* The author is part of the community of readers of La Vanguardia
The tenth edition of the Fòrum Gastronòmic Girona started on Monday and will end this Wednesday, with sea and mountain products, the future of bread, sustainability and innovations in cooking as its main protagonists. All this from the hand of renowned names in the sector. And at La Vanguardia Readers' Photos we have been present at this event.
The Fair Palace and the Devesa area host a hundred activities and competitions with the presence of some 150 speakers and 160 exhibitors, from talks by the main chefs of the moment to the awards for the best "xuixo" in the world and steak tartare. most prominent in Spain.
There has also been no shortage of tastings of Girona Excel·lent products, a guided beer tasting and numerous talks on gin, coffee and Palamós shrimp and fish.
The first day of the event featured chefs Paco Pérez (Miramar) and Fina Puigdevall (Les Cols), who highlighted the gastronomic wealth of Girona and defended the importance of small businesses, butchers, fruit shops and fishmongers, and of saving farmers and fishermen.
The Fòrum Gastronòmic Girona yesterday hosted its main event, in which it revolutionized the coffee and dessert sector within the professional field of catering with innovative proposals, while the chefs claimed wild boar meat.
The Roca brothers have shown a clear commitment to vegetables and the use of this protein in their restaurant menus to convey an "ethical outlook" to diners.
For his part, chef Ferran Adrià is working on the creation of an observatory of economic management data for hospitality establishments in Spain. He plans to have this project ready in half a year and that should serve as a reference for new entrepreneurs who decide to open establishments. Through this observatory they will be able to analyze whether his idea is viable or what profitability it could have.
In this sense, the chef recalled that half of the establishments "don't even last five years" due to their lack of business planning. That is why Adrià has detailed that to open a viable restaurant it is necessary to offer quality products, an innovative attitude and good management.
With the desire to focus on local products and professionals, the Forum becomes a platform to learn about news, products and services and innovations in business models, trends, equipment and technology, such as a robot that prepares coffee or packaging. made from rice husks, among others. And bread is one of the four pillars of this edition of the Forum.
