"out for food" (by invitation) - Monday 17th

"Out for food" session will complement the other two sessions ("thought for food", and "blog for food") comprising a gourmand lunch of delicious products by acclaimed brands, and a set of master classes taught by well know chefs.

"Out for food" will be held  at CETT professional cook school of the University of Barcelona on Monday 17th afternoon. We appreciate the kindness of CETT in sponsoring the session by facilitating the modern installations of the cook school.

Given the technical requirements of the session, please be aware that this session is BY INVITATION ONLY. Invitees will be picked up at Telefonica Digital premises and brought by shuttle to the CETT venue.

"Out for food" gourmand lunch will be held at 14:30, and the following masterclasses will start at 1630:



“Alicia” Foundation
Fundación Alicia is a unique research center focused on cooking and gastronomy. Their highest authorities will explain at first-hand how they work and some of the most interesting projects they are currently engaged in. 


Steak Masterclass  Roberto Ruiz (El Frontón Rest, Carnicas Goya)
We all know how we like our meat, but what is a well cooked piece of meat? Roberto Ruiz, chef at El Frontón de Tolosa, and Cárnicas Goya, will give a master-class on how to treat meat with a maximum respect for its quality.



Sherry Masterclass Pepe Ferrer (Bodegas Barbadillo)


A collaboration of Bodegas Barbadillo and Pepe Ferrer will offer us a unique tasting-session: we will learn about Sherry and examine Sanlucar wines in detail. After this we will face the challenge of impossible accompaniments: wines that combine with acid, hot, bitter and salty flavours, which the audience will be able to taste personally, experiencing usual combinations in a classic tasting along other that will push us on the very edge of the impossible.







Showcooking Masterclass (Guía Repsol)

Guía Repsol will sponsor a masterclass given by one of Spain’s most respected chefs,  awarded two Soles by this publication. The audience will get to know at first-hand his work in the kitchen and be able to talk with him while he prepares some of his specialities.