Liam Tomlin ofSingita speaks about creating a culinary school linked to a restaurant that trains young chefs in South Africa and how chefs must use their privilege to inspire and grow others in their community.
Tomlin comes back to where it all started for him, in Connemara in Ireland to tell the story of the young people he works with in South Africa.
The Singita culinary school is giving some talented young people the chance to learn skills that can take them around the world and give them the chance to provide for their families.
Many of the students at Singita become chefs in the restaurant and he tells the story of one student and her adventure to train in New York with the team at Blue Hill at Stone Barns. It was a talk that inspired the whole room, “we can change lives by teaching these kids to cook.”
Take a young, talented but marginalised young African, put a pot in their hands and teach them kitchen skills and you create someone who is empowered and who can empower their whole community, their families and local suppliers.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
Award winning chef and humanitarian Ebru Demir speaking at Food on the Edge 2019 in Galway, Ireland about how she uses gastronomy to transform lives in Turkey. Using refugee knowledge she was able to encourage local Turkish farmers to return to using traditional farming methods and indigenous seeds. Empowering women, facilitating integration, boosting the economy and enriching Turkish society all through the power of gastronomy.
Selassie Atadika talks at Food On The Edge 2019 in Galway, Ireland about her work with Midunu and how they look to Africa's culture and traditions to develop foodways that can feed the continent and the world.