The 15th Edition of the Madrid Fusion International Summit turns the capital of Spain into the capital of the gastronomy world for three days. Participation of international speakers from all over the world, as well as famous national and foreign chefs certifies that this event enjoys the best of health year after year.
Last year’s edition included Thailand as the invited country and Colombia as the invited cuisine in a culinary event that was divided into two Conferences: on one hand, the culinary Post-Avantgarde at Madrid Fusion and on the other hand, The Catering Challenges in Tasting Spain. It was an edition which showed that something has changed in the culinary world: not only is the product and the technique important, but also the commitment to the surroundings, the producers and the rest of mankind, seeking the ethical value of a profession that generates significant revenue.
Over 100 chefs from 14 countries participated in diverse technical demonstrations, training workshops, competitions, auctions and awards, whereby the Cuisine with Olive Oil Award, organised by the Provincial Government of Jaen, went to Toño Rodríguez, from the Tierra de Biescas Restaurant (Huesca), for his bread with oil and chocolate desert, the 2nd Joselito International Competition for the world’s Best Ham Croquette went to Jesús Segura, from La Barra de Trivio (Cuenca) and the Newcomer Chef Award 2016 went to Javi Estévez, from La Tasquería (Madrid).
The invited chefs included Martín Berasategui, Jordi Roca or Mario Sandoval from Spain, David Thompson from Thailand, Paolo Montanaro from Italy or Daniel Humm from North America, among many others.