organized between Prodeca, the Diputació de Barcelona and the Diputació de Girona, more than 100 small producers will participate.
In addition, the Expo Nadal/Sweetfusió area will bring together some 25 companies from the confectionery sector with the collaboration of the Gremi de Pastisseria de Barcelona, while the Wine Space will host a dozen wineries and the Halal Space will promote businesses with Halal certification.
Cooking demonstrations of the best chefs
All professionals will be able to enjoy live demonstrations of leading chefs (both established and emerging talents).
As Pep Palau, co-director of Fórum Gastronómico Barcelona, points out, “we are living in a moment in which gastronomy is very plural, it adapts many proposals: some more classical or return to traditional cuisine, others towards vegetables, health and quality… The Barcelona Gastronomic Forum will be a platform to identify all these trends“.
Chefs from other countries include Niko Romito (Reale ***, from Casadonna, Italy); Kobe Desramaults (Chambre Séparée *, from Gant, Belgium); Dominique Dutour (Gray Jay, from Otawa), Stépahanie Audet (LOV, from Montréal) and Rasmus Munk (The Alchemist, from Denmark), who will present their vision of new Italian, Flemish, Canadian and Danish cuisine.
As for the list of the most renowned autochthonous chefs who will develop author showcookings, it will be formed by Paco Pérez (Miramar ** and Enoteca **), Jordi Cruz (Àbac ***); Carme Ruscalleda (Sant Pau **, from Tokyo, Japan; Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar **); Sergio and Javier Torres (Cocina Hermanos Torres) and Oliver Peña (Enigma *) and Enrique Valentí (Marea Alta), among others.
In the session ‘The effervescence of cooking in Europe’, five young European chefs will discuss what is cooked in their establishments: David Andrés (Via Veneto * of Barcelona and Somiatruites of Igualada); Nadia Sammut (Auberge La Feniere *, of Aix en Provence, France), William Jorgensen (Gastronomè *, of Aarhus, Denmark) and Francesca Barreca and Marco Boccarelli, (Mazzo, of Rome, Italy).
The prestigious chefs María José San Román (Monastrell *, Alicante), Lucía Freitas (A Tafona *, Santiago de Compostela); Ada Parellada (Semproniana, Barcelona) and María José Martínez (El Lienzo, Valencia) will defend that ‘Talent has no gender’. On the other hand, in the session ‘Barcelona: trends and new formats in catering’ they will present their proposals Artur Martínez (Aürt); Jon Giraldo and Jaime Lieberman (Ovnew); Eugeni de Diego (A Pluma), and Sergi Palacín and Ignacio Ussía (The Alchemix).
Thematic workshops, trainings and awards
The show will also host workshops on casquería, led by Javier Estévez (La Tasquería *, Madrid) and Diego Rossi (Trippa, Milan, Italy); restaurants with orchards, with Oriol Rovira (Els Casals *, de Sagàs, Barcelona) and Javier Olleros (Culler de Pau *, de O Grove, Pontevedra) and fish and sustainability, with Christopher Coutanceau (Christopher Coutanceau **, de La Rochelle, France) and Diego Gallegos (Sollo *, de Fuengirola, Málaga).
To enhance sweet cuisine, master chefs such as René Frank, alma mater of CODA (Berlin); Pol Contreras, responsible for desserts at El Portal del Echaurren **, in Ezcaray (La Rioja); Jordi Butron and Xano Saguer, architects of the Barcelona space Essence by Espaisucre, among others.
The world of wine will also be the subject of reflection and debate by sommeliers Ferran Centelles (Spain correspondent for Jancis Robinson), César Cánovas (Wine is Social) Clara Isamat (Shared Wines) and Evelyn de las Alas (Ca na Toneta, Mallorca), among others.
The ForumLab reflection space -coorganised by Cluster Food Service, Fundació Alícia and ElTenedor- will offer presentations by 35 experts in business and management, digitalisation and sustainability aimed at catering. The speakers will include Instagram guru Phil González, consultants Eva Ballarín and Oskar García, chefs Sergio and Javier Torres, Víctor Quintillà, Xavier Pellicer and Marc Puig-pey, as well as representatives from academia, business and agriculture.
In addition, the Josep Mercader Awards, the InnoFòrum Awards, the Cuiner 2019 Fòrum Gastronòmic Barcelona, TheBestDessert (organised by Espaisucre), the Best Artisan Panettone Competition in Spain (an initiative of the Gremi de Pastisseria de Barcelona) will be awarded within the show, the Millor Sommelier de Catalunya 2019 (promoted by the Associació Catalana de Sommeliers), the Nou Plat Favorit dels Catalans 2019 (from the Cuina magazine and Grup Sàpiens) and the Asian Culinary Awards (from Udon).