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We present the second edition of the International Culinary Action Forum, on 5th and 6th February, 2015. Culinary Action is an initiative by the Basque Culinary Center to promote entrepreneurship and the generation of new opportunities in the gastronomic sector.

San Sebastián becomes the meeting point for entrepreneurs in the food and gastronomic sector for the second year running.

Aimed at anyone with an enterprising vocation and an interest in opportunities in the food and gastronomic sector.

The Culinary Action forum is not a typical forum, but rather, for two days it is a meeting place where we will share experiences in the gastronomic and food sector, through experiences, presentations and workshops.

We look forward to seeing you.
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PROGRAMME

THURSDAY 5TH FEBRUARY

08.15 Acreditaciones

09.00 Presentación y apertura

09.15 Ponencias
          Oscar Farinetti
          Rosa Esteva
          Edgar Nuñez

10.45 Mesa redonda: Seguir Emprendiendo
          Mikel Zeberio
          Paco Morales

11.30 Entrega premio Basque Country CA! al emprendedor

11.45 Coffee break

12.15 - 14.00 Talleres dinámicos

14.00 Comida (Street Food)

15.30 Ponencias
          
Susanne Hovmand
          
Carlos Zamora
          
Juan Carlos Iglesias

17.00 World café: dinámica de "networking"

18.30 Fin jornada en Basque Culinary

19.30 Pitch&Beer by Heineken

Hotel oficial del foro  en San Sebastián
HOTEL ASTORIA 7
www.astoria7hotel.com
Tarifa especial para  Culinary Action

FRIDAY 6TH FEBRUARY

08.15 Accreditations
09.00 Paper of the day
09.15 Papers
          Claus Meyer
          Patrick De la Cueva
          Isabella Raposeiras
          Ana Martín

11.30 Coffee break
12.00 Dynamic Workshops
14.00 Lunch (Street Food of Italy, Mexico and Nordic countries)

15.30 Pitch CA! Incubator teams
          Presentation of the selected projects

16.00 Crystallisation workshop:
          Forum's conclusions

17.00 Close 

SPEAKERS

This will include the life experiences of entrepreneurs who believed in their ideas and carried them out. Producers from the food and drink sector, and businesspersons from the national and international catering sector will share their vision. These include:

Claus Meyer

Denmark

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Claus Meyer

Denmark

Co-founder of the restaurant Noma along with his partner Rene Redzepi, for more than 20 years he challenged conventional thought in farming, food production and cuisine. He has inspired a whole generation to rediscover Nordic products through cookbooks, TV programmes, conferences and food debates.

 

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Oscar Farinetti

Italy

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Oscar Farinetti

Italy

Oscar Farinetti, founder and ideologist of Eataly, has created one of the most successful gastronomic concepts in the world in the last decade. Through Eataly he has managed to create a network of shopping centres in which he exports Italian gastronomy, establishing, in just 7 years, 27 gastronomic spaces worldwide. After a successful business career in the electrical appliances sector, in January of 2007 he opened his first store of almost 3000 square meters in Turin, Italy, where he combines the elements of open European market and learning centre. His goal is to ensure that high-quality Italian products are available to everyone in a space where you can buy, taste and learn about them.

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SONIA RIESCO

Spain

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SONIA RIESCO

Spain

Sonia Riesco, investigadora del Área de Vigilancia y Prospectiva de AZTI Tecnalia, centro tecnológico especializado en investigación marina y alimentaria. Con una trayectoria en actividades de vigilancia, lidera el Observatorio de mercado de AZTI Tecnalia, en el que se enmarca la iniciativa Food Trend Trotters, y en el que se realizan estudios en torno a las tendencias y el consumidor que se integran en los procesos de innovación de la industria alimentaria.

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Edgar Nuñez

Mexico

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Edgar Nuñez

Mexico

Edgar Nuñez is part of the generation of Mexicans that promotes a new gastronomic movement with a focus on Mexican cuisine. In recent years, he has created the most successful and innovative concepts of Mexico. Joint owner of SUD 777, considered one of the best restaurants in Latin America by Restaurant magazine. In addition, Edgar is founder of the successful Mexican association of FoodTrucks, which has revolutionised the country.

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Spain

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Spain

Química, enóloga, amante del vino y emprendedora.Tras su participación  en la transformación de los vinos gallegos,  Ana lideró en los años 90 la puesta en valor del "txakoli" en el País Vasco, además de estar inmersa en varios  proyectos empresariales en diversas denominaciones de origen. Lanza, en 2012, junto con otro reputado enólogo, Pepe HIdalgo,  Bodega Urbana, una "taberna, despacho de comida y vino" en el corazón de Bilbao que ha revolucionado la forma de vender el vino al consumidor final.

