MANILA, Philippines - The rock stars of the culinary world will come together with their Filipino counterparts at Madrid Fusion Manila to discuss and demonstrate the latest trends and techniques to transform global cuisine. Food connoisseurs and gastronomes will surely enjoy the festival happening simultaneously all over Metro Manila, including a Tapas Festival, food tours and tastings, roving food trucks, bar crawls, and more.
“Madrid Fusion is all about the future of gastronomy, therefore it is about the future of lifestyles and tastes around the world,” said Tourism Secretary Ramon Jimenez Jr. at the press conference for Madrid Fusion Manila recently. “And, because Madrid Fusion is about the palate of the people, it made perfect sense for Manila, the Philippines, to reach out. We are not about just the place, although our place is really beautiful; we are not just about the food, although we have much to offer the world in food; but we are about the talent of our people.”
Madrid Fusión Manila will hold three events: the International Gastronomy Congress, Trade Exhibition and Flavors of the Philippines Festival.
Organized annually in Madrid, Spain, since 2003, Madrid Fusión has been locally dubbed “Madrid Fusión Manila” and will be held at the SMX Convention Center, Pasay City, from April 24 to 26. Celebrating over 300 years of cultural ties, Madrid Fusión Manila aims to renew the culinary spark between the Philippines and Spain.
Some of the most celebrated Spanish chefs will be in Manila for the event. These chefs are Andoni Luis Aduriz (Mugaritz, two Michelin stars and three Repsol suns); Elena Arzak (Arzak, three Michelin stars and three Repsol suns); Quique Dacosta (Denia, three Michelin stars and three Repsol suns); Ramón Freixa (Ramón Freixa Madrid, two Michelin stars and three Repsol suns); Francis Paniego (Echaurren, two Michelin stars and three Repsol suns); Paco Roncero (La Terraza del Casino, two Michelin stars and three Repsol suns); Mario Sandoval (Coque, one Michelin star and three Repsol suns) and Paco Torreblanca (Torreblanca Bombonerías, Best Pastry Chef in Spain and Europe).
The Filipino chefs taking part in Madrid Fusion Manila — who are as renowned here as their Spanish counterparts — are STAR columnist Claude Tayag (Bale Dutung) Fernando Aracama (Aracama); Margarita Fores (Grace Park); J. Gamboa (Cirkulo); José Luis Gonzalez (Gallery Vask); Pepe Lopez (Rambla); Rob Pengson (The Goose Station); Bruce Ricketts (Mecha Uma); Myrna Segismundo (Restaurant 9501); and Juan Carlos de Terry (Terry’s).
The Trade Exhibition will feature Spanish and Filipino premium products such as Spanish wines, cheeses, sausages, hams, beers, and sweets, as well as Philippine rice, cacao, coffee, mango, coconut, liqueurs, chocolates, cheeses, nuts, artisanal salts, and various, world-class kitchen equipment.
“The whole concept behind Madrid Fusión is to get the best in culinary arts to come to Manila, share their knowledge, and learn from our local culinary chefs at the same time,” added Jimenez. “Not only are we excited to learn from the modern techniques, this event serves to challenge our food artisans to bring out the best in their craft and to start a crusade to make Manila the center of culinary excellence in this region. This is an effort by the DOT to make sure that Manila, as it represents all of the Philippines, retakes its place as one of the most important gastronomical capitals in this part of the world. There is Tokyo, there is Singapore, and, if I had my way tomorrow, there is Manila.”
Madrid Fusión Manila is a joint partnership between the DOT, the Tourism Promotions Board and Madrid Fusión organizers Foro de Debate and ARUM.
Highlighting the Philippines as a culinary center of excellence in Asia, Madrid Fusión Manila presents a unique opportunity for chefs, food aficionados, and food-and-beverage company professionals to come together, learn new things and share their talent, expertise, as well as products to the market.
Early bird registration is on ongoing until March 15. The earlier you book, the closer the seat you get to the front of the hall. Group, local industry and school rates are also available.
For more information, visit http://madridfusionmanila.com.
Madrid Fusion Manila organizers Tourism Promotions Board COO Domingo Enerio III, Lourdes Plana of Foro de Debate, Inigo Canedo of Arum, Mielle Esteban of Arum, Enrique Feas of the Embassy of Spain, Agriculture Usec. Berna Romulo-Puyat, DOT director of market development and Madrid Fusion Manila project director Verna Covar-Buensuceso, Marissa Nallana of PACEOS, Cesar Cruz of Philtoa and Monette Iturralde-Hamlin, president of PACEOS
A festival for food connoisseurs
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