Madrid Culinary Campus shines at Madrid Fusión with its innovative approach

Nicolás Almanza, student of the Lifelong Learning Master in Gastronomic Restoration, stressed that "MACC is a symbol of reference, both for its prestige and for its teaching methodology, which makes you rethink too many things". For her part, Alba García, student of the degree in Gastronomy and Culinary Innovation, stressed that "I already had a professional career before, but when MACC was announced I saw a huge opportunity for me. It was not only training in cooking, but also in management, business and agronomy".

During the event, David Chamorro, director of Food Idea Lab and lecturer at the MACC, gave a talk on Cooking with light, where he explored different techniques that can be perfected and improvements that can be implemented when applying different types of light in the kitchen. In addition, Ferran Adrià participated in the round table UComprendiendo los estilos de cocina: El Minimalismo, reaffirming the importance of creativity and analysis in culinary evolution.

 Undoubtedly, MACC has reaffirmed its excellence and the ambition of its educational model, which continues to consolidate itself as a key reference in the training of professionals who will lead the future of the sector.