Redefine Meat Commercially Launches World’s First Whole Cuts of New-Meat with Endorsement of Europe’s Leading Chefs
Rehovot, Israel, November 16, 2021 – Marking a major milestone for the food industry, New-Meat™ pioneer Redefine Meat™ today announced the launch of the first ever category of plant-based whole cuts that achieve a level of product quality comparable to high-quality animal meat. Initially available within select restaurants in the UK, Germany, the Netherlands and Israel, this marks the first time that high-end restaurants will offer plant-based whole cuts as part of their menus. The range of New-Meat products include beef and lamb cuts, as well as premium-quality burgers, sausages, lamb kebabs, and ground beef – giving chefs unparalleled culinary versatility to incorporate plant-based meat into their menus.
With its eyes firmly set on meat lovers, Redefine Meat has gone beyond today’s alternative meat offerings to tackle the two main barriers to mainstream adoption of plant-based meat: product quality and variety.
Putting quality to the test, Redefine Meat has achieved widespread acclaim from high-end and Michelin-star chefs, including legendary British chef Marco Pierre White, world-renowned chef and Dutch TV personality Ron Blaauw, Berlin’s celebrated head chef of FACIL Restaurant (two-Michelin stars) Joachim Gerner, and Israel’s famed chef Shahaf Shabtay. In addition, the New-Meat products were recently served at a private blind-tasting event for top UK chefs, receiving further praise. Addressing product variety, today’s launch expands the plant-based industry beyond minced meat products to whole cuts, representing the first exciting product range for meat lovers. This reflects the company’s goal to become the world’s largest meat company by offering every single cut that a cow does.
Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat said: “Over the past few weeks at COP26, we’ve seen world leaders commit to landmark goals such as the elimination of all deforestation by 2030, which requires a significant reduction in global meat consumption. Redefine Meat has its eyes set on the real problem – not meat, but the way it’s produced. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production.
“We’ve achieved a level of superiority in taste and texture that surprised even some of the most recognized chefs in the world, and our unique technological capabilities enable us to replace every part of the cow for the first time. By continuing our close collaboration with the top-tier culinary world, we will accelerate our product rollout in the coming months – beginning with Europe and followed by the USA and Asia – and launch within multiple distribution channels next year,” he added.
What the chefs think…
Culinary legend, British chef and restaurateur, Marco Pierre White, the youngest chef to be awarded three Michelin stars, said: “When I first tasted Redefine Meat, I was mind-blown. The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus. Redefine Meat’s New-Meat products are pure genius, giving you all the sustainability and health benefits of plant-based, without the compromise on taste and texture.”
Michelin starred Dutch chef and TV personality, Ron Blaauw, added: “Honestly, I was so surprised by the texture and structure of the meat. The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat. For me this is a gamechanger, as we can now serve another variety of high-quality meat to our customers that just happens to be made from plant-based ingredients. Even now my head is still spinning with the possibilities this meat creates for our menu.”
Joachim Gerner, Head Chef at two-Michelin star Restaurant FACIL in Berlin, also added: “While we’ve seen the quality of plant-based meat products increase in recent years, this by far comes the closest to animal meat. I see huge potential for these products with meat lovers.”
Renowned Israeli chef, Shahaf Shabtay, concluded: “My cuisine is truly global, inspired by my favourite influences from kitchens across Asia, Europe and Latin America. Redefine Meat has created an ingredient that allows me to unleash full creativity and create dream menus whatever the cuisine. As a chef, the ability to cook for every type of diner – vegetarian, vegan, kosher and more – without barriers or compromise, using a variety of techniques including roasting, grilling, and slow cooking, is quite simply incredible.”
Catherine Farinha, Founder of The Chefs’ Forum said:
“We were honoured to be asked to support the European launch of Redefine Meat with food hero Marco Pierre White. We were so impressed with the level of interest in the latest sensation to hit the plant-based market. There is a great deal of excitement among our chefs for this product and the feedback so far has been unanimously and extremely positive. We very much look forward to inviting our chef members to a special event this coming January to officially launch Redefine Meat to Chefs’ Forum members and Foodservice.”
