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Apr 8, 2016 @ 9:21

Chefs share culture, cooking secrets in Madrid Fusion 2016

Day 2 of Madrid Fusion is upon us and just like on opening day, chefs from all over the world are pulling the stops to have their best foot forward and showcase their best dishes before their peers and fans attending the event.

While one would think that there will be an air of competition by having the world’s best chefs in one place – that is the SMX Convention Center, one would most definitely be wrong as the air of

camaraderie permeates the entire venue while chefs demonstrate their signature dishes and share trivia about their cooking processes.

The chefs, Michelin starred food experts, international awardees and local superstars, all came with their A-game, wanting to impress the crowd and at the same time share a part of their culture with like minded individuals with a common passion for food.

Here are some of the highlights of the event with the chefs front and center.

Want to learn how to make waterless broths usng seafood like fish, prawn and squid? Chef Camarena

shows you how.

Japanese chef Yoshihiro Narisawa explains the concept of “Innovative Satoyama Cuisine” which showcases innovative and sustainable gastromy.

Spanish chef Fernando Perez Arellano of Zaranda prepares his signature dish the Black Egg today which represents his style of cooking — using contrasting ingredients to make a fusion of flavors. It looks beautiful – a plated work of art.

South Korean chef Jungsik Yim shares the secret to his signature Sea Urchin Bibimbap which turns out to be having the freshest ingredients found in the shores of South Korea.

Chef Joan Roca gives us a glimpse into his world by showing the methods that his team employ when searching for the essence of the flavor of an ingredient like the calçot, a scallion-like root vegetable from Catalan.

New York based chef Leah Cohen from Pig &Khao , for her part, prepared the scrumptous Bellychon.

Chef Mikko Reyes can’t keep up with the demand for his Monggo Guisado sa Baka at Batwan. The Monggo stewed in the broth of a traditional batwan-based Kansi topped with the flavorful Kitayama wagyu and seasoned with labuyo chili leaves and salt is just…. WOW

Inter Porc’s Chef Ivan Cerdeño also showed guests how to prepare the best Croquetas de Jamón.

Chef Enrique Olvera shares his version of the tamal -a Spanish classic similar to our suman. It’s the “contextualization” of local ingredients that elevates a dish.

Chef Nurdin supports local farms that engage in biodynamic farming and as such used the ingredients to prepare the sauce of his dish using local ingredients such as ‘Alugbati’ (Malabar Spinach), and ‘Pansitan-pansitan’ (Pepper Elder).

Chef Claude Tayag looks to be enjoying champorado, a Pinoy classic.

If you think Puto and Dinuguan make a perfect duo, then what more if Longganisa joins the picture? Thanks to Chef Edward Bugia of Backyard Kitchen + Brew for this wonderful creation. (By: Angel Ong)


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