From René Redzepi to Dabiz Muñoz... Madrid Fusión kicks off its most special edition tomorrow with an (almost) unrepeatable poster

"Stuttering, indecisive and erratic."

With these three adjectives ,

, founder of Madrid Fusión (MF), defines

, which this Monday, March 28, kicks off its 20th edition with the motto

.

Something that that first meeting did not have, because the energies were concentrated on launching -in just three months- a congress that today is

"We had no motto. We brought together unusual and very important faces at the time, such as

, fathers of

who had not met for a long time, and other well-known names, such as Tetsuya Wakuda from Sydney" , recalls the creator of MF.

Poster of the XX edition of this global congress of gastronomy.

In the end, it was a "little smash hit.

insecure and indecisive and look what it became. We never imagined how big it would be."

Because there is nothing like being in the right place at the right time.

"We started with avant-garde cuisine and

, that free, creative cuisine with an important incorporation of technique,

, and Madrid Fusión was a showcase, there was more, but it was the most powerful."

José Carlos Capel, founder of Madrid Fusion.

Twenty years that, contrary to what the tango says, are many things, above all a witness to

and a kind of international shuttle for many chefs who are very famous today, some of the which

in the most special edition of this

A delivery in which its two decades of history will also be reviewed and which has had an

unparalleled

who, in exchange for an

, cooked by Quique Dacosta, Mauro Colagreco, Joan Roca, Martín Berasategui and José Andrés (he was not there -he was on the border between Poland and Ukraine serving food with his NGO World Central Kitchen-, but his dishes were) accepted the

.

Workshops and presentations (2021 image).

From Monday the 28th to Wednesday the 30th, pavilion 14 of the IFEMA fairgrounds will host many

who return to the congress.

For example,

, chef and owner of Noma (Copenhagen), number 1 in the world according to the renowned

list ;

, whose Osteria Francescana (Modena) is an Italian culinary legend (number 1 in 2016 and 2018 in the aforementioned ranking);

(Astrid & Gastón, fourth best dining room in Latin America), who made the great diversity of Peruvian cuisine known internationally, the Brazilian

(DOM restaurant, number 3 in Latin America)... Or

z (DiverXO, the only three Michelin stars in Madrid), the best chef in the world, according to

list .

Andoni Luis Aduriz, from Mugaritz (Guipúzcoa).

A

with the most of the most that will come to exhibit, debate or cook: the French-Japanese

(AT, Paris), the Japanese

(Wagyumafia, Tokyo);

the dane

(Jordnaer, in Gentofte, two Michelin stars);

the

(El Celler de Can Roca, Girona) and

(from the homonymous restaurant in Denia);

the

(Mugaritz, Guipúzcoa) and

(from the homonymous restaurant in Valencia);

(El Invernadero), father of

...

"We have one of the most powerful congresses in history. Madrid Fusión has gained so much strength that it is a roller coaster.

", added Capel.

And it is that on this congress that

, they have planned transport strikes and above all

Madrid Fusión is also the great showcase of the national product.

This year, the idea of

-you already know the motto:

is "to tell people, to the world, that

, that it is still as powerful as ever. After a few years in for which there has been a very powerful return to the product, yes, that is very good and very interesting, it must be said that behind it

"and the great job of cooking.

One of the highlights will be the culinary exhibitions.

And what are the keys to this 20th congress?

"The names, the cooks or the

".

And the congress will talk about techniques, from the ancient ones to those that take us to the future: "We will do a great revision,

, frying and steam to microwave cooking and

".

The thought will take shape in presentations and debates, "there will be a series of dialogues, conjectures about the

. For example, the hand in hand between the Dane René Redzepi and the Basque Andoni Luis Aduriz -who will wonder about the cuisine of the future,

- or

who this year "has asked me not to cook, because he is bored of seeing how

like sustainability and then no one practices it," explains MF's alma mater.

Presentations in the MF Auditorium.

Another of the strong points of this edition comes with

.

From Japan,

, a master of the knife;

from China, "we are going to explain one of its most universal dishes and whose origins date back to imperial gastronomy:

(China Crown). We will also have

(Logroño) He is from Alfaro (La Rioja), but he

and is of extraordinary purity, if he even goes out into the mountains to collect wood for the fire and

."

Just like last year, The Wine Edition will offer experiences related to the world of wine.

The event will host the second edition of

(master tastings, tastings, workshops...) and the

, which vindicates the world of pastry and bakery and will feature the presence of

(authors of the book

) and masters of sweets such as

There will also be contests for all tastes and audiences: from the Revelation Chef to the Croquettes, in which the winners of the seven previous editions will compete to win the

In addition, the framework of MF will host

a congress on the avant-garde of world cocktails that this year celebrates its fifth installment.

Everything indicates that MF 2022 will be a very special edition: 20 years of "an adventure with many stages that has allowed us

," concludes José Carlos Capel.

Madrid Fusion Food from Spain.

From March 28 to 30, in Pavilion 14 of IFEMA (Avenida del Partenón, 5).

(with special discounts for the 20th anniversary): 250 euros for three days and 100 per day (does not include tastings or workshops).

You can also follow online, 100 euros for three days.

More information on the conference website.

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