Zrzut ekranu 2023-01-12 o 11.06.12

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. During this year’s Food Meets Science, which took place on September 21st, you were able to find out more about it through cooking demonstrations as well as speeches by amazing chefs and scientists. The main topics were sustainability and the latest technologies and innovative devices from the world of fine dining.

SEE

The presentations

2020

Speakers

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Antonio Bachour
Bachour Coral Gables
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Jaume Makeat
Barcelona, Spain
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Manu Buffara
Manu Restaurant, Curitiba, Brazil
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Paco Roncero
Paco Roncero Restaurant, Madrid, Spain
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Michal Bitterman
Tel Aviv / Israel
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Rasmus Munk
Alchemist, Copenhagen, Denmark
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Virgilio Martinez
Central Restaurant, Lima, Peru
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Charles Spence
Oxford University, UK
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AGENDA

Highlights

  • Paco Rocero, Paco Roncero, Madrid, Spain (cooking show)
  • Juan Manuel Umbert Rosselló, Makeat BCN, Barcelona, Spain
  • Rasmus Munk, Alchemist, Copenhagen, Denmark (cooking show)
  • Michal Bitterman, The Natural Step, Tel Aviv, Israel (14:00 Israel time)
  • Manu Buffara, Manu, Curitiba, Brazil (10:00 São Paulo time)
  • Virgilio Martinez, Central, Lima, Peru (9:30 Lima time)
  • Antonio Bachour, Bachour Coral Gables, Miami, USA (cooking show) (9:15 Miami time)
PLACE

Virtual

PARTNERS

Food Meets Science is gathering place to connect all food lovers from all over the world and create a community of all those for whom food and science is passion.

 

info@thebestchefawards.com

 

Antonio Bachour
Bachour Coral Gables

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery. He began honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for the Trump Soho hotel and its restaurants. In April 2011, Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona.

Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design and National Culinary Review (Magazine of the American Culinary Federation).

Antonio has published many excellent books and has spent the bulk of the past few years teaching pastry around the world and working on his flagship store, which opened in Coral Gables in February 2019.

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Jaume Makeat
Barcelona, Spain

Makeat is a technology-based StartUp, which was born in 2018 with the aim of revolutionizing and helping the world of gastronomy through innovation and technology, developing a digital manufacturing center dedicated to the future of gastronomy, being pioneers in this discipline.

We have our own working methodology with which we transform our clients’ ideas into real products that allow them to differentiate and personalize their gastronomic offer.

The history and concept behind each of our projects is essential to achieve not only a perfect result, but also to attract the consumer emotionally by linking the product with the study of tastes of our target.

Our extensive knowledge of 3D printing and other technologies helps us to adapt them to the gastronomic sector, while challenging us to achieve new products that would be impossible without these technologies. And at the same time, improve the production processes to be more efficient. The final product, therefore, must cover the needs of the client, have the adequate materials to be able to manufacture it and achieve it in a much more efficient way.

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Manu Buffara
Manu Restaurant, Curitiba, Brazil

Executive Chef and Owner of Manu located in Curitiba, Brazil. Paving the way for gastronomy in Brazil, Manu celebrates the culture and produce unique to the region of Paraná.

Formerly studying journalism, Manu found her passion for cooking, realizing her way of communicating was not through words but taste. Inspired by her family and background, Manu learned the value of land and animals growing up in the countryside and incorporates this in her everyday technique.

At Manu, she uses organic ingredients from carefully selected suppliers and her own garden.

Manu’s devotion to sustainability and quality ingredients stems into her commitment to Curitiba, working with local communities to transform abandoned sites into urban gardens and educating locals on how to care for the gardens and feed themselves.

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