The Girona Gastronomic Forum wants to revalue fire, smoke and embers in the kitchen
The event will be held between March 17 and 19 at the Palau de Ferias with the participation of 150 speakers and 180 exhibitors.
GironaThe eleventh edition of the Girona Gastronòmic Forum, which will take place on 17, 18 and 19 March at the Palau de Ferias and in the Devesa area, will focus on the year of Catalan cuisine, the present and future of restaurant professionals, the new Alabrasa project and classical and academic cuisine, among other themes. The event has increased the number of exhibitors compared to last year, focusing on professionals from the area and local products. This is a fair aimed primarily at professionals and has established itself as a reference in the cooking, catering and food sector. For three days it will bring together around 150 speakers and 180 exhibitors in the framework of numerous activities, tastings and competitions. The Forum will feature, among other renowned chefs, the brothers Joan, Josep and Jordi Roca (La Bodega de Can Roca), Eduard Xatruch and Oriol Castro (Disfrutar), Salvador, Joan and Màrius Jordà (Empòrium), Paco Pérez (Miramar) and Martina, Carlota and Clara Puig. The Forum presents new developments, products and services from companies in the area that are part of the Horeca channel (hotels, restaurants and cafés), while also presenting innovations in terms of business models, trends, equipment and technology, and giving a presence to local producers, the primary sector and also to the dining room, kitchen and workshop trades.
Fire, embers and smoke
Albrasa is an educational and sensorial initiative to highlight the entire process of fire transformation and its essential role in cooking. From firewood to ash, there will be demonstrations and talks on techniques and methods of fire, smoke and embers, with the intention of reconnecting with the roots of the most ancient cuisine and rediscovering the potential of each phase of fire for future professionals.
