Presentation
Enzymes in the kitchen
As he does every year, Diego Guerrero will try to create a central axis around which his proposal will revolve. In this presentation, we will find out what his ninth appearance holds in store.
DSTAgE will delve a little deeper into the world of enzymes. The enzymatic processes in DSTAgE are not so much a response to the idea that it is a new way of cooking, but rather to a more conscious understanding that they are present in many more recipes than we might think.
It is a common practice that dates back to the most ancient of kitchens, but it was not understood, says Guerrero, who has set out to expand this knowledge.
Related talks
Presentation
25 years of “Muina”
10:30 - 11:00 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
Radical cuisine
16:00 - 16:30 HRS
Artur Martínez
Chef at Aürt* (Barcelona, Spain)
Presentation
My search for a new language
18:50 - 19:20 HRS
Albert Adrià
Chef at Enigma* (Barcelona, Spain)
Presentation
Natural harmony
19:25 - 19:55 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Presentation
For the love of art
19:05 - 19:35 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
Presentation
.jpg)
25 years in Spain, endless sushi
10:00 - 10:30 HRS
Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
Presentation
Memories of Zuberoa
11:10 - 12:10 HRS
Presentation
.jpg)
Cooking with the sounds of nature
13:30 - 14:00 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
Feeding the future
14:05 - 14:35 HRS
Rasmus Munk
Chef at Alchemist** (Copenhagen, Denmark)
Presentation
Local resources protect us
16:00 - 16:30 HRS
Javier Rivero y Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
Presentation
Making the land yours
17:10 - 17:40 HRS
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
In search of an epiphany. Shaping the imagination
18:40 - 19:10 HRS
Yoshihiro Narisawa
Chef at Narisawa** (Tokio, Japan)
Presentation
New proteins from the Sea
19:15 - 19:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, España)
Presentation
Pursuing nature
10:00 - 10:30 HRS
Matthew Lightner
Chef at Okta ((McMinnville, Oregon, US)
Presentation
Acidity as a common thread
11:10 - 11:40 HRS
Begoña Rodrigo
Chef at La Salita* (Valencia, Spain)
Presentation
Pozoneros. No other words needed
13:25 - 13:55 HRS
Leonor Espinosa
Chef at Leo (Bofotá, Colombia)
Presentation
From the Amazon to the Mediterranean
14:00 - 14:45 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Alex Atala
Chef at D.O.M.** (Sao Paulo, Brazil)
Presentation
Materialisation of the concept. From narrative to palative
18:15 - 18:45 HRS
Paco Morales
Chef at Noor** (Córdoba, Spain)
Presentation
Retrospective. When the past was future
11:45 - 12:25 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Retrospective. 10 years of techniques and concepts
16:50 - 17:35 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar** (Barcelona, Spain)
Presentation
Contemporary Japanese cuisine, beyond the clichés
13:05 - 13:25 HRS
Masuhiro Yamamoto
Gastronomy critic (Tokyo, Japan)
Presentation
Interpretation of a territory
16:35 - 17:05 HRS
Viviana Varese
Chef at Viva* (Milán, Italy)
Presentation
Retrospective. Legumes in Casa Marcial's cuisine
12:20 - 13:05 HRS
Nacho Manzano
Chef at Casa Marcial** (Arriondas, Parres, Asturias, Spain)
Presentation
25 years of green revolution
17:40 - 18:10 HRS
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, España)
Presentation
Five decades of work and a passion for cooking
12:15 - 12:45 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastián, Spain)
Presentation
Taste and emotion
11:45 - 12:15 HRS
Juan Guillamón
Chef at AlmaMater* (Murcia, Spain)
Presentation
Amelia out and about
10:35 - 11:05 HRS
Paulo Airaudo
Chef at Amelia** (San Sebastian, Spain)
Presentation
José Andrés reveals José Andrés
17:45 - 18:15 HRS
José Andrés
Chef owner of José Ándrés Group (Washington, US)
Presentation
Retrospective. In search of longevity
13:45 - 14:30 HRS
René Redzepi
Chef at Noma*** (Copenhaguen, Denmark)
Presentation
The red prawn by Quique Dacosta, Joan Roca and Benjamín Lana
11:40 - 12:25 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
Benjamín Lana
General Manager of Vocento Gastronomía
