In his speech, aimed to the professional culinary industry, Aduriz will explain the world of fermentation linking it to the history of the development of the vinegar in the Basque Country, showing a video about the Tempeh: Velvet Apple. It also refers to the science journal which links science and gastronomy: Gastronomy Food Science.

At the end of the day, Aduriz will participate with other distinguished chefs like Albert Raurich (Restaurant Two Sticks), Joachim Wissler (Restaurant Vendôme), Heinz Reitbauer (Restaurant Steirereck) and Albert Adrià (Restaurant Tickets & 41 ) in a roundtable where they will discuss what is the state the Austrian cuisine and what influence is contributing to the world.