Food On The Edge 2019 Announces First Confirmed Speakers
Global food symposium Food On The Edge will take place in Galway this year on October 21 and 22. Food on the Edge founder and director JP McMahon stated, "We’re delighted to announce that Food On T...
Global food symposium Food On The Edge will take place in Galway this year on October 21 and 22.
Food on the Edge founder and director JP McMahon stated, "We’re delighted to announce that Food On The Edge is being held in Galway again in 2019, as well as some of the fantastic speakers who will be attending. We select our speakers for their talent and commitment to changing how we eat and cook our food, as well as how we think about the future of food. We have a very exciting and diverse lineup this year. Our theme this year is migration, with regards to how food travels and how that affects people's perception of food. We will also carry forward previous themes, as well as bringing back past speakers”.
The two-day programme will feature 15-minute talks, panel discussions, masterclasses and networking activity, as well as an artisan food village showcasing the best of Irish food produce.
First Confirmed Speakers
Speakers at this year’s event will include Brazilian chef Alex Atala, who is known for his work on Netflix show Chef’s Table, and whose restaurant in São Paulo, D.O.M., was named the 30th best restaurant in the world by the World’s 50 Best Restaurants list for 2018.
New Zealand-born Ben Shewry of Attica restaurant, Melbourne, will also travel to Galway this October, along with Leonor Espinosa of Leo Cocina y Cava restaurant in Bogotá, Columbia, and Connecticut chef Daniel Giusti, who will talk about eduction at the event, drawing on his experience in setting up Brigaid, a project which works to put professional chefs into public schools to transform and rethink school food.
The venue for Food on the Edge 2019 has not yet been announced, but the event will take place in Galway city.
© 2019 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.