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In April, Manila will play host to Spanish chefs who will present and give talks about aspects of food that’s dear to them. This is part of the first staging of the much-anticipated Madrid Fusion Manila 2015. The prestigious three-day food festival will allow guests not just to familiarize themselves with interesting produce from the two participating countries, but also get to know more about each other’s cuisine, terrain and style of cooking.

We’re bookmarking the International Gastronomy Congress event, where selected chefs have been given the platform to say their piece, share their knowledge, and hopefully pass on the baton to the succeeding generation of chefs. As a prelude of the things to come, here’s the lineup of celebrated chefs who will be gracing the event, as well as the subjects of their presentations. We can’t wait to be schooled.
 

Foreign chefs:

• Elena Arzak of Arzak Restaurant will discuss how innovation and creativity can be the gateway to global cuisine.                  
• Paco Roncero of La Terraza del Casino Restaurant will focus on olive oil textures, tradition and vanguard.
• Ramón Freixa of Ramón Freixa Restaurant will clue us in on Spanish tapas, the bite-sized cuisine.
• Francis Paniego of Echaurren Restaurant will do a rundown on 21st century meats and offals.
• Andoni Luis Aduriz of Mugaritz Restaurant will explain how open creativity is key to gastronomy.
• Quique Dacosta of Quique Dacosta Restaurant will cite the thousand faces of rice.
• Mario Sandoval of Coque Restaurant will examine the science of roasting and other modern culinary rituals.
• Paco Torreblanca of Pasteleria Totel will take us to the world of sweets.
• Andre Chiang of Andre Restaurant in Singapore will take on the very timely topic of fermentation.

Manila-based chefs:

• Juan Carlos de Terry of Terry’s Bistro will investigate and present his findings on the Mediterranean as the birthplace of Western Gastronomy.                         
• Fernando Aracama of Aracama Restaurant will be highlighting acidity and show us how to work with sour fruits.                       
• Myrna Segismundo will talk about the humble coconut and its countless possibilities, and will show how it is heaven’s gift to the east.                         
• Claude Tayag of Bale Dutung Restaurant will list down and describe in detail the various Philippine marinades.
• Margarita Fóres of Lusso, Grace Park and Cibo Restaurants will tap on her maternal instincts and speak about bagaybay (sperm sac), bihud (fish eggs) and ubre (cow’s udder), among many other reproductive elements.
• Pepe López of Rambla Restaurant will talk about the art of churros.
• Rob Pengson of The Goose Station and Shine Restaurants will present on progressive Filipiniana, which is radically challenging tradition and adding cultural significance to our cuisine.
• J Gamboa of Milky Way, Azuthai, Tsukiji and Cirkulo Restaurants will feature nose-to-tail eating in the Filipino-Spanish menu.
• Jose Luis Gonzalez of Vask, Gallery Vask and arroZeria Restaurants will take us through a journey of rediscovery and reverence as inspired by his travels around the country and his local discoveries.
• Bruce Ricketts of Mecha Uma Restaurant will delve deep into the subject of game birds and marination, and will utilize migrant birds for his dish.

  To now more about the upcoming food event, check out www.madridfusionmanila.com.

(Photos: Department of Tourism Philippines)
 

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