Food Meets Future, organized by S.Pellegrino and The World’s 50 Best Restaurants, was held in Singapore today with some of the world’s best chefs and most curious foodies in attendance to experience an interactive event packed with thought provoking conversations, presentations and edible installations.
There was also a QnA focusing on the main theme of talent with Massimo Bottura, Anne-Sophie Pic, Yannick Alléno and Garima Arora asked a range of questions, some from the crowd, some from previous S.Pellegrino Young Chef 2018 winner, Yasuhiro Fujio, and some direct from the Fine Dining Lovers community. The chefs were asked to talk about how they manage their own hectic schedules, they were asked for advice from young talent about choosing career paths and they were asked about some of their own inspirations in the kitchen.
The event was broken into four key themes, a presentation from José Andrés, winner of the World’s 50 Best Icon Award, who discussed the importance of responsibility in the kitchen. Andrés, who was nominated for a Noble Peace Prize in 2019, spoke about the need for all chefs to help improving the world, how more needs to be done to empower the women cooks and chefs of the world and some stories from his work with the World Central Kitchen organization he founded
In an emphatic video, a group of the world’s best chefs - including Dominique Crenn, Daniel Humm, Gaggan Anand and Daniela Soto-Innes - sent video messages with each one making their own pledge to the world of gastronomy. Some of the chefs pledged to help train staff more, some pledged to improve work life balance in their restaurant, and some pledged to maintain a 50-50 gender split in their kitchens. It was an inspirational video that really showed how the community of chefs around the world are intent on making impact far away from the plates they serve
To finish the event, hungry guests were invited to experience an edible garden installationdesigned by the pastry chefJanice Wong. Wong used her highly creative approach to pastry to paint colorful canvases with chocolate. The chef then placed all manner of goodies on the walls, chocolate bonbons, lollipops and edible flowers were all included in the space which provided a beautiful and delicious, multi-sensory experience for guests.
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