By Rod Gabriel, Foodfindsasia |
One of the biggest culinary events is now here in Manila. Said to be bringing together the brightest and the greatest minds in the culinary world, Madrid Fusion Manila will be providing a platform that will showcase the latest trends and techniques for top chefs.
Legendary Spanish culinary experts will be flying to Manila for this event:
Andoni Aduriz (Mugaritz)
Elena Arzak (Arzak)
Quique Dacosta (Alicante)
Ramón Freixa (Ramón Freixa Madrid)
Francis Paniego (Echaurren, El Portal de Echaurren)
Paco Roncero (La Terraza del Casino)
Mario Sandoval (Coque)
Paco Torreblanca (Torreblanca Bombonerias y Pastelerias).
Asia also has her share of sophistication, elegance and rock-star attitude culinary expertise in this event:
Andre Chiang (Restaurant Andre and Burnt Ends in Singapore; Raw in Taiwan and Porte 12 in France)
Alvin Leung (Bo Innovation in Hong Kong and Bo London in London)
From the Philippines, 10 chefs will be presenting Filipino cuisine:
Fernando Aracama (Aracama)
Margarita Forés (Cibo, Grace Park, Lusso)
J Gamboa (Milky Way, Azuthai, Cirkulo and Tsukiji)
Jose Luis Gonzalez (Vask, Gallery Vask, Arrozeria)
Pepe Lopez (Rambla)
Rob Pengson (The Goose Station)
Bruce Ricketts (Mecha Uma)
Myrna Segismundo (Restaurant 9501)
Claude Tayag (Bale Dutung)
Juan Carlos de Terry (Terry’s)
SCHEDULE OF MADRID FUSION MANILA 2015 EVENTS:
Madrid Fusion Manila • April 24-26 • SMX CONVENTION CENTER
FRIDAY, APRIL 24
10 a.m. – 10:30 a.m.— Welcome remarks by Tourism Secretary Ramon J. Jimenez Jr.
10:30 a.m. – 11:30 a.m.— Spain: Center and Origin of Modern Occidental Cuisine by Juan Carlos de Terry (Terry´s Bistro-Philippines)
11:30 a.m. – 12:30 p.m. — A Thousand Faces of Rice by Quique Dacosta (Quique Dacosta –Spain)
12:30 p.m. – 1:30 p.m. — Base Ingredient: Sour Fruits by Fernando Aracama (Aracama – Philippines)
1:30 p.m. – 3:30 p.m. — Lunch
3:30 p.m. – 4:30 p.m. — Creativity, a cuisine open to the world by Elena Arzak (Arzak-Spain)
4:30 p.m. – 5:30 p.m. — Coconut, The Tree of Life by Myrna Segismundo (9501-Philippines)
5:30 p.m. – 6:30 p.m. — Textures of Olive Oil, Traditional and Avant-Garde by Paco Roncero (La Terraza del Casino-Spain)
6:30 p.m. – 7:30 p.m. — Tapas made in Spain: Cuisine in Miniature by Ramón Freixa (Ramón Freixa –Spain)
SATURDAY, APRIL 25
10:30 a.m. – 11:30 a.m. — Philippine Adobos by Claude Tayag (Bale Dutung-Philippines)
11:30 a.m. – 12:30 p.m. — Spanish Marinades and Offal of the 21st century by Francis Paniego – (Echaurren – Spain)
12:30 p.m. – 1:30 p.m. — Local Seasonal Ingredients by Bruce Ricketts (Mecha Uma-Philippines)
1:30 p.m. – 3:30 p.m. — Lunch
3:30 p.m. – 4:30 p.m. — What Gives Life by Margarita Forés – (Grace Park-Philippines)
4:30 p.m. – 5:30 p.m. — Open Creativity by Andoni Luis Aduriz – (Mugaritz-Spain)
5:30 p.m. – 6:30 p.m. — Mom, I want to be a “Churrero” when I Grow Up by Pepe López (Rambla-Philippines)
6:30 p.m. – 7:30 p.m. — Juices, Creativity and Fermentation by André Chiang (André -Singapore)
SUNDAY, APRIL 26
10:30 a.m. – 11:30 a.m. — The New Filipiniana Cuisine by Rob Pengson (The Goose Station-Philippines)
11:30 a. m. – 12:30 p.m. — The Science of Roasts, Modern Culinary Rituals by Mario Sandoval (Coque -Spain)
12:30 p.m. – 1:30 p.m. — Rediscovery and Reverence by José Luis Gonzalez (Gallery Vask-Philippines)
1:30 p.m. – 3:30 p.m. — Lunch
3:30 p.m. – 4:30 p.m. — It’s Fun to Cook “Xtreme Filipino” by Alvin Leung Jr. (Bo Innovation-Hong Kong)
4:30 p.m. – 5:30 p.m. — Sweet World, Happy Ending by Paco Torreblanca (Bombonerías Torreblanca – Spain)
5:30 p.m. – 6:30 p.m. — Nose-To-Tail Eating in the Filipino-Spanish Menu by J. Gamboa (Milky Way-Philippines)
6:30 p.m. – 7:30 p.m. — Closing Ceremonies
