Is science essential to gastronomy? Does gastronomy rely on science daily? Absolutely! These two fields are inseparable, constantly influencing and enriching each other. This year’s conference will focus on “The Future of Food (R)evolution,” where the intersection of culinary art and scientific innovation takes center stage.
As always, you can look forward to fascinating talks from world-renowned chefs and leading scientists, along with live cooking demonstrations that bring the theory to life. Join us for an exploration of how science is shaping the future of food!
2024
Speakers
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350+
ATTENDEES
12
SPEAKERS AND PRODUCERS
5
COOKING DEMONSTRATIONS
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The presentations
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 its seasonality. He passionately declared, "This is my karma—w
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), in collaboration with producer Ca
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 was Jordi Roca, a famous pastry chef from El Celler De C
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.
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.
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.
AGENDA
Highlights
Incredible Chefs from all over the world presenting unique Yucatecan products
- 15:10 - 15:55 Jordi Roca on Melipona honey
- 15:55 - 16:40 Karime López on Maíz
- 16:40 - 17:25 Diego Guerrero on Achiote
- 17:25 - 17:40 coffee break
- 17:40 - 18:25 Roberto Solis on Recado Negro
- 18:25 - 19:10 Debora Fadul on Papaya and Oregano de monte
- 19:10 - 19:55 Albert Adrià on Coconut
- 19:55 - Summary and closing remarks
- 20:05 - standing dinner with music and a lot of fun
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