|
Listen to this article now
Getting your Trinity Audio player ready...
|
MADRID FUSION BATE ASSISTANT REGISTRATION, chefs and nationalities in the edition that revived the enthusiasm for the revolution and its contribution to world cuisine
The final figures support the success of the 23rd edition of Madrid Fusion Foods from Spain, which closes with the response of congressmen (1.874), visitors (26.104) and exhibiting companies (232) most important in its history. But the edition that paid tribute to the chefs who grew up in the currents opened with the culinary revolution that dawned at least thirty years ago in Spain has stood out above all for the quality of the content in its six scenarios, crowded in most of the presentations. A great support response in the largest edition, more international - with the presence of visitors from 63 countries- and with the greatest presence of chefs from its 23 editions. They have been held close to 200 presentations and round tables in the official settings that have run for three days simultaneously. Besides, The gastronomic summit has consolidated the leap forward in the internationalization that began last year in the formats. The commitment to the future of food in space Dreams has continued to catapult the training dimension of the most influential congress in the world, which has also seen how its scenarios of the sweet world and wine have been a success.
This edition of Madrid Fusion, which was named after 'Revolutionaries’, has not only recognized a generation that revolutionized and continues to revolutionize cooking, but it has been a showcase for the new revolutions underway. On the one hand, artificial intelligence as a tool for food design, cards and menus, optimize production systems or manage a restaurant among other things, and on the other, the great zero waste revolution (zero waste), which has focused the presentations of many of the protagonists of this congress. If gastronomy has to contribute in some way to the improvement of society and the health of the planet, It is obvious that their leaders are committed to it, be it from innovation with the production and use of new ingredients, or from a look at tradition and the knowledge that contains the flavors of the past.
Main Auditorium: Less waste, more harmony with nature
In the main auditorium, Katsuhito Inoue, alma de Chef’s Table (Kyoto, Japan), explained the dining experience he offers at his restaurant, inspired by the subtle and ever-changing nature of Kyoto's landscape. The brilliant chef Dylan Watson-Brown, chef de Ernst* (Berlin), He talked about his dashis and using regional ingredients in a cuisine that mixes kilometer zero and Japanese cooking techniques.. Albert Frank, Luka Balac and Carlos Henriques, of Estrella Verde Nolla (Helsinki, Finland), showed how they make possible one of the few restaurant kitchens in the world with zero waste. Aware of the difficulties of this decision, they explain that “We did not want to expand further due to all the invisible waste that is generated during transportation and, above all, because we want to support the local economy”.
From Galicia, and also linking with the environmental impact, vino Javier Olleros (Spoon of Pau**, O Grove, Pontevedra) who valued the cereals and seeds of his land. More specifically, in a talk in which he launched a direct dart for hospitals to promote more health and nutrition through their kitchens, wanted to emphasize the value of black oats, An endemic cereal from Galicia that “It has important value not only in the field, But cereals like oats are very resistant to sudden climate changes”.
They also passed through the main auditorium Javi Estevez (The Tasqueria *, Madrid), who has made an art out of the transformation of offal, Michelangelo of the Cross, (The Apothecary*, Matapozuelos, Valladolid, Spain), who spoke of the land as inspiration and pantry, y Jordi Vila (Alchemy *, Barcelona), who explained his work delving into the foundations and history of Catalan cuisine. “You have to value the culture of each place”, said this chef who defends the DNA of each restaurant, given that “It is beautiful to be able to identify a restaurant by its flavors”. Senén Barral, of Inditex Restoration Services, explained the 360º collective restoration project of the Spanish multinational, committed to ethics and low environmental impact.
Nacho Manzano, chef of the Casa Marcial restaurant was awarded the Madrid Food Fusion Award from Spain in Product Defense, after a job 30 years in which it has transformed the Asturian rural world, elevating its products to the highest levels of cuisine. “All we do is praise the products”, the chef assured, who collected the award from the Minister of Agriculture, Fishing and food, Luis Planas.
Healthy gastronomy in Madrid Fusion Dreams
The last day of Madrid Fusión Dreams #spainfoodtechnation has delved into the impact of science and technology on the future of gastronomy and health, With a “foodtech born from generative AI, under healthy parameters, sustainable, segura, enough, satisfactory, solidarity and food sovereignty, according to the professor at the Complutense University of Madrid Rafael Urrialde. Biogenetics will also play a fundamental role in the improvement of crops and functional foods, y “It will be the solution to eradicate hunger and health problems such as obesity, unhealthy aging or infertility” according to Daniel Ramon Vidal, Professor at the Cardenal Herrera CEU University of Valencia. A diet also indicated as a good antidote against other growing ailments such as diabetes, that is generating the new glucorexia phenomenon, or the obsession with controlling glucose spikes”, according to the nutritionist Serafin Murillo from the Sant Joan de Déu Hospital in Barcelona.
