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Track: Pre-registration required

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
FòrumLab Pre-registration required Sustainability

The food of the future. Food from the land

Marta Guadalupe
Marta Guadalupe UVic-UC Doctor in veterinary medicine and sociology, researcher
Xavier Pellicer
Xavier Pellicer Restaurant Xavier Pellicer Chef
Jaume Montanuy
Jaume Montanuy Pallars Jussà Shepherd
18-11-2019 11:00 18-11-2019 12:30 Europe/Madrid The food of the future. Food from the land Terroir, food and climate change - Marta Guadalupe
Biodynamic agriculture in the green cuisine - Xavier Pellicer
The Xisqueta sheep in the Pallars region, a model of sustainable sheep farming - Jaume Montanuy
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
11:00h - 12:30h Fòrum Lab
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
13:00h
FòrumLab Business and Management Pre-registration required

How to increase sales? (I)

Álex Ros
Álex Ros Restaurant Xarlot & Ilda´s Town Beer Restaurateur and brewer
Sergi Mas
Sergi Mas Sopa
Mariano Najles
Mariano Najles Las Muns Cofounder and CEO
18-11-2019 13:00 18-11-2019 14:30 Europe/Madrid How to increase sales? (I) Diversification, the new brewery, a business on the rise - Álex Ros
Vegetarian options and the trend for healthy food, a success story - Sergi Mas
Permanent innovation in a traditional product - Mariano Najles
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Fòrum Lab
13:00h - 14:30h Fòrum Lab
16:00h
FòrumLab Digital Pre-registration required

Where are they and what do your customers want?

Phil González
Phil González Instagramers Founder
Juan Manuel Barberá
Juan Manuel Barberá Gastronomoyviajero Gourmet and journalist
Oskar Garcia
Oskar Garcia Food Fighters Key Account Media Manager
Sergio Torres
Sergio Torres Cocina Hermanos Torres Chef
Javier Torres
Javier Torres Cocina Hermanos Torres Chef
18-11-2019 16:00 18-11-2019 18:00 Europe/Madrid Where are they and what do your customers want? Instagram: Catch them with a photo and win them over with the food - Phil González
What are your customers thinking? - Juan Manuel Barberá
ReputatiON - Oskar Garcia
The digital kitchen of the Torres Brothers - Sergio & Javier Torres
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
16:00h - 18:00h Fòrum Lab
18:00h
FòrumLab Digital Pre-registration required

The future will be digital or not at all

Nan Ferreres
Nan Ferreres CETT - Universitat de Barcelona Director
Idoia Calleja
Idoia Calleja Basque Culinary Center Director of masters and courses
Sílvia Hofmann
Sílvia Hofmann Hofmann CEO
Manel Morillo
Manel Morillo Con Gusto Founding partner
18-11-2019 18:00 18-11-2019 18:30 Europe/Madrid The future will be digital or not at all Round table.
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
18:00h - 18:30h Fòrum Lab
Tue 19
11:00h
FòrumLab Digital Pre-registration required

To be or not to be digital, make or lose money

Miguel Bonet
Miguel Bonet Anson&Bonet Cofounder
Abraham Martín
Abraham Martín elTenedor Director of Marketing Iberia & Brazil
19-11-2019 11:00 19-11-2019 12:30 Europe/Madrid To be or not to be digital, make or lose money The basic digital elements a restaurant needs to succeed - Miguel Bonet
How to avoid losing customers - Abraham Martín
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
11:00h - 12:30h Fòrum Lab
13:00h
FòrumLab Pre-registration required Sustainability

The food of the future. Food from the sea

Josep Lloret
Josep Lloret Universitat de Girona Marine biologist and fisherman
Inmaculada de Benito
Inmaculada de Benito Iberostar Group Corporate Director CEO Office
Marc Puig-Pey
Marc Puig-Pey Fundació Alícia Chef
19-11-2019 13:00 19-11-2019 14:30 Europe/Madrid The food of the future. Food from the sea Fish, seasonality and nutrition - Josep Lloret
A wave of change, a global strategy to save the oceans - Inmaculada de Benito Sustainable fish in the restaurant kitchen - Marc Puig-Pey
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
13:00h - 14:30h Fòrum Lab
16:00h
FòrumLab Business and Management Pre-registration required

How to increase sales? (II)

Sònia Gasa
Sònia Gasa Retail tech Partner & Co-Founder
Gemma Vidal
Gemma Vidal Udon Director of Human Relations
Pedro Corredor
Pedro Corredor Hilton Hotels Ressorts Executive Chef
19-11-2019 16:00 19-11-2019 17:30 Europe/Madrid How to increase sales? (II) Dynamic supply management to increase profitability - Sònia Gasa
Personnel management: from problem to opportunity - Gemma Vidal
Optimizing the kitchen to maximise profits - Pedro Corredor
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
16:00h - 17:30h Fòrum Lab
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
11:00h
FòrumLab Business and Management Pre-registration required

Customer loyalty, the greatest challenge

Daniel Requena
Daniel Requena Imperfect Restaurant Theologian and evangelical pastor
Juanjo Martínez
Juanjo Martínez La Lola&Co Hospitality entrepreneur and consultant
Víctor Quintillà
Víctor Quintillà Lluerna Restaurant Chef owner
20-11-2019 11:00 20-11-2019 12:30 Europe/Madrid Customer loyalty, the greatest challenge Social responsibility creates loyalty- Daniel Requena
Encourage customer loyalty and make your business more profitable in this digital age - Juanjo Martínez
Variety creates a taste for repetition - Víctor Quintillà
Price: € 0 (with VAT). It requires prior registration
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
11:00h - 12:30h Fòrum Lab
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
13:00h
FòrumLab Digital Pre-registration required

Get to know and manage your customers effectively

Darío Méndez
Darío Méndez elTenedor Sales Director Spain
Eva Ballarín
Eva Ballarín Eva Ballarín Strategic trainer and consultant
Rafael Casas
Rafael Casas elTenedor Spain Director Industry Relations
20-11-2019 13:00 20-11-2019 14:30 Europe/Madrid Get to know and manage your customers effectively Put an end to the no-shows - Darío Méndez
The dining experience - Eva Ballarín
Make your sales channels more profitable - Rafael Casas
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
13:00h - 14:30h Fòrum Lab
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
16:00h
FòrumLab Pre-registration required Sustainability

How to make sustainability sustainable (economically)

Toni Massanés
Toni Massanés Fundació Alícia Managing Director
Anna Gallart
Anna Gallart Consell Comarcal de l’Alt Urgell Teaching technician
Susana Aragon
Susana Aragon Centric Gastrobar Chef
Manel Casanovas
Manel Casanovas Restaurant el Miracle Chef
Ferran Barreiro
Ferran Barreiro Restaurant Lasal del Varador Chef
20-11-2019 16:00 20-11-2019 17:30 Europe/Madrid How to make sustainability sustainable (economically) Circular economy: Eat local, a model to follow - Toni Massanés and Anna Gallart
People, Product & Planet, the 3 Ps of sustainability in a restaurant - Susana Aragon
Sustainability in rural areas – dream or reality - Manel Casanovas
Products, architecture, energy and waste management, how to make a restaurant sustainable - Ferran Barreiro
Price: € 0 (with VAT). It requires prior registration
Fòrum Lab
16:00h - 17:30h Fòrum Lab
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