events 2009 Madris Fusion on
January 19–22, 2009

Times are tough everywhere, even in Spain. Which is why chefs at the seventh annual gastronomic summit, Madrid Fusion, will be talking about how to thrive in this industry during dire economic times. Over 70 international culinary luminaries will gather in Madrid January 19th to the 22nd to demonstrate, lecture, and/or debate on various world-wide culinary trends like gastro-botany, gastrobars, molecular cuisine, and the boundaries of avant-gardism. Check out the specific schedule of events below for detailed information.

Monday, January 19th
15:30 - 16:30
  “Reinventing Winter Vegetables” Fernando del Cerro and Paco Morales
16:30 - 17:30 
“Haute Poor Cuisine: Imagination During Times of Crisis” Paco Ron and Peter Nilsson
17:30 - 18:10
  “Mexican Soups: A Very Contemporary Tradition” Ricardo Muñoz
18:10 - 18:40
  “Natural Pantry of the Amazon Jungle: the last version of Peruvian cuisine” Pedro Miguel Schiaffino
18:40 - 19:10
  “Gastrobotanic Subtleties of the Desert Garden” Rodrigo de la Calle and Santiago Orts
19:20 - 20:15
  “The Greatest Icon in Fish Cuisine: Celeiro Hayke” Ana Gago, Xoxé Cannas, and Marcelo Tejedor

Tuesday, January 20th
09:30 - 10:30
  Modernity in Anthropological Cuisine
“Pre-Hispanic Cuisine” Bricio Domínguez
“Cuisine from Capadocia” Musa Dagdeviren
10:30 - 11:15
  “The Perfumist Chef: Renaissance in the 21st Century” Corrado Assenza
11:15 - 12:45
  “Science and Cuisine Discussion: Does Molecular Cuisine Exist?” Ferran Adrià, Heston Blumenthal, Andoni Luis Aduriz, and Harold McGee
12:45 - 13:15 
Tribute to Planet Biodiversity Defenders
13:30 - 15:00  Lunch -  tasting
15:00 - 15:45  “Culinary Neo-Naturalism: Elegance and Philosophy on the Dish” Sèbastien Bras
15:45 - 16:15
  “The Mexican Avant-Garde: Conceptual Dishes with Roots” Enrique Olvera
16:15 - 17:15
  MadridFusión–Cinegourland Debates
17:45 - 18:45  Conferences
- New Solutions to Guarantee Food Safety
- The Cheese Boards: A Door to the Stars
- Coca-Cola Below Zero
18:45 - 19:45 “Haute Creative Cuisine with Gorgonzola, Parmigiano Reggiano, and Provolone Valpadana” Nacho Manzano, Jordi Vilà and Paco Roncero
19:30 - 20:15
“Third Generation Cocktails: The Latest Design Cocktails” Javier de las Muelas

Wednesday, January 21st
09:30 - 10:30
  Science and Cuisine
“Plankton: Life's Origin of the Sea, A New Dressing” Ángel León
“Ultrasounds for the Absorption of Aromas” Eneko Atxa
10:30 - 11:15
  “Dissonant Flavors” Gennaro Esposito
11:15 - 11:45
  “Color: Another Taste” Elena Arzak
11:45 - 12:00
  Tribute to the Most Influential Chefs of the Last Decade
12:00 - 13:00  “Small Plates: The Latest Rage in the United States, From Tapas to Half Portions, Three Exclusive Bars” David Chang and Sotohiro Kosugi
13:00 - 13:30
  Carlo Cracco
13:30 - 15:00
  Lunch - tasting
15:00 - 16:15  The Greatest Ladies of Mexican Cuisine
“Moles: The Soul of Mexican Cuisine” Mónica Patiño
“Tortillas: From Street Food to Design Dishes” Patricia Quintana
16:15 - 17:15
  MadridFusión–Cinegourland Debates
"Pushing the Limits: The Audacious and Provocative in Contemporary Plating "
17:45 - 18:45  Lectures
- Whisky & Food: The Latest Gastronomic Tendency
- Design Banquets with Ready-to-Serve Meals
18:45 - 19:30  “Jerez Vinegar in Haute Cuisine: An Acidity with Tradition” Pepe Rodríguez Rey, Carles Abellan, and Kisko García
19:30 - 20:15
  “Salted Fish” Vicente Leal, Kiko Moyá, Mª Carmen Vélez, and Susi Díaz

Thursday, January 22nd
09:30 - 10:30
  The Sea
“Sea at Low Temperatures: Millimetric Fish Cooking” Pepe Solla
“Culinary Radicalism: Mollusks, A Luxury From The Sea” Alexandre Gauthier
10:30 - 11:15
  “Reinvention of the Great Culinary Temples” José Avillez
11:15 - 12:15
  Play Food: Between Humor and Imagination
“Culinary Optical Illusions of the 21st Century” Dani García
“Play and Surprise at the Table” Denis Martin
12:30 - 13:00
  “Between Technique and Tradition” Massimo Bottura
13:00 - 13:30
  “The Intrepid Maturity of Pierre Gagnaire: Talking With a Genius” Pierre Gagnaire
13:30 - 15:00
  Lunch - tasting
15:00 - 15:45  “The Sixth Sense: The Power of Gastronomic Memory” Grant Achatz
15:45 - 16:45
  MadridFusión–Cinegourland Debates
"The Restaurant of the Future: Marketing or Cuisine; Robots or People?"
17:00 - 17:45  Inventiveness, Creativity, and Method with Olive Oil
“Fruits and Olive Oil” Quique Dacosta
“How to Flip the Omelette” Íñigo Lavado
17:45 - 18:45
  “Gastrobar: Gastronomic Bars with Great Chefs” Paco Roncero, Carles Abellán, Quique Dacosta, Dani García, Benito Gómez and Mª José San Román