About New-Meat
Using a range of proprietary and patented technologies, including Meat Matrix Additive ManufacturingTM, Redefine Meat’s products are made from plant-based ingredients. Working closely with global meat experts to understand the complexity of animal muscle structure, Redefine Meat has cracked the holy grail of the alternative meat industry – whole cuts of meat. The new Redefine Beef and Lamb cuts go beyond the experience of any plant-based product to date – offering an extremely juicy, yet firm meaty bite by mimicking the complete muscle tissues of animal meat, ideal for products like steaks and roasts.
The New-Meat range boasts a selection of high-quality products already adopted by close to 150 restaurants in Israel. The range is designed to address a major gap in the market that achieves cooking performance for chefs to use as a culinary base for a wide variety of dishes in the best restaurants in the world. This is exemplified by the list of early adopters in Europe and Israel, with demand from US and Asia already in place.
Any UK chefs interested in learning more about Redefine Meat should register their interest HERE.
Come on Down and Meet the Producers at Dart Fresh!
Come on down and meet the producers!
Dart Fresh and The Chefs’ Forum proudly invite you to a festive showcase on Monday 22nd November from 10.00 am – 3.00 pm at Dart Fresh, Exeter.
The special free event is being held at Dart Fresh HQ just outside Exeter and this invitation extends to any chefs, no matter what sector, who work in Dorset, Devon, Bristol and Cornwall.
There will be ample product tastings, mulled cider and the opportunity to win an Excalibur 9 drawer dehydrator worth £650 from Mitchell & Cooper.
On top of that will be chef demos from:
- Matthew Mason – Winslade Park
- Curtis Pitts – Venison Butchery
- Jade Shorney – The Rising Sun, West Bagborough
- Ben Routley – The Farmers Arms, Combe Florey
- Dan Brown – The Cotley Inn
If you’d like to attend what will surely be an inspirational day of menu development – let us know at: alice@redcherry.uk.com or call/ text us on 07982 823620
We look forward to seeing you!
Roux Scholarship 2022: Entries Open as the Roux Family Set the Recipe Challenge
Just two weeks after the conclusion of the 2020/21 competition, in which Oli Williamson was crowned a new Roux Scholar, the Roux Family is delighted to launch the 2022 competition. With a challenge that will test chefs’ creativity as much as their skills, Alain Roux and Michel Roux Jr have set out the ingredients for chefs’ applications: two fresh Dover soles weighing anywhere between 600g-700g (maximum 800g) cooked and served either whole, or in fillets and 300g whole brown shrimps with shells on; together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include homemade pasta made on the day of the competition. The other is to be a garnish/accompaniment of their choice. One of these can be served separately if preferred. A sauce must accompany the dish.
Chairman Alain Roux said: “The beauty of these superb ingredients is their simplicity: Dover sole is at its best in spring when the dishes will be prepared. It will be fascinating to see how our chefs deal with offering tasty, interesting dishes while not over-complicating the delicate fresh flavours. In particular, I am excited to see what shape of pasta the chefs will choose. I’m really looking forward to some inspired cooking.”
Chairman Michel Roux said: “No sooner the competition is over and the next one begins. Dover sole, shrimps and pasta: so much scope for flair and imagination, I can’t wait to see what our chefs come up with. I know what I would do but what will the 2022 scholar create?”
Vice-chairman Brian Turner said: “Dover sole and brown shrimps are such iconic British products. I am really excited to see what our potential scholars do with their recipes. I do hope the dish will be simple, elegant and full of flavour. Good luck to all!”
Important notes:
- Two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted as well as a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
- Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the two fresh Dover soles and whole brown shrimps with shells on. The cost of the Dover soles will be of £25.00 per kg and the shrimps £10.00 per 100g. Both will be provided by the college to regional finalists. The full total costing of the dish, excluding the two fresh Dover soles and whole brown shrimps, should not exceed £14.00 per portion.
- Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish / accompaniment dishes and none will be provided.
- The use of caviar, truffles or foie gras is not permitted.
- The judges will look favourably at efficient use of waste and leftover ingredients during the course of chefs’ preparation.
- Entrants have until midnight on Monday 31st January 2022 to submit their recipes via the online application system.
What is new for 2022?
As the Roux Scholarship resumes its normal schedule after the postponement of the 2020/21 competition, there have been some changes to the application system and the rules.
- As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. They will also be invited to complete the Equality and Diversity Monitoring form.
- For the 2022 competition only, and to compensate for the time lost due to the coronavirus pandemic, the age limit will be 31. Therefore, if a chef turns 31 on or after the 1st February 2022, they qualify to enter.
