Today marks the launch of a new edition of Madrid Fusión Alimentos de España, specifically number 22. And it begins with the motto “On tot commenza”, which according to its director, Benjamín Lana, “refers to the moment and the place in where new ideas are born, where talent is shown and perfection is sought, in a combination of flavors and ideas”. A slogan that highlights the relevance of this congress, which 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 world’s most prominent chefs at the Ifema Madrid municipal palace.
Water, its culinary uses and the problems generated due to its lack, the defense of genetic heritage, millenary fermentations or the reinterpretation of gastronomic heritage are some of the topics that will be addressed during the three days of the congress, but also wild cuisine will be discussed, the combinations of nikkei cuisine will be exhibited and reflections will be made on the trend towards sour flavors or on the advancement of artificial intelligence in kitchens and the challenges that the latter poses.
This edition of the event is debuting new spaces, such as the one dedicated to Madrid Fusión Dreams, which will offer a look at the food of the future, without forgetting where we come from and where we are. They say it will be an opportunity to talk about new habits, new cities, new technologies, sustainable models of action or new companies. This area of ??the congress, coordinated by Toni Massanés, head of the Alicia Foundation, is added to others, such as those occupied by The Wine Edition by Food
Among the chefs from other countries included in the program are the Colombian Jeferson García, from Oda (Bogotá), to the Chilean Ignacio Ovelle (La Calma by Fredes, in Santiago de Chile), the Argentine Gonzalo Aramburu (from ‘Aramburu, in Buenos Aires) and Diego Oka, from the Peruvian La Mar by Gastón Acurio; they will also go to the capital Nicolai Norregaard, from Copenhagen; Andreas Caminada (Switzerland); Willem Hiele (Belgium); Junghyun Park (United States); Mingo Kang (South Korea), and Yasuhiro Tomari (Japan). They are part of the international presence that is being expanded and that is added to that of the great figures of our cuisine, who will once again fill the auditorium: from the Roca to Ferran Adrià and Andoni Aduriz, Dabiz Muñoz, Ángel León and Ricard Camarena, among others.
The first day’s program includes presentations by Oriol Castro, Eduard Xatruch and Mateu Casañas, members of Barcelona’s Disfrutar; from Biscay Eneko Atxa, from Azurmendi; demonstrations by the brothers Javier and Sergio Torres, and the Mallorcans Andreu Genestra and Santi Taura. Sara Peral and Jorge Muñoz, from the successful Madrid restaurant OSA, will also make their contributions; Pedrito Sánchez, from the renowned Bagá (in Jaén), and Paco Morales, from Cordoba’s Noor, who won his third Michelin star this year with Barcelona’s Disfrutar.
Among the various competitions hosted by Madrid Fusión Alimentos de España, on the first day the winners of such diverse categories as the best preparation made with cheese, restaurant bread, pastry innovation, sustainability, the best sandwich of author or the best Iberian ham croquette. On the first day, a round table will also be held, in the Dreams space, whose statement reflects the sector’s concern for the lack of staff: “SOS waiters”.
