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Track: Paid

Mon 18
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
11:00h
Workshops Paid Tripe makes a comeback

The offal store in a neo-trattoria

Diego Rossi
Diego Rossi Trippa Chef
18-11-2019 11:00 18-11-2019 12:00 Europe/Madrid The offal store in a neo-trattoria The success of the Trattoria Trippa, in Milan, is as forceful as the dishes Diego Rossi serves to his clients, who have waited weeks and weeks to get a table there. The Italian chef likes taking risks, especially with ingredients which he feels have been unjustifiably forgotten, such as offal. Rossi’s cuisine is force, intensity, but also fun and light-hearted. In both the literal and figurative senses, we could say that his cuisine comes from within.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
11:00h - 12:00h Taller 1
13:00h
Workshops Paid Tripe makes a comeback

Challenging taboos

Javier Estévez
Javier Estévez La Tasquería Chef
18-11-2019 13:00 18-11-2019 14:00 Europe/Madrid Challenging taboos The fact that offal has made a big comeback in restaurants is, in large part, thanks to the work of Javier Estévez in La Tasquería. In this restaurant in Madrid the chef has managed to change people’s view of offal, which was seen as unappetizing and second class. In La Tasquera, however, Javier Estévez has made it cool, fun, creative and even sexy. People need no longer have hang ups when dining.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
13:00h - 14:00h Taller 1
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
16:00h
Workshops Paid Restaurants with their own kitchen garden

Closing the circle: farmers and chefs

Oriol Rovira
Oriol Rovira Els Casals Chef
18-11-2019 16:00 18-11-2019 17:00 Europe/Madrid Closing the circle: farmers and chefs Nobody needs to explain the concept of locally sourced produce to Oriol Rovira, because if there is a chef in the world who practises this concept, it is he. In Els Casals, his restaurant in Sagas, in the province of Barcelona, he picks the produce from the family farm and vegetable garden, he cooks it and serves it. As he likes to explain, his dishes, which come from the land, ‘close the circle’ and, year after year, earn him the recognition from the Michelin guide in the forum of a star.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
16:00h - 17:00h Taller 1
17:30h
Workshops Paid Restaurants with their own kitchen garden

Galician landscape, coherance and taste

Javier Olleros
Javier Olleros Culler de Pau Chef
18-11-2019 17:30 18-11-2019 18:30 Europe/Madrid Galician landscape, coherance and taste Javier Olleros couldn’t have decided to open a restaurant in any other place than the Hamlet of Reboredo, next to the fishing village of O’Grove (in Pontevedra). Far from the usual gastronomic circuit, it is only here, however, that he can offer such authentic and local cuisine. He considers his pantry to be Galicia, starting with his own vegetable garden. A Michelin star distinguishes the work of this chef who in the past has worked in a range of very different kitchens like Martín Berasategui y Ryu Gin, in Tokio.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
17:30h - 18:30h Taller 1
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
16:15h
Wine Forum Paid

(re)Thinking the wine

Clara Isamat
Clara Isamat Vinos Compartidos Sommelier and photo journalist
Núria Renom
Núria Renom Bar Brutal Sommelier
Evelyn de las Alas
Evelyn de las Alas Sommelier
Rafa Peña
Rafa Peña Gresca Chef
19-11-2019 16:15 19-11-2019 17:15 Europe/Madrid (re)Thinking the wine The world of wine, always at the forefront of gastronomic products, is going through a wide ranging, profound and multifaceted paradigm shift. Wine continues to be a product of culture and social prestige, but new values are beginning to appear, which often transgress norms and principles, from the vineyard to the table. (Re)thinking wine with a sharp eye, a woman's take on wine, sommeliers, oenologists, wisdom... and a chef who understands wine.
With tasting
Price: € 10 (VAT included)
Ateneu
16:15h - 17:15h Ateneu
17:30h
Wine Forum Paid