- In order to be more inclusive of those chefs with family or caring responsibilities, applicants to the Roux Scholarship no longer need to be working full-time. So long as their principal employment is as a professional chef, they qualify for entry.
- The Roux Scholarship is delighted to welcome three new sponsors: Wellocks, Urbani Truffles UK Ltd and Flying Fish Seafoods.
- The 2022 competition will be the second time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
The Judges
The judging panel will remain the same for the 2022 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett MBE. The Honorary President of Judges will be announced in due course.
Important dates:
31st January 2022: Deadline for applications.
24th March 2022: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
11the April 2022: National Final at Westminster Kingsway College, London. Award ceremony at The Mandarin Oriental Hyde Park, London.
Prizes
The winner receives up to £12,000, to support their career development and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen, Bridor, Flying Fish Seafoods, Global Knives, Hildon Natural Mineral Water, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Oritain, Regent Seven Seas Cruises, Restaurant Associates, TRUEfoods, Udale Speciality Foods, Urbani Truffles UK Ltd and Wellocks.
Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
West London College Students Treated to Welsh Fine Food Masterclass
Top London chef Dominic Teague, of One Aldwych Hotel, delivered a masterclass to catering students at West London college this week using some of Wales finest ingredients.
Teague used Welsh chicken from Rhug Estate in North Wales for the main course and The Preservation Society blackcurrant syrup from South Wales in the dessert along with wild honeycomb from Gwenyn Gruff near Brecon. All together a full representation of Welsh products in one showcase.
Though simple the two dishes in the masterclass packed some technical punch. Up first were breasts of Rhug Estate chicken served with mashed potatoes and crushed squash, both prepared the same way they would be at One Aldwych, followed by a classic panna cotta served with honey roast figs and honeycomb.
Speaking of the Welsh ingredients chef Dominic Teague said: “All the Welsh ingredients were high quality and a pleasure to work with. The syrup was a touch unusual and really leant an extra flavour to the dessert. Overall I was very impressed.”
Jayne Jones of the Welsh Fine Food Cluster said: “Wales has some fantastic ingredients from across the whole country and we are working hard to get that message out to the rest of the UK and beyond. Welsh lamb is well-known but it’s the smaller, more niche products like the syrup from The Preservation Society and the honey from Gwenyn Gruff. This is what makes Wales really special.”
Denise Charles, Head of Catering at West London College, said: “This was a great day for our students. They really enjoyed working with Dominic and using ingredients from Wales that were eye-opening. A big thank you to The Chefs’ Forum for arranging this and continuing to supply us with solid technical recipes and new ingredients to widen our chefs horizons.”
Chef Martyn Watkins Goes On the Road with Laksa Shack
In 2019 Martyn Watkins left his position as Executive Chef at The St David’s Hotel in Cardiff to take up a teaching role at Cardiff & Vale College. During the hiatus that was Covid and lockdown an idea began to bubble up and together with his wife they came up with the idea for a pop-up, on-the-road, noodle business that they called Laksa Shack.
The idea had been born at The St David’s Hotel when Martyn had been asked by the brass to come up with a noodle concept for a new restaurant in the hotel. One of the recipes that he worked on was for a Laksa which is a spicy noodle soup popular in South Asia.
Martyn put his twists on it using chicken, noodles and coconut gravy and it became a smash hit not leaving the menu for virtually his entire period of 4 ½ years at the hotel.
Laksa Shack launched at Cardiff’s Boneyard Market at the weekend and Martyn is excited for the future.
He said
“It’s a pop-up food hut to go along with my other business which is making chopping boards for chefs,” he began. “I wanted to get back to cooking and this dish was so popular we thought it would make a good pop-up at markets.
“We make everything in a special prep kitchen I designed for home including all the laksa pastes and even the noodles. We have a regular egg noodle and a vegan noodle that is made from beetroot.
“Then it’s chicken thighs, coconut gravy and noodles plus some additional twists. It was so rewarding to see old customers come down who used to eat it at the hotel. They loved it and we had a great time.”
Laksa Shack demonstrates that there is never an end-point in a chefs career. More and more senior chefs are realising that there is a good and rewarding life to be had out in the real world when the long hours have become too arduous. Martyn Watkins is getting back to what motivated him to cook in the first place – by creating and serving a dish that is popular, wholesome and local for those in his community. This sort of cooking will never go out of fashion.
