Workshops of MADRID FUSIÓN 2016

JANUARY MONDAY, 25 ROOM 1 16:00 – 17:30 – “BIBAS” TAPAS Dani García (Dani García Restaurante, Spain) 18:00 – 19:30 – “PREPARING SUSHI AND WABOCHO WORKSHOP” (Traditional Jananese Knife) Tatsuo Nishizawa (Hattori), Presented by: Setsuko Yuuki & Doctor Hattori Sponsored by: GOBIERNO DE JAPÓN ROOM 2 16:00 – 17:30 – COCOA IN STAGES AND PASTRY DOUGHS Oriol Balaguer (Oriol Balaguer, Spain) 18:00 – 19:30 – PICKLED FOODS Mario Sandoval (Coque, Spain) ROOM 3 16:00 – 17:30 – A MODERN TAKE ON CLASSIC DISHES Paco Roncero (La Terraza del Casino, Spain) 18:00 – 19:30 – LIQUID STREETXO (StreetXo, Spain) JANUARY TUESDAY, 26 ROOM 1 16:00 – 17:30 – 7 PASTRY TECHNIQUES FOR RESTAURANT DESSERTS Ricardo Vélez (Moulin Chocolat, Spain) Sponsored by: VALRHONA 18:00 – 19:30 – SAKES: THE NEW PAIRINGS Mayuko Sasayama (Tokyo-Ya),Katsuhiko Miyasaka (Masumi),Daisaku Tsubota (Ozeki), Yumiko Nishitani (Daishichi) Sponsored by: TOKYO-YA, ALTA GASTRONOMÍA JAPONESA ROOM 2 16:00 – 17:30 – MUSHROOMS – TECHNIQUES AND TREATMENT Sergio Bastard (La Casona el Judío, Spain) 18:00 – 19:30 – FERMENTED FOODS Rodrigo de la Calle (El Invernadero, Spain) Sponsored by: HUERTA DE CARABAÑA ROOM 3 16:00 – 17:30 – CREATIVE COOKING WITH IBERIAN HAM Andreu Genestra (Andreu Genestra, Spain) 18:00 – 19:30 – FROM THE BAKERY TO RESTAURANT BREAD David Battistessa (LE Cordon Bleu, Spain) Sponsored by: LE CORDON BLEU JANUARY WEDNESDAY 27 ROOM 1 16:00 – 17:30 – THE ESSENTIAL OF MEXICAN CUISINE Roberto Ruiz (Punto Mx, Spain) 18:00 – 19:30 – THE SECRETS OF TRUFFLES Guiseppe Iannotti (Kresios, Spain) Paolo Montanaro (Tartuflanghe, Italy) Sponsored by: TARTUFLANGUE SRL ROOM 2 16:00 – 17:30 – UPDATING THE GREAT CLASSIC SAUCES Erwan Poudoulec (LE Cordon Bleu, Spain) Sponsored by: LE CORDON BLEU 18:00 – 19:30 – DESSERTS WITH SUGAR: BLOWING, BLENDING, STRETCHING Paco Torreblanca (Torreblanca Bombonerías, Spain) ROOM 3 16:00 – 17:30 – BREAD ON THE TABLE. HARMONIES AND CLASHES Anna Bellsolá (Baluard, Spain) Beatriz Echeverría (El Horno de Babette, Spain) y Jesús Machí (El Horno de San Honofre, Spain) Sponsored by: COBAMAQ Y HARINA SEGORBINA 18:00 – 19:30 – RICE Kiko Moya (L’Escaleta & Rice, Spain)