The Vegetarian Chance Dedicated to Vegetarian Haute Cuisine
The haute cuisine competition featuring vegetarian food returns to Milan from 12 to 13 May with line-up of discussions and debates.
"Eat leaves, save the planet": is the theme of this year's annual edition of The Vegetarian Chance, exploring the inseparable relationship between climate change and food production.
The international competition of haute cuisine vegetarian food which was created by Pietro Leemann, Michelin starred chef of the restaurant Joia, together with journalist Gabriele Eschenazi in 2014 is the first and only cooking competition to promote haute cuisine sans meat.
Alongside the cooking competition are a number of workshops and discussions centered around sustainability and the environment.
Conscious nutrition is the focus of Marathon veg conducted by Gabriele Eschenazi, giving testimonies and facts inspired by global climate change: "There are no longer the seasons of the past."
Among the moments to mark on the agenda are also two appointments with Neal Barnard.
Founder of the Physicians Committee for Responsible Medicine, an American non-profit organization whose mission is to promote the importance of preventive medicine, Barnard will be the protagonist of the Barnard picnic basket.
The first, scheduled for Saturday 12th at 13:00, will be a moment of sharing food starting from recipes which will be explained to the public.
The second moment, still on Saturday 12th, at 2.30 pm will be with Pietro Leemann and Jenny Sugar. On this occasion Barnard will illustrate his theories and initiatives towards "responsible medicine".
Among the scheduled debates and round tables speeches by prominent members of Greenpeace and Slow Food on the Saturday. Do not miss the meeting with the philosopher and writer Leonardo Caffo, who will take to the Fabbrica del Vapore its multifaceted approach to the theme of The Vegetarian Chance.
There's less than a month to apply before the deadline if you are an aspiring chef. (the last call is scheduled for 28 February 2018). Find out how to apply here.