- Maite Pelayo, spokesperson for the Silestone Institute, delivers one of the keynote speeches on the first day alongside Juan Carlos García, chef at Valdelvira restaurant.
- Silestone® and Dekton® kitchen islands take centre stage on the main congress platforms.
Silestone® and Dekton® kitchen islands take centre stage on the main congress platforms.
Almería, 24 February 2025 – Talks, showcookings, round tables, tastings, and the presence of top national and international chefs were the key ingredients of the second edition of Vestial, the gastronomic congress that took place last Monday and Tuesday, 24 – 25 February, at the Cabo de Gata Conference Centre in Almería (El Toyo).
Vestial 2025 aims to strengthen the connection between agriculture, cooking, and dining, highlighting the importance of Andalusian and Almerian fruit and vegetable production. This year, the event has established itself as a leading national and international forum, bringing together the entire food chain to promote a versatile and healthy cuisine.
Organised by the agency Acolor and sponsored by Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Water and Rural Development of the Andalusian Government, along with its quality label “Gusto del Sur” and the Almería City Council, the event features renowned chefs such as Martín Berasategui, Rodrigo de la Calle, the Torres Brothers, Tony García, Antonio Carmona, and food communicator Daniel del Toro. Also present will be We Are Smart, the guide that ranks the world’s best vegetable-based restaurants each year, featuring chefs such as Yornie van Dijk, Jonas Haegeman, Eddie Shepperd, and its founder, Frank Fol.
In line with its commitment to gastronomy and sustainable, responsible practices, Cosentino is once again one of the main sponsors of this initiative. In addition to its sponsorship, the company plays a significant role with two impressive functional kitchen islands: a Silestone® island presiding over the main stage, named “Gusto del Sur,” and a Dekton® island located in the Fusion Room.
Silestone Institute Presentation
This year, Cosentino’s participation extends to the conference programme. More specifically, its research and awareness platform, the “Silestone Institute,” has led a session this morning featuring food safety expert Maite Pelayo. She outlined the key principles of sustainable catering, a practice that is increasingly gaining traction in the hospitality industry. In an engaging discussion, she was joined by Juan Carlos García, chef at Valdelvira restaurant in Jaén.
The talk covered crucial topics such as sourcing, food selection, waste management, and social impact, recognising them as essential in addressing future challenges in the food and hospitality industries. The conclusion was clear: sustainability in catering is not only an ethical commitment but also a smart business strategy, offering valuable benefits such as market differentiation and cost reduction opportunities.