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Juan Carlos Iglesias

Spain

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Juan Carlos Iglesias

Spain

Junto con sus hermanos, Borja y Pedro, forma parte de la actual revolución de la escena gastronómica en Barcelona. Ocho establecimientos en la ciudad son parte de su bagaje como emprendedor, + cinco de los cuales en asociación con los hermanos Albert y Ferran Adrià (Rías de Galicia, Espai Kru by Rías de Galicia, Casa de Tapes Cañota, Pakta, Tickets, Bodega 1900, Hoja Santa y Niño Viejo). Forma parte de  la segunda generación de empresarios del sector, hijos de Cándido Iglesias, fundador del prestigioso e histórico  restaurante Rías de Galicia  en Barcelona.​

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Susanne Hovmand

Denmark

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Susanne Hovmand

Denmark

Since 2007 Susanne has carried out the greatest transformation to organic production in the history of Denmark, introducing a new system of understanding agriculture. Nowadays she has transformed Knuthenlund not only into a benchmark agricultural farm, but also into a centre for the dissemination and teaching of the organic culture. Knuthenlund, with a tradition of almost 300 years, was established in 2007 as an organic farm, thanks to the transformation carried out by Susanne, in which she aims to offer high-quality organic food combined with caring for nature, and which, today, is the largest organic farm in Denmark.

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Spain

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Spain

Co-fundadora del Grupo Tragaluz con su hijo Tomás. Siendo ama de casa, decidió emprender en 1987 creando, junto con Tomás, el restaurante el Mordisco. Dando buena muestra de la emprendedora inconformista que es, ha ido abriendo nuevos establecimientos vinculados al grupo Tragaluz y a día de hoy, el grupo está formado por 16 restaurantes y un hotel. Su receta: sorprender, apostar, arriesgar y, sobre todo, casar estética, atmósfera y buena gastronomía.

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Paco Morales

Spain

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Paco Morales

Spain

Paco is one of the Spanish enterprising chefs with a brilliant professional career that have launched their own gastronomic adventure. After working in Mugaritz and at the Hotel Hospes, Morales was in charge of the stoves of the Hotel Ferrero, in Bocairent, where he obtained a Michelin star. In March 2013, he left this space and began to design his own project and now Noor is his life project. Located in the Cordoba neighbourhood of Cañero, it will be based on a double setting and time horizon: the recent opening of its creative space and the opening of the restaurant next spring, which will have a kitchen open to diners and will offer only eight tables. Paco Morales manages the consultancies of Torralbenc (Minorca) and Al Trapo, in the Hotel De Las Letras (Madrid).

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Mikel Zeberio

Spain

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Mikel Zeberio

Spain

Mikel Zeberio es un apasionado de la gastronomía que ha dedicado su vida a su pasión culinaria desde muchas vertientes. Cocinero, periodista, sumiller, productor de quesos, vino y  sidra y empresario.   Su faceta de emprendedor se desarrolla a través de Petra Mora, una exclusiva tienda online de productos de alimentación con tienda física en Madrid, e  incluye, entre otros,  un proyecto ganadero  u “hotel de vacas” como gusta denominarlo,  Dehesa de la Guadaña, con más de 600 reses.

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Patrick de la Cueva

Spain

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Patrick de la Cueva

Spain

Patrick de la Cueva heads Verdu Canto Saffran, a company that dates back to more than a century, in which constant innovation through the search for new business channels and new products has helped it become a world leader in its sector, and led by Patrick it faces a new future.

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Isabela Raposeiras

Brazil

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Isabela Raposeiras

Brazil

Entrepreneur, renowned Brazilian barista and master of coffee roasting, Isabela has revolutionised the coffee sector in Brazil with a new gastronomic concept in one of the main producers of coffee: she has created the most famous coffee-shop in Sao Paulo and probably in the country. CofeeLab is a unique multipurpose space which combines coffee, the space, training and coffee roasting, located in Sao Paulo.

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Carlos Zamora

Spain

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Carlos Zamora

Spain

Emprendedor social y co-propietario de la empresa DeLuz con su hermana Lucía. Cuentan con cinco restaurantes, tres en su ciudad natal Santander, desde donde ha conseguido revitalizar el panorama de la restauración de la ciudad. Su vocación social le ha llevado a crear "De Personas", un cátering donde personas con discapacidad intelectual preparan más de 500 comidas diarias, siendo por esto premiado con el Premio Incorpora La Caixa 2013 y el Premio Nacional de Pymes.

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Catalysts of the workshops

Workshop

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Workshop

Emprendedora social, CEO de Authenticity. Profesora de ESADE. Experta en procesos de innovación.

