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The dynamic food convention designed to instigate international change in the food industry has picked "conversations," as this year's theme. McMahon highlights, "conversations are what make things happen, they bring us together, they create communities, and eventually build the cities and countrysides that we inhabit."
The two-day programme will feature 15-minute talks from more than 60 international and Irish participants who will be making the journey out to the rugged coast on the West of Ireland to listen, talk and debate, including, Ana Roš from Hiša Franko in Slovenia, Clare Smyth from Core in London, which was also recently awarded two Michelin stars in the Great Britain and Ireland Guide 2018, Vladimir Mukhin from White Rabbit, Moscow, Malena Martinez of Mater Iniciativa in Peru and Will Goldfarb from Room 4 Dessert in Indonesia. (See the full list of speakers here).
The packed two day program includes panel discussions and speakers presenting personal stories or their vision of the "future of food." Here are just a few of the talks we've got highlighted:
- Andoni Aduriz from two Michelin starred Mugaritz in San Sebastian will discuss "Future growing environments"
- Albert Adria, the acclaimed Spanish chef from Tickets in Barcelona will talk "New beginnings for Trimmings."
- Mexican chef, Jorge Vallejo whose urban garden takes centre stage in his Quintonil restaurant will talk "Urban Agriculture in Mexico."
- Irish chef, restaurateur, brewer and champion of Irish produce, Pádraic Óg Gallagher will reflect on culinary history with his talk on "A 16th-century immigrants influence on the destiny of nations."
New to Food On The Edge this year is also a series of hands-on Masterclasses led by selected speakers including Matt Orlando (No Such Thing as a By-product, Only Another Product, Monday at 2.20pm); Joshna Maharaji (Social Gastronomy in Public Institutions: Triumphs, Challenges & Big Lessons, Monday at 4.30pm); Sasu Laukkonen (The Importance of Using Local Produce and Developing Relationships with Farmers, Tuesday at 2:15pm); Douglas McMaster and Dan Gibeon (To Maximise Resources is to Minimise Waste, Tuesday at 11:05am); and Nicole and Bartek Pawlukojc (How Chefs can Build a Better understanding of the Importance of Quality Food & Produce in their Local Community, Tuesday at 4.25pm).
All that talking and listening is sure to build up an appetite when it's time to hit the Artisan Food Village, showcasing the best of Irish produce.