From November 3 to 5, the Gastronomic Forum Barcelona (GFB) will return to Fira de Barcelona with its most ambitious edition to date. More than 400 exhibitors, four activity spaces, and the presence of Catalonia's five Michelin three-star chefs will consolidate the event as an essential date for the gastronomic and hotel sector. We spoke with its director, Josep Alcaraz.
— This year you arrive with an exceptional milestone: bringing together Catalonia's five Michelin three-star chefs.
— Yes, it's the first time we've managed to have them all together at the same event, and for us, it's a true source of pride. But I wouldn't want to highlight only the three-star chefs: the complete program of activities is exceptional. We have four dedicated spaces and more than 180 activities, in addition to all those organized by exhibitors from their stands. It is, without a doubt, the best edition we have ever done, due to the level of the speakers, the quality of the conferences, and the effort of the exhibitors.
— You speak of more than 400 exhibitors, a record number. What profile will we find?
— We have everything from large companies to small producers. In fact, more than 200 are small producers. 65% of the exhibitors are from Catalonia, 35% from the rest of Spain, and we also have companies from six different countries. We collaborate with entities such as the Xunta de Galicia or Prodeca, which make a great effort to bring quality producers here and show all their potential. The idea is for visitors to find a wide variety of products that they can then incorporate into their restaurants or businesses.
— Gastronomic Forum Barcelona has always championed the small producer. Is that the big difference compared to other fairs?
— Exactly. Here, the small producer has the same weight as the large ones. In other fairs, they often remain invisible, but here they are protagonists. Visitors can speak directly with them, taste their products, and discover novelties they wouldn't find anywhere else. It's a professional fair, and that means what counts is not quantity, but the quality of the contact. Furthermore, this is an edition in which local products will have a special prominence.
— There will also be space for creativity and gastronomic spectacle.
— Yes, there will be performances that very well reflect the spirit of Gastronomic Forum Barcelona. We don't want to be just a trade fair, but also a playful and knowledge-sharing space. This combination is what enriches us and differentiates us. Here people come, learn, enjoy, do business, and leave with a smile. It's a very pleasant way of understanding the sector. We want visitors to leave with new ideas, valuable contacts, and an awakened palate.
— Do they leave smiling... and with a full belly?
— [Laughs] That's not exactly the goal, although many products are tasted. But what we want is for them to try different things, to discover new products. Tasting here is a tool to get to know and discover the product, not just to eat for the sake of eating.
— What advice would you give to someone coming for the first time to Gastronomic Forum Barcelona?
— To plan. To go to the website beforehand, check the exhibitors and activities, and create their own itinerary. Otherwise, when you arrive, with so much on offer, you might end up missing what you really wanted to see. We recommend coming at least two days: there is a lot to discover.
— What would you like visitors to take away after Gastronomic Forum Barcelona?
— The feeling of having lived a complete, inspiring, and useful professional experience. That they have discovered new products, made valuable contacts, and left with new ideas. Gastronomic Forum Barcelona is that: business, proximity, and passion for the product.