As a novelty of this edition, the event will premiere the space Expo Nadal/Sweetfusió
Patisserie and sweet cuisine will be the stars of the Fórum Gastronómico Barcelona. In addition to the activities and creations presented by the best chefs, this year the new Expo Nadal/Sweetfusió space, promoted by the Gremi de Pastisseria de Barcelona, will also showcase the latest trends and novelties in the sector, as well as original and suggestive proposals from around the world of pastry.
Expo Nadal/Sweetfusió will thus be part of the new offer of the Sweet Forum section, which aims to address from all angles the good times that the sweet sector is experiencing on the international scene.
The new area, the result of the integration of the Expo Nadal fair, will be articulated around an exhibition area, which will have the presence of the most prominent companies in the sector, such as Valrhona, Sosa, Barry Callebaut or Calidulce, among others. In addition, the space will host demonstrations of workshop and areas of design and creativity, as well as a forum to reflect on new trends where renowned personalities from the pastry sector will meet.
The best chefs of sweet cuisine
Fórum Gastronómico Barcelona, which will be held from 18 to 20 November in Hall 8 of Fira de Barcelona’s Montjuïc venue, will host other initiatives aimed at boosting the world of pastry making. Thus, one of the great attractions of this year’s Sweet Forum is the presence of René Frank, alma mater of CODA (Berlin), the first dessert restaurant in Germany, who will give a workshop on trends in the world of haute pastry and sweet cuisine.
The Fórum Dulce will also host the final of the fifth edition of TheBestDessert competition, organised by Espai Sucre – the first dessert restaurant to open in the world, converted into a pastry school – with the collaboration of Valrhona and Sosa Ingredients, to promote sweet cuisine. The jury, made up of masters such as Albert Adrià, Jordi Butron, René Frank, Jordi Roca and Xano Saguer, will award two prizes: TheBestDessert-Espaisucre Prize for the Best Restaurant Confectioner 2019, and the Valrhona Prize for the Best Chocolate Restaurant Dessert. On this occasion, Albert Adrià will also be awarded the Pierre Gagnaire Prize, a recognition of the career and contribution of a professional in the sector for his work, effort and dedication to the restaurant pastry shop.
Panettone and chocolate, the protagonists
On the other hand, the fourth edition of the Best Artisan Panettone Competition in Spain will be held within the framework of the show, organised by the Confectionery School of the Barcelona Guild (EPGB), where a jury (made up of professionals and representatives of companies in the sector) will meet to taste the finalist proposals and designate the winner. This sweet of Italian origin will acquire a notable protagonism in this edition of Fórum Gastronómico Barcelona, since there will also be a session on its elaboration.
Another of the initiatives that confirm the event’s commitment to pastry and sweet cuisine is the session given by Jordi Brutron and Xano Saguer, creators of Espai Sucre, on the uses of chocolate in contemporary cuisine. Espai Sucre will celebrate its 20 years of existence within the framework of the Barcelona Gastronomic Forum with this masterclass in which it will talk about an ingredient that is experiencing a peak in recent years, in which its uses have multiplied and all its culinary possibilities have been explored.
A sector that gains prestige
The world of bakery and ice-cream will also occupy an exceptional space in this Sweet Forum, which, as Pep Palau, co-director of Fórum Gastronómico Barcelona, points out, aims to highlight “the great moment in the world of sweets on the international scene. In the 20 years of life of the event we have witnessed the birth of a generation of pastry chefs who have placed themselves among the elite of the world’s pastry industry”. Palau points out that “over time it has been demonstrated that the Forum’s traditional commitment to enhancing the sector has been worthwhile, as both sweet cuisine and pastries are now fully integrated into the current gastronomic offer”.
According to Josep Alcaraz, co-director of the show, “sweet cuisine and pastries will stand out in this edition, as we are facing a booming sector in Spain, which currently has big names of international prestige. For Alcaraz, “very important companies in the sector wanted to be present at this Sweet Forum, which will be a precise X-ray of the sector today”.
Fórum Gastronómico Barcelona will also host other spaces such as the Lab Forum, aimed at reflecting on innovation in the world of gastronomy, or the Wine Forum, which will be the setting for presentations by the best oenologists, winemakers, sommeliers and prescribers. On the other hand, several internationally renowned chefs, from Carme Ruscalleda to Niko Romito, will be present at the Forum with workshops, showcookings and presentations. Several prizes will also be awarded, from the Cuiner 2019 Fòrum Gastronòmic Barcelona, to the Josep Mercader Prizes, the InnoFòrum, the Plat Favorit dels Catalans 2019 and the Asian Culinary Awards (Udon), as well as the prize for the Best Sommelier of Catalonia 2019.
Fórum Gastronómico Barcelona 2019, organised by Fira de Barcelona through its company Alimentaria Exhibitions together with Fòrum Gastronòmic, will occupy hall 8 of Fira de Barcelona’s Montjuïc exhibition centre completely, with a total of 6,000 m2 of net exhibition area and 4,000 m2 of space dedicated to activities. In total, more than 200 exhibiting companies will be taking part and around 30,000 professionals from the restaurant and gastronomy sector are expected to visit. Under the slogan ‘(Re)think about gastronomy’, the show will invite introspection on the current culinary moment.