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Scientific disciplines have never been so close to food preparation, and with these sessions, we will be able to see it live with a clear explanation of processes and reactions.
El Science and Gastronomy Committee of Cultural Federation of Associations of Cooks and Confectioners of Spain (FACYRE), celebrate the second Science and Gastronomy Conference that arrive with great expectations within the professionals of the restaurant and gastronomy sector.
In them, different presentations and workshops will be carried out, so that the participating chefs develop their management in the culinary arts and the scientists the conceptual in the physical and chemical section.
The event will take place on October 17 and 18, which, as in the first edition of the Science and Gastronomy conference, will seek a double objective, learning paired with knowledge.
The place chosen for the celebration is the Finca El Encín, a center in which agri-food and agri-environmental research projects are carried out in the Community of Madrid and which is located in the municipality of Alcalá de Henares.
Gastronomy Food Sciences will be rewarded for sure from the innovations and creativity that have emerged from this collaboration.
The experience of the participating chefs and their presentation on the elaboration or use of the cooking procedure will be perfectly translated into the technical part, by the hand of a scientist who will participate in it at the same time, explaining the reason for the reaction or “physicochemical” process that can perfectly be translated into a culinary “experiment”.
Vision of Gastronomy from sustainability
This year, with the motto “From the field to the plate”, It seeks to promote and disseminate the need for collaboration between players in the agri-food sector and culinary producers.
Through various talks, lectures and workshops, the guests at the event will participate in an exhibition binomial, where the vision of the scientist and the chef should focus on a single line of action.
Thus we will see and learn by developing technical knowledge of direct application to the kitchen world, marking a clear line of support for a sustainable world from the origin of production, as well as the enhancement of seasonal and local products for culinary preparation. in the kitchen.
Between the field and your table, the texture of the food, the reduction of the allergenic potential in fish and crustacean broths through fractional distillation or Understanding the cheese: appetizer, plate and dessert, are some of the topics that will be dealt with in the various presentations of the event.
We leave you here linked on the website of the Science and Gastronomy Conference, the entire program of lectures, as well as the guests there.