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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 e-mail gerrydawes@aol.com
or go to MADRID FUSIÓN 2010
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MADRID FUSIÓN 2010, THEATRE OF IDEAS:
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.
All photos by Gerry Dawes©2009
Marco Bolasco, Jean Pierre Gabriel, Rafael García Santos, Nick Lander, Ruth Reichi and Jeffrey Steingarten.
Jeffrey Steingarte
-What's the future of haute cuisine?
-The eco wave: reality or fiction?
-New restaurant models
-International chef classifications?
12:30 - 12:45 AUDITORIUM – Tribute
12:45 - 13:30 AUDITORIUM – elBulli 2009.
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.
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, 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
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
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.
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
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
________________________________________________________________________________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.
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.
Mr. Dawes is currently working on a reality television series
on wine, gastronomy, culture and travel in Spain.
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