FOTE 2020- Live Sessions April/May 2020


Text by Annette Sweeney, FOTE Ambassador 2019

Week 3: Alex Atala and Joshna Maharaj
Passion, Farmers, Food and Health- Solutions for Future Sustainability!

Alex Atala

JP’s first chat this week was with Alex Atala, chef and owner of the two-star Michelin D.O.M. Restaurant in San Paulo. He is renowned for his innovative cuisine in using Brazilian ingredients.  Ironically early in March, Michelin Guide Online featured an interview with Alex on ‘Sustainability and The Future of Food’ and now two months later here is talking very movingly about the impact his decision to close the restaurant, was having on his mental health and passion for cooking.  Closed for over 50 days, for him, reaching this decision was hard and indeed led him into a depression, “feeling down for the team and for the restaurant”. “I realised I don’t have a business; I have a dream and that is why I get depressed. We as chefs set out to make our dreams come true and that’s why I get so depressed”. Like Amanda Cohen, he is inspired by the young chef community and their voice for change amidst this crisis. Despite the difficulties, he is pushing himself “to be and stay positive”, cooking at home and taking care of his garden, while he hopes that he might reinvent the restaurant. Like many chefs, he too is experiencing that this time at home has been a great learning for him personally, causing him to reflect on his relationship with time, when for years he was pushing himself to go faster. What is striking is that if his creativity to date evolved in a ‘fast paced’ mind-set, one can only imagine the impact this time to reflect will have on inspiring his creativity, reinventing his restaurant and for sustaining his passion and his talent for the future.

Joshna Maharaj

Passion for change was the underlying resonance from JP’s emotive and engaging chat with Joshna Maharaj. She has just launched her book ‘Take back the tray’ aimed at reconnecting food with health, wellness, education, and rehabilitation in public institutions. Her talk at FOTE (2018) was indeed memorable, and one that many related to, in relation to the change urgently needed in this sector. During this lively chat, in true ‘FOTE Style’ the ideas for bringing about this change, and the potential of possible solutions, bubbled and bounced between JP and Joshna, so much so that it is not possible to give it full representation in this article!
In essence, Joshna’s view is that everything comes back to culture and our priorities, and unfortunately, food is an afterthought in the civic context. JP agreed and called for the urgent need to separate the view of food as an agricultural act and export commodity, rather than food as culture. Alongside this disconnect, they spoke of the disconnect between food and health. According to Joshna, in our homes during Covid-19 we are currently using food as medicine, nourishment, comfort and feeling better from doing so, while JP has been reflecting on the role of chefs in reorienting their usual focus on producers in menus, to that of bringing the same produce into home-cooking.

FOTE 2020- Live Sessions April/ May 2020


Text by Annette Sweeney, FOTE Ambassador 2019

Week 2: Will Goldfarb and Amanda Cohen
From Bali to Manhattan- ‘Cooking our Way Through COVID-19’

It was uplifting to be virtually ‘transported’ to a tropical island during lockdown and get the grand tour of Will Goldfarb’s garden that surrounds Room4Dessert in Bali. The wonderful garden is a live apothecary where over 200 medicinal plants and trees are grown in the Balinese tradition to provide inspiration and flavour for R & D for the restaurant and bar. While the plants are mainly used for R & D, since Covid-19, he has found it amazing that, instead of going to the markets and to farmers, because of the garden, he is now self-sufficient. Alongside this he has turned his famous dining room into a grocery, selling baked goods, pastries, ice cream, preserves and charcuterie. From the garden to Manhattan, day two this week was a check-in with Amanda Cohen in New York. Amanda, whose restaurants are closed in a city that is more a ‘ghost town’, talked about the current tension in the industry, where a cultural depression has set in.

Will Goldfarb, Room4Dessert

Both chefs spoke openly about their current focus and the importance of community and their role in the industry, in getting them through the challenges they face. According to Amanda, it’s hard, as ‘running restaurants is what we love’. Of great concern to her are the consequences for her staff and suppliers ‘we are losing our families here; it feels like a huge loss’ and ‘not meeting people is the most difficult thing’.  Keeping her going is the link with other restaurants and she’s inspired by this community voice and its power. For Will, mentally, while it is a time for reflection for him, he doesn’t deny how hard it is and is also challenged by being true to his love of providing hospitality. ‘This is such a social job and not being able to provide hospitality without making people feel unsafe, is devastating’.  While he is generally optimistic, COVID-19 has caught him off-guard. Simultaneously and ironically, he recognises he is in paradise! Despite this, all his team are still working, and it was moving to hear that his priority was ‘how does our staff stay fed’ as there is no government support. ‘We are here, we are safe, our staff are safe and that’s what it’s all about”. In addition, his care expands into the community, cooking for those in need.

