Madrid Fusion director Esmeralda Capel agreed: “Madrid Fusion is becoming better known everyday and has now become a meeting point for experts in gastronomy from all over the world. It is unbelievable, but every year chefs improve the quality of their demonstrations,” she added.
Valerie Cotte, HORECA marketing manager for Grupo Lactalis Iberia, said the show was one of international significance.
“Madrid Fusion is a great place to share your experience with chefs, the public and other companies,” she explained. “Next year we will probably return because it has proved helpful; if you want to be an international company, Madrid Fusion is the place to raise your profile.”
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While space for suppliers at the show was limited to the top floor of the congress hall, both local and international companies were keen to mark their presence at the exhibition.
Valrhona restaurant development manager Daniel Hughes noted: “For Valrhona, Madrid Fusion is very important because of the volume of international chefs attending. The people we find here are quality visitors from all around the world,” he explained.
Cerámica Industrial Montgatina export and marketing manager Olga Casanovas said she had been “very happy” with the show, which had proved “busy throughout”.
“The quality of the people we have been talking to — restaurant managers, chefs and other suppliers — have all been very professional,” she said. “It’s important to come here, because we create our plates especially for top restaurants, and this is where you find the top chefs in the world.”
While innovation and creativity were typically abundant at Madrid Fusion 2010, the congress did indicate that last year’s global crisis had cut to the heart of the food industry.
Sustainability seems to be the one non-finance-related theme that carries momentum in the culinary world right now. Despite the success of hugely innovative ideas that were exhibited during the good times, these now appear to have taken a back seat to economic issues.
As Alinea’s Grant Achatz noted: “At the end of the day we run restaurants, not Broadway productions.”
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