Fish maturation technique

Monday 05 / February / 2024
Time	Session
12:00 - 12:45	12:00 - 12:45 Facts of Clay Carlos Maldonado. Raíces Restaurant
13:00 - 13:45	13:00 - 13:45 Hunting and Mushrooms Álvaro Ávila. La Alvaroteca Restaurant
14:00 - 14:45	14:00 - 14:45 Ceiba, Maturations and Curing Lydia del Olmo. Ceiba Restaurant Xosé Magalhães. Ceiba Restaurant
15:00 - 15:45	15:00 - 15:45 Regenerative cooking Natural Beverages Lucía Grávalos. Desborre Restaurant
16:00 - 16:45	16:00 - 16:45 A journey between Andalusia and the world Isidro López. Tiemar Restaurant
17:00 - 17:45	17:00 - 17:45 Cuisine of Memory Kisco García. Choco Restaurant

Tuesday 06 / February / 2024
Time	Session
12:00 - 12:45	12:00 - 12:45 Types of rice grains and which to use for optimal results Begoña Rodrigo. La Salita Restaurant
13:00 - 13:45	13:00 - 13:45 Traveler fusión cuisine Jennise Ferrari. Qué Leche Restaurant
14:00 - 14:45	14:00 - 14:45 Smoked delicacies in haute cuisine Rakel Cernicharo. Karak Restaurant
15:00 - 15:45	15:00 - 15:45 The seasonality of products in Granada´s cuisine Raúl Sierra. Atelier Casa de Comidas Restaurant
16:00 - 16:45	16:00 - 16:45 Truffled Sweet Eggs Ricardo Vélez. The Pâtissi Restaurant
17:00 - 17:45	17:00 - 17:45 One-pot dishes in Mexican cuisine Reyna Traverso. Niña Bonita Restaurant

Wednesday 07 / February / 2024
Time	Session
11:00 - 11:45	11:00 - 11:45 Fresh pasta and its functions Francesco Tagliafierro. Cukyò
12:00 - 12:45	12:00 - 12:45 La Milla new concept Luis Miguel Menor. La Milla Restaurant
13:00 - 13:45	13:00 - 13:45 Advancing to the past Tue García. 12 Tapas Restaurant
14:00 - 14:45	14:00 - 14:45 Traditional mojos of the Canary Islands Braulio Simancas. Silbo Gomero Restaurant
15:00 - 15:45	15:00 - 15:45 Fish maturation technique Carlos Navarro. Kabanoki