Schedule
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*Agenda subject to change without prior notice.
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Colombia on the Digital Table
The importance of social media in showcasing Colombian cuisine to the world.
Speakers:
Date: 09.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Sweet Nostalgia: Timeless Desserts, Formats of Tomorrow
The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus and increase turnover in every operation.
Date: 09.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The New Food Cost: Data, AI, and Margin (Cooking with AI)
A live demonstration in which artificial intelligence generates a recipe and its food cost in real time, with Chef Juan Hincapié cooking on stage. From there, Fabián Carrillo, CEO of Cluvi, will explain why data centralization and AI are the new competitive advantage in foodservice — and what operators need to do today to avoid falling behind. / The flavors everyone loves, with a proposal designed for today’s business and beyond.
Date: 09.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Tradition and Sustainability in Colombian Cuisine
A conversation and culinary demonstration on how traditional Colombian cuisines have applied principles of sustainability, full-use cooking, and adaptation to the territory for generations.
Through techniques, ingredients, and real examples, the session will explore topics such as reduced waste, biodiversity, farm-raised species, conservation, and the cultural value of regional cuisines in building more conscious and sustainable gastronomic models.
Speakers:
Date: 09.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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From the Roots: Contemporary Cundiboyacense Cuisine
Building the Menus of the Future from Tradition” is an exploration of Cundiboyacense cuisine from a contemporary perspective. Through the ingredients, flavors, and preparations I grew up with, the dish reinterprets the region’s gastronomic memory using modern techniques such as sous-vide cooking, foams, and crispy textures, demonstrating how culinary identity can evolve without losing its essence.
Speakers:
Date: 10.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Future Menus 4
The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus and increase turnover in every operation. / Coffee continues to reinvent itself and create new business opportunities.
Speakers:
Date: 10.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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From Cold to Flavor: The experience that connects preservation, display, and consumption.
Live show led by IMBERA.
Speakers:
Stay tuned for more information.Date: 10.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Bluefina and the Art of Tuna Ronqueo
A live bluefin tuna ronqueo demonstration led by Chef José Infante, showcasing cutting techniques, full product utilization, and its application in contemporary cuisine.
Cuisine, technology, and productivity.
Date: 10.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Smart Kitchen: Less Waste, More Speed, the Same Unmatched Flavor
The kitchen of the future is not only about creativity, but also about efficiency. Learn how to optimize your processes, reduce preparation times, and streamline service without compromising the flavor your customers expect.
Discover solutions designed for professional kitchens seeking consistency, productivity, and better results in every dish.
Date: 10.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Innovation with Plenty of Attitude
Presentation of new products, differentiated flavors, and responses to market trends through flavorful products that offer culinary solutions.
Speakers:
Date: 10.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Layers of Tradition and Chocolate – With Callebaut and SICAO.
LIVE FIRE: MAN AND FIRE. On stage: Chef Camilo Currea and Julia Londoño. Format: Cooking Show. The chef will prepare: Picanha tacos. Requirement: Gas griddle. / The flavors everyone loves, with a proposal designed for today’s business and beyond. Discover how classic desserts are evolving into more practical, profitable, and appealing formats for today’s consumers. An experience that combines emotion, innovation, and real opportunities to transform menus.
Date: 10.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The Spice
An exclusive talk-class where I will share the culinary and technical secrets behind CODI Hot Sauces. You will learn how I transformed my passion for spice into an innovative and successful brand, and I will teach you the professional techniques needed to achieve the perfect balance in every recipe, creating standardized products full of identity.
Speakers:
Date: 11.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The Spirit of the Mangrove
Building the Menus of the Future from Tradition” is an exploration of Cundiboyacense cuisine from a contemporary perspective. Through the ingredients, flavors, and preparations I grew up with, the dish reinterprets the region’s gastronomic memory using modern techniques such as sous-vide cooking, foams, and crispy textures, demonstrating how culinary identity can evolve without losing its essence. / A talk where the products and traditions of the Pacific region converge.
Speakers:
Date: 11.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Mac Pollo and Colorín: Flavors of Tradition and Quality
In this Cooking Show, we will explore the main attributes of Mac Pollo and Colorín’s chicken and beef multi-protein products, highlighting their practicality, versatility, and ease of preparation for different gastronomic applications.
