Barcelona, March 29 2012

A spectacular cooking demonstration starring Xabier Gutiérrez, Oriol Balaguer, Jordi Butrón y Xano Saguer putt he finishing touch to the 5th International Congress of Gastronomy BCNVanguardia that met its objectives from March 26 to 28, of becoming a center of attraction for all channels and profiles of the catering sector. The International Gastronomy Congress- BCNVanguardia has successfully closed its fifth edition in the Restaurama Hall of Alimentaria, becoming the main attraction for the catering sector globally.

Using the theme “Integrating Innovation”, during three days the festival presented the lates culinary and management trends aimed at the hotel and restaurant cannel. Tradition and modernism, new food cultures, culinary investigation, cooking and health, product complicity, technology, education, food and tourism, and service and management were the topics of discussion focused on this edition.

BCNVanguardia assembled a spectacular cast of almost 90 renowed speakers and chefs such as Alvin Leung, Gaggan Anand, Paco Roncero, Georges Pralus, Jordi Cruz, Andoni Aduriz, Jordi Butrón and Xano Saguer, Xabier Gutiérrez and Oriol Balaguer or sommeliers such as César Cánovas; experts and researchers like Bernard Benbassat, Christián Carles-Tolrà and Domènec Biosca; centers such as La Fundación Alicia, the Culinary Institute of America or the Basque Culinary Center; and journalists and food critics such as Lluís Amiguet, Ramon Colom, Julia Pérez or José Carlos Capel. 

ONLINE CONFERENCE In this edition, BCNVanguardia has crossed its own physical boundaries to reach assistancts from all over the world that could not attend in person. The festival offered an online experience broadcasting its program through the online portal Tasteonomy, an innovative technology model and pioneer in the world of festivals. 

BCNVanguardia 2012 has become a reality thanks to the invaluable support of leading companies providing principal sponsorship such as Coca-Cola, Estrella Damm, Unilever, México, García Casademont, Vueling, Osborne and as collaborators CETT Escola d´Hoteleria i Turisme, Gorgonzola, Flor de Sal-Unión Salinera, Makro, Silestone Institute, EuroPochette, Tutti Pasta, Carretilla, Lantmännen Unibake, Raimat, Serafí, Rational, Club Greco, International Cooking Concepts y Arcos.