Graham Garrett Teams up with Chris Underwood to Launch Artisserie
Award-winning chef Graham Garrett, Chef Patron of The West House in Biddenden, Kent has joined forces with Belmont Cadogan Exec Pastry Chef Chris Underwood to open a new patisserie in nearby Tenterden.
We caught up with Chris to talk about the new project that will open before Christmas.
“I had the idea for a patisserie during lockdown,” Chris told us. “It’s going to be called Artisserie and is a cross between art and patisserie. Yes, it has French roots in the styles of cakes, chocolates and breads that we plan but that’s as far as it goes. We are an English equivalent.
“There’ll be classics because we love them but there will also be new creations like different flavours of macaroons that I’ve been doing at The Cadogan. And, hopefully, there will be some of Graham’s breads from The West House.
“My wife and I have just bought a house down here and the old building in Tenterden was a former bank and estate agent. It has some great features like beautiful floors and we’ll have a window into the kitchen.
“As far as what we’ll be offering – it will be everything you’d expect of a patisserie with petit gateaux, entremets and chocolates. Everything that we do will have a slight English twist. A lot will be based on the afternoon tea that I’ve been working on at The Cadogan. We won best AFT is 2019.”
Chris Underwood’s recent CV includes:
- Head Pastry chef at FERA at Claridge’s
- Group Pastry Chef at Adam Handling Group
- Executive Pastry Chef at Belmont Cadogan Hotel in London
Cubitt House Appoints New Executive Team to Manage Group Wide Renovation & Expansion
Ben Tish joins as Chef Director, Seb Fogg joins as Managing Director, Laura Montana joins as Openings Director, Sam and Georgie Pearman join as Directors and Co-chairs.
Cubitt House announces the appointment of a new Executive Team to develop its existing portfolio of pubs in central London and to drive expansion throughout the group. The team will oversee the refurbishment of the group’s six existing sites as well as a series of acquisitions and subsequent renovation of some of London’s most prominent public houses.
Celebrated chef and cookbook author, Ben Tish, will join the Cubitt House team as Chef Director. Ben brings with him over 20 years of culinary expertise, industry respect and a hands-on approach. He is known for the wealth of knowledge he has brought to his culinary projects to date with his most recent endeavours, Norma and The Game Bird at The Stafford Hotel, both receiving critical acclaim.
Ben will look to create an entirely individual food experience at each property. While some venues will take inspiration from his Mediterranean background, others will serve more classic chophouse and pub fare. Ben’s priority will be to make sure that each pub has a distinctive identity, reflected in the menus. Ben will oversee menu development at each Cubitt House property and will work alongside Richard Sandiford, previously of Hawksmoor and The Double Red Duke, who will specifically focus his attention on new openings within the group.
The first focus for the new Cubitt House team will be The Coach Makers Arms in Marylebone. The pub will continue operating as a traditional pub on the ground floor with a 60-cover classical British restaurant on the first floor, offering a chophouse-style menu. On the lower ground floor will be a cocktail bar holding up to 50 guests for drinks.
Four more projects are already planned for next year including the launch of The Princess Royal (Notting Hill) in Spring 2022, and refurbishments of The Alfred Tennyson (Belgravia), The Orange (Pimlico) and the opening of The Barley Mow (Mayfair).
Also joining the group as Directors are Sam and Georgie Pearman. Owners of Cotswold-based boutique hotel and restaurant group, Country Creatures, and former founders of the award-winning Lucky Onion hotel and restaurant group. They bring their expertise in transforming quintessential restaurants, pubs and hotels into destinations known for superb hospitality and top quality food and drink. Sam will focus on the operational side of the business while Georgie will take charge of the redevelopment of the existing portfolio and the new sites, the design of each property and overseeing the marketing.
Montana Fogg founders, Seb Fogg and Laura Montana, will also join the Cubitt House team with Seb as Managing Director and Laura as Openings Director. Having opened iconic restaurants including Sexy Fish, Monkey Bar New York, 34 Restaurant, Soho House West Hollywood, The Delaunay and Isabel Mayfair, they bring unparalleled operating experience. They have also been involved with projects such as Spring, Joe Allen, The Doyle Collection, Jean Georges at The Connaught and Mount Street Deli.
Commenting on the appointments, Director & Co-chair, Sam Pearman said: “We’re incredibly excited about this new chapter for Cubitt House. After such a challenging period for our industry, it’s a thrilling prospect to be working alongside the best in the business and to be tasked with creating something special at some of London’s most iconic pubs but also to be growing the company over the next few years with more central London properties.”
