After the passage of an edition of Madrid Fusion Food from Spain, the twenty -third in its history, it is materially impossible to make an integral analysis of everything that occurred for three days. The number of scenarios, of simultaneous presentations and debates, with crossed schedules in … The program prevents it. However, the pulse of the most important International Gastronomy Summit is taken in its halls and in what transcends social networks. Here some of the topics and questions you have put on the table, reflecting the moment of this sector.
Social networks and gastronomic influence
The phenomenon of social networks has not escaped a critical look in this congress, with several round tables in which it has been tried of traditional information. Influencers – including chefs– in front of specialized journalists question who fills the tables of a restaurant. Although at the bottom of the discussion, there is still the question of whether its function should be on this board.
Yes there is the need to be attractive to the new generations, disconnected from the haute cuisine elite, which recognize some of the consecrated revolutionaries to which this edition has honored, such as Joan Roca. In his case, he has left this goal in the hands of the youngest of his brothers in front of Celler de Can Roca, Jordi, very active in Tik Tok and Instagram.
The inevitable intervention of AI and technology
Madrid Fusion continues to ask the sector questions – as the challenge of them that launched the public in his presentation Andoni Luis Aduriz – but has contributed some keys to the state of the same. It has also explored paths such as artificial intelligence (AI), which is inevitable to travel. Faced with the resistance to change that has already arrived, Eneko Axpe and Eneko Atxaphysicist and three Michelin stars respectively, have taken a step forward to take advantage of it without complexes. Together they presented one open application that allows to design Menus of the day –Facilitating the calculation of ingredients, work and costs. It was not the only presentation that approached her. Health, sweet world or food production were also linked to it.
Eneko Axpe and Eneko Atxa during the presentation of their application to design and create profitable day menus
In the technological, the food industry He is giving some clues to haute cuisine. R&D specialists as David Chamorroin front of The Food Idea Lab, they have left new ideas to “cook with light” in restaurants. With this, they open a debate between the praised crafts – for example, with human mastery to the knife – and the unbeatable precision of a cut with diode laser or food CO2. It serves to peel a pepper without damaging its meat, or pre -sealing to guide the service in the room, save times and facilitate the placed before the diner.
The claim of the room
This edition has opted again to value room professionals. In addition to the Revelation Talent Prize –Andrea Martínof tragatá (round) -, the claim of this trade has been repeated in several forums of this event. Ferran Adrià himself – a protagonist of this edition – publicly recognized how the chefs left him in the background. He did it during the tribute that the summit dedicated to the 30 years of the gastronomic revolution that started in 1995 in Elbulli. Its leader, he remembered Juli Soler –Falted in 2015– and attributed to be the germ of the great transformation of the service in the room. “Then it was completely revolutionary that a room leader received customers in a Rolling Stone shirt and smoking a cigarette,” he said.
The past, still in force. The next revolution?
The repeated Loa lived in the 90s materialized in a photo for the story, on stage, which climbed more than fifty chefs that spread the seed of change around the world. That tribute was not exempt from some criticismlooking at what comes from the present. Thus, Adrià invited to stop looking obsessively a new revolution that exceeds the one that was forged in his kitchens.
Ferran Adrià was one of the main protagonists of this edition of Madrid Fusion 2025
Other dissonant voices such as the critic Rafael García Santosparticipant in that tribute, he called for failure to continue talking about the past. Most of those present, national and international figures, agreed in the validity of that model that expanded from Spain to the world. Although, they also stressed that those who still pursue creativity at the level that Elbulli marked. One of those indicated, next to his brother in that tribute, was Albert Adrià –Inigma (Barcelona) -, who said that his goal today is none other than “being happy cooking.”
Less news in the culinary
Despite the profusion of content and cooking presentations, this edition has not shone so much with the news presented to the congressmen. Angel Leónwhich has become accustomed in the last editions to spectacular presentations – in memory is that of the plankton, the bioluminescent soup or the liquid salt for cooking foods instantly – did not upload any great finding of product or techniques. He did not repeat that effect of fascination with his new ‘back of the sea’ or with the announcement of the opening of visits to the marshes that inspire and nourish their kitchen. He did not succeed either Dabiz Muñozwith the joint paper on Ceviches that he found with Gastón Acurio. The auditorium, yes, was full.
Diego Guerrero during his presentation about waste use
Although the ‘enzymatic cuisine’ that those responsible for the best restaurant in the world, enjoy (Barcelona), with their ‘hydrocarpos’ – a luck of drinks similar to the ‘hydromiel’ – They extract with the help of pectinases and have not yet given their customers. The maximum exponent of that work with enzymes, Diego Guerrero, valued this trend with the total use of waste that they use as flavor enhancers in the Dstage menu (Madrid). He also talked about enzymatic fishing maturation, after eight years of research in Taste 1973 (Tenerife), Diego Schattenhofer.
The return to tradition as a source of inspiration in haute cuisine can be another trend. Iván Iván Sardinño, Pepe Solla, Joan Roca and Nacho Manzano with dishes born from ideas extracted from the oldest cooking book in Spain – that of ‘stewed, delicacies and potajes’ by Ruperto de Nola, printed in Toledo does, printed in Toledo does do to Toledo ago Just five centuries. Together with this, the cult of the proximity product was repeated, to the territory and the season, already assumed in most democated young projects. Including that of the award -winning Axel Smyth and Claudia Merchan, of Simpar (Santiago de Compostela), and brand new revelation chefs this year.
Or that of even more isolated spaces such as Monte, by Xune Andrade, in an Asturian village; Ansils, by Iris Jordán, in the Benasque Valley; or Lera, in Zamora, whose consecrated chef Luis Lera defended rural cuisine again as dynamizer of unpopulated areas.
360 management, ecology and economy of scale
What was spoken a lot in this edition is management. It is one of the issues that arouse the most interest today to achieve not only business profitability but also an integral control of everything that intervenes in the success or failure of a restaurant. Rubén ZubiriChief of Enigma Kitchen, presented the program they use in this Michelin star and that allows, among other things, registering customer preferences, managing reservations and facilitating the process of purchasing raw materials in a structured way.
Senén Barral, head of the Department of Innovation, Infrastructures and Restoration Services of Inditex
Another example put it Inditex With his success case of his dining rooms for employees, linking ecology to economics, in front of the manida romantic vision of sustainability. The company of Amancio Ortega It presented data that demonstrates the savings they have managed to buy a product of proximity, ugly or imperfect, without plastics or disposable and generating a new circular economy that has an impact of 9 million euros.
Strategic plan
The economic weight of gastronomy is a hot topic that Madrid Fusion has also discussed. As ABC has been informing, the sector and its entire ecosystem already suppose 27% of Spain’s GDP and 37% of national employment. Ferran Adrià reiterated one of his historical claims: a state plan to focus the strategy that the primary sector, restoration and food must have to continue so that Spain remains in this a world power.
In the Dreams forum, dedicated to numerous issues that, as they directly or indirectly touch the gastronomic, Ana Rodríguez Castaño – General Secretary of Agrarian Resources and Food Security – some of the lines in which the Ministry of Agriculture, Fisheries and Food for its National Food Strategy. On the table is the labeling, VAT or public food purchase, but also sociocultural issues such as the improvement of culinary teaching and programs that educate taste and olfactory memory from childhood.
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