Inside Madrid Fusion Manila 2017 (Day Two)
April 7, 2017 | BY Philippine Tatler
From the art of Korean barbecue, green cuisine, cooking with duck eggs, to food conspiracies—the second day of Madrid Fusion Manila was certainly an experience of epic proportions
Rockstar chefs from different parts of the world gathered at the second day of the 3rd Madrid Fusión Manila at the SMX Convention Centre, imparting their culinary expertise and insights primarily on sustainable dining with esteemed guests, members of the press, epicureans and gastronomes alike, as well as aspirants in the culinary industry.
Inside the Congress, here are the highlights of the demonstrations that took place:
Be Our Guest
Chef Tony Yoo of Michelin starred Dooreyoo restaurant in South Korea unravels the secrets of the art of Korean barbeque. He shares that in his restaurant, the Korean custom of giving importance to guests and their dining preference (as evident in their tradition of letting the guests cook their own food) is essential.
"Sustainability for us means giving contributions to the society"
Danish chef Kamilla Seidler and Venezuelan restaurateur Michaelangelo Cestari of Gustu shares their journey from Denmark to Bolivia and how the young locals of La Paz were able to find a second chance in life through culinary education and practice.
Margarita Forés, one of MFM’s organisers and hailed as Asia’s Best Female Chef, commended the unmatched efforts and achievements of Gustu in reviving not only the spirits of Bolivians but also the country’s rich cuisine.
Sustainability is a way of life
The chef Julien Royer of the two Michelin starred restaurant Odette (Singapore), discusses sustainability in Singaporean gastronomy amidst the lack of agricultural and livestock resources in the country.
“Sustainability, back where I grew up in France, was clearly our way of life,” Royer said. “We are following the seasons and use what is available. We keep the characteristics of the dish—its identity.”
Hence for Royer, sustainable dining means preparing the food with limited additives and using all parts of it. “We try to find the balance. When we you find the balance, you find the perfect flavour. And this brings an amazing dining experience.”
Michelin starred chef Rodrigo de la Calle of El Invernadero in Spain tackled the “green cuisine” and their efforts in educating diners about the various edible plants and flowers of the world through fine dining.
“Although nature has provided all the vegetables in the world, us human beings think that we are gods that we can choose among these,” de la Calle strongly expressed. “Our responsibility is to preserve and nurture these treasures.”
De la Calle encourages everyone to use the dishes he demonstrated as inspiration for elevating green cuisine here in the Philippines.
Simplicity Isn't Simple
What Came First: the duck or the egg?
"Create memory with less sugar. There's not much flavour in sugar, but there is in other ingredients like fruits, flowers, or in this case, Uni"
The Great Food Conspiracy
Madrid Fusion Manila is held at the SMX Convention Centre, from April 6 to 8, 2017. To know more about Madrid Fusion Manila 2017, visit madridfusionmanila.com. Feel free to follow Philippine Tatler Dining on Instagram: @tatlerdiningph for more live updates | To stay updated with the latest foodie news, watch this space.
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