Georgie Pearman adds: “It feels great to be thinking about and planning the growth of Cubitt House, given the challenging times our industry has faced in recent years. We are excited to be welcoming more to our team and will be recruiting heavily over the next few months for the new openings in Spring and Summer 2022. We’ll be looking for lots of passionate chefs and front of house to join the team.”
Cyrus & Pervin Todiwala Announce Zest Quest Asia – Panasonic Autumn Challenge Finalists
(London, 27th October 2021) Cyrus and Pervin Todiwala are proud to announce the three finalists who will go forward to the cook-offs of the Zest Quest Asia – Panasonic Autumn Challenge, the latest on-line spinoff of their popular student culinary competition, Zest Quest Asia.
Alfie Joe Alsop of Cambridge Regional College, Matas Gestautas of New City College (Redbridge Campus) and Emily Simkins of North Hertfordshire College were picked from a field of over twenty students, each having submitted a recipe for an Asian-inspired dish that can be part-cooked in a Panasonic professional combination microwave oven. Both Alfie and Matas looked to Korea, with Alfie putting forward a Korean Bibimbap and Matas offering his version of a Bulgogi Korean BBQ short ribs dish, served with steamed rice. Emily’s entry consisted of a Thai Salmon in spicy coconut sauce with turmeric rice.
For the final round, Alfie, Matas and Emily will be asked to prepare their shortlisted recipes using the Panasonic professional combination microwave oven that will now be delivered to their colleges. With theory now turning to practice, each finalist must film themselves live on video as they cook the dishes in their college kitchens. The judging panel, which includes Cyrus and Pervin Todiwala as well as Murray Chapman, the current winner of the prestigious 2021 Catey Education and Training Award, will then make a decision based on the video content.
Cyrus Todiwala said, “The Zest Quest Asia – Panasonic Autumn Challenge is designed to inspire our next generation of professional chefs to accept the use of high-tech, high-output and power-saving equipment in the production of great quality dishes at speed. The ability to take advantage of available technology adds to the repertoire of skills demanded of chefs today, and the need will only grow in the future. I’m so proud of the fact that so many students like Alfie, Matas and Emily were talented and ambitious enough to accept our challenge and submit their entries. The judges and I are looking forward to seeing what our finalists come up with and to picking the worthy winner.”
Barnaby Sykes, Head of Category Marketing, Panasonic, said, “We’ve been very proud sponsors of this fantastic competition since its inception in 2013 but this time wanted to showcase the versatility of the much underused combination microwave and challenge the students in their understanding of what place technology can have in a modern kitchen. We asked them to prepare and cook an authentic Asian dish, but they had to demonstrate how they could use a combination microwave to replace some of the traditional stages of cooking. We’ve been blown away by the response and high standard of entries and thank every college that took part. Now we can’t wait to see what these three finalists can do and look forward to announcing the winner very soon.”
The winning student will receive a Panasonic combination microwave for his or her college, as well as a Santoku knife and a £50 Russums voucher (for the lecturer as well). The two runner up students will win a commercial rice cooker for their respective colleges, as well as a Santoku knife and a £25 Russums voucher each for themselves and their lecturer.
The Launch of Redefine Meat – The New Kid on the Block of the Alternative Meat Sector
The launch of Redefine Meat new meat at the new Chef Works & Bragard UK showroom in Islington last Monday was greeted with enthusiasm by chefs and caterers at the event.
Redefine Meat is the new kid on the block of the alternative meat sector having spent upwards of four years in development while the market has taken off. However, the time spent getting the product right in terms of taste, texture and usability is likely to have been time well spent.
The meat itself is made up of various plant-based proteins, fats, and natural colours and flavours. Gluten is used to achieve the right “chew”. According to Adrian Sagman, Head of Global Sales and Biz Dev at Redefine Meat the new meat looks and behaves just like real meat when you cook it.
There were three types on display the event: steak, beef and lamb mince. The Chefs’ Forum teamed up with Chotto Matte Restaurant in Soho to design a canapé menu that reflected the style of the restaurant with the addition of redefined meat in some of the dishes.
Jordan Sclare, Executive Chef of Chotto Matte, told The Chefs’ Forum: “We designed four canapés for the event including using redefine meat in our beef tataki. It’s been a very exciting process.”
