Workshop
BICO DE XEADO: The Galician ice cream from the origin
Related talks
Workshop
SAPIENS workshop on basic culinary techniques. Participate in the project
16:00 - 17:30 HRS
Gabriel Bartra
Director of contents of the Bullipedia of elBulli Foundation and Pedagogical Coordinator of the Sapiens Methodology at MACC as well as Master's Degree Director and Lecturer
Pablo Márquez
Director of Gastronomy MACC
Workshop
Presentation of the Agrifood Trends Report 2024. From natural to artificial
12:00 - 14:00 HRS
Laura Cristóbal
Director EFE Agro
Juan Francisco Delgado
Vice President INTEC Foundation
Begoña Pérez Villareal
Director EIT Food
Celia Jiménez
Chef at Restaurante Celia Jiménez* (Córdoba, Spain)
Kisko García
Chef Michelin starred
Álvaro Giménez
CEO at Vinow, Founder and Board member at Giménez & Sigwald Wine Associates
Luis Serrano
CEO at Olimaker
Workshop
Córdoba Virgen Extra
10:30 - 12:00 HRS
Celia Jiménez
Chef at Restaurante Celia Jiménez* (Córdoba, Spain)
Workshop
The Cuisine of Wit. Products of the volcano, the Jable and the Chinijo Archipelago. A gastronomic journey through the heart of Lanzarote.
14:30 - 16:00 HRS
Omar Viñas
Association of Artisan Cheese Factories of Lanzarote
David Hidalgo
Lanzarote Bartenders Association
Javier González
Chef at La Honorable
Joao Faraco
David Brito
Chef at Dunas de Famara
Gonzalo Calzadilla
Chef at Isla de Lobos
Adelia Ramírez
Pastelería Adelia Canarias
Tomás Mesa
Oenologist
