Twenty-fifteen is the year Filipino cuisine went global, thanks to Madrid Fusión Manila. The three-day event in April ultimately put the humble but distinctive Pinoy food at the international forefront.

For Tourism Secretary Mon Jimenez Jr., Madrid Fusión Manila was not only a gastronomical milestone but a critical occasion that helped boost Philippine tourism and agricultural industries.

In the culinary scene, the historic gathering created a unique interaction between local top chefs and culinary industry practitioners with renowned Spanish chefs.

Chefs Myrna Segismundo, Margarita Fores and Chele Gonzalez did a great job in showcasing the Filipino flavors, highlighting regional ingredients, such as bagoong, maliputo, adlai, coconut, batuan, pepinitos, etc., and explaining before the international palate how these food elements define Filipino cuisine.

“It’s an exciting time for Filipinos, it’s a life changer for the industry,” said Fores.

“What’s nice about Madrid Fusión is that it scopes out the next big thing—these young chefs who are creating a buzz. It’s our time. We’re in the spotlight,” she said.

It was about time for the Philippines to claim its rightful place among the best global cuisines and promote the country’s culinary legacy.

This was the first time since it started in 2003 that this world-famous gathering was held outside of Spain. It was also a celebration of friendship, culture and the culinary connection between Spain and the Philippines.

Spain’s top chefs, led by Elena Arzak, 2012 World’s Best Female Chef, and Andoni Luis Aduriz of the restaurant Mugaritz, came to explore home-cooked Filipino food and learned from the local chefs.

Next year, Madrid Fusión Manila is set to take place from April 7 to 9.