On days 25 - 26 - 27 January 2011 was held in Spain, in Madrid the IX International Summit of Gastronomy ( IX Cumbre Internacional De Cuisine ) Madrid Fusion 2011 "talent management". The Fusion Cuisine, in short, is nothing but the kitchen derived by the harmonious meeting of various culinary traditions also from countries very far from each other.
An important event of this Madrid, not only for the large and high level of participants (Chef, Business, Dining, producers, technicians, etc..), But also for the world-shaking event , highlighted this' years by the presence of more than 1,100 Journalists in 500 from many countries the World . The
Summit was held in the beautiful setting of marble and glass Municipal Palace of Congresses (Palacio Municipal de Congresos , designed by and Town Planner English architect Ricardo Bofill Levi , opened in 1993 ) in Avenida De Espana 21 Capital, located in the new fairgrounds Madrid, "Campo de las Naciones ", very close, 5 minutes, to ' International Airport of Madrid Barajas .
A large, modern, technologically advanced, with many possibilities of accommodation: the many rooms of various sizes, large exhibition spaces, two Auditorium, A and B, with the largest capacity of nearly 2000 people seated, the 'more about 1000, all on a more piani serviti da grandi ascensori e scale mobili.
Il Comitato d’Onore della Manifestazione è presieduto da Sua Maestà il Re Juan Carlos I, da molti personaggi delle Istituzioni Nazionali e Locali come il Ministro dell’ Ambiente e dell’ Agricoltura , la Signora Rosa Aguilar Rivero , e il Sindaco di Madrid , Alberto Ruiz-Gallardon .
Ma ne fanno parte anche Chef , dai nomi ormai famosi in tutto il globo, come Ferran Adrià e Juan Mari Arzak .
The International Summit of Gastronomy took place simultaneously on several fronts. In the large auditorium
The International Summit of Gastronomy took place simultaneously on several fronts. In the large auditorium
kept coming "Show Cooking" (entertainment and culinary presentations), debates, films and award ceremonies, for the most part presented and led by two talented journalists and experts in English cuisine, Ignacio Medina and Juan Manuel Sanchez Bellver, while the whole palace was swarming with food stands and sidelines. In the various rooms
could attend press conferences and meetings Culinary with other countries, as well as other important initiatives such as the Second International Meeting Mixologia (mixing, the art of mix) Bar Show and Dulce (Sweet) Fusion , the party high pastries.
addition to this, in parallel and complementing Madrid Fusion 2011, were also being held discussions and tastings to Enofusion 2011, everything about the world of English Wine . The first day
the morning, the actions of Ch ef as Flavio Morganti , Dani Garcia and Jesus Jiménez , Andoni Luis Aduriz .
The debate on the "Power gourmet where he also attended our Enzo Vizzari . From
12.50 to 14.00 space and the interest it has all been captured by the activation of Ferran Adrià Acosta together to ' architect, Enric Ruiz Geli , presented the new mega project that will bring the July 30 2011, to close its super famous restaurant El Bulli , to give birth, the day after, 31, the new El Bulli Foundation (Foundation El Bulli). A very ambitious idea, which aims to transform El Bulli, located in one of the most beautiful and isolated bays of the Mediterranean Spain, Cala Montjoi , a source of ideas and projects, an archive of preparations, a selected school for a limited number of deserving students from all over the world. Disseminating real-time everything will be created, in collaboration with the English company "Telefonica". Restructuring based on the principle of empathy with nature is designed not only to protect biodiversity, but also to increase it. In addition to the buildings of the El Bulli , new structures will be built by natural forms and integrate them with ecological systems and environmentally friendly.
The first part of the presentation was held with video and graphics in ' Auditorium A, and ended with a Ferran Adrià moved and a standing ovation from all over the audience, no less than 2500 people, considering those who were sitting on the steps. From 14 hours
to 16 in Hall London , al secondo piano, Ferran ha incontrato la stampa internazionale, più di 200 giornalisti che lo hanno subissato di domande.
Dopo un incontro cosi impegnativo, di corsa nuovamente nel grande Auditorium per ascoltare e ammirare un altro grande della Cucina Spagnola e mondiale, Juan Mari Arzak , che, insieme alla bravissima figlia Elena, trattava de “La Gastronomia Multisensoriale ”. In collaborazione con la Philips , ha presentato dei piatti luminescenti e “vivi” che hanno reso le sue preparazioni delle magnifiche opere d’arte. His speech ended with the movie on the "Hardware of Arzak" where you could see the preparation of bolts and nuts to chocolate, gourmands just to see.