Gastronomy has to be healthy but so should hospitality., for which the DStage chef** Diego Guerrero demands “a common purpose”, and the gastrocoaching expert Meritxell Obiols, “do not normalize attitudes born of stress, like the chef's screams, and adopt strategies aimed at retaining the team.
The General Secretary of Agrarian Resources and Food Security of the Ministry of Agriculture, Fishing and food, Ana Rodríguez Castño took advantage of the Dreams framework to advance the National Food Strategy, “a comprehensive plan that seeks to confront challenges and take advantage of opportunities in a global context marked by technological transformation and climate change, in which gastronomy has great relevance, by assuming close to 30% of the Spanish economy, generating more than 7 million jobs”.
Revealing new talents
The great winners of the last day of Madrid Fusion Foods of Spain have been Axel Smyth and Claudia Merchán, that do not stop adding prizes for the Simpar restaurant in Santiago de Compostela. This Galician couple, also winner of the award for best ham croquette at Madrid Fusión 2025, has added the most relevant of the gastronomic summit becoming the new Revelation Chefs by Balfegó. As if that were not enough, in September 2024, They also won first prize in the world tripe championship held in San Sebastian Gastronomika Euskadi Basque Country.
The record could have been even greater, since the young chef and pastry chef Claudia Merchán was also a finalist for the award Revelation Pastry Chef by Torrons Vicens, an award that in the end has gone to Luis Fernandez, the very young pastry chef -24 years- del Hotel Boutique Eunice (Salamanca), who convinced the jury with a dessert of soft almond nougat, mandarin and bourbon.
The Sala Revelation award went to Malaga. he won it Andrea Martin, Malagas Place cerace, chef Benito Gómez's tapas bar. Martín, which stands out for its solvency and balance between closeness and delicacy, won a contest where five of the six candidates were women. The Revelation Sustainability Award by Aquanaria, delivered by Pedro Sánchez, commercial director of the firm, corresponded to Michelangelo of the Cross, chef at La Botica de Matapozuelos* (Valladolid). Repeat award, the one that recognizes exhibitors as the best Revelation Stand, Eloy Fruits with a beautiful display that paid tribute to Valencia with the representation of a barracks.
Myths of pastry and aging wines
One of the great global wine trends, the guard whites, have been relevant protagonists this Wednesday in Madrid Fusion The Wine Edition 2025. The winemaker valued them Rafael Palacios stating that we are facing “a new era in Spanish whites in which great steps are being taken towards the quality of this category of wines to compete in the international market”. The wine congress has said goodbye with a pairing combining wine and sake from the hand of Hugo Muñoz and Marco Broccani, Ugo Chan chef and sommelier* (Madrid), and the Japanese drinks expert Pablo Alomar.
The last day of MF Pastry has been starred by two pastry myths: Jordi Roca (El Celler de Can Roca***, Girona) has advanced the sweet part of the restaurant's new menu and revealed its working methods, y Paco Torreblanca (Torreblanca, Alicante), has spoken about the recovery of flavors. During the day there was space for sustainable bakery with Elisabete Ferreira (Pao de Gimonde, Portugal), and for a great pastry favorite: las milos, in five versions offered by as many top-ranked pastry chefs, including Fatima Gismero (Fatima Gismero, pious, Guadalajara), Ana Jarquín (The Patisserie, Barcelona), Claudia Covarrubias (Panod, Madrid), Noelia Tomoshigue (Monroebakes, Madrid) y Estela Gutierrez (Puff Pastry Wake, Madrid).
Rewarding creativity
The closing day of Madrid Fusión also had its fair share of competitions. In the multipurpose room it was possible to enjoy the V National Cooking Contest with Mojos harmonized with wines from Tenerife in which Javier Rayón Cardeñosa, from the Botánica restaurant (Ilunion Hotel, Málaga), was the winner in the category of best paired dish, while the chef from La Palma José Alberto Díaz (The Site, Hotel Hacienda de Abajo) He has done it in the best mojo.
One more edition in Madrid Fusión, and there are six, takes the National Pickle Competition, the prize of which goes to Huesca with chef Sergio Sainz, from the Lavedan restaurant (Tena Tramacastilla). In the new competitions section, the I Best Empanada Contest by Galicia, that has awarded Miguel Fernández (From Matucha, Madrid).
Madrid Fusión Pastry has also celebrated the Best Hotel Breakfast Award what, with two categories, has awarded Boho Club de Marbella (Grand Hotel category) and at Casa Cacao in Girona (Boutique Hotel category). The City of Madrid Awards for the Best Pastry Chef in Madrid, who have recognized Isabel Mestre (Catering Isabel Mestre) and John Torres (John Torres Panadero).
