MADRID FUSIÓN ´19: LA MODERNIDAD DE ALTAMIRAS
Madrid Fusión, Spain’s largest chefs’ congress, dedicated its 2019 edition to a self-critical perspective entitled “Reformulating the Kitchen”. In three fast-paced days offering over one hundred presentations with show-cooking – as well as parallel all-day food and wine shows – chefs from Spain, San Francisco, Copenhagen, Mexico and Slovenia offered varied approaches to zero-waste and sustainable farming. Women’s contributions came high on a broad agenda, and space was found for history. Tomeu Arbona gave a moving performance of Jewish ensaimada making in Mallorca, and Alicante born chef Kiko Moya and I were invited to give a two-handed talk on “Modernity in Juan Altamiras’s Kitchen”. Kiko, one of half a dozen professional chefs who I invited to recreate an Altamiras recipe for the book, continues to experiment in his Michelin two-star Cocentaina kitchen. For Madrid Fusion he presented three stunning personal approaches to Altamiras alongisde chef Vicente Pavia. Here are some excerpts from our talk and a glimpse of his dish from the book.
(Video courtesy of Madrid Fusion Reale Seguros.)