Andoni Luis Aduriz, Chef, Mugaritz
Presented by: Unai Ugalde
Saturday, September 8, 13:30 – 14:30
Venue: Auditorium
Contact person: Unai Ugalde
The world of gastronomy has experienced an unprecedented transformation in the last few decades. From a restrictive and sometimes secretive endeavour it has blossomed into an open field of interest full of innovations.
Among the varied elements influencing modern gastronomy, the scientific study of food and its transformations has provided cooks with molecular insight on preparation processes, which has opened new avenues of creativity. Last but not least, cooks have befriended scientists, and scientists finally discovered a new realm of unprecedented pleasure.
In this session, Andoni Luis Aduriz, chef of Mugaritz, ranked third in the world by Restaurant Magazine, will present six examples which illustrate the process of creation of a new dish in modern gastronomy, and the scientific background underlying the preparation processes. Those attending this session will be offered a gift-box containing four such creations for tasting during the presentation. Practical demonstrations of the preparation processes will also be shown.
Andoni Luis Aduriz, Chef, Mugaritz
Presented by: Unai Ugalde
Saturday, September 8, 13:30 – 14:30
Venue: Auditorium
Contact person: Unai Ugalde
The world of gastronomy has experienced an unprecedented transformation in the last few decades. From a restrictive and sometimes secretive endeavour it has blossomed into an open field of interest full of innovations.
Among the varied elements influencing modern gastronomy, the scientific study of food and its transformations has provided cooks with molecular insight on preparation processes, which has opened new avenues of creativity. Last but not least, cooks have befriended scientists, and scientists finally discovered a new realm of unprecedented pleasure.
In this session, Andoni Luis Aduriz, chef of Mugaritz, ranked third in the world by Restaurant Magazine, will present six examples which illustrate the process of creation of a new dish in modern gastronomy, and the scientific background underlying the preparation processes. Those attending this session will be offered a gift-box containing four such creations for tasting during the presentation. Practical demonstrations of the preparation processes will also be shown.