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Workshop

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Workshop

Emprendedor gastronómico,con varios negocios en marcha, entre ellosTHE LOAF. Equipo Culinary Action, Basque Culinary Center. Experto en desarrollo empresarial.

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Workshop

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Workshop

Emprendedora, CEO de THINKETERS. Experta en imagen de marca y branding personal.

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Workshop

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Workshop

Emprendedor en el sector tecnologico, y business angel. CEO de Perpetuall. Experto en fuentes de financiación e inversión

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Workshop

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Workshop

Ingeniero Informático y  profesor de la Universidad Mondragon. Experto en Marketing Digital 

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Workshop

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Workshop

Joven emprendedor, co-fundador de EGO Coop. una cooperativa dedicada al lanzamiento de ideas y desarrollo empresarial. Equipo Culinary Action, Basque Culinary Center.

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Oskar Santamaria

Spain

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Oskar Santamaria

Spain

Profesor adjunto en Basque Culinary Center y diseñador en DAKIT DESIGN

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Workshop

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Workshop

Profesor e investigador en el Basque Culinary Center

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WORKSHOPS

The different workshops that will be given over the two days of Culinary Action have the objective of taking a deeper look into entrepreneurship through practical and dynamic activities. These workshops are prepared for smaller groups with the aim of making the best use of the time and applying different concepts to businesses or personal ideas and they are taught by professionals from different areas, with great experience in their field. Whether you have already developed an idea, or you are still looking for your inspiration, you can find a workshop to suit you.

1. Redesign your idea: (SOLD OUT)

Give it a second opportunity

It is time to analyse and reflect on how I can make the necessary changes to relaunch a new and much more attractive proposal.

· Objectives:

  • Giving my idea a second opportunity.
  • Acquiring analysis and search tools to improve my projects. 

2. Sell your business: (SOLD OUT)

Communicate your idea effectively

The first 20 seconds of the presentation of your business idea will mark the future of your whole project. Learning the language of success and knowing how to clearly develop all the points you have to present without any difficulty, are key factors to the success of your presentation.

· Objectives:

o Creating a message that defines your business (Elevator Speech)

o Knowing the tools to speak in public 

3. Go digital:

How to digitise your business

Technology is essential to relaunch traditional businesses and ideas by digitising your offer. Food and catering businesses have been left behind and it is time to be innovative.

· Objectives:

o Discovering commercialisation channels on the Internet

o How to digitise your business idea 

o Starting a business from scratch using the Internet 

4. Monetise yourself:

Main financial ingredients for a successful plan

Led by an entrepreneur with financial experience, we will discover the most important financial aspects that should be imported to a Start-up. In this workshop we will study the importance of making a good initial financial plan that allows us to have a general vision of our business in the first years of operation.

· Objectives:

O Creating financial tools to know the internal operation that we should carry out in our business.

O Informing about the importance of monitoring and making a real forecast of our business in the medium term.

O The importance of cash. 

5. YOU are the success:

Your image is your future

Learn to control your image so that it speaks for itself. Your gestures, the way you speak, your external image, the format of your work, your handwriting… all this defines your business and your options for success.

· Objectives:

o Informing about tools that help you launch and look after your image.

o We will discover the importance of networking and personal branding.

6. Design yourself:

New trends and how to get there in time

Led by an expert designer, we will discover the new visual trends and graphics to keep your business image up to date and to acquire criteria to assess the quality of your business image.

· Objectives:

o Identifying the trends applied to the business that are most used nowadays.

o Basic tools to identify trends and analysis. 

7. Conceive new businesses:

We can all be the new boom

Workshop for the creation of innovative ideas based on new tools that serve to initiate an idea through the end user.

· Objectives:

o Understanding that new business ideas come with own work.

o Acquiring tools for the self-management of the idea 

8. Reinvent your product:

R&D and how not to get left behind in an SME

The importance of R&D is critical in any type of food and agriculture and gastronomic business. We will discover the different types of R&D that we can carry out in our business.

· Objectives:

o Informing about the vital importance of R&D within a business.

o Learning what types of R&D exist and which is the most suitable one for my business. 

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SUMMARY

PHOTO GALLERY

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VIDEO GALLERY

II Foro Internacional de Emprendedores CA! 2015 Resumen

Contact

Basque Culinary Center

Paseo Juan Avelino Barriola, 101

20009 Donostia - San Sebastián (Gipuzkoa)

Phone 902 540 866 | Fax: 943574 502


e-mail: culinaryaction@bculinary.com

FORMULARIO DE CONSULTA

Sponsors

Basque Culinary Center Donostia Sustapena

Collaborators

HAZI Heineken