Amanda Cohen, Dirt Candy

 

Looking to the future, Amanda takes the positive view that in 1-1.5 years she will be back to where she was. Will also takes an optimistic and indeed altruistic view, “ we know how to cook, so we need to cook our way through it, our job is to cook food, people need to eat, at the end of the day in a very fundamental way, if we can look after the people that work for us and people that are less fortunate than us, in that sense everything is the same. If our restaurant becomes more a community-minded restaurant than it is- that’s a positive change’.  ‘It’s not all about taking care of wealthy people from all over the world!’

 

 

FOTE 2020- Live Sessions April 2019

Week 1: Mark Best and Matt Orlando


Text by Annette Sweeney, FOTE Ambassador 2019

For those of us who look forward to our annual inspiration that Food on the Edge is, the decision that is was being postponed to 2021 due to COVID-19, was tinged with disappointment. However, the consolation for 2020 would be a smaller event in Dublin in October. And then last week… a surprise announcement – FOTE was going online with bi-weekly live chats on Instagram between JP and previous FOTE Speakers. Brilliant idea! My initial thoughts were that there was no doubt that these chats would indeed be a diversion from the hum-drum of isolation and lockdown, but more importantly, if FOTE was to be true to its ethos and activity to date, these sessions are sure to inspire us in how we bring our relationship with food, cooking, dining and culinary education into the next era of gastronomic history. In times like these, the power of the FOTE community is valued, after all ‘we are all in this together’!


Mark Best, Marque, Australia
Up first was Mark Best from Australia who shared his insights on the current status of the industry in Australia. Mark was clear that the industry has been under extreme pressure for some time in relation to oversupply, rising costs and overpricing and that the current industry model is broken! Change was coming and is necessary. His positivity for the future was the key learning from the session, adamant that it’s not all ‘doom and gloom’ as good things will result from this. What he is noticing is that chefs who have been in the industry from sometime are now returning to their fundamental skills or passion, for e.g. pastry/bread making, and using those skills to be innovative in producing specialist products for direct sale. This re-focus and resourceful approach, in his opinion, will be the foundation for future success.

Matt Orlando, AMASS Restaurant, Copenhagen

This theme continued in the conversation with Matt Orlando with Matt giving an overview of how he is actively looking at changing the offering in Amass, with plans to revise the fine dining offering while also creating a new casual offering. In his opinion in order to survive, ‘mindsets’ have to change. He was adamant that ‘community’ is one of the biggest things we have right now and that we need this for our ‘mental health’. Again, like Mark, his positivity for the future resonated throughout the conversation, however not without warning. According to Matt, in order to survive, people are going to get really creative, that is of course if they have the courage to take chances outside their comfort zone. This will result in a ‘boom in creativity’.  The fact that he linked  ‘mind-set’, ‘mental health’, ’community’ and ‘creativity’ as part of the ‘way’ into our future, resonated strongly with me as the interrelation of all of these underpins the skills we are developing in young chefs in ‘The Mindful Kitchen’ module for a more positive kitchen culture. It’s encouraging that a module inspired by FOTE is priming young chefs for his vision of the future.

 

Food On The Edge Announces Four Co-Curators for 2020 Symposium

Food On The Edge has announced the introduction of four Co-Curators who will collaborate with Symposium Director JP McMahon to create the most diverse and inclusive Food On The Edge lineup to date. The international food symposium has the aim of generating debate, discussion, and thought leadership on the future of food both in the industry and on the planet, and is taking place in Galway, Ireland on the 19th and 20th of October 2020.

 

The Co-Curators are Selassie Atadika, Matt Orlando, Arlene Stein, and Mark Best. Each Co-Curator will work alongside JP McMahon to select four people to speak at Food On The Edge 2020.

 

This initiative has been introduced this year to broaden the horizons of the symposium, and to give a platform to people from all parts of the world who most embody the Food On The Edge ethos and are doing incredible things for the future of food.

