Alimentaria '06 International Food and Beverages
Exhibition
For 30
years, Alimentaria has been setting the pace for the international
food and drinks industry.
The upcoming Alimentaria, which will take place March 6-10,
2006 in Barcelona, will mark the exhibition's 30th anniversary.
The success of its tradeshow model is set to lead Alimentaria
to occupy the entire space at Barcelona's fairgrounds, Montjuïc
and Gran Via.
Nearly 5,000 of the leading food and drinks
manufacturers and distributors from 70 countries will be showcasing
their products at Alimentaria, turning Barcelona into the
world's food capital for the week. 150,000 chefs and industry
professionals are expected to attend, 40,000 of whom will
be visiting from abroad.
11am-12pm “Vegetables: The Griddle”
Chef Ferran Adrià (El Bulli)
Chef Bitor Arguinzoniz (Etxebarri)
10-11am
“Ventresca Tuna”
Chef Hideki Matsuhisa (Shunka)
Chef Joaquín Felipe (L’Europa Decó)
10-11am “Offal”
Chef Carles Gaig (Gaig)
Chef Manolo de la Osa (Las Rejas)
Chef of the Year Competition
9am-10:30pm
1st session: II Cookery School Competition
8 Participants
12-12:,30pm
Tribute “The other greats –
the Maitre d’s”
11-12pm
“Cod”
Chef Pedro Subijana (Akelare)
Chef Dani García (Calima)
11-12pm “Poularde”
Chef Philippe Bertrand (La Mère Brazier))
Chef Philippe Chavent (La Tour Rose)
10:30-11:30am Presentation to the judging panel
12:30-1:30pm “Faves” and “Fabes”
Chef Nando Jubany (Can Jubany)
Chef Pedro Morán (Casa Gerardo)
12-13pm “Turbot”
Chef Gérard Allemandou (La Cagouille)
Chefs Pedro and Iñaki Arregui (Elkano)
12-13pm “Suckling Pig”
Chef Joan Roca (El Celler de Can Roca)
Chef Cándido López Cuerdo (Mesón
de Cándido)
11:30-11:45am
Panel deliberation
1:30-2:30pm “Pasta”
Chef Carlo Cracco (Cracco Peck)
Chef Tong Chee Hwee (Hakasan)tbc
1-2pm “Rock Fish”
Chef Carme Ruscalleda (Sant Pau)
Chef Juan Mari Arzak (Arzak)
1-2pm “Veal”
Chef Joël Robuchon (L’Atèlier)
Chef Martín Berasategui (Martín Berasategui)
11:45am-1:15pm
2nd session: II Cookery School Competition
9 Participants
4-5pm
Presentations: “The potato”
Chef Alain Passard (L’Arpège)
Chef Senen González (Sagartoki)
4-5pm
Presentations: “Molluscs and crustaceans”
Chef Quique Dacosta (El Poblet)
Chef José Ramón Andrés (Jaleo)
4-5pm
Presentations: “Lamb”
Chef Marco Antonio García (Mannix)
Chef Hilario Arbelaitz (Zuberoa)
1:15-2:15pm Presentation to the judging panel
5-6pm
Presentations: "Rice"
Chef Raúl Alexandre (Ca’ Sento)
Chef Hiromitsu Nozaki (Waketokuvama)
5-6pm
Presentations: “Sardines and anchovies”
Chef Sergi Arola (La Broche)
Chef Elena Arzak (Arzak)
5-6om
Presentations: “Game”
Chef Fermí Puig (Drolma)
Chef Gérard Besson (Gèrard Besson)
2:15-2:45pm
Panel deliberation
6-7pm Presentations: “Salad”
Chef Charlie Trotter (Charlie Trotter)
Chef Andoni Luis Aduriz (Mugaritz)
6-7pm
Round table:
6-7:30pm
Round table: “The Transformation
of flavours”
Chef José Ramón Andrés, Chef
Andoni Luis Aduriz, Chef Joan Roca, Chef Fermí
Puig, Chef Rafael García Santos, Chef Pau
Arenós, Chef Toni Massanés
