‘Waste on the plate: Reimagining Food waste’ – John Feeney and Joke Putseys (Custom Culinary®) – FMS22
The lecture of Joke Putseys and John Feeney from Custom Culinary® consisted of four parts: introduction, tasting, additional information, and a challenge. The company’s mission is to combat food waste, which nowadays is enormous.
”La regola del capriccio” – The Capriccio rule – Franco Pepe (Pepe in Grani) – FMS22
Our guest’s appearance was announced by moderator Jorg. He mentioned that the pizzaiolo profession was not very popular in the past. The reason for this was the difficult working conditions.
How and what the people will eat in the future? – Andoni Luis Aduriz (Mugaritz) – FMS22
Our guest Andoni Luis Aduriz firmly believes that people should take their lives into their own hands. Andoni is considered one of the most influential chefs of our time.
The evolution of wine for a better and tasteful future – Valentin Blattner, Jürgen Graf and Martin Buchholtz – FMS22
Wine experts – Valentin Blattner, Jürgen Graf, and Martin Buchholtz also visited us during Food Meets Science 2022. Martin Buchholtz (Harte Liebe) dedicates his energy and a whole lot of craziness to the food, wine & event industry.
A Fish Butchery Masterclass – Josh Niland (Saint Peter) – FMS22
During Food Meets Science 2022, Josh Niland honored us with his presence. He is an Australian chef and restaurateur. Josh and his wife Julie own Saint Peter restaurant and Fish Butchery in Paddington, Sydney.
Impact and Innovation in Coffee – Darrin Daniel (Cup of Excellence) – FMS22
During Food Meets Science 2022, we had the opportunity to meet a great coffee specialist – Darrin Daniel. Darrin began his career in specialty coffee in the 80s working as a barista...
The Pastry Scene in the next years – Antonio Bachour (Bachour Coral Gables) – FMS22
The last Food Meets Science guest this year was Antonio Bachour. Antonio Bachour grew up in Puerto Rico and was hooked on a pastry from a young age, thanks to spending his childhood in his family’s bakery. Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y […]
The unexpected foodparing for Ron Matusalem: ‘How science can accurate good taste? – Hektor Monroy (Ron Matusalem) and Foodpairing®
Ron Matusalem believes that elegance is timeless, a legacy that has been passed down from generation to generation.