Workshops of ASISA MADRID FUSION 2017

JANUARY MONDAY 23RD  ROOM 3 11:00 – 12:30 – THE RESTAURANT´S BREAD Xevi Ramón (Triticum, Spain) ROOM 1 16:00 – 17:30 – RECOVERING “THE MASTER SAUCE-MAKER” Carmelo Bosque (Lillas Pastia, Spain) 18:00 – 19:30 – PENDING ROOM 2 16:00 – 17:30 –  NEW DESSERTS: BETWEEN SWEET AND SAVOURY  José Enrique González (Le Cordon Bleu Madrid) Sponsored by: LE CORDON BLEU MADRID 18:00 – 19:30 –  HOW TO MAKE A RESTAURANT VIABLE Iñigo Lavado (Singular, Spain) ROOM 3 16:00 – 17:30 – GLUTEN-FREE HAUTE CUISINE Rodrigo de la Calle (El Invernadero, Spain) Sponsored by: HUERTA DE CARABAÑA 18:00 – 19:30 – RICE DISHES From traditional paella to eastern cost rices Mª José San Román (Monastrell, Spain) JANUARY TUESDAY 24TH ROOM 1 THE PERFECT MANAGEMENT  11:30 – 12:00 – MANAGING YOUR MISTAKES, THE PATH TO  SUCCESS Paco Quirós (Entrepreneur, Spain) 12:00 – 12:30 – THE POWER OF A SMILE Juan Moll (Managing Director of the Robuchon Group) 12:30 – 13:00 – HOW WELL DO YOU KNOW YOUR TEAM? How to manage it successfully  Marián Martínez and Urko Mugartegui (El Cenador de Amós, Spain) —————————————————————————– ROOM 3 11:00 – 12:30 – CHOCOLATE DESSERTS  Ricardo Vélez (Moulin Chocolat, Spain) ROOM 1 16:00 – 17:30 – COOOKING WITH SUPERFOODS Andreu Genestra (Andreu Genestra, Spain) 18:00 – 19:30 –  VEGETABLES WITHOUT WATER Fernando del Cerro (Casa José, Spain) ROOM 2 16:00 – 17:30 –  GAME: FROM THE NEST TO THE PLATE  Víctor Pérez (Le Cordon Bleu, Spain) Sponsored by: LE CORDON BLEU MADRID 18:00 – 19:30 –  NEW WAYS OF UNDERSTANDING OFFAL Javier Estévez (La Tasquería, Spain) ROOM 3 16:00 – 17:30 –  CREATIVITY IN THE GREEN WORLD  Sergio Bastard (La Casona del Judío, Spain) Sponsored by: BONDUELLE   WEDNESDAY JANUARY 25TH ROOM 2 11:30 – 12:30 – ICE CREAM AS AN INGREDIENT Fernando Sáenz (Della Sera, Spain) & Juan Antonio Medina (A´Barra, Spain) ROOM 1 16:00 -17:30 – THE WORLD IN A TARTARE  Juanjo López (La Tasquita de Enfrente, Spain) 18:00 – 19:30 – ABALONE, THE MOST EXCLUSIVE MOLLUSC Hugo Muñoz (Kbk, Spain) Sponsored by: ABALÓN BY GMA ROOM 2 16:00 – 17:30 –  BRINING AND SALTING Vicente Patiño (Saiti, Spain) 18:00 – 19:30 – HAUTE CUISINE USING TINNED FOODS  Diego Gallegos (Sollo, Spain) Sponsored by: CONSERVAS CUCA ROOM 3 16:00 – 17:30 – EATING WITH YOUR HANDS Ricard Camarena (Ricard Camarena, Spain) 18:00 – 19:30 –  TECHNIQUES FOR HANDLING FISH Nacho Solana (La Solana, Spain)