Programme

09:30 - 11:00

Duck in gastronomy - a real option:  

• Several breeds of duck - culinary features
• Demonstration and tasting
  Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York  State Foie Gras

11:00 - 11:15

BREAK

11:15 - 12:30

Round Table: The reality of the dessert in Mexico

• Chef María Teresa Ramírez-Degollado, Artesanos del Dulce
• Chef Víctor Moreno, National Vice-President, Les Toques Blanches Mexico
• Lic. Abraham Bleier, General Manager, Grupo Garabatos

Moderator: Patricia Wriedt, Comentarista de Radio y TV

12:30 - 14:00

Workshop: Varieties of rice and features
Demonstration and tasting of 3 kinds of rice: Spanish, Asian and Italian

Ricardo Mendoza, Director, Consejo Mexicano del Arroz

Chef Joan Bagur, Artesanos del Dulce
Chef Antonello Cerutti
Chef Kazu Kumoto, Murasaki Restaurant

14:00 - 15:15

Lunch

New trens in Seasonings

Claudia Flores Sánchez, Marketing, UNILEVER

15.30 - 17.00

17.00 - 17.15

17.15 - 19:00

Olive Oil: Present and future of the Andalusi gastronomic treasure

It will feature various types of oil production and its different ways of production, the first known uses of olive oil in Andalusia, the most common culinary uses, and new methods of cooking implementation of this liquid gold.

Chef Enrique Sánchez  - Presenta: UPN Extenda Mexico

BREAK

Molecular Cuisine
Conference - Demonstration 

• Espherics
• Nitrogen
• Gelatin hot
• Foams

Chef Rubén García Castilla, Culinary Director & R+D,THINKFOODGROUP