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The Municipal Congress Palace welcomes the best representatives of the international culinary avant-gardes from January 22 to 24, during the XVI edition of Reale Seguros Madrid Fusion.
La “Fourth Generation of chefs: the owners of the future” is the central theme of the event and Japan is the guest country. During the three intense days in which it will take place, several conferences, workshops and cooking demonstrations will address the flavors, textures and innovative techniques, but also topics such as the influence of applications, social networks and specialized websites on relationships between customers, restaurants and chefs will be discussed.
More than 100 chefs, 60 live culinary demonstrations, 21 training workshops, 15 competitions and 150 exhibiting companies. One of the most important gastronomic events that one more season arrives loaded with trends and many novelties. Discover some of the appointments that you cannot miss of the great foodie event of the year.
Explosion of young chefs in big cities
In its 80th edition, the fair will focus on the new generation of chefs who, with the teachings of their teachers and their disciplined creativity, are setting trends, such as Paco Morales or Eduard Xatruch (born in the XNUMXs).
Tel Aviv: Moti Titman, the iconoclastic Jew, a virtuoso in the kitchen of pork and seafood. Yossi Shitrit, how to treat vegetables differently.
Berlin: Germany’s new gastronomic heart: Sebastian Frank, the contemporary vision of Austrian country cuisine. Andreas Rieger, the kitchen of the bitters.
St. Petersburg: the awakening of Russia. Dmitry Blinov, taking advantage of the frozen pantry. Igor Grishechkin, contemporary aesthetics, traditional taste.
Lisbon: João Rodrigues, Alexandre Silva and Henrique Sà Pessoa la nueva cocina Portuguesa
The importance of social networks is fundamental in the new gastronomic universe in which diners are increasingly immersed in the kitchen. Of these changes, their influence and where they are going, several workshops and presentations will be held:
Eneko Atxa: beyond the kitchen, social conciliation in the restaurant.
Urko Murgategui: method and dialectic of customer service.
Ian Millar: the restaurant of the future.
Carlos Bosch: how to make every square meter profitable.
Diego Coquillat: a new era in catering.
Borja Beneyto: new technologies to change traditional catering.
Workshops
During the three days that the event lasts, a wide selection of workshops from the hand of great professionals in the kitchen.
Thus, among the program proposals we find workshops such as ‘The best tapas in the world’ from the hand of Sacha Hormaechea; ‘The thousand faces of cod’ with Iván Cerdeño; ‘Seafood preparation techniques’ with Marcos Morán; or ‘Gluten free designer pastry’ with Amandine Finger, among other interesting and innovative options.
Japan, guest country
Japan is the guest country in this XVI edition of Reale Seguros Madrid Fusion.
The Japanese delegation will be led by Zaiyu Hasegawa, chef of the Tokyo restaurant ‘Den’, famous for his “rebelliousness” within the kitchen and for integrating several women into his team, “Because they have been the ones that transmit the recipes from generation to generation”, he usually says.
No pantry there is no kitchen
The importance of the raw material in all its possibilities. From sea, land or mountain, quality is the most important thing to take into account when creating a good pantry to work with. On this they will work:
Eleanor Espinosa: rural communities, new ingredients and new ways of treating them.
Alexandre Couillon: the chef of the tides.
Jordy Navarra: simplicity through diversity, the Filipino soul from indigenous ingredients.
Luis Alberto Lera and Higinio Gómez: feathered game.
Nacho Manzano and Iván Domínguez: how to cook seaweed.
Vicente Patiño and Santos Ruíz: rice varieties and recipes.
Jesus Segura: state-of-the-art “utopian” vinegars.
Marcos Moran: new techniques applied to recipes with orices.
Roberto Ruíz: cooking with chili peppers.
Iván Cerdeño: the thousand faces of cod.
Creativity, copying and copyright in haute cuisine
Is there a copyright in the kitchen?
Chefs, lawyers and gastronomes will address a heated debate on ethical and legal issues. A complex and problematic reality.
#CocineroRevelación Award
Reale Seguros Madrid Fusion 2018 announces the selection of young professionals who under the sponsorship of BALFEGÓ will compete for the 2018 Revelation Chef Award, at the XVI edition of this award, the winner of which will be revealed on January 24 in the auditorium of the Congress.
Altogether, six professionals, nominated by the organization, whose merits will be evaluated by a jury of specialists and gastronomic critics from all over Spain. El ganadorAfter an individual and secret vote, he will join the list of those who already hold this award, among which are, Carmelo Bosque, David Yárnoz, Iñigo Lavado, Ricard Camarena, Vicente Patiño, David Muñoz, Rodrigo de la Calle, Jaime Tejedor, Óscar Calleja, Jesús Segura, Iago Castrillón, Daniel Ochoa and Luis Moreno, Diego Gallegos, Javier Estévez and Jesús Moral.
Gastrofestival
One more year (and there are already nine), coinciding with the celebration of Madrid Fusion, the capital becomes a great feast of the senses thanks to the ninth edition of Gastrofestival, a gastronomic event with a program in which 450 establishments and institutions collaborate.
Between Saturday, January 20 and Sunday, February 4, restaurants, markets, shops, museums and cultural centers in Madrid participate in this great meeting in which art is one of the main protagonists. A total experience, a great feast of the senses that invites us to enjoy all the dimensions of gastronomy with special menus, culinary routes, cooking courses … and much more.