translated from Spanish: Gastronomika offers an ‘online’ snack with the world’s top 50 chefs

If the pandemic does not prevent it, the San Sebastian Gastronomika congress in Spain will be held in October, but in the current situation the managers wanted to offer an ‘online’ snack with presentations, interviews and debates in which 50 of the best chefs in the world will participate.
Under the label #GastronomikaLive, it will be held from May 4 and in the first week will feature the Argentine Mauro Colagreco, whose Mirazur (France) tops the list of the 50 World’s Best Restaurants; The Michelin stars Angel León (Aponiente), Quique Dacosta (Grupo Quique Dacosta), Eneko Atxa (Azurmendi) and Pitu Roca (El Celler de Can Roca), Brazilian Alex Atala (D.O.M.) and Moroccan Najat Kanaache (Nur).
This virtual edition will face the reality generated by the COVID-19 crisis and will claim gastronomy “as a tool and social agglutinator at this difficult time”, reports on Thursday its direction in a note.
It is about “helping to train and inform the sector” until the hospitality company regains its activity”, explains Benjamín Lana, president of the Gastronomy division of Vocento, owner of this veteran Spanish congress.
It will be through a webinar calendar that includes workshops, debates, talks and interviews on creativity, techniques, keys to the future, business economy, new business models or sociology applied to gastronomy, which will be held daily and in the morning and afternoon hours.
To sign up for each of them you have to fill out a questionnaire on the new website of the gastronomic congress.
Over the next few weeks, José Andrés, one of the heroes of this pandemic, will also be involved with his NGO Wordl Central Kitchen, Dan Barber, Andoni Luis Aduriz, Carlo Cracco, Carme Ruscalleda, Jesús Sánchez, Mateu Casañas, Oriol Castro, Eduard Xatruch, Albert Adrian, David de Jorge, Alvaro Garrido, Ascar García or Ricard.
“The program of virtual activities Gastronomika Live was born without an expiration date”, with presentations of about 30 minutes at the rate of one in the morning and another in the afternoon, with exceptions, the organization notes.
Enrollees will be able to ask the speakers through a moderator to “create a living speech,” said The director of San Sebastián Gastronomika, Roser Torras.

Original source in Spanish