Join Top Chefs For Two-Day Food On The Edge Symposium in Galway

Join Top Chefs For Two-Day Food On The Edge Symposium in Galway


Join a number of internationally-renowned chefs for a two-day symposium on the future of food this October


Taking place in Galway, Ireland on Monday 21st and Tuesday 22nd October, a number of chefs and food enthusiasts are set to come together to discuss the future of food and the importance of sustainably.

The world-class speaker line-up includes, amongst others, Alex Atala of D.O.M and New Zealand-born Ben Shewry of Attica restaurant.

Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava, as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen will also take part.

Each speaker will offer their own unique perspective in a series of 15-minute talks on the cultural, social, environmental and educational aspects of making food more sustainable.

Amongst those participating will be Relais & Châteaux, who continue to place eco-friendly cuisine at the heart of their hospitality ethos.

Three of Relais & Châteaux’s chefs are set to talk and debate about the future of food in a panel discussion focusing on marine resources and sustainable seafood solutions called ‘Fish Unknown: Diversifying Your Plate’.

Foodies are invited to join Silvia Baracchi of Relais Il Falconiere, Guy Owen of Idle Rocks at St. Mawes and James Coffey, Park Hotel Kenmare as they speak about their experiences and ideas.

The symposium aims to challenge our perspective on food and our connection to it, with approximately 50 chefs set speak over the two day symposium. As well as discussions, attendees can also enjoy the added perks of an Artisan Food Village featuring dozens of Irish food producers.

Aiming for improvement on both a local and a global level, don’t miss out on this important eco-friendly event.

Make it happen
Where: Bailey Allen Hall, NUI, Galway, Ireland
When: 21st & 22nd October 2019
How: Please click here to find out more and make a booking.

 

Author:

The site for those with a gluttonous appetite for food and travel.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.