Gaston Acurio The Power of Food

Gaston Acurio talks about peruvuian heritage, the iconic dish Ceviche which contains many aspects of peruvian, indigenous produce. He speaks further about the importance of how the suppliers live, the fisherman, the potato farmer and so on. It is not just about making the cook or the restaurant guest happy, but also the persons supplying…

Andoni Aduriz Natural and Cultural Ecosystems

Andoni Aduriz receives a warm applause and shows a movie about geese. And a vegetable farmer. And a fisherman – line fisher. And a goat sheperd, no two, who makes cheese. People applause. Andoni speaks: Chefs are in the spotlight these days and should take advantage, to communicate the importance of the relationship with the…

David Chang Food Microbiology: an Overlooked Frontier

David Chang has recently become highly interested in microbiology. He speaks of microbial terroir, has put koji (Aspergillus oryzae, used to ferment soy beans) in rice for 6 months to see what happens. Sauerkraut vs. Kimchi: Chang made sauerkraut for years, without understanding what makes it ferment, when salt is added to raw cabbage. He…

Harold McGee The Flavours of Plant Life

Harold McGee receives an enourmous welcome applause, and being the prophet of molecular cuisine this could be expected. He starts throwing charts at us and some migration takes place. He explains fascinating things, like if you slap a mint leaf you get one flavour with citrussy and floral quality. But if you crush them, they…

Michel Bras Vivre la Cuisine

The green veteran, Michel Bras, is preparing his presentation. Arranging a big pile of vegetables, seemingly a pile but in reality a meticolusly arranged decoration. Two nordic giants, Eivind Hellstrøm and Mathias Dahlgren are among the few seated early, eager to hear the maestro. Redzepi shows a picture from 1985 of a Bras dish that…

Molly Jahn How Good Food Can Save Our Planet

Molly Jahn, dean of the University of Wisconsin-Madison College of Agricultural and Life Sciences (CALS) explains how the largest potato growers in US realised they were harming the environment and sought assistance to correct this. This happened with good results and producers expected to get higher prices, but didnt. However they kept up the new…

Søren Wiuff, avantgarde farmer

Søren Wiuff was the first farmer in Denmark, who got recognized by the top retaurants for superior quality. The first to be mentioned in the menus. He is famous for asparagus but also produces many other vegetables, always of superior quality. He chats on the scene wtih Redzepi, who calls Wiuff “the worlds best farmer”.

Massimo Bottura

Massimo Bottura (Osteria Francescana) was not present, but sent a moving video about respecting tradition and incorporating it into more modern times. We saw how interviews with old people turned into food cooked by young chefs, in the region of Parmigiano Reggiano, Grana Padano, Prosciutto di Parma, Sangiovese di Romagna. “His cuisine respects and reflects…

Mad FoodCamp day 1, snapshots

Rain poured, wet mud materialized, opinions was shared and tastebuds excercised, friends embraced and hands brought together in applause. Day one of Mad FoodCamp was a success. Now it’s on to number two, sun will shine on it.

Dinner for 100 afghan families

In spite of mischievous weather, day 1 of Mad FoodCamp was a success. It ended with a charity dinner for 800 people to raise money for female Afghan refugees in Tehran. The money will help the women to become self-sufficient by establishing their own gardens in Tehran. 800 people, 400 seats and lots of delicious…

Ben Shewry The Cycle of Love

Ben Shewry grew up in rural New Zealand, became a famous forager chef in Australia. Left restaurant Attica in Melboune to live more simple, close to the sea and develop his own style of cooking, reconnecting with nature and cultural heritage. “At Attica our menus are downloaded 40.000 times per month. This gives us a…