Dialogos de Cocina 2019 Addresses the Difficult Food Questions
International experts will come together to think about where gastronomy is coming from and where it is going on 11 and 12 in March in San Sebastian.
What do I eat when I eat? Can food make us lose our heads? What do we really eat when we eat? What is the relationship between food and climate change? And, why is the gender gap still so big in kitchens?
These are just a few of the open questions that will be tackled at culinary congress Diálogos de Cocina (kitchen dialogues) held on March 11 and 12, 2019 in San Sebastian when curious cooking fans are invited to eat and debate!
This cooking conference with a difference, promoted by Mugaritz, Euro-Toques and the Basque Culinary Center, enters its seventh edition andcontinues to create dialogues in gastronomy in a unique and refreshing way. The multidisciplinary approach, from science to journalism and cooking to technology encourages dialogue around what we put in our mouths and what's behind a mouthful.
Speakers from more than twenty countries and multiple disciplines will address the audience at the Basque Culinary Centre including, Slow Food's Carlo Petrini, French photographer and artist JR, Inside Out Project driver; Cristina Reni, executive director of Food for Soul and the cook and activist in favour of healthy eating, Bela Gil, among others confirmed. They will be joined by chefs likeEnrique Olvera, the head of Pujol (Mexico); Tomas Kalika from Mishiguene (Argentina); Thomas Troisgros, of the starred Olympe (Brazil) and Renzo Garibaldi (Peru), the butcher who head up Osso.
After all that difficult debate there will be a great closing party of Spanish and Latin American proportions with Brazil, Peru, Mexico and Argentina taking centre stage.
Sunday 10 March
‘Con las manos en la masa’ - Caught red handed
Convent Garden San Sebastián
A conversation between chefs Begoña Rodrigo, Andoni Luis Aduriz and Diego Guerrero open to the city of San Sebastian (free entry) for those who want to spend a night among the stories of some of the best chefs in Spain.
Monday 11 March
9.00 – 18.00 h
Diálogos de Cocina. Day One.
Basque Culinary Center
Tuesday 12 March
9.30 – 17.00 h
Diálogos de Cocina. Day Two.
Basque Culinary Center
Great Closing Party with Renzo Garibaldi (Perú), Tomas Kalika (Argentina), Tomás Bermudez (México) and Thomas Troisgros (Brasil).