Kurt Zdesar, founder of Chotto Matte, explained why he was excited about the new products and using it in his restaurants: “I’m super impressed how similar it is to real meat. One brand came out when this whole thing started and it’s everywhere now. I think it’s time we saw better versions and I think that version is here now. We are big fans.”
Ben Purton of caterer Thyme & Plaice, said: “If I’d had that meat-free version without knowing then my palate would have been fooled into thinking it was meat. It had that little bit of texture in there.”
Shanti Bhushan of Brigadiers London who also created some Redefine Meat canapés for the event was equally impressed: “The previous attempts that we’ve tried have a dominating taste of unnatural fibres that comes through. So, it doesn’t gel with the spices and the sauces that we make.
“This one just feels right, the texture, the way it absorbs the spices, it works better. It was really nice and I’m looking forward to having it on the menu.”
Jordan Sclare summed up the feelings of everyone present when he said: “I can see the years of development that has been put into the development of this product. It’s not easy to do what they’ve achieved.”
Take a look at the launch event…
Nine of World’s Greatest Chefs at Launch of Brain Food Forum
Saturday 30th October will see the launch of The S.Pellegrino Young Chef Academy Brain Food Forum, an exchange of knowledge and ideas between young chefs and nine of the greatest chefs in the world.
The inaugural event will take place in Milan, where Massimo Bottura and Virgilio Martinez will discuss the themes of Taste & Creativity, presenting topics to demonstrate how creativity, drive for taste, and discovery does not just result in delicious food, but can also change lives.
Bottura will discuss his mission to save food from waste, his appointment with the UN Environment Program (UNEP) as Goodwill Ambassador, and Refettorio projects, cultural community hubs with social kitchens under the vision of the non profit Food For Soul, now partnering with the S.Pellegrino Young Chef Academy mobilizing and empowering local communities to reduce food loss and waste and support social inclusion.
Martinez will discuss his project ‘Mater’, undertaken to catalogue and rediscover ingredients and techniques within the local communities of the Andes and the Amazon to preserve indigenous gastronomic culture for the future.
In addition to Bottura and Martinez, the forum will host seven additional leading figures in global gastronomy: Mauro Colagreco (Italian-Argentine chef at the three-Michelin-star restaurant Mirazur in Menton, France), Manu Buffara (executive chef and owner of Manu in Curitiba, which is paving the way for gastronomy in Brazil), Clare Smyth (the first and only female chef to run a restaurant with three Michelin stars in the UK), Andreas Caminada (at the age of only 33, he earned three Michelin stars, and today showcases his vision of gastronomy in the historic 13th-century castle of Schauenstein, Switzerland), Gavin Kaysen (James Beard Award winner and one of the founding mentors of the nonprofit Mentor BKB Foundation (formerly Bocuse d’Or USA Foundation), Pim Techamuanvivit (owner of Nari, Kamin, and Michelin-starred Kin Khao in San Francisco, and the executive chef of Michelin-starred Nahm in Bangkok in 2019) and Enrico Bartolini (three-star Michelin chef originally from Tuscany is one of Italy’s, and the world’s, brightest gastronomic talents). These Seven Sages will make up a panel of experts that will invite questions and discussion around the themes of Taste & Creativity.
The event will be held at the S.Pellegrino Young Chef 2019-2021 grand final and is curated by Fine Dining Lovers with editor-in-chief Ryan King offering insight and mediation in his role as host. The key themes of Taste & Creativity chosen to reiterate the core values of the S.Pellegrino Young Chef Academy: an online educational platform created to attract, connect and nurture diverse talent in the world of gastronomy.
Young talents and previous winners of the S.Pellegrino Young Chef competition, Mitch Lienhard (USA, 2016) and Mark Moriarty (UK & Ireland region, 2015) will also be in attendance to discuss expectations of young chefs today and their experiences in the industry.
Follow the launch event: The S.Pellegrino Young Chef Academy Brain Food Forum will continue to take place at various locations across the globe, offering insight across varying themes with the aim of providing direct access to knowledge from global figures in the hospitality industry.
The Brain Food Forum will be available to view via live stream on Fine Dining Lovers on Saturday 30th October from 9.30am-12.30pm CEST.
Viewing accessed via the following link (requires sign-up) https://www.finedininglovers.com/article/spellegrino-young-chef-academy-brain-food-2021
