Third Gastro Business Conference

An interesting discussion table on the new trends in the gastronomic market, and the strategies to boost the sector.

A new edition of the Gastro Business Days, a training meeting that brings together in a single day and in a single place the best experts on the national scene in terms of culinary training, entrepreneurship and gastronomic attitude.

Next Monday, June 5, is summoned in the capital of Spain, to the professionals of the gastronomic and hospitality sector that look for or want “Advance through gastronomy ”.

Under this umbrella that has become the motto of the event, the third Gastro Business Conference organized by the Federation of Cooks and Confectioners of Spain (FACYRE).

The chosen place is the Banco Popular headquarters in Madrid, at Calle José Ortega y Gasset, number 29 in a single working day from 09:30 in the morning to 14:30 in the afternoon.

As in previous editions of Gastro Business, the gastronomic sector It will be the center of the debate that will bring together renowned professionals from the world of cuisine, dining room or food distribution around the table to be able to decipher the near future of gastronomy and especially the new motivating elements of current consumers.

The agenda of the III Gastro Business conference

We will attend the particular visions of the protagonists of the latest trends in the field of culinary preparation and restoration undertaking by the hand of prestigious chefs, without abandoning the formative spirit that year after year imparts the famous center Le Cordon Bleu Madrid

Presentations and discussion tables on various topics, directed and presented by Mr. Rafael Ansón, president of the Royal Academy of Gastronomy and by the chef Mario Sandoval.

Among the attendees we will be able to see and hear the wise advice and experiences of Andoni Luis Aduriz, from the Mugaritz restaurant , Jesús Sánchez from the Arbor of Amós de Cantabria, Francisco Paniego from the Echaurren Portal or Javier Estévez, chef at La Tasquería.

Together with the masters in culinary elaboration, characters such as Leandro Fernandez at the level of neuromarketing or Michelangelo Cuesta in the field of means of payment of the XXI century.

Professionals from the sector and the horeca channel in the procurement and distribution plan such as Firo vazquez, del Olivar and Gastroleum, Fernando Frenegeda from La Antigua or Chema Leon of Makro, they will reel off their initiatives to captivate the current client.

If you are interested in attending, you can request entry and admission by sending an email to info@facyre.com, mailbox of the event organizers.