Food On The Edge 2016 Launches at Amass Restaurant in Copenhagen, April 25th, with First Talk of #FOTE2016 by Top Peruvian Chef Diego Muñoz

Christian Puglisi, Matt Orlando, JP McMahon< Diego Munoz

Following on from the huge success of the inaugural Food On The Edge symposium in 2015, there will be an official 2016 launch in Copenhagen on 25th April. The symposium creator and director, JP McMahon will launch this year’s event at Amass Restaurant in Copenhagen sur- rounded by Nordic chefs Matt Orlando, Christian Puglisi and Sasu Laukkonen.

Last year’s event, held in Galway on the west coast of Ireland in October, welcomed world renowned Nordic chefs including Icelandic chef Gunnar Karl Gíslason, Danish chef Mads Refs- lund and Swedish chef Mikael Jonsson. They joined with 40 of the best international chefs at the Food On The Edge symposium, which included talks, presentations, networking, entertainment and tastings in the heart of Galway City in the west of Ireland.

JP McMahon said, “The first Food On The Edge was an incredible, almost surreal experience. Each chef was given the opportunity to deliver topics that centred on the future of food – they discussed their ideas, shared their fears, their dreams, their dreads and regrets from their ca- reers. There was a core theme, however, which resonated strongly across the two days and that was ‘responsibility’. Responsibility in the way we source food, waste food, fish for food and sup- ply food was passionately debated.”

The first official 2016 speaker will be Peruvian chef Diego Muñoz who will deliver a talk at the Copenhagen launch on the sustainability of the fishing industry. He said, “It’s really important that chefs move out of the kitchen to research in order to understand the production process. It’s about time that we kept a close eye on our natural resources, they are the core of our gastron- omy. For me, it’s the farmers and producers who are the new leaders of the gastronomical movement, and we as chefs need to work and interact more closely with them. The future of food and it’s sustainability are core themes of Food On The Edge and ones that I am passionate about.”

There is a number of exciting Nordic chefs already confirmed for this year’s Food On The Edge symposium including Swedish chef Magnus Ek of Oaxen Krog which in a few years has be- come one of Sweden’s most renowned gourmet restaurants also chef Christian Puglisi who opened restaurant Relæ in Copenhagen, awarded its first Michelin star in 2012. Christian will speak in Ireland in October and will create some of the snacks for the launch event next week.

Matt Orlando, chef and owner of Amass Restaurant started his cooking career in San Diego, California at the age of 15 and worked his way up the ranks, becoming Head Chef in Noma be- fore opening Amass in 2013. Matt attended and spoke at Food On The Edge last year: “Food On The Edge encourages us to take a look at the bigger picture by asking us the question – how will we be cooking in the future and with what kind of ingredients? It gives us a fantastic oppor- tunity to network and debate important food issues, ideas and concepts with our peers from around the world. We’re excited to be hosting the launch event which kicks off the 2016 Food On The Edge activities.”

Food On The Edge 2016 takes place in Galway on 24th & 25th October with the exciting line-up continuing to build. Talk by Diego Muñoz, the first speaker of FOTE 2016, will be available to view on the Food On The Edge website from May 9th. Tickets available now at #FOTE2016 @foodontheedge

Food on the Edge Announce Culinary Student Initiative

FOTE Student Initiative

Initiative has been launched by Food On The Edge to encourage culinary students to attend symposium on the future of food.

Food on The Edge is a coming-together of top international chefs and food innovators to talk, debate & network over 19th and 20th of October in Galway. JP McMahon said, “We launched this initiative as encouragement for aspiring chefs and culinary arts students to attend this important event. The speakers are flying in from all over the world to inspire, inform, excite and converse about the real issues in the restaurant and food trade on a global level. Food On The Edge will give us unprecedented access to these thought leaders and we feel it’s important that those studying culinary arts in Ireland are present and engaged in this conversation”.

Speakers and attendees confirmed for the event reads like a who’s who in the restaurant world. Flying in from San Francisco, Mexico, Singapore, Denmark, Sweden, Spain and many other places not least, the UK. There are a total of 39 Michelin stars being represented by speakers.
Cait Noone, Head of of College of Tourism and Arts said “Food On The Edge is not about cooking and food demos, it’s about prolific, forward-thinking chefs from all over the world coming to talk to us and share their views on the future of food and food culture. I believe our food culture is not yet fully evolved and to have this event being held not only in Galway but in Ireland with the opportunity to be influenced by people like JP and the chefs involved is hugely significant. We, as part of GMIT, are delighted to be part of it”.

