Diálogos de cocina will be back in San Sebastian in March
Press conference with Aduriz, Arzak, Subijana and Aizega.
09/02/2011
The Diálogos de Cocina press conference was held this morning in the Sukal Leku Foundation (San Sebastian). This congress, the name of which means “cuisine conversations” in Spanish, will take place in the Miramar Palace (San Sebastian) the next March the 14th and 15th.
This third Diálogos de Cocina, coorganized by Euro-Toques and the Basque Culinary Center, will be about three main topics: leadership, motivation and personal growth. These are undoubtedly the prevailing concepts in a cuisine that cannot be understood without the dynamics and the team management, a fundamental part in the creative process present at any restaurant.
The presentation was lead by the chefs Juan Mari Arzak (Arzak Restaurant and honor president of Euro-Toques), Andoni Luis Aduriz (Mugaritz Restaurant and Diálogos de Cocina’s ideologist), Pedro Subijana (Akelarre Restaurant and president of Euro-Toques) and Joxe Mari Aizega, the head teacher of the Basque Culinary Center.
As the president of Euro-Toques, Pedro Subijana highlighted the “great wish of our international chef association to know and get related to other knowledge groups”. This philosophy is perfectly captured in Diálogos de Cocina, a small format congress holding 200 people and a direct relationship between audience and lecturers.
Andoni Luis Aduriz presented the program of this third Diálogos de Cocina, which will once again get some of the gurus and most expert professionals from different branches of knowledge together. Under the title Sinergies, culture, science and innovation, according to Aduriz, the aim is to “bet on a knowledge being shared and not being property of those who can pay for it”. In order to achieve it, Diálogos de Cocina will be broadcast online through the congress website.
Juan Mari Arzak also took part and stated that “chefs are always talking to others and it was about time that others opened the world to us”. Joxe Mari Aizega, the head teacher of the Basque Culinary Center, highlighted “the great world gastronomic leadership that San Sebastian is exerting, thanks to San Sebastian Gastronomika, Diálogos de Cocina, and the next opening of the Faculty of Gastronomic Sciences”.
Diálogos de Cocina started as a project in 2007 with the aim to organize a biennial international congress that wishes to establish new bridges of multidisciplinary knowledge. The most prestigious experts get together in a relaxed atmosphere of lectures and round tables to create a space for reflection and the construction of creative synergies.
For further information about the congress and the lecturers, please visit the website: www.dialogosdecocina.com
This third Diálogos de Cocina, coorganized by Euro-Toques and the Basque Culinary Center, will be about three main topics: leadership, motivation and personal growth. These are undoubtedly the prevailing concepts in a cuisine that cannot be understood without the dynamics and the team management, a fundamental part in the creative process present at any restaurant.
The presentation was lead by the chefs Juan Mari Arzak (Arzak Restaurant and honor president of Euro-Toques), Andoni Luis Aduriz (Mugaritz Restaurant and Diálogos de Cocina’s ideologist), Pedro Subijana (Akelarre Restaurant and president of Euro-Toques) and Joxe Mari Aizega, the head teacher of the Basque Culinary Center.
As the president of Euro-Toques, Pedro Subijana highlighted the “great wish of our international chef association to know and get related to other knowledge groups”. This philosophy is perfectly captured in Diálogos de Cocina, a small format congress holding 200 people and a direct relationship between audience and lecturers.
Andoni Luis Aduriz presented the program of this third Diálogos de Cocina, which will once again get some of the gurus and most expert professionals from different branches of knowledge together. Under the title Sinergies, culture, science and innovation, according to Aduriz, the aim is to “bet on a knowledge being shared and not being property of those who can pay for it”. In order to achieve it, Diálogos de Cocina will be broadcast online through the congress website.
Juan Mari Arzak also took part and stated that “chefs are always talking to others and it was about time that others opened the world to us”. Joxe Mari Aizega, the head teacher of the Basque Culinary Center, highlighted “the great world gastronomic leadership that San Sebastian is exerting, thanks to San Sebastian Gastronomika, Diálogos de Cocina, and the next opening of the Faculty of Gastronomic Sciences”.
Diálogos de Cocina started as a project in 2007 with the aim to organize a biennial international congress that wishes to establish new bridges of multidisciplinary knowledge. The most prestigious experts get together in a relaxed atmosphere of lectures and round tables to create a space for reflection and the construction of creative synergies.
For further information about the congress and the lecturers, please visit the website: www.dialogosdecocina.com
