Lucy Waverman writes for the Globe and Mail.com–Madrid Fusion is an intense, innovative symposium that takes place every year in the Spanish capital. Iconic Spanish and international chefs – South American chefs were part of the mix this year – take the stage to discuss new trends while performing mind-blowing cooking demos. And gastro indulgence was everywhere. I ate fat, rich anchovies and mountains of Iberian and serrano ham.
One of the major topics I found most intriguing was making vegetables the focal point of dishes. (A small amount of protein is often included.)