Italy beyond the recipe – Italian cuisine as living heritage: tradition, technique, and innovation January 22, 2026
Gastronomic solutions in action: Innovation and flavor for the modern hospitality industry Demonstration of how our gastronomic solutions can elevate creativity in the kitchen, optimize time and guarantee consistent results even in the most demanding environments. January 14, 2026
From Origin to Customer: Shortening Distances Discover how industry leaders are reducing the distance between producer and consumer by increasing sustainability, efficiency, and value. January 14, 2026
The Value of Origin: Opportunities in Defending Rural Production within Supply Chains Understanding the importance of protecting rural production as the foundation for sustainable, resilient, and fair food systems is not only ethical or necessary, but also strategically valuable in today’s value... January 14, 2026
From the land to the table. Emotion, story and experience When the connection with origin, history and identity allows you to differentiate the offer and transform it into a memorable experience, capable of generating bond, emotion and sustainable differentiation. January 14, 2026
The Wealth of Rural Areas and the Uniqueness of Small Producers Faced with the increasing standardization of the gastronomic offering, rural, traditional and small producers emerge as a key source of identity and differentiation, capable of restoring uniqueness and meaning to... January 14, 2026
Learning to Grow: Continuous Training as the Engine of New Hospitality Talent In a constantly evolving sector, continuous training has become a key tool for competitiveness and talent retention. Through diverse experiences and business models, a panel of leading chefs will demonstrate... January 8, 2026
Where Are the Women Chefs? The Glass Ceiling Is it true that if you work hard, you’ll get there? Is work-life balance impossible? Are women in the dining room or the pastry shop—is there a real choice? Is... December 22, 2025
From Award-Winning Chocolate to a Dessert that Redefines Its Essence Discover live how an award-winning creation can be transformed into a completely new gastronomic experience. In this showcooking, Hofmann’s chefs will prepare the Quetzalcóatl bonbon, chosen as the Best Artisan... December 19, 2025
Tradition Goes Digital: When Traditional Restaurants Integrate AI into Operations We will analyze how technology can be incorporated practically and realistically into businesses with a strong culinary tradition. Based on real-world experiences, we will discuss which processes can benefit from... December 19, 2025
Designing to Win: How Smart Spaces Solve the Staffing Challenge At a time when finding and retaining operational talent is one of the industry’s biggest challenges, the solution lies not just in hiring more, but in better redesign. Through experiences... December 19, 2025
Standardization without Resources: Lessons from Remote Projects for Hospitality Growth in Spain How the experience in remote countries where resources, suppliers and qualified personnel are lacking reveals practical keys to standardization that can accelerate the growth, efficiency and scalability of hospitality companies... December 19, 2025
The Best-Kept Secret of Efficiency: Transforming Operations with Fifth Range Cuisine National and international projects demonstrate how the fifth range can become a true driver of stability and growth: stronger margins, more focused teams, and operations that function even in complex... December 19, 2025
Success story: outsourcing to transform Two hotel models share how, with consulting support and the outsourcing of key services, they improved their internal operations, gained efficiency, and professionalized their processes. A direct conversation about decisions... December 19, 2025
Best Practices Awards 2026 We will close the Summit with a unique event recognizing the chefs and establishments that excel in training stagiaires, awarding those who lead by example and honor the profession with... December 19, 2025
Crossing borders: the growth that occurs when the stage goes global Learning in the World: Real-life experiences of internships that transform people and cuisine. An open conversation between graduates and chefs about how the internationalization of internships expands horizons, fosters global... December 19, 2025
Learning by doing: creativity, critical thinking, and global vision for the chef of the future Ferran Fisas, president of the CIB, presents the disruptive pedagogical model based on practical learning, creativity and critical thinking, a training that transcends technique to promote global leaders capable of... December 19, 2025
Local as a Value Driver How local products not only enrich the assortment, but also connect with the consumer, boost the perception of quality, and become a real lever for growth and sales. December 19, 2025