Chef and baker Hilmarsson makes bread in volcanic soil
In his demonstration at Worldcanic, Sigurður Rafn Hilmarsson will explain how local people in Iceland have used geothermal activity over the years to cook and heat their homes. Over the years, he says, volcano craters around the Laugarvatn region have provided them with heat, allowed them to wash and bathe, and even bake bread.
At his Laugarvatn Fontana, Siggi - as he is known - teaches guests to experiment with geothermal breadmaking, and they can eat the bread afterwards with Icelandic butter.
A volcanic vision of the world
10:35 - 11:05 HRS
Doctor of Geology
Sicily's volcanic cuisine
11:10 - 11:40 HRS
Chef at W Villadorata Country Restaurant (Noto, Sicily, Italy)
Living in harmony amid 200 volcanoes: How does Costa Rica handle its volcano risk and harness the power inside the earth?
11:45 - 12:15 HRS
President of the NGO "Volcanes sin Fronteras"
Cooking on the foothills of the Mayon volcano
12:20 - 12:50 HRS
Chef at Gallery by Chele (Manila, Philippines)
Scientific disclosures, tourism and communication on active volcanoes ... What is at stake?
12:55 - 13:25 HRS
Doctor of Earth Sciences
Hawaii, the volcanic Pacific
13:30 - 14:00 HRS
Chef at Waiahole Poi (Kaneohe, Hawaii, USA)
Cozido das Furnas
10:00 - 10:20 HRS
Chef at Caldeiras & Vulcões (Furnas, Azores, Portugal)
Living among volcanoes: La Garrotxa's volcanoes, geology and landscape
10:25 - 10:55 HRS
Scientific coordinator at the Volcano Active Foundation.
La Garrotxa, land of volcanoes
11:00 - 11:30 HRS
Fina Puidevall y Martina Puigvert
Chefs at Les Cols** (Olot, Girona, Spain)
The conscience of the volcanic world
11:35 - 12:05 HRS
Founder of Volcano Active Foundation
Japanese cuisine in Oregon's volcanic region
10:50 - 11:10 HRS
Chef at Nodoguro (Portland, USA)
Fusion of Lanzarote's volcanic cuisine
12:55 - 13:40 HRS
Chef at Isla de Lobos (Lanzarote, Spain)
Chef at El Risco (Lanzarote, Spain)
Joao Henrique Faraco
Chef at Coentro (Lanzarote, Spain)