StarChefs Studio - forum to pass knowledge & techniques onto rising chefs

	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
10:00 am – 1:45 pm
		Talks on This Year’s Important Contributions Carlo Cracco, Cracco Peck Marinated Egg Yolks with Cuttlefish Ink and Glaciales, Potato Soup with Capers and Grated Egg, and Marinated Egg Yolks with White Barley Fritatta.	Talks on this Year’s Important Contributions Andoni Luis Aduriz, Mugaritz Application of form to lamb carré and shoulder, pigeon, T-bone steaks, veal jaws and jowl and belly of Iberian pig… Participation of Raimundo García del Moral and Francisco O’Valle from the University of Grenada. view quicktime demo	Talks on This Year’s Important Contributions Hilario Arbelaitz, Zuberoa Creaminess in Sauces
		Josean Martinez Alija, Guggenheim Balanced Aromas and Flavors in the Cooking of Milk and its By-Products. view quicktime demo	Mari Carmen Vélez, La Sirena The Aioli of yesterday, today and always. view quicktime demo	Issac Salaberria, Fagollaga Broths with Their New Proposals view quicktime demo
		Manolo de la Osa, Las Rejas Garlic and Other Flavors. view quicktime demo	Dani García, Tragabuches Cherry Gazpacho with Goat’s Cheese Snow and Salted Anchovies, White Pine Nut Garlic with Cockerel Crests and Honey, Foie Gras and Lime Turrón, and Kid with its Stewed Tongues and Pepper Yogurt. view quicktime demo	Jordi Vila, Alkimia Pure Dried Fruit Cookies: A New Concept
		José Melero, El Campero Dissection of a Giant Tuna, and How to Use the Different Parts Tenderloin, Neck, Milk Roe or Testicles, Heart, Liver and Belly	Raúl y Vicente Alexandre, Ca’Sento Cigalas de Arenal and Red Prawns. view quicktime demo	Enrique Martinez, Maher Technology Applied to Vegetables from the Ribera Navarra area.
		Victor Arguinzoniz, Etxebarri The 21st Century T-Bone Steak An unusual way to grill meat using the latest technological invention from the great stove groundbreaker.	Elena Arzak, Arzak Cookery, Language and Geometry.	Pepe Rodríguez, El Bohío Cookery as a Way of Life and Cultural Expression. view quicktime demo
		Sergi Arola, La Broche Gastronomic Portraits 25 Years On. Show created in collaboration with the European Design Institute. view quicktime demo	Joan Roca, El Celler de Can Roca The Flavor of Spices	Carles Gaig, Gaig Tripe in Haute Cuisine. view quicktime demo
		Pedro Subijana, Akelarre Rice Venere.	Ciccio Sultano, Duomo Pasta: The Head, The Heart, The Ingredient, The Consistency, The Sensation. Spaghetti with Anchovy Sauce, Tuna Roe, and Carrot Juice, and Paccheri with Cuttlefish and Pork Balls. view quicktime demo	Quique Dacosta, El Poblet Rice: What Is It? view quicktime demo
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
1:45 pm
		Guinness Corking Contest Chamber Hall in the Kursaal Center Contestants will attempt to open 21 bottles of wine with a Lever 300 Screwpull Corkscrew in only one minute.
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
4:00 pm
		Young Chefs Championship First Day of the 9th Spanish Championship of Author Haute Cuisine for Young Chefs.		New Chefs Championship Final Three finalists will compete for the title of Spanish Champion of Author Haute Cuisine for Young Chefs, sponsored by Bacalao Giraldo. Prizes will be announced at 7:30 pm. view quicktime demo
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
4:30 pm
			Potato Tortilla Championship 5th Spanish Championship Participants: (Sponsored by 1516 San Miguel) Ciri González of La Encina – Palencia Chefa González Dopeso of Mama Manuela and Mama Manuela Pinchos – A Coruña Angela Aunós of Casa Perú – Bagergue-Sagardú-Valle de Arán, Lleida Visitación Herrero of Sacha’s Omelette – Alcalá de Henares, Madrid Irene Ibáñez of Tahiti – Logroño Ascensión García of Sylcar – Madrid Esther Bruna of Gora – Zaragoza Francisco Ferreiro of The Hotel Congreso – Santiago de Compostela Milagros Quintana of Bar La Fuente – Castro Urdiales Manuel Casablanca of Casablanca – Seville Carmen Castelo of Mesón O’Bo – A Coruña
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
5:00 pm
	Talks on This Year’s Important Contributions Maximiliano Alajmo, Le Calandre The Gourmet of the Year Award will go to one of Spain’s most prestigious showmen.
