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The Madrid Fusion 2016 Roll Call

December 11, 2015

Last April had us drooling over fish sperm, shrimp juice on ice, and blood macarons thanks to the inaugural Madrid Fusion event. This culinary gathering which started in 2013 has welcomed chefs from all over the world to show off their talent, and having a Manila arm was the first outside Spain. The decision to host it in the Philippines was due to the shared culture of both countries, as elaborated by its theme; “The Philippines and Spain: A 300-Year Gastronomic Journey.” (Also due thanks to the strong push from the Department of Tourism).

It was both educational—hearing from the likes of Elena Arzak and Andoni Aduriz—and inspiring, seeing restaurant locals from the country, like Margarita Fores and Bruce Ricketts, show the world just what the Philippines is capable of producing.

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Chef Andoni Aduriz of Mugaritz with head chef Julieta Caruso in the kitchen during Madrid Fusion 2015.

With the success of the Madrid Fusion Manila 2015, the gastronomy congress will be back for seconds in 2016, this time on a grander scale. Themed “The Manila Galleon: East Meets West,” it will celebrate the 450th anniversary of the Galleon Trade, widening the scope of culinary dialogue to the entire East Asia.

Local presenters from Manila restaurants include pastry savant Miko Aspiras of Scout’s Honor, as well as Amy and Romy Besa from Purple Yam. Philippine-born Paul Qui of Qui in Texas is also on the list. Alongside them will be Kevin Cherkas of Cuca in Indonesia and David Thompson of Nahm in Thailand. A couple of New York chefs will also be representing the East: Korean Jungsik Yim of Jungsik and Leah Cohen of Pig & Khao. Finishing off the roster from this half of the world is Yoshihiro Narisawa of restaurant Narisawa, currently ranked eighth on the World’s 50 Best List.

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Last year, Chef Miko Aspiras created a pig’s blood leche flan and his take on traditional sapin-sapin for Madrid Fusion’s regional lunch; this year the man behind Scout’s Honor and Le Petit Souffle will be taking the stage.

From the West, chef mathematician Jordi Butrón of Espai Sucre, Michelin star and three Repsol Suns (awarded by the Spanish Royal Academy of Gastronomy) holder Ricard Camrena of Ricard Camarena, Dani Garcia of Dani Garcia, and Ángel León of Aponiente rounding off the Spanish chefs. Virgilio Martínez of Central in Peru, presently number four on the World’s 50 Best, and rising star Jorge Vallejo of Quintonil in Mexico are also set to present. Possibly the most noted of the lot is Joan Roca of El Celler de Can Roca, now an institution in Spain, which is in every imaginable top culinary list in the globe.
The next installment of Madrid Fusion may be several months away, but expectations this early in are high. With this lineup alone, now would be a good time to start wondering what Manila will be drooling over next year.

What are you most excited about 2016’s Madrid Fusion? Tell us your thoughts in the comments section below!

Miguel Ortega SEE AUTHOR Miguel Ortega Miguel once worked for a bank before realizing words did so much more for him than numbers ever could (because if you can't dazzle with brilliance, you sure can baffle with bullshit). He has since gone on to write regular articles for Rogue magazine and video scripts for large-scale corporations, on top of working as a communications associate.
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One response to “The Madrid Fusion 2016 Roll Call”

  1. […] Manila saw a big boom in culinary curiosity. When the Department of Tourism worked on bringing in Madrid Fusion, Spain’s most imperative gastronomy congress, it only ratified that engrossment. Last year’s […]

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