23/05/2016
On June, 22th, Jubany's team will be in charge of elaborating the cocktail and dinner for the attendees of the Congress Worldbiomimetic Challenge & Awards in Barcelona. Biomimimicry focuses on the observation, comprehension, consciousness and practice that enable to understand nature from its own systems, patterns abd processes. During the dinner, Jubany will present some of his dishes on which biomimicry is applied, like The best olives in the world, Frozen raspberry of Bloody mary and wasabi, or The mimetic garlic of white garlic, amongst others.
“Biomimicry is an amazing gastronomic way to make our contribution to raise consciousness regarding the force of nature added to creativity. Observing nature and applying it to cooking, we discovered the explosive potential of biomimicry”, Nandu Jubany says. The cook adds that : "although I didn't know yet about biomimicry, it was already being implemented in Can Jubany's kitchen. Because for us, biomimicry is nothing but common sense. If nature has already solved thousand problems and lives in balance, why shouldn't we learn from it ? Nature already failed thousand times and with trial and error, it found solutions.”
Some of the most important international figures of this field will take part to Worldbiomimetic Challenges & Awards, and projects that are on a prototype or launching phase and that show a connexion between the biologic mechanism, system or pattern while offering a solution to a challenge will be rewarded.
