Talk to learn more about cooking

The paper and digital support of the dialogues has been developed since 2016 with the publications of the Kitchen Papers

The international congress of Dialogues in the Kitchen returns full of originality to make its inner spirit known again in the words and experiences of culinary creators

Creativity and knowledge at the service of gastronomy lovers, it is located again in the Mugaritz restaurant from Guipúzcoa, culinary cradle of chef Andoni Luis Aduriz, who actively participates in the congress.

Once again, the Basque Culinary Center and the Euro-chefs association are behind the organization of the meeting that will be held on March 13 and 14, at the BBC facilities in San Sebastián.

The organization continues to encourage all groups of groups to join the event to enrich it and thus be able to contribute other thoughts that somehow have an influence on the kitchen.

Hacking the influence of gastronomy

The slogan focuses on a symbolism of cuisine and technology, giving way to the slogan of this sixth edition, “open source cuisine” and delving not into applications or computer developments themselves but in the assumption of a way to contribute to the culture and knowledge through cooking.

Kitchen Dialogues is an ode to hunger, not of physiological necessity but of knowledge and wisdom, collecting all the content of the ideas and impressions of all the participants of the event.

10 years that are celebrated with this edition that will be a point and followed by that different way of knowing inside what is cooked in the kitchen from the field of people’s thinking and interpretation, gathering a lot of experience from previous editions of dialogues of kitchen

The plural and deep thinking of the producers around the current moment of modern gastronomy will be the starting point of the activities of this meeting.

The slogan focuses on a symbolism of cuisine and technology, giving way to the slogan of this its sixth edition, “Open source kitchen” and delving not in the applications or computer developments themselves but in the assumption of a way of contributing to culture and knowledge through cooking.

In the focus of this contribution are all the members and participants of the culinary process, not only cooks and producers but also nutritionists, foodies, researchers, writers, designers, etc …

What dialogues can we hear

This year’s program is nourished by the participation of national and international personalities, who will contribute experiences from all corners of the world in the always interesting world of sEnthusiasm and inspirations from the gastronomic plane.

The Chef Dominique Crenn, from the Atelier Crenn in San Francisco or the gastronomic critic of the New York Times, Ruth Reichl, are two of the celebrities who will contribute their experience and motivations to develop food-related activities, along with other participants from much less culinary fields, but no less interesting for their special gastronomic content, such as the English historian Bee Wilson, author of the “My first bite; how we learn to eat“Or the cultural critic Steven Pool, author of the literary work” You are not what you eat. “

Along with them will also participate the philosopher Luis Castellanos or the writers Martín Caparrós or Hector Abad Faciolince.

10 years that are celebrated with this edition that will be a point and followed by that different way of knowing inside what is cooked in the kitchen from the field of people’s thinking and interpretation.

You can find all the information on the congress program and the content of the papers in detail on the kitchen dialogues web page that we have linked to here.