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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Paco Roncero
Paco Roncero Restaurant, Madrid, Spain

Paco Roncero is one of the leading representatives of the avant-garde Spanish cuisine, not just within Spain but also abroad. A technical and creative signature cuisine which goes beyond a personal cooking style, and also represents a way of offering and understanding gastronomy as a unique sensorial experience.

He is currently the executive chef and director of the NH Collection Casino de Madrid and its restaurant Paco Roncero Restaurant, that was named until October 2019 La Terraza del Casino and of gastro-bars Estado Puro in Madrid and Shanghai. He is the Founder and Chef of Sublimotion, the most advanced and innovative restaurant ever imagined which is located at the Hard Rock Hotel in Ibiza, the first hotel in Europe by the famous brand.

In 2012 he inaugurated, inside the Casino de Madrid, PacoRonceroTaller, a research lab open to the imagination in which, for the first time ever, materials, high- precision technology and engineering derived from the aviation and film industries were applied to a culinary setting to create new experiences and generate emotions.

Paco Roncero’s cuisine is the result of the masterful command of the most advanced cooking techniques, his bursting creativity and innate sensibility and his inquisitive mind and capacity to innovate.

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Michal Bitterman
Tel Aviv / Israel

Michal Bitterman – Sustainability Expert | CEO and Co Founder at The Natural Step Israel

Lawyer, Bachelor of Laws from the Hebrew University and M.Sc. in Strategic Leadership in sustainability from the Blekinge Institute of Technology in Sweden.

Former Chairperson and one of the founders of the Israeli Green Building Council. Served as an independent consultant to the “15 Independent Cities” on Climate Protection. Researched the issue of sustainability in conflict resolution at Ben-Gurion University. Teaches sustainability at the Bezalel Academy. Participates in national and international forums on sustainability and research groups, interviewing and writing in the media on these topics. Selected among the 40 most promising young people for 2018 at Globes.

Her work in The Natural Step Israel focuses on promoting strategic sustainability, with a special emphasis on the food industry. Leading for the last 6 years massive work in the purpose of reducing food waste. Among the actions the organisation had led the Sustainability Transition Lab on Food Waste, field projects and initiated the Food Waste Reduction Day (FWD), which was first noted on March 12, 2019, and gained a huge success and a wide media recognition. For more information http://lovefoodnotwaste.co.il

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Rasmus Munk
Alchemist, Copenhagen, Denmark

Rasmus Munk was born in 1991 in the town of Randers in Jutland, Denmark. His career took off when he was 22 and was appointed Head Chef at TreeTop in Vejle – where he started combining ingredients, textures and flavors in new ways, which ultimately led to the opening of the first Alchemist in Copenhagen in 2015.

In 2019, after two years of building, a new incarnation of Alchemist opened in an old shipyard in industrial district of Refshaleøen. Here Munk could realize his dream and vision of “Holistic Cuisine”. Inside the 22.000 square feet restaurant a menu of 45–50 edible impressions are augmented by performers, installations and the architecture itself. The heart of the restaurant consists of a gigantic planetarium dome where guests dine surrounded by artful projections creating and enhancing moods and messages, from an indoor rendition of the aurora borealis to jellyfish floating calmly among plastic bags. Art and performance also augment the dining experience that further enhance Munks thought provoking, surprising and humoristic gastronomy – often orchestrated to initiate and support the debate on social and ethical issues.

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Virgilio Martinez
Central Restaurant, Lima, Peru

Virgilio was born in Lima, capital of Peru. His restless childhood and mother’s artistic influence early on directed him to a culinary career. Martínez studied at and received his certifications at Le Cordon Bleu in Ottawa and London. During his formative years he worked at well-known restaurants such as Lutèce (New York City); Can Fabes (Sant Celoni); and served as executive chef at Astrid & Gastón in both Bogotá and Madrid.

Being something of a nomad for more than ten years awoke in him an anxiety to return home and apply what he had learned. His return to his country marked a turning point in his style, a truly new beginning which inspired the creation of his own kitchen and his use of Peruvian ingredients.

Virgilio Martinez is currently chef and owner of Central Restaurante, his flagship restaurant located in the Miraflores District, Lima, Peru. Here he establishes the principles that define him: a chef who respects Peruvian ingredients and their origin, who searches the various altitudes of Peruvian geography for a variety of products that generate an even wider range of aromas and flavors, which for their inherent exoticness call for a deeper understanding.

In June 2012 he opened Senzo, a project in conjunction with Orient-Express Hotels, located in Palacio Nazarenas hotel in the city of Cuzco. In July 2012 he opened Lima, a modern Peruvian-style restaurant located in the Fitzrovia neighborhood of London. It was awarded a Michelin star in the 2014 Michelin Guide. In July 2014 a second Lima restaurant was opened in the Covent Garden district of London and dubbed Lima Floral. On March 5th 2017, a third Lima restaurant was opened in Dubai at Citywalk Phase 2.

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Charles Spence
Oxford University, UK

Professor Charles Spence is a prize-wining experimental psychologist who researches the factors that influence what we choose to eat and what we think about the experience with the likes of world-leading chefs. His focus in on applying the latest insights concerning the multisensory nature of perception to everyday life. He is the author of the 2014, Prose prize-winning “The perfect meal” with Betina Piqueras-Fiszman, the international bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie, and Multisensory Packaging Design (2019; Palgrave MacMillan). He is a regular on TV and Radio, and has been profiled by The New Yorker.

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