The day ended following an interview with Carlo Petrini , Sloow President of Food, as always defended, rightly, small producers of raw materials worldwide, such as basic power source Food and of Quality .
The second day went fast listening and watching as Chef Jacques Decoret , Dave De Belder , Kevin Cherkas , Bernard Lahousse . Per poi finire con la “Sensualità della Cucina Messicana” ben rappresentata da una più che “sensuale” e brava Chef , Martha Ortiz .
La terza giornata ha visto la partecipazione, la mattina, di Massimo Bottura , presentato da Enzo Vizzari e Ignacio Medina , che ha coinvolto tutti con la sua carica vitale e il bel film, un suo progetto, con personaggi caratteristici della sua terra e con la partecipazione della sua mamma . Grandi applausi anche al pregevole piatto che ha preparato.
Di seguito, dopo aver fatto un lungo giro tra i Vini Spagnoli , ho assistito all’intervista che Ignacio Medina e Julia Pérz hanno fatto a Gaston Acurio , Chef Peruviano che ha aperto Ristoranti in molti paesi del Sud America e ora è arrivato anche in Spagna , portando una filosofia “pulita” fatta di natural products and traditional cuisine of his homeland. Then the
Chef Quique Dacosta presented the film on itself and along its premises. The afternoon
Carlo Cracco has dabbled in the preparation of two dishes marked on the pleasantness of the taste bitter.
Dani Potter and Noel Hunwick they showed how the "restaurant digital , where each table has become a computer where you can do, pick the dishes, sort, play and much more.
The final day has come to an end with a friendly debate / interview on affordability of food that has involved three major "star" chefs, Martin Berasategui Olazabal, Pedro Subjana and Sergi Arola Gastro , interviewed by the President of ' Organization of Congress José Carlos Capel and Juan Manuel Bellver . In the three evenings of
25, 26 and 27 January, again thanks to the perfect car organizer of the event , there were three events are very interesting and fun. The
25, "La Ruta de Tapas por Madrid (for Tapas includes a wide variety of traditional appetizers and snacks, in many cases real mini masterpieces of haute cuisine), where we were brought Local 4, the first three were no major expression of the territory, Alambique, a Cooking School that also sells specialized products Estado Puro a characteristic Bar , La Dorada , another traditional Tapas Bar , per finire, poi, con Lavinia , una bellissima, moderna e super fornita Enoteca .
Il 26 , la Cena di Gala presso il Casinò di Madrid , splendido storico palazzo del 1910 , dove un gruppo di Chef Asturiani , tutti “Stellati” dalla Guida Michelin , guidati da Paco Roncero (2 Stelle), il padrone di casa, ci ha preparato prelibati manicaretti.
Il 27, la cena al Parador (Albergo situato in una particolare località d’interesse historical and tourist) De Alcala De Henares , a magnificent old structure seventeenth century, near Madrid , classified in 1998 from ' UNESCO as World Heritage that also includes a former convent / College of St. Thomas Aquinas transformed into a magnificent Resort offers guests a great one where traditional and sustainable "km 0".
The Summit IX International Haute Cuisine "Madrid Fusion 2011 talent management" was an extraordinary event and charm, where the High Kitchen had not only "Authentic El sabor de Espana", but also to all the best cuisines in the world.
http://www.madridfusion.net/
could attend press conferences and meetings Culinary with other countries, as well as other important initiatives such as the Second International Meeting Mixologia (mixing, the art of mix) Bar Show and Dulce (Sweet) Fusion , the party high pastries.
addition to this, in parallel and complementing Madrid Fusion 2011, were also being held discussions and tastings to Enofusion 2011, everything about the world of English Wine . The first day
the morning, the actions of Ch ef as Flavio Morganti , Dani Garcia and Jesus Jiménez , Andoni Luis Aduriz .
The debate on the "Power gourmet where he also attended our Enzo Vizzari . From
12.50 to 14.00 space and the interest it has all been captured by the activation of Ferran Adrià Acosta together to ' architect, Enric Ruiz Geli , presented the new mega project that will bring the July 30 2011, to close its super famous restaurant El Bulli , to give birth, the day after, 31, the new El Bulli Foundation (Foundation El Bulli). A very ambitious idea, which aims to transform El Bulli, located in one of the most beautiful and isolated bays of the Mediterranean Spain, Cala Montjoi , a source of ideas and projects, an archive of preparations, a selected school for a limited number of deserving students from all over the world. Disseminating real-time everything will be created, in collaboration with the English company "Telefonica". Restructuring based on the principle of empathy with nature is designed not only to protect biodiversity, but also to increase it. In addition to the buildings of the El Bulli , new structures will be built by natural forms and integrate them with ecological systems and environmentally friendly.
