A Culinary Odyssey with Chef Albert Adrià
At the core of Chef Albert's culinary ethos lies a profound connection with the product and a deep appreciation for...
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Understanding Component Communication in a Globalized Culinary Landscape – Debora Fadul
A profound exploration of this culinary globalization occurred during the enlightening event, Food Meets Science, where Chef Debora Fadul (DIACA),...
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The honey made from bread – Jordi Roca
The feast of the Food Meets Science Conference started unusually: with the desert. The first Speaker to host a presentation...
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Exploring the Intricacies of Yucatecan Cuisine through Recado Negro – Roberto Solís
"Since childhood, the color black has been associated with mysticism for me," says Mexican Chef Roberto Solís.
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The miracle of tortilla – Karime López
According to Karime López, corn connects cultures, being a staple of the diet or the basis of popular dishes worldwide.
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Culinary trips to Mexico with the creations of Diego Guerrero
The first Mexican-inspired dish from the restaurant’s repertoire presented by Diego Guerrero in front of the audience was Cochinita Pibil.
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