Madridfusion 2009
The environment, the economic crisis and scientific research - these three subjects that tend to monopolize politics nowadays will also be the centre of attention at this year’s Madridfusion which brings together Spain’s most important chefs such as Juan Mari Arzak, Pierre Gagnaire, Heston Blumental, Thomas Keller and Ferra Adrià.
Madridfusion 2009 starts today and takes place in the Palacio de Congresos de Madrid and finishes on Thursday. The organizers of Madridfusion, which is Spain’s most important annual culinary conference, will discuss issues which are the daily concerns for many in the sector such as what the best business model for dealing with the difficult economic situation in which many people now find themselves is, what the limits on culinary creativity are and what limits should be placed on taking risks and breaking down barriers.
Spain’s most important chefs and some international ones too will have the responsibility of trying to answers these and many other questions. To begin this year’s conference Paco Ron –a fan of both Arzak and Berasategui – and Petter Nilsson – a young Swedish chef that is causing a revolution in Paris – will talk about ‘high class cheap cuisine’ under premise that ‘creativity and accessible prices can be achieved without compromising quality of service’.
In addition, concepts such as ‘Gastrobars’ which is a new culture emerging from traditional Spanish tapas and which is popular with great chefs like Paco Roncero (Estado Puro), Benito Gómez (Tragapatas), María José San Román (LaTaberna del Gourmet) and Carles Abellán (Tapaç 24) will be discussed. Or ‘small plates’ which are also derived from traditional Spanish tapas and which are causing a stir in the US and will be presented by the chefs David Chang and Sotohiro Kosugi (an expert in sushi and Japanese cuisine) who are in charge of Mamofuku and Soto (respectively) - two of the most successful restaurants in Manhattan.
Madridfusion 2009 will also discuss some of the controversial issues that arose in 2008 in relation to the limits on innovation in the world of cuisine. Ferran Adrià, will lead the debate accompanied by his colleagues Joan Roca, Andoni Luis Aduriz, Carlo Cracco or Quique Dacosta. Each one will speak at this year’s conference to defend their concepts and creations.
The third most important issue at Madridfusion 2009 will be the environment and cuisine with chefs such as Sébastien Bras, Pedro Miguel Schiaffino, Paco Morales, Rodrigo De La Calle and Skye Gyngell discussing subjects such as ‘gastrobotanics’ or restaurants which grow their own vegetables and fruit (farm food).
To end this year’s conference the most important chefs of the last decade will be honoured: Pierre Gagnaire, Heston Blumental, Joël Robuchon, Pierre Hermé, Gualtiero Marchesi, Thomas Keller, Charlie Trotter, Nobu Matsuhisa, Ferran Adrià, and Juan Mari Arzak will all receive the prize called the ‘golden apron’ (Delantal de oro) for the influence that their work has had on the world of cuisine.
Madridfusion 2009 starts today and takes place in the Palacio de Congresos de Madrid and finishes on Thursday. The organizers of Madridfusion, which is Spain’s most important annual culinary conference, will discuss issues which are the daily concerns for many in the sector such as what the best business model for dealing with the difficult economic situation in which many people now find themselves is, what the limits on culinary creativity are and what limits should be placed on taking risks and breaking down barriers.
Spain’s most important chefs and some international ones too will have the responsibility of trying to answers these and many other questions. To begin this year’s conference Paco Ron –a fan of both Arzak and Berasategui – and Petter Nilsson – a young Swedish chef that is causing a revolution in Paris – will talk about ‘high class cheap cuisine’ under premise that ‘creativity and accessible prices can be achieved without compromising quality of service’.
In addition, concepts such as ‘Gastrobars’ which is a new culture emerging from traditional Spanish tapas and which is popular with great chefs like Paco Roncero (Estado Puro), Benito Gómez (Tragapatas), María José San Román (LaTaberna del Gourmet) and Carles Abellán (Tapaç 24) will be discussed. Or ‘small plates’ which are also derived from traditional Spanish tapas and which are causing a stir in the US and will be presented by the chefs David Chang and Sotohiro Kosugi (an expert in sushi and Japanese cuisine) who are in charge of Mamofuku and Soto (respectively) - two of the most successful restaurants in Manhattan.
Madridfusion 2009 will also discuss some of the controversial issues that arose in 2008 in relation to the limits on innovation in the world of cuisine. Ferran Adrià, will lead the debate accompanied by his colleagues Joan Roca, Andoni Luis Aduriz, Carlo Cracco or Quique Dacosta. Each one will speak at this year’s conference to defend their concepts and creations.
The third most important issue at Madridfusion 2009 will be the environment and cuisine with chefs such as Sébastien Bras, Pedro Miguel Schiaffino, Paco Morales, Rodrigo De La Calle and Skye Gyngell discussing subjects such as ‘gastrobotanics’ or restaurants which grow their own vegetables and fruit (farm food).
To end this year’s conference the most important chefs of the last decade will be honoured: Pierre Gagnaire, Heston Blumental, Joël Robuchon, Pierre Hermé, Gualtiero Marchesi, Thomas Keller, Charlie Trotter, Nobu Matsuhisa, Ferran Adrià, and Juan Mari Arzak will all receive the prize called the ‘golden apron’ (Delantal de oro) for the influence that their work has had on the world of cuisine.
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