For some time now, the gastronomy sector has been claiming that its profession consists of much more than cooking and has a transformative role in our societies. And that at a time of extreme concern for the environment and sustainability, theirs is a profession that must commit to the preservation of biodiversity. For this reason, the Gastronomic Forum of Barcelona has organized the program of its new edition around this thematic axis, which will be held on November 6, 7 and 8 in Palace 8 of the Montjuic site and will be the largest in its history. , with more than 350 exhibiting companies and 200 chefs, pastry chefs, sommeliers and other experts in the sector.
Joan and Josep Roca, Oriol Castro and Eduard international protagonists such as Poul Andrias, Eric Verbauwhede and Zineb Hattab. In addition, the Danish Kamilla Seidler and the Belgian Joke Michiel will explain how they work in their restaurants to promote work-life balance and integration, another aspect that this year's Forum wants to delve into.
Through their presentations, the chefs will present their initiatives linked to the use of native products, the recovery of traditional production methods and the fight against food waste, among other current issues linked to sustainability, one of the constant themes in each edition. An "especially interesting exhibition offer this year" and with more participants than ever, explained the co-director of the Gastronomic Forum Barcelona, Josep Alcaraz, during the presentation this morning.
The show will once again feature Forum Lab, with sessions dedicated to innovation and establishment management. The space, which was created to guide companies on sustainability criteria, will host the International Congress of Restoration and Circular Economy and Foodture, promoted by Barcelona Center de Disseny.
The use of charcoal as a trendy cooking method in professional cooking will be evident in sessions such as Aitor Arregui's. Dani Ochoa, Luigi Pomata and Jesús Segura will present their experiences about the new pantry, which recovers traditional preserved foods and promotes unprecedented conservation techniques in our culinary culture, and small producers will also have a prominent role with demonstrations alongside great chefs in the Aula Mercat Metropolità, Aula Catalunya and Aula Makro.
Sweet cuisine will have a relevant role with the celebration of the Espaisucre The Best Dessert competition for another year, where chef Martin Berasategui will also collect the Pierre Gagnaire 2023 award for his contribution to the development of pastry. Likewise, the Mercader, Best Panettone and Plat Favorit dels Catalans awards will be presented and, as a novelty, a tribute to the Women of the Rural World will be celebrated and the The Baker and Best Hotel Maitre awards will be premiered. On the last day of the congress, the Cuiner 2023 Gastronomic Forum will be announced, chosen from readers' votes through La Vanguardia.
In the course of the contest, the designation of Catalonia as a World Gastronomy Region for the year 2025 will be presented. The Catalan Tourism Agency and the Council for Climate Action and Food will reveal some details of this international distinction (promoted by the International Institute of Gastronomy , Culture, Arts and Tourism) that recognizes the culture and gastronomic innovation of the territory.
