Successfully closed the 5th edition of BCNVanguardia: A spectacular cooking show starring Xavier Gutierrez, Oriol Balaguer, Jordi Butron and Xano Saguer who put the finishing touch to the fifth edition of the International Congress of Food-BCNVanguardia that took place between the 26th to the 28th of March. ...
Georges Pralus, inventor of the vacuum cooking, and Jordi Cruz, together on stage in 2012 BCNVanguardia: The Gallic master will synthesize their work, from the legendary foie gras of the Troisgros brothers made up by their latest findings of vacuum cooking and steam, while the young Catalan chef will show some of his fantastic ...
Innovation and integration pillars of BCNVanguardia 2012: The new congress will become a true meeting point for the hotels and restaurants where chefs, restaurateurs, manufacturers, operators, distributors and managers can learn new concepts, products, services and trends in the market and how to integrate them in your business ...
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2012 BCNVanguardia hand over its own borders in order to reach more participants from all over the world who can not physically attend the event. So the event will offer an online experience, broadcasting its program of lectures and master classes throughout the Tasteonomy portal, an innovative model and pioneer in the world fair. Register and buy your tickets through Tasteonomy!(www.tasteonomy.com)
In case of participation in the contest, both online and in situ, Congress will have access to all presentations and demonstrations developed in 2012 through BCNVanguardia Tasteonomy.
Success in Tapas
The evolution of tapas, yesterday, today and tomorrow: the birth of gastrobars.
Tradition and Avant-garde Tradition as a starting point for the culinary avant-garde.
New Gastronomic Cultures A journey through the most unique cuisines on the global culinary scene.
Research-based Cuisine. Culinary techniques and approaches in researching gastronomic flavours.
Cooking and Health. Macrobiotics, a way of eating based on the yin and yang principle of balance.
Product Relationship. The great chefs' suppliers and their knowledge of the most popular products.
Management and Technology Artificial intelligence in the kitchen: the new ‘sous chef’.
Tourism and Gastronomy. Different tour operator models and their resources for exploring gastronomy.
Excellence of Service. The culture of quality in customer service.
Recinto Gran Via, Pavillion 6 - Restaurama
Fira de Barcelona
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