Presentation
Techniques and concepts
Sponsored by Balfegó
The star-studded threesome are back at Madrid Fusión with more technique to produce more surprises.
What can you do with a microwave? The Disfrutar team will be explaining cooking times and the magic textures they have achieved using a microwave. They will be explaining this task and their new applications, with the occasional surprise.
We are sure to be anything but unimpressed.Related talks
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Eduardo Quintana
Chef at La Bicicleta (Hoznayo, Cantabria)
Beatriz Beltrán & Carmen Cuadrado
Professors of the Dept. of Nutrition and Food Science, Univ. Complutense (Madrid, Spain)
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Chef at Casa Silvano-Maracaibo (Segovia, Spain)
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Rafael Monge
Agricultural designer at Cultivo Desterrado (Cádiz, Spain)
José Luis Fernández Tallafigo
Chef at El Espejo (Sanlúcar de Barrameda, Cádiz, Spain)
César Hermoso Mellado
Chef at Casa Bigote (Sanlúcar de Barrameda, Cádiz, Spain)
Javier Velázquez y Roberto Bonilla
Top Producciones
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13:55 - 14:25 HRS
Carlos Moreno
Socio y director en deSpelta (Palazuelos, Guadalajara, España)
Juan Carbajo
CEO at Molinos del Duero (Zamora, Spain)
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Vélez anthology
12:05 - 12:35 HRS
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Chocolatemakers at Moulin Chocolat (Madrid, Spain)
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Objective algae: open your mind to whet your appetite
12:00 - 12:30 HRS
Natalia Vázquez
Le Cordon Bleu, Madrid (Madrid, Spain)
Presentation
Gula razonada
18:15 - 18:45 HRS
Frédéric Bau
Valrhona's master confectioner
Presentation
In the middle of the Mediterranean sea
10:45 - 11:15 HRS
Óscar Molina
Chef at La Gaia* (Ibiza, Spain)
Presentation
From La Planta vegetable garden to table
15:00 - 15:30 HRS
Víctor Gutiérrez
Chef at Taller Arzuaga* (Quintanilla de Onésimo, Castile Leon, Spain)
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Tapa Alimentos de España of Hotel Tapa Tour
13:30 - 14:00 HRS
Juan María Díaz
Chef at Casa de Marinos UribeKosta, (Plentzia, Euskadi Basque Country, Spain)
Presentation
The evolution of the pizza
14:05 - 15:05 HRS
Franco Pepe
Pizzaiolo at Pepe in Grani (Caiazzo, Campania, Italy)
Presentation
Signature breads
12:45 - 13:15 HRS
Iago Castrillón
Baker chef (Valencia, Spain)
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Milk in desserts and tarts
12:15 - 12:45 HRS
Paco y Jacob Torreblanca
Cakemakers at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
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Sustainable gastronomy beyond ingredients
11:00 - 11:20 HRS
María Ritter
Director of Guía Repsol
María José San Román
Chef at Monastrell - Dos Soles Guía Repsol (Alicante, Spain)
Siridia Berenguer Murcia
Director of Development and New Businesses of Repsol Guide
Carlos Maldonado
Chef at Raíces - Un Sol Guía Repsol (Talavera de la Reina, Toledo, Spain)
Mario Sandoval
Chef at Coque - Tres Soles Guía Repsol (Madrid, Spain)
Jesús Sánchez
Chef at Cenador de Amós - Tres Soles Guía Repsol (Villaverde de Pontones, Cantabria, Spain)
Presentation
10:30 - 12:00 HRS
Kisko García
Chef at Choco* (Córdoba, Spain)
Rocío Parra
Chef En la parra* (Salamanca, Spain)
José Carlos García
Chef at José Carlos García* (Málaga, Spain)
Xanty Elías
Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)
José Manuel Bajo
DO Baena
Dr. Rafael Moreno Rojas
Córdoba University (Spain)
Colaboran: DOP Poniente de Granada, DOP Priego de Córdoba, DOP Sierra Mágina, DOP Lucena, DOP Estepa, DOP Sierra de Segura, DOP Cazorla, DOP Baena, e IGP Aceite de Jaén
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Rescuing Argentina's "medialuna"
16:50 - 17:20 HRS
Francisco Seubert
Creator at Atelier Fuerza (Buenos Aires, Argentina)
Presentation
Evolutive bread convergence
17:40 - 18:10 HRS
Ibán Yarza
Journalist specialising in bread
Presentation
Argentinian sweets from the Mediterranean
17:15 - 17:45 HRS
Carito Lourenço
Chef at Fierro* (Valencia, Spain)
Presentation
The Spirit of Ukraine in one dish
18:10 - 18:40 HRS
Ksenia Amber
Chef at Buro201 Restaurant Group (Odesa, Ukraine)
Presentation
Gualtallary, Argentina: wines and fires from the south of the world
17:10 - 17:40 HRS
Javier Brichetto
Chef at Piantao (Madrid, Spain)
Alejandro Vigil
Oenologist at Bodega Catena Zapata (Mendoza, Argentina)
Presentation
Restaurant desserts
11:40 - 11:10 HRS
Gianluca Fusto
Pastry Chef and Maîtres Chocolatier at Fusto (Milan, Italy)
