MADRID FUSIÓN 2019: LA MODERNIDAD DE ALTAMIRAS, CON KIKO MOYA
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:
MADRID FUSION
Kiko Moya y Vicky Hayward, «La Modernidad de Juan Altamiras» Video
(Video courtesy of Madrid Fusion Reale Seguros.)
❖ If you’d like to read this text in Español, just click on this link!
See also:
1 ❖ Arroz de Grassa: Madrid Fusion 2019
2 ❖ Recipe Books as History and Writing: Aranjuez
3 ❖ Exploring A Landscape Across Time
4 ❖ Kiko Moya
“Madrid Fusion dedicated its 2019 edition to “Reformulating the Kitchen”, and Kiko Moya and I gave a show-and-tell talk pinpointing elements of modernity in Juan Altamiras’s cookery.”