The first part of the presentation was held with video and graphics in ' Auditorium A, and ended with a Ferran Adrià moved and a standing ovation from all over the audience, no less than 2500 people, considering those who were sitting on the steps. From 14 hours
to 16 in Hall London , al secondo piano, Ferran ha incontrato la stampa internazionale, più di 200 giornalisti che lo hanno subissato di domande.
Dopo un incontro cosi impegnativo, di corsa nuovamente nel grande Auditorium per ascoltare e ammirare un altro grande della Cucina Spagnola e mondiale, Juan Mari Arzak , che, insieme alla bravissima figlia Elena, trattava de “La Gastronomia Multisensoriale ”. In collaborazione con la Philips , ha presentato dei piatti luminescenti e “vivi” che hanno reso le sue preparazioni delle magnifiche opere d’arte. His speech ended with the movie on the "Hardware of Arzak" where you could see the preparation of bolts and nuts to chocolate, gourmands just to see.
The day ended following an interview with Carlo Petrini , Sloow President of Food, as always defended, rightly, small producers of raw materials worldwide, such as basic power source Food and of Quality .
The second day went fast listening and watching as Chef Jacques Decoret , Dave De Belder , Kevin Cherkas , Bernard Lahousse . Per poi finire con la “Sensualità della Cucina Messicana” ben rappresentata da una più che “sensuale” e brava Chef , Martha Ortiz .
La terza giornata ha visto la partecipazione, la mattina, di Massimo Bottura , presentato da Enzo Vizzari e Ignacio Medina , che ha coinvolto tutti con la sua carica vitale e il bel film, un suo progetto, con personaggi caratteristici della sua terra e con la partecipazione della sua mamma . Grandi applausi anche al pregevole piatto che ha preparato.
Di seguito, dopo aver fatto un lungo giro tra i Vini Spagnoli , ho assistito all’intervista che Ignacio Medina e Julia Pérz hanno fatto a Gaston Acurio , Chef Peruviano che ha aperto Ristoranti in molti paesi del Sud America e ora è arrivato anche in Spagna , portando una filosofia “pulita” fatta di natural products and traditional cuisine of his homeland. Then the
Chef Quique Dacosta presented the film on itself and along its premises. The afternoon
Carlo Cracco has dabbled in the preparation of two dishes marked on the pleasantness of the taste bitter.
Dani Potter and Noel Hunwick they showed how the "restaurant digital , where each table has become a computer where you can do, pick the dishes, sort, play and much more.
The final day has come to an end with a friendly debate / interview on affordability of food that has involved three major "star" chefs, Martin Berasategui Olazabal, Pedro Subjana and Sergi Arola Gastro , interviewed by the President of ' Organization of Congress José Carlos Capel and Juan Manuel Bellver . In the three evenings of
25, 26 and 27 January, again thanks to the perfect car organizer of the event , there were three events are very interesting and fun. The
25, "La Ruta de Tapas por Madrid (for Tapas includes a wide variety of traditional appetizers and snacks, in many cases real mini masterpieces of haute cuisine), where we were brought Local 4, the first three were no major expression of the territory, Alambique, a Cooking School that also sells specialized products Estado Puro a characteristic Bar , La Dorada , another traditional Tapas Bar , per finire, poi, con Lavinia , una bellissima, moderna e super fornita Enoteca .
Il 26 , la Cena di Gala presso il Casinò di Madrid , splendido storico palazzo del 1910 , dove un gruppo di Chef Asturiani , tutti “Stellati” dalla Guida Michelin , guidati da Paco Roncero (2 Stelle), il padrone di casa, ci ha preparato prelibati manicaretti.
Il 27, la cena al Parador (Albergo situato in una particolare località d’interesse historical and tourist) De Alcala De Henares , a magnificent old structure seventeenth century, near Madrid , classified in 1998 from ' UNESCO as World Heritage that also includes a former convent / College of St. Thomas Aquinas transformed into a magnificent Resort offers guests a great one where traditional and sustainable "km 0".
The Summit IX International Haute Cuisine "Madrid Fusion 2011 talent management" was an extraordinary event and charm, where the High Kitchen had not only "Authentic El sabor de Espana", but also to all the best cuisines in the world.
http://www.madridfusion.net/
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