The kitchen, from the fire to the microwaves

We will go to the restaurant Les Cols, awarded with two Michelin stars, for energetically deconstructing a dish. We will do an experiment to assess the energy efficiency of economic kitchen, gas, ceramic, induction and microwave. We will see the technology of steel pans and new silicone utensils. And we will discover the gastronomic potential of the microwave, which makes it the kitchen of the future.
Speakers Pere Planagomà, chef of the restaurant Les Cols, Daniel Soler, director of marketing Pujadas, Xavier Costa, CEO of Lékué, Felip Fenollosa, president of CIM Foundation and Pere Castells from the Unit of Education and Research in Science and Cooking, UB.