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12/13/2009

MADRID FUSIÓN 2010, THEATRE OF IDEAS: Preview of the International Summit of Gastronomy Coming Up in Madrid, January 26, 27 & 28


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For more information on the event, tickets, hotels, etc. 
e-mail gerrydawes@aol.com 
 

 or go to MADRID FUSIÓN 2010


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MADRID FUSIÓN 2010, THEATRE OF IDEAS:


26 January Tuesday

TRENDS, CREATIVITY AND TALENTED NEW CHEFS

09:30 - 10:30  AUDITORIUM – Oriental Magnetism. Introduction by Benedict Beaugé


A trip to the sources.  Cheong Liew

The provocation of the senses. David Muñoz

10:30 - 11:45  AUDITORIUM – Concept review

The universe of grills. William Ledeuil

New sauces. Schilo Van Coevorden

11:45 - 12:30  AUDITORIUM - THEATRE OF IDEAS

Journalist summit. Introduction by José Carlos Capel.



             José Carlos Capel
      All photos by Gerry Dawes©2009.


Marco Bolasco, Jean Pierre Gabriel, Rafael García Santos, Nick Lander, Ruth Reichi and Jeffrey Steingarten.





Gerry Dawes, Jose Maria Pisa (De Re Coquinaria), Ruth Reichl, 
Jeffrey Steingarten (Vogue), Arthur Lubow (NY Times).

-What's the future of haute cuisine?
-The eco wave: reality or fiction?
-New restaurant models
-International chef classifications?





             Rafael García Santos

12:30 - 12:45 AUDITORIUM – Tribute

12:45 - 13:30 AUDITORIUM – elBulli 2009.




                 Ferran Adrià

13:00 - 13:30 BAR-SHOW. Premium Beverage area.
 

Martini Cocktail the classic way; What makes a good bartender. Salim Khoury

13:30 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Technique and minimalism. Mark Best

15:45 - 16:15 AUDITORIUM

Talking with Grant Achatz

16:15 - 16:45 AUDITORIUM – Acidity as a trend.





                    Joan Roca

Vinegars with tradition. Joan Roca

16:45 - 17:45 AUDITORIUM – JAM SESSION: Nature and Design.

Rene Redzepi , Paul Cunnigham, Mads Refslund and Torsten Schmidt

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Stanislav Vadrna.

18:00 - 19:00 MULTIPURPOSE HALL

The red gold from the sea, red prawns from Denia.





               Quique Dacosta

Quique Dacosta, Daniel Frías and Miquel Ruíz

19:00 - 20:00 MULTIPURPOSE HALL

Cheese… in haute cuisine. Paco Ron, Pepe Rodríguez Rey and Jesús González

27 January Wednesday

09:30 - 12:15 AUDITORIUM

THE EDIBLE FOREST:

The flavour of pine forests: pine cones and pine kernels. Miguel Ángel de la Cruz





                Rene Redzepi

Raw cooking.  Rene Redzepi

MUSHROOMS AND TRUFFLES

Micology R & D: Freeze-dried mushrooms.  Carlos de Pablo and Dr.Ramón Cacabelos

From harvest chef to the iconoclastic mycologist.   Aitor Basabe y Mikel Zeberio 



            Mikel Zeberio
 
Environmental sensibility.  Igles Corelli

12:15 - 12:45 AUDITORIUM - TALKING WITH A GENIUS

The elegance of Alain Ducasse.  Alain Ducasse

12:45 - 13:30 AUDITORIUM
 

Caviar, an eco-sustainable luxury. Introduction by Philippe Barbier.
 

Michel Troisgros.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

Charles Schumann.

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

The spirit of nature: Earth, wind and fire. Yoshihiro Narisawa

15:45 - 16:15 AUDITORIUM





            Andoni Luís Aduriz

Ecological Intelligence: Second skin. Andoni Luis Aduriz

16:15 - 17:15 AUDITORIUM - THEATRE OF IDEAS

The myth of natural food products. Francisco García Olmedo

Transgenics exposed the risks from new crops. Juan Felipe Carrasco

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Johnny Schuler.

17:30 - 18:30 Conferences

17:30 - 18:30 BAR-SHOW. Premium Beverage Area.

ROUNDTABLE; Javier Mariscal, Loquillo, Carmen Chaparro.

18:30 - 19:00 BAR-SHOW. Premium Beverage Area.

Nahuel Frúmboli (Flair)

18:30 - 19:30 MULTIPURPOSE HALL

The best ecological olive oils from all over the world.





                   Paco Roncero 

Kisko García, Ricard Camarena y Paco Roncero

28 January Thursday

GASTROECONOMY: MANAGEMENT + IMAGINATION = PROFITS

09:30 - 11:00 AUDITORIUM - New business opportunities


                   
Dani García

Haute cuisine low cost.  Dani García

Singular food: "Prêt-à-porter" creativity. Íñigo Lavado

Street cuisine. Mobile restaurants. Thierry Marx

11:00 - 11:45 AUDITORIUM

Informality in Urban haute cuisine "Modern English Style." Jason Atherton

11:45 - 12:15 AUDITORIUM

Thirty years on the Podium. How to adapt to change.

Juan Mari Arzak and Elena Arzak








              Juan Mari Arzak & Elena Arzak
 

12:15 - 13:00 AUDITORIUM

Management of the proximity. Ben Shewry

12:30 - 13:00 BAR-SHOW. Premium Beverage Area.

"New Orleans, the birthplace of the Cocktail bar." Ángel San José.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

"Return trip to the world of the cocktail." Carlos Moreno.

13:00 - 13:45 AUDITORIUM

Gin & Tonic's evolution. Javier de las Muelas

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Nomadic chefs ("Private Kitchens", imaginative solutions, unusual catering).

Carl Borg and Pedro Monge

15:45 - 16:30 AUDITORIUM- THEATRE OF IDEAS

"The José Andrés case" in IE Business schools.

Luis Solís and José Andrés

16:30 - 17:00 BAR-SHOW.

Premium Beverage Area. Bitters. Diego Cabrera

16:45 - 17:45 MULTIPURPOSE HALL

The Mediterranean Sturgeon: the recovery of a millennium species.

Elena Arzak, Alberto Chicote and Ramón Freixa

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Taste the Art. Drink with all your Senses.

Junior Merino.

17:45 - 18:30 MULTIPURPOSE HALL

Tiki cocktails and fashion mixed drinks. Javier de las Muelas

18:30 - 19:00 SALA POLIVALENTE

Amazing harmonies chocolate and red wine. Paco Torreblanca

 
               Paco Torreblanca

19:00 - 20:00 MULTIPURPOSE HALL

Icons of a prodigious decade in Spanish cuisine







Juan Mari Arzak, Ferran Adrià, Martín Berasategui, Manolo de la Osa



Ferran Adrià, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Manolo de la Osa, Dani García, Andoni Luis Aduriz , Joan and Jordi Roca, Carme Ruscalleda, Marc Singla, and Pedro Subijana

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About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel


Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 



video
Mr. Dawes is currently working on a reality television series 
on wine, gastronomy, culture and travel in Spain.


Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com


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