 

JP McMahon, Symposium Director of Food On The Edge, said, “We wanted to bring as much diversity to the lineup as possible and while every year we ask for recommendations, having a selection of people inviting their own speakers will naturally lead Food On The Edge into new and interesting territory. Geographic location was important when selecting the co-curators to ensure we’re involving speakers from all parts of the world. The co-curators have all spoken at Food On The Edge so they understand the ethos and I’m looking forward to them bringing a new dimension to Food On The Edge 2020.”

 

Selassie Atadika is a chef and humanitarian who has spent over a decade working with the UN. In 2014 she opened Mindu in Accra, Ghana which celebrates Africa’s cultural and culinary heritage. She spoke at Food On The Edge for the first time in 2019, “Last year I finally got the opportunity to participate in Food On The Edge after hearing wonderful things about the symposium for years. I’m excited to come on board as a co-curated this year to help to bring additional voices to the critical conversation about the future of food.  For me, eating is a celebration of food’s origins, the paths it travels on the way to our tables, and the people whom it brings together through the journey. It is only appropriate that in 2020, Food On The Edge is going back to the roots of food and talking about ‘dirt’.

 

American chef Matt Orlando has travelled to Galway for Food On The Edge for the past four years. He worked at Heston Blumenthal’s three-starred Michelin restaurant, The Fat Duck and Noma in Copenhagen, one of the world’s best restaurants, before setting up Amass Restaurant in Copenhagen. Matt said, “Over the years that I have been involved with Food On The Edge, I have seen the symposium grow in unimaginable ways. The team behind the symposium is a well oiled machine, that takes the content and personalities of the speakers seriously. The focus on the human aspect of the topics being discussed is why I keep coming back again and again. I grow every year after this symposium and I am honoured to be a co-curator this year. Thank you JP and all of the Food On The Edge team for the opportunity”.

 

Arlene Stein is the founder and Executive Director of the Terroir Symposium in Toronto, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations. Arlene said, “Food on the Edge has made an indelible mark on the food culture of Ireland.  This annual gathering of food leaders is about convening community, sharing knowledge and the power we have to create a better food system.  It’s also about  sharing Irish culture and hospitality with the world, which JP and his team have done so magnificently. It gives me great pleasure to be able to contribute to this meaningful forum as a co-curator and be able to invite some of my food heroes to be part of this exchange.”

 

Australian chef Mark Best is regarded as an authority on Australian cuisine and is known for his appearances on Netflix’s The Final Table and Masterchef Australia. Following the closure of multi-award-winning Marque in Sydney, he opened Bistro on the Genting Dream luxury ship.

Having been part of the inaugural Food On The Edge, I am so excited to see it grow and honoured to now be co-curating. Food On The Edge is about the fundamental questions in our industry. There is nothing more fundamental than this year’s theme ‘dirt’. The speakers I have chosen will speak to the essential nature of soil and our very existence”.

 

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway. More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village.

 

Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. Additional world-class chefs and speakers will be announced in the coming months.

 

Early Bird Tickets are available at the reduced price of €300 until the 31st of June. An Instalment Plan is available with an upfront payment of €100 and a second payment of €200 due by the 31st of August. Student tickets can be purchased for €300 until October.

Acclaimed Swedish Chef Magnus Nilsson Returns for Food On The Edge 2020

Food On The Edge 2020, which is taking place in Galway on the 19th and 20th of October, will host Nordic chef Magnus Nilsson once again, after he spoke at Food On The Edge 2017.

JP McMahon, Symposium Director of Food On The Edge, said, “It’s great to bring Magnus back to Galway. Not only is he a deeply inspirational figure, but he’s also not afraid to change. With the closing of Faviken, he’s set to begin a new chapter in his career. His work exemplifies the ethos of Food on the Edge: to constantly create the spaces for good food to flourish.”

Not only is Nilsson regarded as an authority on Nordic cuisine due to his purist and perfectionist approach to Nordic food culture, he is also regarded as a poet and philosopher. He has recently closed his two Michelin star restaurant, Fäviken, to pursue other ventures. Fäviken was located in remote Sweden, 375 miles north of Stockholm, and regarded as exemplifying the “new Nordic” food trend, which venerates regional and local food. Nilsson became a household name through the Netflix documentary Chef’s Table and his books Fäviken and The Nordic Cookbook, both of which are published by Phaidon.

Magnus Nilsson said, “I had such an interesting time in 2017 when I visited Food On The Edge and I feel that there are not many forums at the moment globally where there is as much of interest said in such a short time. I look forward to coming back for that.”

