The big names in gastronomy gather once again at the Cooking Congress to share knowledge, showcase trends, create delicious dishes, paired with fine wines and new beverages, as well as discuss what is best done in the industry for the environment and, of course, talk about “Food and Freedom” as we mark 50 years since April 25.
Dozens of chefs passed through Nirvana Studios in Oeiras, including Christian F. Puglisi, recognized for his work at Relae, and Vicky Sevilla, the youngest female chef to earn a Michelin star in Spain, among many other prominent names, such as the newly starred Rodrigo Castelo and João Sá.
In the year marking 50 years since April 25, the Cooking Congress proposes the theme “Food and Freedom” for debate, in an edition where we can hear the chefs about their journeys, victories, and defeats in a field that is difficult to reach the top, but even harder to stay there, and who spoke about the importance of gastronomy in promoting the values of democracy.
For two days, the Congress was a stage for relevant speeches, gastronomic experiences, tastings, musical moments, and artistic installations. Creative freedom, with awareness of people, nature, and knowledge in a humanistic spirit, in sharing.
Twenty years after the first edition, Paulo Amado, founder of the Cooking Congress, formerly called Congress of Chefs, states that this “is a good way to celebrate the 50 years of April 25 and the paths we wish to tread,” in an edition where the lineup brings together new talents with personalities that mark generations.
Among the speakers, the lineup includes Vicky Sevilla of Arrels, the youngest woman in Spain to achieve a Michelin star; Christian F. Puglisi from Denmark, recognized for his work at Relae, a venue distinguished by the Michelin guide and included in the list of the 50 best restaurants in the world; Pepe Solla of Solla, a Michelin star and one of the great names in Spanish cuisine; Rodrigo Castelo of Ó Balcão, who was recently awarded a Michelin star and a Green star; João Diogo Formiga of Encanto, a Michelin star; Julien Montbabut of Le Monument, a Michelin star; and João Sá of Sálá de João Sá, a Michelin star.
Also notable is the presence of Filipe Fonseca Pinheiro, a Portuguese chef based in Switzerland and chef of the legendary Ville de Crissier, with three Michelin stars.
On the first day of the Congress, the following were present:
David Jesus (Mapa, L’AND Vineyards), Inga Martin, Beatriz Matias (Mapa, L’AND Vineyards), Paulo Carvalho (O Zagaia), Renato Cunha and Anabela Rodrigues (Ferrugem), Ruben Trindade Santos (Casa do Gadanha), Joana Félix (Local Your Healthy Kitchen), Helt Araújo (CHA, Angola), Lara Espírito Santo and George Mcleod (Sem), Miguel Meneses (Douro Palace Resort & SPA), João Ferraz (Casa do Cabonara, Brazil), Alexandre Lisboa (Villa Oeiras), Alessandra Montagne (Nosso Restaurant, France), Antonio Belotti (Casa 887, Spain), Sheree Williams (Cuisine Noir, USA), Stéphanie Turcotte (Primite Project, France), Joana Duarte (Rota das Algas), Ália dos Santos, Carlos Morgado, Damien Sanchez and Hélder Martins (Associação Chefs de Cabo Verde), Sara Soares (CAOS – The Future is Vegetable), João Silva (Lume), Marcella Ghrielli (Cella), Marisa Tiago (Tua Madre), Gabriela Marques, Maria Hipólito (EHTL), Cláudia Lima Carvalho (Journalist from Time Out Lisboa), Hugo Brito (Boi-Cavalo), Alexandra Prado Coelho (Journalist from Público) and Maria Manuel Valagão (Researcher).
On the second day, the Congress hosted:
Inês Pando (Mafalda’s and Urraca), Rita Magro (Blind), João Magalhães Correia (Bar Alimentar and Tricky’s), Gisele Rech (Journalist), Sara Roseira, Diana Barnabé, Carla Spironelo, Catarina Amado and Liana Saldanha (Espalha Brasas), Lívia Orofino (Canalha), Francesco Ogliari (Tua Madre), Catarina Prista (Instituto Superior de Agronomia), Annakaren Fuentes (O Pastus), Rafaela Ferreira (Altis Porto), David F. Jesus (Seiva), Diogo Novais Pereira (Porinhos and Chef of the Year 2024), Adolfo Henriques (Granja dos Moinhos), Olga Cavaleiro (Researcher), Joana Barrios (24 Kitchen), Laurène Petit (Communauté Écotable, France), Guram Baghdoshvili (Restaurante Chveni, Georgia), Mónica Gomes (Olaias), Hugo Guerra (Grupo Edonista), Liliana Gonçalves (Ares do Pinhal), Cátia Verpoucke (BioDataPharma), Octávio Freitas (Desarma), Romeu Oliveira (Villa Oeiras), Cristina Sousa Ferreira (Oficina de Psicologia) and Mirna Gomes (Bistro Severo).
The Cooking Congress this year featured the presence of a delegation from Cape Verde and masterclasses by chef David Jesus and researcher Catarina Prista, who promise to inspire those present.
And “The Best Pastel de Nata 2024” went to…
The second day featured the election of The Best Pastel de Nata, an award created in 2009 by the gastronomer and jury president Virgílio Nogueiro Gomes, and this year the victory went to Pastelaria Aloma.
A year that again saw heavyweight competitors in the final, such as Altis Belém Hotel & Spa, Bread & Friends, Casa do Padeiro, Castro – Atelier de Pastéis de Nata, Confeitaria Glória, Nat’elier, O Pãozinho das Marias, Padaria da Né, Pão da Ribeira, Pastelaria Batalha and Pastelaria País dos Doces, with Pastelaria Aloma, one of Lisbon’s favourite pastry shops, winning the title of The Best Pastel de Nata in Lisbon.
Pastelaria Batalha, which took third place in 2018, and Padaria da Né, the winner in 2021, secured second and third place in this edition.
This year’s contest featured 44 entries, with characteristics such as:
- Appearance
- Touch of the dough
- Flavor and consistency of the dough
- Filling
- Overall flavour
being factors considered by the jury composed of Cláudia Lima Carvalho (Time Out Lisboa journalist), Catarina Amado (Communication and Marketing Director at Edições do Gosto), Diogo Lopes (Pastry Chef at Four Seasons Hotel Ritz Lisbon), Lara Figueiredo (Pastry Chef at Penha Longa Resort), João Pedro Gomes (gastronomic researcher), Domingos Soares Franco (winemaker), Isabel Zibaia Rafael (author and blogger), and Joana Barrios (presenter at 24 Kitchen and author), who tasted all the pastries in a “blind” tasting, unaware of who had made them.
See photos from the Cooking Congress here
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