A new edition of Culinary Action, arrives in a double session of demonstration, exhibition and above all work, where many radiant faces for the achievements obtained in their respective culinary concepts
Next Monday, November 23, the program of activities of Culinary Action! returns to Madrid to hold a workshop, where he exhibits different success stories from the world of restoration and gastronomy.
It will be detailed in detail from the hands of the protagonists of the entrepreneurship action, how, when, where and why their ideas have become realities and above all successful or at least with consumer demand and supposed profitability.
The star chefs of previous CA! Editions go into the background, since the action that prevails on this occasion is entrepreneurship rather than culinary creativity, although in many cases they go hand in hand.
A clear bet to encourage the intrepid visionaries who are surely wanting to soak up the ideas of these urban gastronomy concepts that is beginning to be more than a simple trend.
9 success stories in gastronomic entrepreneurship
Business activity in recent years has been limited, but not for that unattractive, since the business world of catering has been able to adapt perfectly to the social changes of the population and therefore to the economic situation of the country.
As a result of this, many proposals arose that only some saw the light or were simply right and today they still continue to show that things can be done well so that the continuity of a gastronomic idea persists.
In the interesting setting of the Madrid edition of CA! we will see:
- Álvaro Castellanos and Iván Morales, of Arzábal, Club A and Lovnis;
- Miguel Bonet and Alejandra Ansón, from The Table By.
- Javier Goya, Javier Mayor and David Alfonso, from TriCiclo, Tandem and TriCiclo Foodtruck
- Carlos Zamora, from La Carmencita, Celso and Manolo and Vaquería Montañesa
- Nacho Aparicio, David Yllera, from Mamá Campo, La Cantina de Mamá Campo and La Cocinita de Mamá Campo.
- Rodrigo García Fonseca and John Husby and Lorena Mauri, from Chuka Ramen Bar
- Alberto Martínez, from 1862 Dry Bar and Clamores Room
- Javier Bonet from Pattern Polka Dots, Sala de Despiece, Muta and Academia del Despiece.
- Estanis Carenzo and Pablo Giudice from Sudestada, Chifa, Picsa, Perro Bar, Chifa Boteco and Chifa Truck.
Among the different cases presented, Sacha Hormaechea will also act, current conductor of the now traditional Madrid restaurant Sacha, which, even though it was founded a few decades ago, today can boast of having known how to adapt to the new gastronomic concept that society demands.
Sign up at this link now, admission is free, although capacity will be limited …
Culinary Action! also does the Camino de Santiago
Just one week after the Madrid edition, the workshops move to Santiago de Compostela, where a similar event will take place in which success stories will be the focus of the day.
The Galician event is sponsored by the beer brand Heineken, surely looking for its niche in the territory of the modernized and also successes brand of the Rivera Heirs. We refer to Star Galicia, that could well be added to an analysis of how in recent years it has managed to flee from globalization, remaining independent, and little by little to make a niche not only in its community of reference, but also at the national level.
Returning to the topic of the interventions, on November 30 those we will see on the poster, will be, the entrepreneurs:
- Pepe Solla, del Restaurante Solla
- Javier Olleros, from Culler de Pau
- Daniel Guzmán and Julio Sotomayor, from Nova
The three renowned hospitality entrepreneurs will be joined by 4 novice chefs who, in their quest to stand out, have created avant-garde breakthrough concepts that unite the most innovative concepts of the latest Galician taverns. Is about:
- Gorka Rodríguez, from The Pulpeira of Melide
- Daniel López, from The English Way
- Iago Pazos, de Supplies 2.0
- Alberto Lareo, de Meek
To be able to register in the Galician conference of CA! Santiago, here is the link to reserve your place.