Workshops of REALE SEGUROS MADRID FUSIÓN 2018, XVI International Gastronomy Summit
JANUARY MONDAY 22ND
MORNING WORKSHOPS ROOM 3 11:00-12:30 – RICE VARIETIES AND RECIPES Vicente Patiño(Saiti,Spain) & Santos Ruíz (Manager D.O Arroz de Valencia) ATERFOON WORKSHOPS ROOM 1 16:00-17:30 – Lecture about the types of Japanese sake,paring with food and ingredients for Zen cuisine. ATSUHIDE KATO (Brewery of Japanese sake manufacturer梵BORN) Sponsored by: HATTORI ACADEMY 18:00-19:30 – THE SEA´S PANTRY, SEAWEEOS Nacho Manzano (Casa Marcial, Spain) & Iván Dominguez (Alborada, Spain) Sponsored by: PORTO-MUIÑOS ROOM 2 16:00-17:30 – HAUTE LIQUID CUISINE; Fermented & Natural liquefied. Rodrigo de la Calle & Víctor Díaz Morón (El Invernadero, Spain) 18:00-19:30 – RESTAURANT DESSERTS; Creative Board Ricardo Vélez & Ester Roelas (The Pâtissier, Spain) ROOM 3 16:00-17:30 – CHILLIES, ANOTHER DIMENSION Roberto Ruiz (Punto Mx, Spain) 18:00-19:30 – THE BEST TAPAS OF THE WORLD Sacha Hormaechea (Sacha, Spain) Sponsore by: YURRITA GASTRONOMIKAJANUARY TUESDAY 24TH
MORNING WORKSHOPS ROOM 2 11:00-12:30 – THE PERFECT MANAGEMENT *Methodology for attending customers” Urko Mugartegui (Azurmendi, Spain) *The new restaurant era Diego Coquillat (DiegoCoquillat.com, Spain) ROOM 3 11:00-12:30 – COOKING WITH NEW VINEGARS Jesús Segura (Trivio, Spain) AFTERNOON WORKSHOPS ROOM 1 16:00-17:30 – DIFERENT FACES OF COD Iván Cerdeño (El Carmen de Montesión, Spain) 18:00-19:30 – ASTURIAN CIDER IN HAUTE CUISINE Nacho Manzano & Juan Luís García (Casa Marcial, Spain) Sponsored by: CONSEJO REGULADOR D.O.P SIDRA DE ASTURIAS y ASTURIAS, PARAÍSO NATURAL ROOM 2 16:00-17:30 – GLUTEN FREE DESIGN PASTRY Amandine Finger (Le Cordon Bleu, Spain) Sponsored by: LE CORDON BLEU, MADRID 18:00-19:30 –COPYRIGHTING RECIPES Jordi Butrón (Espaisucre, Spain) Philippe Regol (Blog “Observación Gastronómica”, Spain) Alfredo Gómez-Acebo (Despacho Cremades & Calvo Sotelo, Spain) Santiago Robert Guillén (Author “Alta cocina y derecho de autor”) Sponsored by: ASTURIAS, PARAÍSO NATURAL ROOM 3 16:00-17:30 – SALTED FISH Pablo González Conejero (La Cabaña, Spain) & José Cremades (La Palera, Spain) Sponsored by: INSTITUTO DE TURISMO DE LA REGIÓN DE MURCIA 18:00-19:30 – LAMB AND SUCKLING LAMB Ricard Camarena (Ricard Camarena Restaurant, Spain) Sponsored by: PROGRAMA EUROPEO DE PROMOCIÓN DE LA CARNE DE LECHAL Y CORDERO 2017JANUARY WEDNESDAY 23RD
MORNING WORKSHOPS ROOM 1 THE PERFECT MANAGEMENT 11:00-12:30 –*Bars: How to make profitable each m2 Carlos Bosch (El Portal, Spain) *New tecniques that change the food model. Borja Beneyto (Brandelicious, Spain) ROOM 2 11:00 – 12:00 COOKING IN PARADISE. 12 HANDS´ COOKING OF ASTURIAN PRODUCTS Nacho Manzano (Casa Marcial) Ricardo Sotres (El Retido de Pancar) Marcos Morán (Casa Gerardo) Isaac Loya (El Balneario de Salinas) Jaime Uz (Arbidel) José A. Campoviejo (El Corral del Indianu) Sponsored by: ASTURIAS, PARAÍSO NATURAL ROOM 3 11:00-12:30 – GRAINS, CEREALS & SEEDS Fernando del Cerro (Casa José, Spain) AFTERNOON WORKSHOPS ROOM 1 16:00-17:30 – SAKES AND CHEESE: INCREDIBLE HARMONIES Srta. Mayuko Sasayama, Kikisake Shi “Sumiller de Sake” Sponsored by: SHUWA SHUWA by TOKYO YA 18:00-19:30 – HUNTING & BIRDS Luis Alberto Lera (Restaurante Lera, Spain) & Higinio Gómez (Mercado Vallehermoso, Spain) ROOM 2 16:00-17:30 – MUSHROOMS & TRUFLES Óscar García (Baluarte, Spain) Sponsored by: TIERRA DE SABOR 18:00-19:30 – ¿SCENT OR FLAVOUR? PRESSURE COOKER IN HAUTE CUISINE Carlos Collado (Le Cordon Bleu, Spain) Patrocinado por:LE CORDON BLEU ROOM 3 16:00-17:30 – SEAFOOD ELABORATION TECHNIQUES Marcos Morán (Casa Gerardo, Spain) Patrocinado por: ABALON BY GMA 18:00-19:30 – OCEANIC & VEGETAL CUISINE Raúl Resino (Raúl Resino, Spain)