Madrid Fusion, the haute cuisine food congress, returns to the Spanish capital for an 18th year with an incredible three-day line-up on the theme of "Essential Cuisine: Conscious Simplicity."
The event which embraces the future of gastronomy will this year address the relationship between neuromarketing and haute cuisine, the technique of ‘ageing’ fish, the challenge of allergies and intolerances, ethics and environmental responsibility, and the renaissance of culinary identities.
This year's chef speaker line-up includes some of the leading lights of the culinary world including:
Koji Kimura (Sushi Kimura, Tokyo), Isabella Potí (Ristorante Bros’, Lecce), Ivan and Sergey Berezutsky (Twins Garden, Moscow), Ángel León (Aponiente), Niko Romito (Reale), Andoni Aduriz (Mugaritz), Josean Alija (Nerua Guggenheim), Albert Adrià (Enigma) and Pedro Sánchez (Bagá).
A few highlights include:
- THE AUSTRALIAN SCHOOL FOR FISH "AGEING" - Joshua Niland (Saint Peter, Australia), Dani García & Jorge Martín (Lobito de Mar, Spain
- ARTIFICIAL INTELLIGENCE AND COOKING: A WORLD FIRST - Dabiz Muñoz (DiverXo, Spain), Juan Carlos Martínez (Director de I+DEA Siro Foods, Spain) & Carolina Martín (Market intelligence manager I+DEA Siro Foods, Spain)
- SUSTAINABLE CUISINE, AN ESSENTIAL LOOK - Joan Roca (El Celler de Can Roca, Spain)
- IDEAS THAT ROCK - Andoni Luis Aduriz (Mugaritz, Spain)
Check out the full programme of events