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway. More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village.

Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. Additional world-class chefs and speakers will be announced in early 2020.

The deadline for Super Early Bird Tickets is the 31st of January. The €250 reduced price two-day ticket includes admission and access to all talks and masterclasses, lunches, and entertainment on both nights. Tickets are available to book online at www.foodontheedge.ie/purchase-your-ticket.

An Instalment Plan will be available from the 1st of February. The Early Bird Price of €300 will be available to pay in two instalments – an initial payment of €100, with a second payment of €200 due by the 31st of August. Student tickets will also be available at a cost of €300 from the 1st of February.

Super Early Bird Tickets for Food On The Edge 2020 Available until 31st December

Food on the Edge Early Bird TicketsSuper Early Bird Tickets for Food On The Edge 2020
Available until 31st December.

The Food On The Edge team are also accepting applications for the
Food On The Edge 2020 Ambassador Programme until the 31st of December.

Super Early Bird Tickets for Food On The Edge 2020, which is taking place on the 19th and 20th of October in Galway, are now available at a cost of €250. The two-day ticket includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. The special reduced rate ticket is available until the 31st of December, when the ticket price goes to €300. Click here to purchase your ticket.

JP McMahon, Symposium Director of Food On The Edge, said, “Our goal is to make the event as accessible as possible to all who are interested in attending. We hope that the output of what is learnt and put into practice after attending Food On The Edge outweighs the investment in the ticket price. So far, the resounding feedback is that it does.”

Food On The Edge are also now accepting applications for the Food On The Edge Ambassador Programme 2020. 2019 was the first year of the programme which saw six people who are changing the landscape of Irish food and exemplifying the Food On The Edge ethos selected to be Food On The Edge Ambassadors for 2019.

At Food On The Edge 2020, the Ambassadors will be invited to speak on stage in a discussion on the work they are doing, as well as receiving a two-day ticket to the symposium and a profile on the website. Applications can be made online at www.foodontheedge.ie/ambassador-programme and the closing date for applications is the 31st of December.

JP said, “Each year we receive a large number of inspirational applicants hoping to speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. While we have limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. We are delighted to open the applications for 2020 to see some of the great work being done for Irish food which may be going unnoticed or underappreciated. I hope this initiative will widen the reach of Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale.”

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway. More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village.

Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. World-class chefs and speakers are planned for announcement in early 2020.

Check out @foodonthedge on social and follow the official hashtag #FOTE2020 for updates and speaker announcements.

 

 

Galway Bay Brewery Create A Collaborative Brew to Celebrate the Food On The Edge Theme of Migration

Galway Bay Brewery have collaborated with Matt Orlando and Tiago Falcone of Broaden & Build, sister brewery to Copenhagen’s Amass Restaurant, and JP McMahon to develop a special beer exclusive to Food On The Edge 2019.

The small-batch brew, ‘ Foreign | Native’, is a blackberry sour wheat ale which has been created for the international food symposium Food On The Edge taking place in Galway on the 21st and 22nd of October. The concept behind the creation of the beer highlights the main theme of Food On The Edge 2019 that of migration. The beer was brewed using Ølands wheat, which is a Danish heritage grain, a Norwegian yeast and wild blackberries, which were foraged in the Burren.

Tom Delaney, Head Brewer at Galway Bay Brewery, who will also be leading a Masterclass at Food On The Edge said, “ This has been a very exciting project for us. Last month we went over to Copenhagen to meet with Matt and Tiago to develop a beer which would illustrate this year’s theme of migration. When the Vikings invaded Ireland they probably brought their own ingredients and methods of cooking and brewing, which over time became native to our own culture. For example, Ølands wheat is a Danish heritage grain, but it now grows here in Ireland. We have combined these ingredients with local seasonal fruit which our brewing team spent two days foraging for in the Burren.”

JP McMahon, Symposium Director of Food On The Edge, said, “We are delighted to have developed a beer exclusively for Food On The Edge which really exemplifies the collaborative ethos of Food On The Edge. Our theme this year is migration, with regards to how food travels and how that affects people’s perception of food, and this beer further questions the idea of what it means to be local and how people moving from place to place has defined us and shaped our food and drink culture.”

Galway Bay Brewery are major sponsors of this year’s Food On The Edge. Foreign | Native will be exclusively available to attendees and speakers at Food On The Edge, along with a wide selection of Galway Bay Brewery’s beers.

