With this new year released not long ago, one of the most important events of the course in terms of gastronomy contemporary is concerned. The XVIII Reale Seguros Madrid Fusión 2020 Gastronomic Summit It has already started on Monday the 13th and will last until Wednesday, January 15th. Numerous Cooks of prestigious name repeat in attendance at an appointment that opens its doors in Ifema. At all times to offer great products, new culinary techniques and a lot of talent in front of the stove. Discover here everything you can find already in this edition.
Protagonists and variety of cuisines on the table
As in other previous editions, in this Madrid Fusion 2020 great personalities of our national gastronomy come, from all corners of Spain. From Catalonia to Cádiz, the brothers do not fail Rock, the basques Andoni Luis Aduriz and Josean Alija or the Andalusians Dani Garcia and Angel León. They are accompanied by many others like Dabiz Munoz, Rodrigo de la Calle, Ramon Freixa or the brothers Towers. There is also a leading role for cooks recognized as Elena Arzak and the Galician Lucia Freitas. In general, each of these participants present their most personal presentations with a nod to current affairs. Because if this event stands out for something every season (and they are already 18) is to discuss the most current issues in the culinary sector.
In this context, these three days will be discussed about products and their link to the territory, as is the case of marine cuisine in which he is an expert The Chef of the Sea. Continuing in salt water, how to work with highly matured or aged fish will be the task of Dani Garcia y Jorge Martín. For its part, Mario Sandoval will present its unpublished emulsions, while vegetable chromaticisms will be a specialty of Freitas. Among different cuisines, the Basque will also jump on stage edorta lamo with that more furtive and savage. Later, Joan Roca will be in charge of praising the most sustainable and Repsol Guide show your vision of energy efficient kitchen.
New themes at Madrid Fusion 2020
Also on the table will be not only exquisite dishes, but some of the most novel and worrying topics to reflect on. Madrid Fusion 2020. Among them, it is worth highlighting the ecology, the management of waste, health or special diets. Challenges that are already looming over the gastronomic scene with great force and about which it is convenient to be prepared from the sector. Therefore, the role of the chef within this context will be analyzed. An example of this will be the presentation of joseph roca on how to manage restaurant rooms allergies and intolerances of the diners.
But of course in Madrid Fusion 2020 there is room for technology, the protagonist of our day to day. From the restaurant Fun, a tool equipped with artificial intelligence will be shown to the public, something that the ice cream maker will also try to explain Fernando Saenz. In relation to technology, also the neuromarketing in its nexus with haute cuisine will be debated by Kiko moya, L'Escaleta.
We continue! Juan Carlos Martinez and Carolina Martin from @CerealtoSiro Accompanied by @Dabizdiverxo y @fernandohelado they show us the connection between emotional intelligence and cooking # REALEMF20 pic.twitter.com/dnt3aUvsiv
- madrid fusion (@madridfusion) January 13, 2020
International assistance, awards and pastry
All these debates these days are also attended by talented international chefs, who come to the Spanish capital from different parts of the globe. From the nearest Paris with Guillaume Sanchez to distant Russia with the twins Berezutsky. German sneaks in the middle René frank, the Japanese Kōji Kimura or the South African Luke Dale Roberts. The Italian Niko Romito You will receive one of the various prizes awarded at this event. He has the honor of being the Chef of the Year in Europe. Other important awards will go to him Revelation Cook 2020 or the chef of healthier dishes.
And for the end of Madrid Fusion 2020 have a sweet taste, this type of cuisine has earned its own space this year. Thus, the I International Confectionery Congress, which also has presentations and even special awards that recognize career, development and research. Three professionals of the specialty baker, chocolatier and pastry chef will be recognized in these three distinct categories. With this novelty, modern gastronomy continues to grow into an event for culinary lovers and 'currantes'. Start the year with unsuspected creativity, lots of flavor, amazing techniques and intriguing topics to learn more about.
