Filipino chefs made history in the Philippines´ first ever participation in Madrid Fusión, the 13th International Gastronomic Summit, which was held from 2 to 4 February 2015 at the Palacio Municipal de los Congresos de Madrid.
Madrid Fusión is one of the most well-attended international gastronomic events in Madrid. It is an annual gathering organized by Foro de Debate S.L., where international culinary legends and rising stars showcase new techniques and cutting-edge innovations, while paying tribute to culinary traditions from which these contemporary cuisines have sprung.
Chefs Margarita Fores and Myrna Seguismundo held a demonstration on the preparation of kinilaw, a Filipino method of cooking through citric acid. Ms. Fores, the first chef to take the stage, is from Negros. She introduced the manner of preparing kinilaw from her province. Ms. Fores used fresh Spanish sea bass as her main ingredient. Her version of kinilaw includes kalamansi, chopped onions, ginger, red bell peppers and toppings of crushed crispy porkskin and chopped black olives.
Ms. Seguismundo, who hails from Batangas, used lobsters, shrimps, and oysters as the main ingredients for her version of kinilaw. She seasoned the dish with fresh kalamansi juice, ginger, chopped onions, chopped ginger and fermented fish-paste. She garnished her dish with fresh mango and avocado.
The two chefs also demonstrated kinilaw with Mindanao origins, called sinuglaw. This wordcombines sinugba which means grilled food and kinilaw, which refers to the Filipino method of cooking in citric acid. The ingredients of this third version of kinilaw were grilled pork belly and fresh tuna fish meat, sua or Mindanao’s lime and tabon-tabon, a tropical fruit with bitter taste. The dish was topped with chopped onions, ginger, and pepper.
The Philippine delegation to Madrid Fusión was composed of Department of Agriculture Undersecretary for Special Concerns, Bernadette Romulo-Puyat, Department of Tourism Director Verna C. Buensuceso, Philippine culinary giants: Fernando Aracama of Aracama; Margarita Forés of Grace Park, J Gamboa of Cirkulo, Jose Luis Gonzalez of Gallery Vask, Pepe Lopez of Rambla, Rob Pengson of The Goose Station; Bruce Ricketts of Mecha Uma, Myrna Seguismundo of Restaurant 9501, Claude Tayag of Bale Dutung, and Juan Carlos de Terry of Terry´s.
The Philippines´ presence in Madrid Fusión 2015 allowed for the promotion of Philippine cuisine in the international scene. The Philippine booth delighted guests and participants of the summit with a sampling of the various Filipino food and cocktails.
The country´s participation in Madrid Fusión 2015 is one of the many festivities lined up for Visit the Philippines Year 2015.
Madrid Fusión Manila Launched
Ambassador Carlos C. Salinas with the Filipino and Spanish Chefs of the Madrid Fusión Manila
4 February 2015 – The first Madrid Fusión Manila was officially launched on 3 February 2015 during the Madrid Fusión 2015 – the 13th International Gastronomic Summit at the Palacio Municipal de los Congresos de Madrid.
Madrid Fusión Manila will highlight the Philippines as a culinary center of excellence and present a unique opportunity to gather chefs, food aficionados and food and beverage companies. It will be held from 24 to 26 April 2015 at the SMX Convention Center in Pasay City.
In his remarks, Ambassador Carlos C. Salinas underscored that Madrid Fusión-Manila will be the biggest culinary gathering to happen in the Philippines. It is a fitting celebration of the kinship and history between the Philippines and Spain which spans more than 370 years. He then encouraged guests to participate in the event and to mark 2015 as the Visit the Philippines Year in their personal calendars.
Philippine participation in Madrid Fusión 2015 and the organization of Madrid Fusión Manila are projects of the Department of Tourism, in cooperation with the Department of Agriculture, the Philippine Embassy in Madrid and private stakeholders.