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26 September 2023

Factoría Chef, Fruit Attraction's showcooking stand space

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As always, Fruit Attraction presents a new edition of Chef Factory, a one-of-a-kind scenario for promoting fruit and vegetable producers on the international channel in order to highlight the quality and excellence of these foods, as well as the countless ways they can be eaten that the hotel, restaurant and catering channel offers.

This stand space, located in the core of halls 6 and 8 at Fruit Attraction, will host attractive demonstrations and samplings of products by renowned chefs, and with the collaboration of the Ministry of Agriculture, Fisheries and Food.

Factoría Chef will host different showcookings that will show the infinite gastronomic possibilities of fruit and vegetables. Dishes prepared with varied products such as different varieties of lettuce, mushroom, tomato, avocado, banana, papaya, mango, pitaya, pineapple, passion fruit, broccoli, picota cherry, cherry and pepper, among many others. A stand space that allows visitors to discover the fruit and vegetable products offered by some of the participants at Fruit Attraction, such as Agrupación Valle del Jerte, Asociación 5 al día, BASF, Cabildo Insular de Tenerife, Campo de Lorca, Extremadura Avante, Fontellas, Florette, Primaflor, Proexport and Región de Murcia, The Real Green Food Co, Rijk Zwan and Sector primario de Gran Canaria.

The different sessions will be attended by renowned Spanish chefs, such as José Francisco Luque, Torres, Juan Antonio Pellicer, Rodrigo de la Calle, Eneko Fernández, Guillermo Ramírez, Pablo González, Pablo Pastor, Carlos García, Luisa Solano, Pepe Valadés, Silvia Antón and Teresa Núñez.

Fruit Attraction, which will celebrate its 15th anniversary from 3 to 5 October, organised by IFEMA MADRID and FEPEX, has registered participation figures of 2,000 companies from 56 countries, more than 64,000 m2 of fruit and vegetable offerings and an attendance forecast of 90,000 professionals from 135 countries.


Day 3:

11:00 a.m.

5 perfect salads to brighten up your table... and your body.

Lettuce is the ideal complement for all meals and times of the day. Whether it be in a salad or as a side dish, snack or the perfect topping in a tasty sandwich. With this showcooking, we will discover five ways to incorporate it into our day.

Chef: Juan Antonio Pellicer 

Organised by: Región de Murcia and Proexport

12:00 p.m.

Different salads

Tasty, healthy and easy-to-make salads, incorporating new dressings and simple techniques to give a new twist to lettuce dishes.

Chef: Rodrigo de la Calle

Organised by: Primaflor & Proexport

1:00 p.m.

How to be The Real Champion in the kitchen

Eneko Fernández, winner of the last edition of Masterchef, presents the new fresh mushroom brand of The Real Green Food Group.

Chef: Eneko Fernández. Winner of Masterchef 11

Organised by: The Real Green Food Co

2:00 p.m.

Tomato tartar from La Aldea with fermented tomato gazpacho and strawberries from Valsequillo.

The water from the fermented tomatoes and part of their pulp will be used to make a gazpacho with cucumbers from Gran Canaria and strawberries from Valsequillo, which will be used as a sauce for the dish. In addition, the skins of the fermented tomatoes are used to prepare a salt for seasoning at the end of the dish. This dish will be accompanied by an avocado cream and a chutney made from bananas and mangos from the north of Gran Canaria.

Chef: Guillermo Ramírez Fernández

Organised by: Sector primario de Gran Canaria

3:00 p.m.

Tropical fruit delicacies from Tenerife

Special preparations of fresh papaya, mango, avocado, pitaya, pineapple and passion fruit from Tenerife with some Atlantic seasoning or freeze-dried, osmotised and smoked with oil extraction.

Chef: Pablo Pastor

Organised by: Island Council of Tenerife

5:00 pm.

Show cooking and sampling of 2 recipes prepared by the chef Pepe Valadés (Via de la Plata Catering Service), with fruit from Extremadura as the main ingredient.

Chef: Pepe Valadés

Organised by: Extremadura Avante Advanced Services for SMEs S.L.U.

4 October:

11:00 a.m.

How much do you know about broccoli?

Frutas y Hortalizas de Fontellas and +Brócoli offer food that must be included in your diet. They will present all the properties of the vegetable and ways to cook it in the most optimal way.

Organised by: Frutas y Hortalizas de Fontellas S.L.

12:00 p.m.

The freshness from the garden turned into a liquid trend

Florette's "From the garden to the home" inspiration is served in a glass, thanks to the freshness of local gardens that is turned into a liquid trend through molecular mixology and a combination of vegetables 

Chef: Silvia Antón

Organised by: Florette and Proexport

1:00 p.m.

Picota, queen of cherries

Covered under a Protected Designation of Origin, the picota is a cherry that stands out for its excellent and differentiating qualities such as its consistency, its hardness and its high fructose content, as well as its deep red colour. But this cherry is also native to the Jerte Valley, and continues to be harvested in a traditional and familiar way in this magical place.

Chef: Teresa Nuñez

Organised by: Valle del Jerte Cooperative Group

2:00 p.m.

"Mosaic with legumes and vegetables"

Recipe for red lentil salad with peppers (green, red, yellow), coriander, spring onion, avocado and cherry tomatoes. Easy to prepare, it stands out for its versatility in textures and flavour and seasonal ingredients featuring the aroma of extra virgin olive oil.

Chef: Luisa Solano

Organised by: Asociación "5 Al Día"

3:00 p.m.

Snack lettuce

Snack lettuce is the first lettuce especially suitable for use as a base for various preparations (guacamole, toppings, ceviches). Surprisingly fresh and tasty, it offers unique characteristics: a crunchy texture and spoon shape, which supports all kinds of toppings.

Chef: José Francisco Luque Torres. Executive Chef. 5-star Westin Palace Hotel

Organised by: Rijk Zwaan & Proexport.

5 October:

11:00 a.m.


Preparation of 2 dishes with Cricket vegetables

Chef: Michelin-starred chef Pablo González Conejero

Organised by:  Campo de Lorca S.C.L.

12:00 p.m.

Different salads

Tasty, healthy and easy-to-make salads that are all about incorporating new dressings and simple techniques to give a new look to lettuce dishes.

Chef: Rodrigo de la Calle

Organised by: Primaflor & Proexport

1:00 p.m.

Onion innovation - Sunions®, the sweet tear-free onion.

Discover Sunions®, the only onion that doesn't make you cry and doesn't irritate your eyes. Ensures delicious dishes with a mild and sweet taste. There are many possibilities offered by Sunions® as it can be consumed in multiple dishes, raw or cooked.

Chef:  Rodrigo de la Calle

Organised by: BASF