Conferences and Tastings of MADRID FUSIÓN 2011, IX International Gastronomy Summit

CONFERENCES: 25, JANUARY (TUESDAY) CONFERENCES CYCLE MADRID FUSIÓN GASTRONOMIC MANAGEMENT IN AIRPORTS; SPEED AND QUALITY SPONSOR: AENA Speaker: Mariano San Pech (AENA) Javier Hernani(Director de Expansión SSP),Xavier Torrents (Director de Hosteleria Técnica I+D+i de AREAS), Ignasi Iglesias(Dirección corporativa de compras & aprovisionamiento) Presented by: Pablo Amate (Journalist) A thorough look at the key elements of airport restaurants...A ham sandwich, breakfast or pizza. Fascinating ways of getting to know how establishments deal with the intermittent flow of an unpredictable clientele, prioritizing gastronomic levels required in order to fulfill the established quality controls. CONFERENCES CYCLE -I.E BUSINESS SCHOOL PONENTES: YOU´RE GREAT....BUT NO-ONE WILL REMEMBER YOU Speaker: Juan Pablo Vázquez. Presented by: Miguel Garrido de la Cierva (Director Gerente de la Camara de Comercio e Industria de Madrid) Although creativity is the best way for a chef to become well-known, a great number of today's innovations will be lost with the passing of time. The legacy of a chef lies not only in his creativity but also in his ability to create a business around his ideas which will last. In this session we will examine how this loss of creativity has happened in a multitude of industries and what can be done to leave a worthwhile creative legacy which will survive the passing of time. 26, JANUARY (WEDNESDAY) CONFERENCES CYCLE MADRID FUSIÓN MAGNETIC RESTAURANTS WHICH GENERATE HUGE PROFITS Speaker: Roberto Brisciani (Pizza & Restauración) Presented by: Pablo Amate (Journalist) We have completely entered the era of making concepts profitable and of the economy of experience. All restaurants find themselves in this age. They will only succeed if they manage to learn the rules of modern restaurant management. THE SUSTAINABLE HOTEL Speaker: Fernando Gallardo (hotel critic, El País), Jesús Castillo Oli (Arquitecto de La Ruina Habitada) Carlos Abella (Paradores) Presented by: Francis Vega (Miembro de la Real Academia Española y Asturiana de Gastronomia) Debates on hotel industry innovation. Reasons for innovation in management, culture, finance, on the role of the public sector and the social networks. A reflection on hotels and hotel chains which do not normally maintain a constant level of innovation and, as a result, lose their capacity to adapt to a market place that is continually making changes. WORKSHOPS I.E BUSINESS SCHOOL SOCIAL NETWORKS AND THEIR USE IN THE RESTAURANT SECTOR Speaker:Manuel Alonso Coto (I.E Business School) Presented by: Marta Fernández Guadaño (Jefe de la sección de empresas de Expansión) How to leverage opportunities provided by the Internet. THE CASE OF DEAR CARMEN: A DIFFERENT WAY TO BREAK INTO THE RESTAURANT BUSINESS Speaker: Enrique Sánchez. Presented by: Marta Fernández Guadaño (Jefe de la sección de empresas de Expansión) The experience of a company created to distribute high quality culinary products through the Internet. 27, JANUARY (THURSDAY) CONFERENCES CYCLE MADRID FUSIÓN GASTRONOMIC MANAGEMENT IN AIRPORTS; SPEED AND QUALITY SPONSOR: AENA Speaker: Mariano San Pech (AENA) Javier Hernani(Director de Expansión SSP),Xavier Torrents (Director de Hosteleria Técnica I+D+i de AREAS), Ignasi Iglesias(Dirección corporativa de compras & aprovisionamiento) Presented by: Pablo Amate (Journalist) A thorough look at the key elements of airport restaurants...A ham sandwich, breakfast or pizza. Fascinating ways of getting to know how establishments deal with the intermittent flow of an unpredictable clientele, prioritizing gastronomic levels required in order to fulfill the established quality controls. CONFERENCES CYCLE -I.E BUSINESS SCHOOL PONENTES: YOU´RE GREAT....BUT NO-ONE WILL REMEMBER YOU Speaker: Juan Pablo Vázquez. Presented by: Miguel Garrido de la Cierva (Director Gerente de la Camara de Comercio e Industria de Madrid) Although creativity is the best way for a chef to become well-known, a great number of today's innovations will be lost with the passing of time. The legacy of a chef lies not only in his creativity but also in his ability to create a business around his ideas which will last. In this session we will examine how this loss of creativity has happened in a multitude of industries and what can be done to leave a worthwhile creative legacy which will survive the passing of time. TASTING: 25, JANUARY (TUESDAY) WINES FROM SPAIN IN MADRID FUSION. ARAGON: TERROIR GRENACHE PATROCINADOR: GOBIERNO DE ARAGON. DEPARTAMENTO DE AGRICULTURA Y ALIMENTACION PONENTES: Ernesto Franco (Alimentos de Aragón), Rocío Alberdi (ICEX), Fernando Gurucharri (UEC), Paz Ivison (Periodista) In colaboration with: ICEX