Jason O’Connell, Owner of Galway Bay Brewery, said, “ We’re delighted to be a major sponsor of Food On The Edge this year. We have been attending Food On The Edge for the past few years and our philosophy at Galway Bay Brewery is all about collaboration, experimentation, and pushing boundaries so a partnership with Food On The Edge was a perfect fit.” Tom Delaney, Matt Orlando and Tiago Falcone will be hosting a masterclass at Food On The Edge on “The Intersection of Food and Beer” at 4:30pm on Tuesday the 21st of October.

The Food On The Edge 2019 Schedule is Officially Unveiled at Programme Launch in the Druid Theatre on Culture Night

The programme for Food On The Edge 2019 was officially unveiled at a launch event this evening in the Druid Theatre, Galway to coincide with Culture Night 2019.

Opening the first day of talks will be Shinobu Namae (L’Effervescence, Tokyo), with chef Alex Atala (D.O.M, São Paulo) closing the first day. Opening Tuesday’s talks will be Australian chef Ben Shewry (Attica, Melbourne) who will present a ‘Food Story’ titled ‘Shut Up and Listen’, with Alberto Landgraf (Oteque, Rio de Janeiro) closing the event.

Newly announced speaker chef Rosio Sanchéz of Hija de Sanchéz, Copenhagen will speak on Tuesday afternoon, with director and producer of Netflix’s Chef’s Table Brian McGinn speaking on his highly acclaimed and popular series on Tuesday morning.

The main theme for 2019 is ‘Migration’ – looking at how food travels and how that affects people’s perception of food. Speakers discussing this theme include Derry Clarke (l’Ecrivain, Dublin) on ‘Invasive Crops’; Arlene Stein (Terroir Talk, Berlin) on ‘#noborders: Food as a Tool for Diplomacy’; Paul Carroll (Polly, Vladimir) on ‘From Tallaght to Tsar’ and Josh Niland (Saint Peter, Sydney) on ‘Beyond the Fillet’.

Further ‘Conversations’ — a returning theme this year — are on the line-up, and include chefs Darina Allen and Rachel Allen (Ballymaloe Cookery School, Cork) speaking about ‘Irish Food: Past, Present and Our Vision for the Future’ on Monday morning. Chefs Matt Orlando and Kim Wejendorp (AMASS, Copenhagen) will be discussing ‘Responsible Deliciousness’, and British food writer and author Allan Jenkins will also speak on Tuesday afternoon.

Food Story’ talks on the line-up include chef Tom Brown (Cornerstone, Hackney) on ‘Meanwhile in East London, Lunatics Open a Restaurant’; Leonor Espinosa (LEO and MISIA, Columbia) on ‘Integral Gastronomy Centers: An Alternative Model of Community Development in Columbia’; and Selassie Atadika (Mindunu, Ghana) on ‘This Is Africa’ .

The Masterclasses, which are sponsored by Chef Network, will return again in 2019. They be led by selected speakers including Will Goldfarb  – ‘Revisiting Personal Pastry Through a Local Literary Lens’; Matt Orlando, Tiago Falcone and Tom Delaney – ‘The Intersection of Food and Beer’; Sophia Hoffmann – ‘The Seven Seas of Deliciousness – Discovering The Endless Joy of Plant Based Cooking’; and Douglas McMaster  – ‘Nu Waste’. These sessions are limited to 50 people and early arrival is recommended.

Food On The Edge symposium director JP McMahon said, “The topics at this year’s Food On The Edge are diverse and designed to foster conversation and build bridges. This year’s main theme will focus on the issue of migration, as we question the idea of what it means to be local and how people moving from place to place has defined us and shaped our food culture. We will also be looking at themes of waste, social gastronomy, education, and kitchen culture.”

Six people who are working to change the landscape of Irish food were selected as Food On The Edge Ambassadors for 2019.  The Ambassadors – Paula Stakelum (Ashford Castle), Chad Byrne (Chef Collab), Annette Sweeney (TU Dublin), Ronan Fox (Mayo General Hospital), Deirdre Doyle (Cool Food School) and Devin O’Sullivan (FEAST) – will take part in a panel discussion on the topic of ‘Moving Food On The Edge Forward into New Realms’ which will be moderated by Mark Anderson (Gather & Gather).

