The Best Chef Awards Day II: Food Meets Science
A Madrid Bottura, Franco Pepe, Aduriz e tanti altri per FoodMeetsScience by The Best Chef Awards
Throughout the second day, amateurs and professionals sought and found answers and inspiration in the talks and show cookings that the Goya Theater host under the generic name of Food Meets Science, another educational section of The Best Chef.
The person in charge of breaking the ice was Eduard Xatruch, who presented the avant-garde techniques of Disfrutar.
Next up on the stage: Shai Hayman (Redefine Meat), showing us the story of NEW- MEAT™.
Then, an opportunity to discover the balance between innovation and tradition in pizza by Franco Pepe (Pepe in Grani), winner of The Best Chef Pizza Award 2021 powered by Molini Pizzuti.
Just before lunch, the ideas proposed by John Feeney and Joke Putsey (Custom Culinary®) to advance in the field of sustainability, by rethinking the concept of food waste, are served as an aperitif.
After the recharging break, the aroma of coffee has invaded the stalls during the speech by Darrin Daniel, executive director of Cup of Excellence.
He is followed by Andoni Luis Aduriz, (Mugaritz), wh considered what we will eat in the future.
Next, Hektor Monroy (Ron Matusalem) together with Foodpairing show us how to scientifically discover the most surprising food paring combinations.
The Japanese Natsuko Shoji (Été) gave her showcooking an evocative and eloquent title: ” Été, the footprint of summer, mango tarte and caviar millefeuille”.
Massimo Bottura (Osteria Francescana) and Jessica Rosval (Casa Maria Luigia) presented the real “The Power of Food”, followed by Valentin Platter, Jürgen Graf and Martin Buchholtz who discovered for us the evolution of wine for a better and tasteful future.
Next: the masterclass by Josh Niland ”A Fish Butchery ” with a showcooking of the australian chef who change all the concept of fish.
Last but not least, Antonio Bachour (Bachour Coral Gables), winner of The Best Chef Pastry Awards 2018 powered by Valrhona, will put the icing on the cake at Food Meets Science with a showcase of the pastry scene in next years.
FOOD MEETS SCIENCE
Food Meets Science – is science necessary for gastronomy? Does gastronomy use science on a daily basis? Of course! Science and gastronomy are areas that definitely go hand in hand. This year Food Meets Science is on September 19th, you will be able to find out more about it through cooking demonstrations as well as speeches by amazing chefs and scientists.
The main topic is “Avant-Garde and Awareness”.
Program:
10:00 – 10:05
Opening of the event
10:05 – 10:40
Eduard Xatruch ✓ Disfrutar
‘Creativity and most Representative Techniques’ – cooking show
10:40 – 11:20
Shai Hayman ✓ Redefine Meat
‘CHEF. MEAT. TECH.; The Story of NEW-MEAT™’ – cooking show
11:20 – 11:35
Coffee break
11:35 – 12:10
Franco Pepe ✓ Pepe in Grani
‘”La regola del capriccio”‘- The Capriccio rule’ – cooking show
12:10 – 12:50
John Feeney and Joke Putseys ✓ Custom Culinary®
‘Waste on the plate: Reimagining Food waste’ – presentation and tasting session
12:50 – 14:15
Lunch break
14:15 – 14:35
Darrin Daniel ✓ Cup of Excellence
‘Cup of Excellence: Impact and Innovation in Coffee’
14:35 – 15:10
Andoni Luis Aduriz ✓ Mugaritz
‘How and what the people will eat in the future?’
15:10 – 15:45
Natsuko Shoji ✓ Été
‘Été, été’s signature, mango tarte and caviar mille feuille’ – cooking show
15:45 – 16:15
Hektor Monroy ✓ Ron Matusalem and Foodpairing®
‘The unexpected foodparing for Ron Matusalem: ‘How science can accurate good taste?‘
16:15 – 16:30
Coffee break
16:30 – 17:05
Massimo Bottura ✓ Osteria Francescana and Jessica Rosval ✓ Casa Maria Luigia
‘The Power of Food‘- presentation and cooking show
17:05 – 17:35
Valentin Blattner, Jürgen Graf and Martin Buchholtz
‘The evolution of wine for a better and tasteful future‘ – presentation and tasting session
17:35 – 18:05
Josh Niland ✓ Saint Peter
‘A Fish Butchery Masterclass by Josh Niland – cooking show
18:05 – 18:35
Antonio Bachour ✓ Bachour Coral Gables
‘The Pastry Scene in the next years’ – cooking show
18:35
Summary and closing remarks
