A tribute to Africa’s cultural and gastronomic wealth, a reminder that diversity is an intrinsic part of our country, and that it should be seen and celebrated. Through various initiatives, in recent years the issue began to go downhill, now reaching its extreme. The leap is about to take place and project the debate, if it were not for the “African Connection”, the theme of previous conferences, the official motto of the next edition of the Congress of Cooks, which takes place this Sunday and Monday, September 25 and 26 . It is precisely “on a ramp” that, behind the scenes, Edições do Gosto operates, explains Paulo Amado, at the head of the company that has worked with the world of gastronomy for two decades, responsible for the 18 editions of this event that will come to life at Nirvana Studios, in Oeiras. Every day more than 20 talks, tastings and concerts are expected, by a total of 58 national and international speakers, including some of the most notorious on the African gastronomic scene.. “This congress is gastronomy doing its part. To say that the Portuguese society is built within a diversity that is important to value, ”she says. “We are a country that exalts multiculturalism.”

It is doing social activism through food. And this time, the flag of diversity and inclusion is raised. But beware: the “African Connection” is the celebration of the cultural and gastronomic richness of the continent, and not of Lusophony, he points out. Observer and active participant in the “construction of the professional kitchen in Portugal”, Edições do Gosto does not assume a “passive” or even “neutral” role. As a company we have a set of causes. For three years, half of our events have been made up of women”, exemplifies Paulo Amado. But gender equality is only one of the social goals claimed here. Also “respect for diversity”, “age and integration” and “people’s mental health” are part of the range of interests, all of them represented, once again, in this Congress of Chefs.

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Who can hear and see

The poster is divided into two days and three different stages. On the Inter stage (named after the old gastronomic magazine, Revista Inter, from which Edições do Gosto was born) conversations and presentations will take place. It is here that several national and international guests will be present, including some of the most prominent representatives of the African gastronomic wealth. This is the case of Najat Kaanache, a Basque cook of Moroccan origin, owner of Cús, in Mexico City and six spaces in the medina of Fez (including Nur, chosen Best Restaurant in Africa and Best Moroccan Restaurant in the World by World Luxury Restaurant Awards, in the 2017 edition), one of the highlights of this edition of the CC— is the speaker who closes the event, on September 26, at 6:45 p.m. A few hours before, Fatmata Binta, from the Fulani Kitchen Foundation, will speak: originally from Sierra Leone, the nomadic chef has been an ambassador of the cuisine of the Fulani tribe, having been distinguished with The Best Chef Rising Star award by The Best Chef Awards, in 2021, and this year with the Basque Culinary World Prize. Sheree Williams (September 26, 11:15 am) is another of the most outstanding presences: Founder and Executive Director of The Global Food and Drink Initiative (GFDI), a multimedia non-profit organization, since 2009 she has been the editor of Cuisine Noir magazine, the first global publication that “connects the African diaspora through food, drinking and travel.

Najat Kaanache, a Basque cook of Moroccan origin, is at the helm of Nur, chosen Best Restaurant in Africa and Best Moroccan Restaurant in the World by the World Luxury Restaurant Awards.

João Carlos Silva (September 25, at 11:15 a.m.), owner of Roça São João dos Angolares, in São Tomé and Príncipe, and star of the RTP program “Na Roça com os Tachos”, will be the first to go up to this stage. You can also count on Jeny Sulemangele, a Mozambican cook from the Nampula region (September 25, at 5:15 p.m.), in charge of the Cantinho do Aziz restaurant, in Lisbon.

Cooking demonstrations and product tasting are reserved for the Product stage. Here, the public is standing up and tasting, talking and debating ideas, without major formalities. It is, for Paulo Amado, the place that best reflects the atmosphere of this event, which is a moment of “great coexistence among professionals” in this area. Here, count on the presence of the duo Hugo Alves and Ana Magalhães (September 26, at 10:30 a.m.), Norma’s first chef, and winner of the 2021 edition of the Chef Cook of the Year contest; and second deputy chef of Six Senses Douro, winner in 2022 of the 33rd edition of this contest, also organized by Edições do Gosto, which rewards new talents in the world of gastronomy, was the first woman to win in the last 23 years .

On the same day and in the same place, it will also feature João Viegas, chef from Vila Vita Parc, Vladimir Veiga, from LAB by Sergi Arola, awarded a Michelin star, and Carla Sousa, from Hotel Valverde. For the next day, you can listen to José Júlio Vintém (1 pm), from Tombalobos, or Vítor Adão (1:30 pm), from Plano e Planto. Or even Carlos Teixeira (3:30 p.m.), from Esporão, or Helt Araújo (4:00 p.m.), from Flor do Duke.

The Espaço Nós As Pessoas, which also gives rise to the Music Stage, is the materialization of the project of the same name, where, in a transversal way, the social activism promoted by Edições do Gosto gains strength. So it makes sense that these are some of the debates promoted here: “Less anxiety? We really enjoyed it!” (25, at 10 a.m.), with Pedro Abril, Miyuki Kano and Nuno Duarte; “The challenges of women in the kitchen” (25, at 3 p.m.), with Camila Amaral, Joana Duarte , Dulce Silva and Natalie Castro; or “All different” (25, at 6 pm), with Carla Sousa, Rafa Louzada, Ana Leão and Diogo Coimbra.

Sheree Williams is the editor of Cuisine Noir magazine.

“The stage Nosotros como Pueblo has to do with the project of the same name and that has to do with three pillars: first, to present the people who work in gastronomy, as people and not as cooks; second, testimonials and change tools for followers and leaders, plus an awareness part to prepare for action, with the cooks saying what they did or what was done to them, never in a perspective of pointing fingers, but of change; and third, it has to do with the free psychological support consultations that we finance, in which people sign up to access 12 sessions”.

There will rarely be an overlap of lectures, demonstrations and concerts. Check here the complete program and meet all the speakers and guests.

The best pastel de nata in Greater Lisbon

What is the best cake in Greater Lisbon? That is what will also be known. The gastronome Virgílio Nogueira Gomes will be the president of the jury, in the contest where the 12 finalist houses will represent one of the most appreciated Portuguese convent sweets: Casa do Padeiro, in Pontinha, Casa do Preto, in Sintra, Choupanna Café, in Lisbon, Pastelaria Fim de Século, Lisbon, Pastelaria Aloma, in Lisbon, Padariana da Né, in Damaia, Pastelaria Estrela Dourada, Lisbon, Pastelaria Fidalgo’s, in Moita, Pastelaria Pão de Mel, Forte da Casa, Pastelaria Patyanne, Castanheira do Ribatejo, Pastelaria Viriato, in Ramada, and Santa Coina Confeitaria, in Coina. The judging panel also includes Alexandra Prado Coelho, Suzana Parreira, Daniel Leitão, Teresa Castro, Catarina Amado, Andreia Moutinho and Isabel Zibaia. The competition will take place on September 26, at 2:30 p.m., on the Inter Stage.

The Cooks Congress takes place on September 25 and 26, at Nirvana Studios, in Oeiras. A one-day ticket costs €60 and a two-day ticket costs €100. They include the tastings that are served each day and are available on the event website and on the Bol platform.