Like the 2007 conference, I was there to meet, greet, explore, and marvel at the latest techniques and technologies. The chefs, meanwhile, see Fusión as a time to get out of the kitchen, contrast and compare, and offer encouragement. Above all, the emphasis this year was on each chef striving to make his or her food a reflection of personality and experience, because without that, food lacks passion and meaning. Throughout the love-fest (and eating-fest), I found some things I can’t wait to see more of, some I’m happy to still see around, and others I’d be happy to never see again. Here’s the rundown.
On the rise »
Edible clay, honey bubbles,
and smoke
Keep it »
The Scandinavians, the women,
and the dust
Kill it »
Boring tableware, premeasured
salt, and Emeril
Photographs by John Sconzo
The Madrid Fusión conference sounds (and looks) fantastic. For those interested in René Redzepi, he will be traveling to Los Gatos to cook with David Kinch at Manresa on July12 & 13.
I'm looking to purchase MALLAFRE Olive Oil. It's a brand from Spain with several versions like pressed with oranges, lemons, rosemary etc.It was a very nice idea! Just wanna say thank you for the information you have shared. Just continue writing this kind of post. I will be your loyal reader. Thanks again.
________________
http://www.airline-booking.com/italy-...