Presentation
The influence of honey on pastrymaking

The synergy between bees and pastry. Explanation of the applications and curiosities which have so much influence of this Castilla pastrymaker.
Revelation Cakemaker at Madrid Fusión last year, Fátima Gismero, will be reminding us of how important bees are in our world, and how important the elixir they make for us is too.
Honey forms part of most of the recipes of our grandmothers, and Gismero will tell us about the origins of her own pastry outlet and the importance of honey in her products.
Related talks
Presentation

Amazon larder at a restaurant in La Rioja
09:30 - 10:00 HRS
Carolina Sánchez
Chef en Ikaro* (Logroño, Spain)
Presentation

Fonio, an ancestral superfood
09:30 - 10:00 HRS
Fatmata Binta
Chef at Fulani Kitchen (Accra,Ghana)
Presentation
 (1) 90.jpg)
The hybrid cuisine of the Arequipa "picantería"
11:25 - 11:55 HRS
Mónica Huerta
Chef at La Nueva Palomino (Arequipa, Peru)
Beatriz Villanueva Salas
Chef at Picantería Laurita Cau Cau (Arequipa, Peru)
Maruja Ramos de Aguilar
Picantera from Sociedad Picantera de Arequipa (Arequipa, Peru)
Presentation

Same difference
10:05 - 10:35 HRS
Carme Ruscalleda
Chef at Sant Pau* (Tokyo, Japan)
Raül Balam
Chef at Moments** (Barcelona, Spain)
Presentation

Rosa Macías. Ingredient cookery
12:00 - 12:30 HRS
Rosa Macías y Paco Marín
Owners of Bar FM (Granada, Spain)
Presentation

Taste, taste. My beloved Algarve
10:40 - 11:10 HRS
Noélia Jerónimo
Chef at Noélia e Jerónimo (Cabanas de Tavira, Portugal)
Presentation

The focus of the recipe: seasonal, traditional and vegetarian
10:00 - 10:30 HRS
Cristina Bowerman
Chef at Glass Hostaria* (Rome, Italy)
Presentation

The new Andalusian cuisine
13:10 - 13:40 HRS
Najat Kanaache
Chef at Nur (Fez, Morocc)
Presentation

13:10 - 13:40 HRS
Manu Buffara
Chef at Manu (Curitiba, Brazil)
Presentation
 Joan Pujol-Creus for Casa Cacao 90.jpg)
10:35 - 11:05 HRS
Joan Roca y Anna Payet
Chef and businesswoman at El Celler de Can Roca*** (Girona)
Presentation

From sweet to savoury, from traditional to avant-garde: cuisine based on technique and produce.
10:50 - 11:20 HRS
Carito Lourenço
Chef at Fierro* (Valencia, Spain)