The Forum Culinary Action! will feature nine renowned entrepreneurs

Wednesday, January 15th, 2014


On 3 and 4 February 2014, the present and future of the food and gastronomic business sector will come together at the Basque Culinary Center, where renowned entrepreneurs will share their experiences, their passion and their vision in the Forum Culinary Action! At the event, the key factors for launching new businesses, possibilities for future companies, trends, challenges and opportunities will be analysed.


To analyse all of them and provide an accurate overview to the sector, Basque Culinary Center has organized presentations and workshops. The presentations, nine in total, will be given by internationally acknowledged entrepreneurs in the culinary sector. Taking part, on the one hand, will be Andoni Luis Aduriz, of Mugaritz, a chef who began by working with great chefs before launching his own venture with Mugaritz, which has now become one of the most renowned restaurants in world cuisine, with two Michelin stars.

Also taking part as speakers are Fraser Doherty, who started selling jam made from 100% fruit when he was 14 years old, using his grandmother’s recipes, and today, at the age of 25, sells his products in more than 2,000 supermarkets around the world; Carlos Yescas, one of the founders of the Mexican Cheese Institute (Instituto Mexicano del Queso) who, together with his sister, launched Lactography, a company dedicated to promoting Mexican artisan cheeses and supporting local economies; Antonio Muiños, who after working in the marketing of canned mushrooms, entered the algae market and has become a national benchmark for the collection, processing and distribution of seaweed for human consumption; Domingo Ojeda, an entrepreneur who rejuvenated a product, fruit jelly sweets, with his Happy Pills brand, creating a brand for adults thanks to the design of premises and packaging; and Gianola Nonino, Director of the Italian company Nonino, which has achieved the rebirth of Italian grappa, revolutionizing and innovating the market for this beverage.

In addition to entrepreneurs linked to specific products, the Forum will feature Xavier Güel, a serial entrepreneur who has launched projects such as Tendencias TV, Cava&Twitts and has now just created Sinabritus.us, the private club for sybarites; Víctor Alarcón, who with his wife has rehabilitated the food market of Madrid, the San Miguel market, transforming it into a Culinary Culture Centre that converts gastronomy into a cultural event; and Garikoitz Ríos, who after working in the recovery of viticulture in Bizkaia, launched an environmentally-friendly winery, Itsasmendi, which produces not only Txakoli but also other wines.

Also taking part, along with this array of speakers, are experts like the trend seeker and contributor to prestigious publications, María Canabal; Marta Fernández, gastronomic journalist in Gastroeconomy; Xabier de la Maza, serial entrepreneur; and Aiala Hernando, creative consultant, photographer and culinary stylist. Moreover, this Forum will offer 7 workshops tailored to entrepreneurs that will try to give a broad view of the various businesses and activity areas included in this sector.

Source: Euskadi+innova

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