GASTRONOMICAL EVENT Historian and archivist Antonio Sanchez de Mora and rock star chefs Dani
Garcia ofMalaga, Enrique Olvera of Mexico, Fernando Perez Arellano of Capdellà, Jordi Butrón of
Barcelona, Jungsik Yim of Seoul, Kevin Cherkas of Bali, Leah Cohen ofNew York,Miko Aspiras and Tatung
Sarthou of Manila andNurdin Topham of Hong Kong at the launch of the three-day gastronomical event
Madrid FusionManila onWednesday. JILSON SECKLER TIU
Renowned int’l chefs here for Madrid Fusion Manila
Madrid Fusion Manila, the three-day gastronomical event of the year, opens today at SMX Convention Center Manila, where regional lunches, technical seminars, food tunnels, a trade exhibit and lectures by renowned chefs, many of whom have been crowned with the much-coveted Michelin stars.
Some of these chefs were presented at a news conference Wednesday: historian and archivist Antonio Sanchez de Mora; Fernando Perez Arellano of the two-Michelin star restaurant Zaranda; Jordi Butrón, who has been voted as Spain’s Best Pastry Chef; award-winning Kevin Cherkas of Kuka Restaurant in Bali; Leah Cohen of the much-celebrated New York restaurant Pig and Khao; Nurdin Topham of the one-Michelin star NUR in Hong Kong; Jungsik Yim, whose restaurant in Seoul has been voted one of the 50 best restaurants in Asia; Enrique Olvera, whose Pujol restaurant in Mexico City has been voted one of Latin America’s top 50 restaurants; and the Philippines’ own Romy Dorotan, whose Purple Yam was voted one of America’s best restaurants; successful chef and restaurateur Tatung Sarthou, and Miko Aspiras of Scout’s Honor and Le Petit Soufflé, who has been named Manila Chef of the Year.
Also present was Margarita Fores, who has been voted Asia’s Best Female Chef.
East meets West
Other stellar chef-presentors participating in the event include: Oscar Calleja of Annua (Mexico), Ricard Camarena of Ricard Camarena (Spain), Dani Garcia of Dani Garcia (Spain), Virgilio Martinez of Central (Peru), Yoshihiro Narisawa of Narisawa (Japan), Joan Roca of the three-Michelin star El Cellar de Can Roca (Spain), David Thompson of Nahm in Thailand and Jorge Vallejo of Quintonil (Mexico).
With the theme “The Manila Galleon: East Meets West,” the chefs will conduct gastronomic conversations on such topics as flavors that have sailed across the seas, borrowed food, as well as the latest trends and techniques in today’s culinary world.
“After allowing the world to discover Filipino food, this year’s edition will be highlighting how the Philippines has influenced world cuisine through the Manila-Acapulco Galleon Trade,” Tourism Secretary Ramon R. Jimenez Jr. said.
Food, wine exhibits
Also happening simultaneously at SMX is the Trade Expo, which will feature food and wine exhibits and 217 booths (up from last year’s 175), according to Tourism Assistant Secretary Arturo Boncato Jr. In addition, the number of registered delegates has increased to 1,100 this year.
Organizers have scheduled a number of seminars on Spanish products. Interporc, the Interprofessional Organization for Capa Blanca Pork, representing more than 90 percent of Spanish pig-farming industry, will discuss Spanish ham and tapas.
Consejo Regulador del Brandy will sponsor a talk on Brandy de Jerez, Terry’s Selection will give a sampling of Spanish regional cheeses, and wine connoisseur Sherwin Lao will give a talk on white varietals.
The trade exhibit will also feature a buyers’ program, food tunnels and sale of MFM merchandise such as aprons, bags, shot glasses and a souvenir book featuring the recipes of the participating chefs.
Flavors of the Philippines
After the closing ceremonies on Saturday, the gastronomic celebration will continue with Flavors of the Philippines. For this the Department of Tourism has teamed up with the Department of Agriculture and the Department of Trade and Industry to showcase the best of the country’s food products during a monthlong festival.
Chefs have also partnered with restaurants to serve some of their best creations using local ingredients.
Even the Metropolitan Museum of Manila has gotten into the spirit of MFM with an exhibit called “Tapas: Spanish Design for Food,” organized with Accion Cultural Española in collaboration with the Embassy of Spain in the Philippines and Instituto Cervantes de Manila. Curated by Spanish architect and designer Juli Capella, the exhibit showcases Spanish innovation and creativity in culinary design and will run until June 16.
‘Vamos a Comer’
Enderun Colleges hosted on April 4 “Vamos a Comer,” in partnership with Interporc. Participants attended a master class conducted by Michelin-starred chef Ivan Cerdeño, which was followed by tapas and Spanish cocktails.
SM will host a welcome reception tonight at SM by the Bay for delegates and participating chefs. In addition a World Street Food Congress will be held in Bonifacio Global City on April 20-21 and there will be heritage culinary tours in different regions of the country.