Another panel discussion is ‘Migration and the Nordic Food Movement’ with Bo Bech (Restaurant Geist, København), Nicolai Norregaard (Kadeau, København), and Esben Bang (Maaemo, Oslo) which will be moderated by JP McMahon.

Food On The Edge delegates will get to experience an Artisan Food Village which will showcase the best of Irish produce from more than 60 top Irish producers.

The venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG). The masterclasses will take place in the Bank of Ireland Theatre next door. The symposium will be a mix of 15-minute talks, panel discussions and hands-on masterclass sessions. The event will start at 9:00am on both days, with registration opening from 8:00am.

A two-day ticket costs €400, a two-day student tickets costs €350, and group rates are available for groups of 6+, 10+ and 20+. Tickets can be purchased at www.foodontheedge.ie.

Click here to view the FOTE2019 timetable

Food On The Edge 2019 Officially Launches

The national launch of Food On The Edge 2019 took place this afternoon at Dylan McGrath’s Fade Street Social in Dublin. The event was attended by Irish chefs, industry leaders and media.

With a robust international line-up of speakers, the main theme of Food On The Edge 2019 is ‘Migration’ which will examine ‘how food travels and how that affects people’s perception of food’. While the core focus of Food On The Edge continues to explore ‘Future of Food’ within a global and national perspective.

JP McMahon, founder and symposium director of Food On The Edge, said this about the new theme, “There has been a natural evolution within Food On The Edge over the years which reflects the changes in food culture on a global level. We have seen a progression away from simply talking about food to recognising the power of food as a tool for social change.”

JP added, “Food On The Edge is the avant-garde of Irish food culture. We bring some of the best chefs and industry professionals together to inspire us to change the way we think about food in Ireland. We bring them also to showcase our beautiful country with its rich history and heritage. It is an ongoing dialogue between us and them, transforming and developing the future of our food and food culture on this island.”

This year’s impressive line-up includes cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

Recently announced speakers include Darina Allen and Rachel Allen of Ballymaloe Cookery School will take the stage together; Esben Holmboe Bang head chef and co-owner of Norway’s three Michelin-starred Maaemo; Chef Bo Bech of Copenhagen’s Geist; Frida Ronge, Culinary Director of Tak and Unn in Stockholm; and Billy Wagner, Owner, Host and Sommelier of Berlin’s Nobelhart & Schmutzig.

Speaking at the launch, Sinead Hennessey, Food Tourism Officer at Fáilte Ireland, said, “We are delighted to support Food on the Edge as part of Fáilte Ireland’s new ‘Taste the Island’ initiative, a 12 week celebration of Ireland’s food and drink taking place this September, October and November. Fáilte Ireland research tells us that tourists are not always aware of our high-quality produce and the sustainability credentials around our food and drink before visiting. We are aiming to address this lack of awareness and highlight Ireland’s seasonal ingredients, adventurous tastes and bold experiences through ‘Taste the Island’ and Food on the Edge, which aims to challenge our perspective on food, brilliantly showcases the Wild Atlantic Way and Ireland as an innovative food destination.”

Signature snacks at the launch celebrated Irish food and were prepared by chefs Ross Lewis, JP McMahon and Paula Stakelum.

Early Bird Ticket Rate for FOTE2019 Closing Soon

Food on the Edge Jp McMahon

Only days to go for purchasing Early Bird tickets for Food On The Edge 2019, with the special, reduced-priced offer due to end on the 31st of July.

A two-day Early Bird Ticket for Food On The Edge 2019 costs €350, which includes admission and access to all talks and masterclasses on both days, lunches, and entertainment on both nights. A full price two-day ticket from the 1st of August will be €400.

The global two-day food symposium consisting of 15-minute talks, panel discussions, masterclasses and networking activity is taking place on the 21st and 22nd of October in the National University of Ireland, Galway. Organisers say tickets are selling fast, with a sell-out show last year and the year before.

Food On The Edge founder and symposium director JP McMahon said, “I would encourage people to get their ticket early. We have an excellent line-up this year and tickets are going to be in high demand. More names are being announced in the coming weeks, some of whom are highly anticipated and will draw some interesting debate and discussion.”

This year the theme of the global food symposium is migration, with regards to how food travels and how that affects people’s perception of food, and we will also be carrying forward previous FOTE themes. Speakers already announced include cult chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.

The Early Bird two-day ticket rate for Food On The Edge of €350 ends on the 31st of July, after which the Full Price two-day ticket rate kicks in of €400. Tickets can be purchased online at here