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Madrid Fusion Manila Preliminary Program
Friday, April 24
10:00 - 10:30
Welcome Remarks
Secretary Ramon R. Jimenez, Jr.
Bienvenida del Secretario de turismo de Philippines
10:30 – 11:30
SPAIN: CENTER AND ORIGIN OF MODERN OCCIDENTAL CUISINE
(Mediterráneo: Germen de la gastronomía occidental)
JUAN CARLOS de TERRY –Terry´s Bistro (Philippines)
11:30 – 12:30
A THOUSAND FACES OF RICE (Las mil caras del arroz)
QUIQUE DACOSTA - Quique Dacosta (Spain)
12:30 – 1:30
BASE INGREDIENT: SOUR FRUITS (Ingrediente base: frutas ácidas)
FERNANDO ARACAMA –Aracama (PHILIPPINES)
1:30 – 3:30
LUNCH
3:30 – 4:30
CREATIVITY, A CUISINE OPEN TO THE WORLD
(Creatividad, una cocina abierta al mundo)
ELENA ARZAK – Arzak (SPAIN)
4:30 – 5:30
COCONUT, THE TREE OF LIFE (Coco, el árbol de la vida)
MYRNA SEGISMUNDO – 9501 (PHILIPPINES)
5:30 - 6:30
TEXTURES OF OLIVE OIL, TRADITIONAL AND AVANT-GARDE
(Texturas del aceite de oliva, tradición y vanguardia)
PACO RONCERO - La Terraza del Casino (SPAIN)
6:30 - 7:30
TAPAS MADE IN SPAIN – CUISINE IN MINIATURE
(Tapas made in Spain - Cocina en miniatura)
RAMÓN FREIXA –Ramón Freixa (SPAIN)
Saturday, April 25
10:30 – 11:30
PHILIPPINE ADOBO (Adobo de Filipinas)
CLAUDE TAYAG – Bale Dutung (PHILIPPINES)
11:30 – 12:30
SPANISH MARINADES AND OFFAL OF THE XXI CENTURY
(Adobos españoles y casquería en versión siglo XXI)
FRANCIS PANIEGO –Echaurren (SPAIN)
12:30 – 1:30
LOCAL SEASONAL INGREDIENTS
(Ingredientes locales de temporada)
BRUCE RICKETTS – Mecha Uma (PHILIPPINES)
1:30 – 3:30
LUNCH
3:30 – 4:30
WHAT GIVES LIFE (Lo que da vida)
MARGARITA FORÉS –Grace Park (PHILIPPINES)
4:30 – 5:30
OPEN CREATIVITY (Creatividad Abierta)
ANDONI LUIS ADURIZ - Mugaritz (SPAIN)
5:30 – 6:30
MOM, I WANT TO BE A “CHURRERO” WHEN I GROW UP
(Mamá, de mayor quiero ser churrero)
PEPE LÓPEZ –Rambla (PHILIPPINES)
6:30 – 7:30
JUICES, CREATIVITY AND FERMENTATION
(Zumos, creatividad y fermentación)
ANDRÉ CHIANG - André (SINGAPORE)
Sunday, April 26
10:30 – 11:30
THE NEW FILIPINIANA CUISINE (Nueva cocina Filipina)
ROB PENGSON - The Goose Station (PHILIPPINES)
11:30 – 12:30
THE SCIENCE OF ROASTS, MODERN CULINARY RITUALS
(La ciencia de los asados, modernos ritos culinarios)
MARIO SANDOVAL - Coque (SPAIN)
12:30 – 1:30
REDISCOVERY AND REVERENCE (Redescubrimiento y respeto)
JOSÉ LUIS GONZALEZ – Gallery Vask (PHILIPPINES)
1:30 – 3:30
LUNCH
3:30 – 4:30
IT’S FUN TO COOK “XTREME FILIPINO”
(Es divertido cocinar extrema Filipino)
ALVIN LEUNG Jr. - Bo Innovation (HONG KONG)
4:30 – 5:30
SWEET WORLD, HAPPY ENDING(Mundo dulce, un final goloso)
PACO TORREBLANCA – Bombonerías Torreblanca (SPAIN)
5:30 – 6:30
NOSE-TO-TAIL EATING IN THE FILIPINO-SPANISH MENU
(La Cocina del aprovechamiento en un menú hispano-filipino)
J. GAMBOA – Milky Way (PHILIPPINES)
6:30 – 7:30
Closing Ceremonies
*This program is subject to change.
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