Today in the LA Times, Regina Schrambling recommends you eavesdrop on cutting-edge chefs at Diálogos de Cocina next Monday and Tuesday:

The forum itself — Kitchen Dialogues, in English — is ambitious enough, with one entire afternoon devoted to "other ways" of seeing, thinking, understanding and cooking. The chefs ramrodding it are the Ferran Adriàs of San Sebastián, which itself is the mecca of the food world right now because of its concentration of wildly adventurous, highly praised kitchens: Pedro Subijana of Akelare, Andoni Luis Aduriz of Mugaritz, Juan Mari Arzak of Restaurante Arzak and Martín Berasategui, whose restaurant bears his name. And the speakers they have lined up cover the food spectrum, from Carlo Petrini, the founder of Slow Food, to Davide Cassi, an Italian physicist who is one of the fathers of so-called molecular gastronomy.

But what sets this conference apart from the increasing number of techno-centered events lately is the technology itself. These kinds of conferences seem to be so popular — the French held Omnivore last month in Le Havre; the month before, Italians organized Identita Golose in Milan — that it's a wonder "molecular gastronomists" get any foam made with all the informational jet-setting.

Diálogos de Cocina, by contrast, wants to be the Oscars of the food world, with the whole planet watching what goes down on the stage in one city in Spain.

Diálogos de Cocina will be webcast online, not quite live but completely free; you'll be able to watch all of the presentations and panels from your home. Schrambling goes on to discuss the rising popularity of conferences either webcasting or archiving their videos online; she points out that Taste 3, the US version of Diálogos, has videos up of the speakers from last year's conference and will be doing the same for speakers at the upcoming conference in May, which include Serious Eats' very own Megnut.