Today a new edition of Madrid Fusión Foods from Spain opens, specifically number 22. And it does so with the motto “Where everything begins”, which according to its director Benjamín Lana, “appeals instantly and to the place where new things are born. ideas, where talent is shown and perfection is sought, in a combination of flavors and ideas.” A motto that highlights the relevance of this congress that claims to be the epicenter of emerging talents and innovation. The meeting, which will conclude on Wednesday, will once again bring together a wide representation of the most prominent chefs in the world at the IFEMA Madrid Municipal Palace.
Water and the problems generated by its scarcity, the defense of genetic heritage, ancient fermentations or the reinterpretation of gastronomic heritage are some of the topics that will be addressed during the three days of the congress; But we will also talk about wild cuisine, the combinations of Nikkei cuisine will be exhibited and we will reflect on the tendency towards acidic flavors or on the advance of artificial intelligence in kitchens and the challenges it poses.
In this edition, the contest debuts new spaces, such as the one dedicated to Madrid Fusión Dreams, with a look towards the food of the future, without forgetting where we come from and where we are. They advance that it will be an opportunity to talk about new habits, new cities, new technologies, sustainable action models or new companies. This area of ??the congress joins others, such as those dedicated to The Wine Edition by Food
Among the chefs from other countries included in the program are the Colombian Jeferson García, from Oda (Bogotá), the Chilean Ignacio Ovelle (La Calma by Fredes, in Santiago de Chile), the Argentine Gonzalo Aramburu (from Aramburu, in Buenos Aires) or Diego Oka, from the Peruvian La Mar by Gastón Acurio); Nicolai Norregaard, from Copenhagen, Andreas Caminada (Switzerland), Willem Hiele (Belgium), Junghyun Park (United States), Mingo Kang (South Korea) and Yasuhiro Tomari (Japan) will also travel to the capital. They are part of that international presence that is expanding and that adds to that of the great figures of our cuisine who will once again fill the auditorium: from the Roca to Ferran Adrià and Andoni Luis Aduriz, Dabiz Muñoz, Ángel León or Ricard Camarena, among many others.
The program for the first day includes presentations by Oriol Castro, Eduard Sara Peral and Jorge Muñoz from the successful Madrid restaurant OSA, Pedrito Sánchez from Bagá (in Jaén) and Paco Morales, from the Córdoba Noor, which has obtained its third Michelin star this year together with the Barcelona-based Mejor, will also make their contributions.
Among the various competitions hosted by Madrid Fusion Foods of Spain, the first day will announce the winners of categories as diverse as the best bite with cheese, restaurant bread, innovation in pastry, sustainability, the best signature sandwich or the best Iberian ham croquette. On the first day there will also be a round table whose wording reflects the sector’s concern regarding the lack of staff: “SOS waiters.”
