Programme

From Tenerife - GMT+1 Timezone

Auditorio de Adeje

Presentation

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Red ochre and shells: a 250,000-year journey through human history

10:00 - 10:40 HRS

Carlos Duarte

Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)

Auditorio de Adeje

Presentation

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Opening ceremony

10:40 - 11:00 HRS

The congress that brings together science, gastronomy and fishing.

Auditorio de Adeje

Presentation

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From 'terroir' to 'marroir': a tribute to the family and the local fishermen

11:00 - 11:30 HRS

Pino Cuttaia

Chef at La Madia** (Licata, Sicily, Italy)

Auditorio de Adeje

Presentation

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Blue food, environment and sovereignty

11:30 - 12:10 HRS

Árni M. Mathiesen

Senior Advisor, Iceland Ocean Cluster

Auditorio de Adeje

Presentation

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GastroBio project: A sea of knowledge

12:10 - 12:40 HRS

Rafa Zafra

Chef at Estimar (Barcelona, Spain)

Arnau Subías

Scientific Director of GastroBio (Barcelona, Spain)

Auditorio de Adeje

Presentation

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Three major problems facing the oceans and their solutions

12:40 - 13:20 HRS

Daniel Pauly

Prinicipal investigator of the Sea Around Us initiative at the University of British Columbia (Vancouver, Canadá)

Casa Playa Tenerife

Presentation

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Marine offal, cooking with the inside of the fish

09:30 - 10:00 HRS

Álvaro Garrido

Chef at Mina* (Bilbao, Spain)

Casa Playa Tenerife

Presentation

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The nutritional benefits of seafood

10:00 - 10:40 HRS

Carrie Ruxton

Member of the Scottish Food Advisory Committee (Edinburgh, Scotland, UK)

Casa Playa Tenerife

Presentation

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Living without refrigeration, immediacy in fish consumption: kinilaws

10:40 - 11:10 HRS

Chele González

Chef at Gallery by Chele (Manila, Philippines)

Programa

From Tenerife - GMT Timezone

Presentation

Red ochre and shells: a 250,000-year journey through human history

 

Carlos Duarte

Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)

thumb

Presentation

Opening ceremony

 

The congress that brings together science, gastronomy and fishing.

thumb

Presentation

From 'terroir' to 'marroir': a tribute to the family and the local fishermen

 

Pino Cuttaia

Chef at La Madia** (Licata, Sicily, Italy)

thumb

Presentation

Blue food, environment and sovereignty

 

Árni M. Mathiesen

Senior Advisor, Iceland Ocean Cluster

thumb

Presentation

GastroBio project: A sea of knowledge

 

Rafa Zafra

Chef at Estimar (Barcelona, Spain)

Arnau Subías

Scientific Director of GastroBio (Barcelona, Spain)

thumb

Presentation

Three major problems facing the oceans and their solutions

 

Daniel Pauly

Prinicipal investigator of the Sea Around Us initiative at the University of British Columbia (Vancouver, Canadá)

thumb

Presentation

Marine offal, cooking with the inside of the fish

 

Álvaro Garrido

Chef at Mina* (Bilbao, Spain)

thumb

Presentation

The nutritional benefits of seafood

 

Carrie Ruxton

Member of the Scottish Food Advisory Committee (Edinburgh, Scotland, UK)

thumb

Presentation

Living without refrigeration, immediacy in fish consumption: kinilaws

 

Chele González

Chef at Gallery by Chele (Manila, Philippines)

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Partners

Organizer

Vocento Gastronomía

Main Sponsor

Cabildo Tenerife Tenerife

Official Hotel

Villa Cortés

Official Supplier

Aquanaria Makro

Sponsors

Fagor

Collaborators

Cervezas Victoria El Locero Le Noveau Chef