Events on StarChefs
Madrid Fusion 2005 on StarChefs

January 17, 18 and 19

Palacio de Congresos, Madrid, Spain

590€ per person, plus 10€ registration fee per lecture.

Go to: for more information and to download registration form.


January 17-19, 2006

The forth annual Madrid Fusión-International Gastronomic Summit is a three-day conference of techniques demonstrations, tastings, and culinary lectures by world-renowned chefs. This year American Chefs Thomas Keller, Charlie Trotter, Norman Van Aken, Ken Oringer, Homaro Cantu and Wylie Dufresne will join Spanish master chefs Juan Mari and Elena Arzak, Martín Berasategui and Ferrán Adriá, and others, in demonstrating their avante garde cooking techniques.

Schedule of Events

Tuesday, 17th
Wednesday, Jan 18th
Thursday, Jan 19th
“Red Meat: latest generation griddle”. Jordi Herrera and Juan Antonio Zaldúa “Design appetizers”. Joan and Jordi Roca and Quique Dacosta “ Broths (Stocks and infusions): a new horizon” Eneko Atxa and Carlos Cidón
Sergio Herman Homaro Cantu Josh DeChellis
Break – Snack Break – Snack Break – Snack
Tribute paid by the IV International Summit of Gastronomy to the “Founders of the New American Cuisine”: Alice Waters, Norman Van Aken, Paul Prudhomme and Mark Miller and to the American media that have contributed to spread the renewal movement of the current American Gastronomy (John Apple, Ariane & Michael Batterberry, Judith Jones, Robert Parker, Marvin R. Shanken). Granting of the award to “The new restaurant of the year” Granting of the award to “The best Spanish wine under 30 euros”
Ferran Adrià Juan Mari and Elena Arzak Charlie Trotter
Tasting - Lunch Tasting - Lunch Tasting - Lunch
Martín Berasategui Harold McGee and José Andrés Wylie Dufresne
Conferences – Tastings (see note below) Conferences - Tastings (see note below) Conferences - Tastings (see note below)
5:15-6:30 “The Olive Oil Revolution”:
  • "The effects of the temperatures on traditional frying". Dani García
  • “Microfiltering for traditional and creative dishes”. Carmelo Bosque
“Cod: new recipes, a thousand flavours”. Andoni Luis Aduriz and Marcelo Tejedor “Chocolate: between sweet and savoury, the frontier of flavour”. Frédéric Bau and Angelo Corvitto
Thomas Keller Gaston Acurio Ken Oringer

 » This programme may be changed at the last moment.
 » For further and updated information, please visit

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...Published: December 2005