Wine in our plate

Andreu Genestra
Andreu Genestra Restaurant Andreu Genestra Chef
Joan Arboix
Joan Arboix Restaurant Andreu Genestra Sommelier
19-11-2019 17:30 19-11-2019 18:30 Europe/Madrid Wine in our plate Chef and sommelier working together in a session where the food and wine share both land and terroir. Wine enters the kitchen while the kitchen goes into the vineyard and the wine cellar. Andreu Genestra and Joan Arboix will give cooking demonstrations and wine tastings, leaving aside dogmas and traditional conventions, without prejudice. At the same time we will learn about the restaurant’s commitment to agriculture in general and viticulture in particular. A passionate tasting of food and wine.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
17:30h - 18:30h Taller 1
Wed 20
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
11:15h
Workshops Fish and sustainable fishing Paid

Freshwater fish and Latinamerican flavours

Diego Gallegos
Diego Gallegos Sollo Chef
20-11-2019 11:15 20-11-2019 12:15 Europe/Madrid Freshwater fish and Latinamerican flavours Diego Gallegos is more than a chef, his work goes beyond cooking in Sollo (one Michelin star), the restaurant he manages in Fuengirola. Born in Brasil but adopting Madrid as his home town, he also investigates and ‘recreates’ gastronomy. Gallegos is not only known as the ‘caviar chef’ for his recovery of the Andalusian sturgeon, but also for his sustainable cuisine, based on agriculture, and for his documentaries, like ‘Sollo’ and ‘You are What you Eat’ which champion a sustainable way of eating.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
11:15h - 12:15h Taller 1
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
13:00h
Workshops Fish and sustainable fishing Paid

Chef fisherman, from the Atlantic to the kitchen

Christopher Coutanceau
Christopher Coutanceau Christopher Coutanceau Chef
20-11-2019 13:00 20-11-2019 14:00 Europe/Madrid Chef fisherman, from the Atlantic to the kitchen To have a restaurant which looks over a beach like Concurrence, in La Rochelle, is a real dream, and not only for its magnificent view but also to be able to get fresh fish and seafood straight from the water to the table. Coutanceau makes good use of these products in his restaurant where he is following in the steps of his father but making it his own. His style is rigorous and creative but also subtle, always using the very best product which was pulled from the sea only hours before being cooked by his team. Two Michelin stars endorse his work.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
13:00h - 14:00h Taller 1
16:15h
Wine Forum Paid

Innovation in the sales of restaurant wine

Ferran Centelles
Ferran Centelles elBulliLab Sommelier
Manel Sarasa
Manel Sarasa Wine is Social Cofounder
20-11-2019 16:15 20-11-2019 17:15 Europe/Madrid Innovation in the sales of restaurant wine Wine is wonderful but the discourse surrounding it has often been over technified and made inaccessible for the majority. In this sense, Wine is Social has developed a new language and new tools that help the restaurants improve their wine sales (their sell-out) significantly and has already established itself as one of the most innovative wine distributors in Europe. In this session Wine is Social will explain the techniques it implements in restaurants of reference to improve your wine experience and improve your sales. In addition, 4 trending wines will be tasted using their system.
With tasting
Price: € 10 (VAT included)
Ateneu
16:15h - 17:15h Ateneu
16:15h
Sweet Forum Paid

Patisserie in motion

René Frank
René Frank CODA Dessert Dining & Bar Pastelero
20-11-2019 16:15 20-11-2019 17:15 Europe/Madrid Patisserie in motion René Frank is breaking ground with CODA Dessert Dining & Bar (Berlin), where he gives priority to sweets but plays with savoury flavours, all washed down with ad hoc cocktails. It is a style which blurs the boundaries between cuisine and patisserie and has been rewarded with a Michelin star. With his innovative techniques, Frank, who only uses fresh products and no refined sugar, uses the natural sugar found in ingredients such as carrots, beetroot or corn, the salt from cheese and anchovies and gets acidity from citric fruit. The result is original, light and healthy.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
16:15h - 17:15h Taller 1
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