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
5:30 pm
	2003 Best of Gastronomy Awards Presentation of the LMG Awards for commitment to avant-garde cuisine.
5:30 pm – 7:30 pm
				Talks on This Year’s Important Contributions Wylie Dufresne, WD 50 Contemporary Crusts: Shrimp, Onion-Clove Compote, Red Pepper Squash, Encrusted Golden Beets, Sweet Potato Juice Foie Gras/Anchovy Terrine, Citrus Chutney, Tarragon view quicktime demo
				Alain Llorca, Negresco The Sardine: Infinite Technical Treatments of this Fish and a Variety of His Creations. view quicktime demo 1 view quicktime demo 2 view quicktime demo 3
				Fabio Barbaglini, Caffè Groppi Treviso Chicory and Quartirolo Cheese Lasagne with Modena Vinegar Sauce Pasta Fagottini with Taggiasca Olives and Onion Confiture on a Nest of Zucchini Marinated in Mint and Bufala Ricotta Marinated Prawns with Basil-Flavored Peach Salad and a Crusty Millefeuille of Caramelized Citrus Fruit Peels view quicktime demo
				Hirohisa Koyama, Aoyagi y Koyama Sashimi: Demonstration of the Latest in the Art of Cutting Squid Sashimi Tempura, Japanese Batter: Tempura of Thirteen Vegetables in Columns. The Art of Cooking: How to Achieve Balance Between Heating and Seasoning. Scallop and daikon boiled and lightly caramelized on the outside, juicy on the inside. view quicktime demo 1 view quicktime demo 2
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
6:00 pm – 8:30 pm
		Talks on the Year’s Important Contributions Presentation of La Cocina al Vacio, by Salvador Brugués, including a practical demonstration.
		Moreno Cedroni, Mandonnia del Pascotore Canned Tuna, Oyster with Fritatta, Risotto Susci with Clams, Fish from the Mediterranean and Adriatic Seas in Senegalese Style Broth. view quicktime demo
		Martin Berasategui, Berasategui Ecological Vegetables, Fruit and Sprouts in Hot Dishes. view quicktime demo
		S. Torres, El Rodat, & J. A. Salvador, La Sucursal Study in Collaboration with Universidad Politécnica de Valencia’s Center for the Research and Development of Food on the Energy and Aura of Vegetables.
		Michael Portos, Saint James Blue Fish from the Mediterranean: Mackerel, Anchovies and Tuna. view quicktime demo 1 view quicktime demo 2
		Manuel Valencia, Bodega La Andana Jerez Vinegar.
6:00 pm – 9:00 pm
			Talks on This Year’s Important Contributions Ferràn Adria, El Bulli Modifying processes and products in textures created on the basis of liquids and purées. view quicktime demo
			Scott Conant, L’Impero Spaghetti with Sea Urchin and Elvers, Baked Turbot with Asparagus and Emulsion of Sea Urchin, and Yellowfin Tuna Confit in Olive Oil with Lentils and Leeks. view quicktime demo
			Paco Torreblanca, Totel Presentation of his new book: Paco Torreblanca Three New Confectionary Techniques. view quicktime demo
			Juan Mari Arzak, Arzak Scientific view of cuisine applied to pulses.
			Stéphane Carrade, Chef Ruffet A Slice of Pleasure: Surprising Marriage, Cristal Teja and Arregalets and Color: Volcanic Black, Blood Red, Deep Green, Borage Violet view quicktime demo
			Paco Roncero, La Terraza de Casino Managing Quality in the Kitchen
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
6:30 pm
	In Search of the Best Olive Oil Dish Ten Chefs will compete for the first ‘Jaén, Paraiso Interior’ International Award for a dish created with olive oil.	In Search of the Best Olive Oil Dish Ten Chefs will compete for the first ‘Jaén, Paraiso Interior’ International Award for a dish created with olive oil.
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
7:40 pm
				Lavazza brings an end to the events of the 5th Congress on the Best of Gastronomy.
	Monday, Nov 17	Tuesday, Nov 18	Wednesday, Nov 19	Thursday, Nov 20
8:00 pm
	Talks on This Year’s Important Contributions William Ledeueil, Ze Kitchen Galerie Asian Roots and Herbs – Application of plants and spices to contemporary Western cuisine.

	StarChefs Studio provides chefs with a collaborative environment to share knowledge and experiment with new techniques. Click on the videos below from Lo Mejor de la Gastronomia 2003 and watch some of the world's most innovative chefs bring their signature dishes to life.
	As demonstrated at Lo Mejor de la Gastronomía 2003