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Guillermo Elejabeitia
Domingo, 26 de enero 2025, 00:14
Madrid Fusión returns this Monday, January 27, with six thematic stages and a program full of new features, addressing the legacy of the avant-garde and reviewing the new challenges of the sector.
The theme of this edition –Revolutionaries– pays tribute to the generation of chefs who turned gastronomy upside down in the mid-90s and will be a central event on the 28th. Beyond recalling past glories, many of these professionals –Adrià, Roca, Aduriz, Dacosta, the Disfrutar team, Raurich, Atxa, Alija, and more– will demonstrate throughout the congress that they still have much to share.
AI promises to be one of the major topics at Madrid Fusión 2025, with several presentations aimed at analyzing its role in the kitchen. Eneko Axpe and Eneko Atxa will show how it can be used to organize daily menus, Cecilia Tham will discuss its application in hospitality management on the Dreams stage, and Christian Escrivá will explore its influence in pastry.
One of the main attractions of Madrid Fusión is the opportunity to identify rising talents in the profession. The coveted Revelation Chef award is accompanied this time by prizes for the most promising young individuals in other disciplines such as pastry chef, head waiter, or sustainable project.
The recipe book of Ruperto de Nola, a chef of the Crown of Aragon in the 16th century, will receive a special tribute during the congress on the occasion of the 500th anniversary of its publication. Jose Carlos Capel and Ana Vega will analyze the book's influence on Iberian cuisine, while chefs like Joan Roca or Nacho Manzano will revisit some of its recipes in a contemporary key.
In the space dedicated to bakery and pastry within the congress –Madrid Fusión Pastry– influential Danish baker Richard Hart, founder alongside René Redzepi of Hart Bageri, will talk about rye breads. Pastry stars like Paco Torreblanca, Oriol Balaguer, or Christian Escrivá will take the stage where Logroño-based ice cream maker Fernando Sanz will present his ice cream appetizers.
True to his restless, curious, and multifaceted spirit, Ferran Adrià will make the most of his presence at this edition of Madrid Fusión. In addition to leading the tribute to the revolutionaries, he will offer a presentation with the Enigma team on creative systems, participate in a roundtable on minimalism with chefs like Josean Alija or Pedrito Sánchez, and give a talk on 360 management.
One of the attractions of Asador Etxebarri, besides the superior product and the masterful control of the grills by Bittor Arginzoniz, is a splendid cellar guarded by Mohamed Benabdallah. The sommelier of the world's number 2 restaurant will share his secrets at MF The Wine Edition, where volcanic wines will also be discussed with Pilar Cavero, young winemakers with Ismael Álvarez Justo, or aged whites with Sarah Jane Evans.
The total utilization of food is one of the main focuses of chefs increasingly aware of the environment. An example is Diego Guerrero, who will speak in the main auditorium about how to make the most of what we once considered waste.
Restaurants as healthy spaces will be the focus of the third day on the Dreams stage, dedicated to discussing cross-cutting aspects of the sector. Mental health in work environments will be discussed through 'gastrocoaching' or how dining establishments can help alleviate loneliness among the elderly.
Madrid Fusión is akin to the Olympics of gastronomy, where chefs from across the national geography compete in culinary contests to achieve glory. Up to thirteen will take place throughout the summit to choose the best ham croquette, signature sandwich, steak tartare, apple dish, partridge recipe, or escabeche.
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