Phl and Spain sign MOU for Madrid Fusion-Manila 2015
MANILA, Philippines - President Benigno Aquino III witnessed the ceremonial signing of the Memorandum of Understanding (MOU) between the Philippines and Spain on the conduct of Madrid Fusion-Manila 2015 during the President’s visit to Spain.
Department of Tourism (DOT) Secretary Ramon Jimenez Jr. and Spain’s Secretary of State for Trade and President of ICEX (Instituto Español de Comercio Exterior) Jaime García-Legaz led the signing ceremony.
Madrid Fusión has long been established as one of the leading international gastronomy gatherings held annually in Madrid and attended by elite chefs and experts in the culinary field to discuss trends, evolution of tastes, and new food habits.
The Manila edition will be one of the highlights of Visit Philippines Year 2015 to help establish the Philippines as a focal point of gastronomic interest worldwide. Slated for April 23-25, 2015 at the SMX Convention Center, Manila, the event will have two major components: a gastronomy congress and a trade exhibition that aims to showcase avant-garde cuisine and an encounter between Spanish and Filipino chefs to celebrate 300 years of shared history.
The ceremonial signing formalizes the partnership agreement signed earlier in July between the DOT and Spanish organizers Foro de Debate, S.L. and Arum Estrategias Internacionalización (Arum).
Arum’s Maria Leonor Esteban and Iñigo Cañado and Foro de Debate’s Lourdes Plana and Ana Capel Rivas were also present, together with four Spanish star chefs who have confirmed their participation in Manila, namely Andoni Aduriz, Mario Sandoval, Paco Torreblanca and Jose Luis Gonzalez.
Aduriz is chef and owner of the two-Michelin-star restaurant Mugaritz, which has been one of the top 10 restaurants in the world since 2006. A disciple of Ferrán Adriá, Aduriz is known for his local, hyper-seasonal and progressive dishes and for being one of the groundbreakers of Modernist Cuisine.
Sandoval is the chef behind the Michelin-starred restaurant Coque just outside Madrid, taking over the reins after studying with mentors Arzak, Subijana and Ferrán Adría.
Torreblanca is a master pastry chef from Alicante known to be the “agitator” behind patisserie in haute cuisine. His use of extra-virgin olive oil to replace cocoa butter has created chocolates of amazing smoothness. In Spain, he is famous for having made the spectacular wedding cake for the Prince of Asturias, the present king.
Gonzalez, who hails from Santander, Spain, was once part of El Bulli, Arzak, Mugaritz, Noma, and El Celler de Can Roca — top Michelin-star dining spots in the world. Gonzalez put up Vask in Bonifacio Global City, Taguig, to reflect the flavors and cooking techniques he learned while working in some of the world’s best restaurants.
“We are so thrilled that the event will coincide with Visit Philippines Year (VPY) 2015,” Jimenez said. “Visitors around this period will not only experience the buildup of exciting VPY activities but also enjoy the added gastronomical fun from participating in Madrid Fusion-Manila.”
