By Margaux Cintrano
Photos: Madrid Fusion Press Office unless otherwise stated
Annually, a wide variety of concepts, inspired ideas and trends impact Madrid Fusion, showing the latest novelties that Food Designers and Dessert Designers present in the Auditorium. Perhaps not always tangible; however, unforgettable ..
Additionally, the collective, expressed in a wide manner of presentations, about how to handle the human factor in restaurants. The approaches and protocol adopted a few nuances
One of the main subjects discussed was the people management in the kitchen, the back of the house. This wide topic was discussed by both Jesús Sanchez of El Cenador de Amós and Business Coach Leandro Fernández Macho.
Furthermore, Japanese sushiman Takayuki Otani, from Restaurant Ootanino in Tokyo, discussed the techniques and the services offered to the clients at their bar. The Sushi is personalised for the lucky few who are able to find a seat at the bar. The mastery and wizardry on display is simply astonishing.
Emotions, heritage and personalities form the cornerstone of the masterly presentation of the three Michelin-Star Roca Brothers. Their priority as a triology and team, together with exceptional innovation, and the search for flavors, is to take care of the people that work alongside of them. They have been créating courses for future chefs to assist them in discovering their own potentials. They travel worldwide with their team members so that the whole team grows, and learns. This is a most enrichening style of people management that can be found in the world´s kitchens today.
The Roca Brothers — Food Designer & Executive Chef Joan, Sommelier Josep and Author & Dessert Designer Jordi — had broken down barriers and went far beyond the limits in demonstrating their newly added additions of their restaurant, Three Michelin Star El Celler de Can Roca, in the Gerona Capital, by cinematically presenting a documentary film on their amazingly dazzlingly dynamically astonishing El Celler de Can Roca Museum and agricultural gardens.
To move on, some of the other key Culinary Artists were:
Michelin Food Designer Andoni Aduriz
Michelin Food Designer Angel León
Michelin Classic Food Designer & Hotellier Pedro Subijana
Michelin Star Food Designer Rodrigo de La Calle
Michelin Star Food Designers Elena & Juan Mari Arzak
And uncountable others.
The Guest Countries were Argentina and the Philippines, both with a human factor which presented the historical and cultural influences of the Iberian Peninsula.
SOME OF MADRID FUSION 2017’s MOST OUTSTANDING MICHELIN
AND SOME CULINARY MASTERPIECES
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