At the Alimentec fair, which will take place in Corferias, the most prominent chefs in the Colombian gastronomic environment will be presented. These chefs will have their participation on June 18, 19, 20 and 21 starting at 11 a.m. within the framework of the Cooking Show, which will take place in pavilion 18 of the fairgrounds.

The Alimentec Fair Cooking Show is a vital component of the event, offering a platform for demonstration, education and culinary innovation. It's an experience that combines entertainment with learning, and leaves a lasting impression on everyone who participates.

This space will have the support of the strategic ally Food Wise Studio, designing an integration space where industry, academia and producers come together to show new techniques and products that are revolutionizing the sector.

Chefs starring in the Cooking Show

Among the featured chefs is Daniel Jiménez, founder of Amigos Pescadores Artesanales, corporate chef of Pesquera Jaramillo and owner of Gandia Cocina. Jiménez is a specialist in fish and seafood, passionate about Colombian cuisine from his grandmother's kitchen to a dish conceptualized with techniques and resources that take advantage of our country. Winner of the award for the best book in the world on fish and seafood at the Gourmand Cook Awards.

Andrews Arrieta, a Colombian chef born in Barranquilla, with more than 18 years of experience in food and beverages, will also be present. For 6 years he has been leading the Açaí project, a gastronomic concept based on knowledge and research into the indigenous cuisines of the Amazon. This concept has led him to show this gastronomy at a national and international level, among embassies, international gastronomic congresses, work with different NGOs, participation in documentaries and international programs promoting our cuisines and culture of the Colombian Amazon jungle.

Chef José María Ajkay Romero will also be gracing the event. He is a professional chef with specialization in catering and services, backed by studies in the United States at the renowned Sullivan University. His international career has led him to work in renowned culinary establishments such as Brasserie Georges in Lyon, France; Bäckerei Streuli in Basel, Switzerland; Seviche in Louisville, Kentucky, United States, as well as his contribution to renowned Colombian restaurants such as Pajares Salinas, Frites Artois and Vista Corona, among others. Currently, he works as minister of gastronomy and corporate chef at Andrés Carne de Res-Kokoriko-Mimos, Grupo IGA.

Carlos Gaviria, advisor and consultant for restaurants, hotels and gastronomic companies. Professional chef and pastry chef, with gastronomic studies in Colombia, Europe and Argentina. Co-author of the book "Frutos de las Amazonas" by the Humboldt Foundation and "Cocina Etnica de Cundinamarca" published by the Bogotá Chamber of Commerce. Member and participant in different international competitions such as the Pastry World Cup held in Lyon, France. Member of the board of directors of the Colombian team in the Paul Bocuse Cup World Cooking Championship. Consultant and member of the creative research and development group EL CIELO Michelin-starred restaurant.

Another notable present will be José María Araya Rodríguez, corporate chef of Grupo Alpha Costa Rica. Specialist in automation of kitchens and production plants, improving procedures, costs and waste. Member of the board of directors of the National Association of Chefs of Costa Rica.

Luis Carlos Correa, corporate chef of Grupo Alpha Colombia, will also be at Alimentec, sharing his 18 years of experience in the gastronomic sector. Correa is a graduate of the Mariano Moreno School of Gastronomy, a specialist in modern culinary arts, French baking and pastry, a teacher/advisor in restoration and high-tech equipment in gastronomy and baking.

Likewise, Andrés Cardona from Unilever Food Solutions will share his knowledge as a professional in cooking and gastronomic culture, graduated from the Verde Oliva Cooking Academy. He has more than 12 years of experience in the Food Service sector, where he has worked in different areas of the sector. In addition, it has diversified into the food industry sector and production technology.

In short, Carlos Pájaro will contribute his knowledge as a pastry chef with a master's degree in culinary arts and hospitality from the Institut Paul Bocuse. He is the first Colombian to reach the final of the Bocuse d'Or, considered the world championship of chefs, winning different awards for the country in 2021 and 2023.