During the talk, we will emphasize the high quality of our products, the innovation processes behind their development, and the benefits they offer to optimize preparation times without sacrificing flavor, performance, or nutritional value.
An experience designed to discover food solutions that combine tradition, quality, and innovation.
Speakers:
Date: 11.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Coffee in Evolution: Trends Reinventing the Cup and the Business
Coffee continues to reinvent itself and create new business opportunities. In this talk, we will explore how new forms of consumption are transforming the category, with proposals that go beyond the traditional cup.
Get inspired by innovative ideas that will help you attract new consumers, increase the average ticket, and differentiate your offering.
Date: 11.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The World Cup of Gastronomy: Bocuse d’Or
A Bocuse d’Or platter will be assembled live, with a detailed explanation of the process and the preparations it includes, highlighting the technique and level of excellence required by the competition.
The session will also include an overview of the history of the Bocuse d’Or, giving attendees a clear and complete understanding of the world’s most important gastronomic competition and its relevance in international haute cuisine.
Speakers:
Date: 11.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Neurogastronomy: “Beyond Taste”
This talk / show cooking explores how flavor is built beyond taste. Through live dishes, it will demonstrate how stimuli such as sight, aroma, texture, sound, and context influence the gastronomic experience, revealing how the brain interprets what we eat and how that perception can be designed from the kitchen.
Speakers:
Date: 11.06.26
Hour: 4:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The Kitchen of the Future Is No Longer Cooked the Same Way
The kitchen of the future is no longer cooked the same way: experience, emotion, and profitability in the new gastronomy.
A live talk exploring how modern gastronomy is evolving beyond traditional recipes. Through a dynamic and sensory experience, consultant chef Tavo presents a new vision of cuisine: more emotional, more intelligent, and more connected to the experiences today’s consumers are seeking.
The conference will address current trends in creativity.
Speakers:
Date: 12.06.26
Hour: 10:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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From Ancestral to Contemporary Cuisine
“Enterrados” are an ancestral Andean technique that consists of cooking food, especially tubers, underground, using retained heat to achieve a slow, even cooking process deeply connected to the territory.
In this cooking show, I will reinterpret this technique from a contemporary perspective, recreating that environment through a salt crust with earth, which acts as a protective layer and allows for a sealed cooking process.
Speakers:
Date: 12.06.26
Hour: 11:30 AM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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The Power of the Multi-Protein Solution, with Campo Azul
More than talking about recipes, we will analyze how different protein sources become tools to optimize costs, ensure supply, innovate menus, and respond to the preferences of new generations of consumers.
Speakers:
Date: 12.06.26
Hour: 12:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Future Menus with the New Fruco Sweet and Smoky BBQ Sauce
Join this exclusive talk by Unilever Food Solutions and discover the launch of Fruco’s new Sweet and Smoky BBQ Sauce, a proposal that combines the perfect balance between sweet notes and an intense smoky touch to enhance the flavor of your preparations.
Learn about its applications, benefits, and the trends that make it a versatile option to innovate your menu and surprise your customers with flavor-filled experiences.
Date: 12.06.26
Hour: 1:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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High Pastry of the Future: Sophistication, Technique, and the WOW Factor
Take your desserts to the next level with proposals that combine technique, creativity, and high visual impact. A talk designed to inspire those looking to stand out, surprise, and add value through memorable experiences and distinctive trends.
Discover how to create WOW moments that captivate customers and elevate the perception of your business.
Date: 12.06.26
Hour: 2:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
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Colombian Seafood Cuisine: Technique, Product, and Territory
Within the framework of Alimentec, this talk addresses the technical handling of fish and seafood from a perspective applied to Colombian cuisine. Key principles such as product selection, cuts, cooking methods, and full utilization will be explored, connecting technique, territory, and identity to achieve precise, sustainable preparations with high gastronomic value.
Speakers:
Date: 12.06.26
Hour: 3:30 PM
Place: Gran Salon Pabellón 18 - Cooking Show
Category: cooking show
