The latest Edition of the Madrid Fusion International Summit turns Madrid into the capital of the gastronomy world for three days at IFEMA - Feria de Madrid (Pavilion 14). The participation of international speakers from all over the world, as well as famous national and foreign chefs, certifies, year after year, that this event enjoys excellent health. In 2021, it has been postponed from its usual dates in mid-January to 31 May - 2 June (if the health situation allows it).
For the first time in the history of the event, speakers will be able to choose between two options: attending IFEMA in person or following the speeches via a powerful digital platform. This year, the event is committed to a live experience that includes numerous activities in which to participate and other spaces for training, along with strict healthcare regulations due to Covid-19.
Most of the presentations will revolve around a central theme, circular gastronomy, that is, cuisine that has recently been harvested and cooked, the short product cycle and making the most of resources.
Madrid Fusión 2021 will have a programme that includes extensive international presence and chefs who have confirmed their participation include Davide Caranchini (Materia, Italy), one of the most up-and-coming Italian chefs trained by Gordon Ramsay, Michel Roux or René Redzepi; Flynn McGarry (Gem, USA), a young North American who has triumphed in Manhattan with the Gem restaurant; Joshua Niland (Saint Peter, Australia), one of the triumphs from the 2020 edition; Juan Sebastián Pérez (Quitu Restaurant, Ecuador), who leads the ‘Chef to Farm’ movement in Quito; Juan Luis Martínez and José Luis Saume (Mérito, Lima) who will bring cuisine with a combination of Venezuelan and Peruvian roots.
The list of Spanish chefs looking to make the most of their resources and who will participate as speakers in the first global gastronomy congress includes Xavier Pellicer (Healthy Kitchen), Ignacio Echapresto (Venta Moncalvillo), Pedro Sánchez (Bagá), Ángel León (Aponiente) or Ricard Camarena (Ricard Camarena Restaurant).
The programme will present Chefs Relief Training, a training programme for chefs who lead the World Central Kitchen (WCK). An NGO led by the chef, José Andrés, along with Javier García to help in crises or disasters caused by climate change.
It is a culinary meeting place that has been taking place every January since 2002 in the Municipal Congress Center where each year a different country is invited to be the special gastronomic guest of honor.
The event is divided into two Congresses that will deal with the possible future course of haute cuisine: environment, energy efficiency, human relations, applied psychology, social integration, uberisation, new technologies, and recycling. Chefs from all over the world will participate in technical demonstrations, training workshops, competitions, auctions and prizes.
Madrid Fusión initiative has been awarded numerous prizes like the Prize for Social and Cultural Work Related to Gastronomy awarded by the Dionisio Duque Foundation in 2008; the 3rd Madrid Prize for Gastronomy awarded by Madrid’s Academy for Gastronomy in 2007 and the Foods of Spain Prize, Best Promotional Action in any Other Country of the World awarded by the Ministry of Agriculture, Fishing and Food in 2015.