The student ticket initiative gives students with a valid Student ID card, a two-day ticket which is normally priced at €350 for €300. The two-day ticket also includes entry to ‘Over the Edge’ closing party and dinner on night of 20th.

Sunday Business Post Announced as Media Partners for Galway’s first International food symposium ‘Food On The Edge’

The Sunday Business Post

The Sunday Business Post has been announced as Media Partners for Food On The Edge, and International Food Symposium taking place in Galway City in October.

Gillian Neilis of the Sunday Post said “The Sunday Business Post is delighted to partner with Food on the Edge, which promises to be one of the most exciting food events held in Ireland this year. The partnership reaffirms our commitment to the Irish food sector, and to bringing our readers unrivalled food coverage every week in the newspaper and our weekly magazine. At The Sunday Business Post we are passionate about food, and we are looking forward to sharing that passion with everyone involved in Food on the Edge.”

JP McMahon, Director and Founder of Food On The Edge said “I am delighted to have such a great media partner to spread the culinary word that Food on the Edge seeks to promote. Together we can showcase Ireland to the world and create a benchmark for excellence in good food to our future chefs.”

Food on the Edge is a two day symposium for chefs and food industry professionals all around the world. It described as a coming together of chefs to listen, talk, debate and network with each other in order to create a better food experience worldwide.

The event runs over two days from the 19th October and will feature the best international and national chefs and will celebrate food on a global and local level.

Food on the Edge Galway Launch: Eat at Massimo

FOTE News Galway

Food on The Edge is a coming-together of top International chefs and food leaders for a 2-day Food Symposium in Galway on 19th and 20th October 2015

For the first time ever in Ireland and UK over 40 of the best international chefs and 350 attendees each day will converge for a two day symposium consisting of talks, presentations, networking, entertainment and knowledge sharing.

Food On The Edge is the brainchild of JP McMahon, owner of the EatGalway restaurant group which includes Michelin-starred Aniar Restaurant in Galway. JP is also the “Cook It Raw” Ambassador in Ireland, which has seen him attend and participate in international food events in USA, Mexico, Finland, Canada and other countries. It was through this involvement that the idea for “Food On The Edge” was sown.

“Through Cook It Raw, I met many amazing, innovative chefs from all over the world. They are at the top of their game, many of them Michelin-star and often double Michelin-star standard. Their drive to constantly test boundaries with food and food sustainability and then share that knowledge is inspirational.” said JP, “Many have never been to Ireland, let alone Galway, so given the beauty of our rugged location and the food provenance we have here it was an easy task to ask them to speak at Food On The Edge and visit.”

Speakers and attendees confirmed for the event reads like a who’s who in the restaurant world. Flying in from San Francisco, Mexico, Singapore, Denmark, Sweden, Spain and many other places not least, the UK, they are coming to converge, speak and attend the event.

Albert Adria, recently crowned best pastry chef in the world by World’s Top 50 Restaurants, will travel from Spain to attend and speak. Daniel Clifford, the UK chef who is best known for his work at the two Michelin star restaurant Midsummer House and winner of the 2012 and 2013 series of the BBC’s Great British Menu will join the discussion on the Future of Food.

Matt Orlando, from Amass in Copenhagen, will speak about the responsibilities of chef in terms of sustainability while 2 star Michelin chef Tim Raue, Berlin, will speak about the complexities and simplicities of flavour and food harmony. There are over 40 speakers in total, a heady impressive list that will have attendees leaving Galway inspired and far more knowledgeable on global food trends and the future of food culture.

“Spending our time in the pressured environment of a busy kitchen can, if we are not careful, drain creativity and leave chefs isolated in terms of what is happening globally in the world of food. We guarantee that anyone attending Food On The Edge will be engaged, excited and inspired by the calibre of our speakers and the topics of discussion. We also have evening events and a gala dinner in which to network and meet the speakers” said JP.

The main talks will be held in a marquee tent located in Galway city centre.Tickets are available for one day and two day admission with the two day ticket inclusive of the evening event, Tuesday 20th, taking place in Electric Garden.

Fine Dining Lovers, is the web media partner. The site will be documenting the run up to the event, the event itself with interviews and coverage of preparations, as well as coverage of the event itself. The organisers are grateful for the sponsorship of San Pellegrino, La Rousse Foods, Galway City Council, Galway County Council and Failte Ireland who were quick to come on board to support this ground-breaking event. Media and supporting partners are Sunday Business Post, Egg & Chicken food projects and Food PR and Marketing.