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CARE's, the ethical chef days event conceived and organized by Paolo Ferretti, Norbert Niederkofler (fresh from his third Michelin star)- and Giancarlo Morelli, returns for its annual winter edition in the South Tyrol Dolomites in Italy.
From 14 to 17 January, the picturesque and mountainous Alta Badia region will host the third-ever event packed with dinners, workshops and conferences gathering journalists, industry experts and of course chefs, from around the world. The hot topic of this year's debate remains, as always, sustainability.
However, this edition does come with a substantial difference: the winter event will also include themes like food and energy waste, environmental protection and work ethics will be treated also from the point of view of big companies, who will also be the protagonists of some of the talks to explain their mission and the reasons for their support at CARE's.
Image: Giulia Bortolini
It's also an opportunity to broaden outlooks and horizons - as suggests the 2018 topic Think BIG, Think Sustainable | Sustainability: from small to big - a detour from the usual craftsmanship vs. industrial dichotomy, and instead, on understanding how the great multinationals can collaborate in an environmentally sustainable way.
As always the presence of international chefs is fundamental. This edition sees an impressive global following, including: James P McMahon (Ireland), Jan Hendrick (South Africa), Tomaž Kavcic (Slovenia), brothers, Ivan & Sergej (Russia), Paul Vic (Austria), Jock Zonfrillo (Australia), James Close and Robert Ortiz (UK), Matt Orlando (Denmark), Maksut Askar (Turkey), Sven Wassmer (Switzerland), Leonor Espinosa (Columbia), Sasu Laukkonen (Finland) and Mitsuharu Tsumura (Perù).
And from Italy: Riccardo Camanini, Fabrizio Nonis, Theodor Falser, Antonia Klugmann, Valeria Margherita Mosca, Alfio Ghezzi, Martin Mairhofer, Pino Cuttaia, Lorenzo Cogo, Martina Caruso, Giancarlo Morelli, Filippo Lamantia, Oliver Piras and Takeshi Iwai.
For the first time this year the masterclass will also be open to the public: do not miss that of "Cultural Change", where Australian Aboriginal cuisine will be discussed, Mixology with Valeria Margherita Mosca, Tradition on Russia and Slovenia and finally a closer look at fermentation.