Zrzut ekranu 2023-01-9 o 15.07.15

This one-day business conference brought together leading chefs and key stakeholders to identify the main areas of science and innovation within the gastronomy industry. An all-star lineup of experts will focus the whole program on two main topics. Starting with MEAT – NO MEAT. A subject that sparks discussions all over the world and that is affecting fine dining and the way we all eat every day.

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In action

FOOD AND SPACE, the second subject of this edition of the Food Meets Science conference, takes us to the stars and back. Humans have always shared this big curiosity for the infinite space and all there is to see and discover. This year we team up with astronauts, experts, and academics to discuss their work involving space nutrition. Starting with Mathieu Castex and Jörg Hofmann from LSG Group, who work as menu developers for the German ESA astronauts – not just cooking, but also designing and caring for the production process. They will host a show, cooking and tasting the food astronauts eat in outer space. Followed by astronaut and professor Reinhold Ewald, who will explain the evolution of space nutrition and how it started as a commodity that turned into a key part of every space mission. And last but not least we’ll connect directly with astronaut Matthias Maurer in Houston as he and Bernd Breiter (BigCityBeats) explain what gastronomy, space, and music have in common.

FOOD AND SPACE, the second subject of this edition of the Food Meets Science conference, takes us to the stars and back. Humans have always shared this big curiosity for the infinite space and all there is to see and discover. This year we team up with astronauts, experts, and academics to discuss their work involving space nutrition. Starting with Mathieu Castex and Jörg Hofmann from LSG Group, who work as menu developers for the German ESA astronauts – not just cooking, but also designing and caring for the production process. They will host a show, cooking and tasting the food astronauts eat in outer space. Followed by astronaut and professor Reinhold Ewald, who will explain the evolution of space nutrition and how it started as a commodity that turned into a key part of every space mission. And last but not least we’ll connect directly with astronaut Matthias Maurer in Houston as he and Bernd Breiter (BigCityBeats) explain what gastronomy, space, and music have in common.

250+

ATTENDEES

14

SPEAKERS

7

COOKING DEMONSTRATIONS

2021

Speakers

Zrzut ekranu 2023-01-9 o 15.18.57
FATMATA BINTA
FULANI KITCHEN
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Zrzut ekranu 2023-01-9 o 15.19.23
STACY PYETT
Wageningen University & Research
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Zrzut ekranu 2023-01-9 o 15.19.32
Rüdiger Brümmer
NICE TO MEAT
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Zrzut ekranu 2023-01-9 o 15.19.40
ARIETTE MATSER
Wageningen University & Research
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Zrzut ekranu 2023-01-12 o 07.44.27
Marleen Onwezen
Wageningen University & Research
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Zrzut ekranu 2023-01-12 o 07.44.36
Manuel Kann
Luma Delikatessen
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Zrzut ekranu 2023-01-12 o 07.44.45
prof. Reinhold Ewald
ESA Astronaut
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Zrzut ekranu 2023-01-12 o 07.44.53
Jörg Hofmann
LSG Group
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Zrzut ekranu 2023-01-12 o 07.45.03
Mathieu Castex
LSG Group
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Zrzut ekranu 2023-01-12 o 07.45.11
Bernd Breiter
BigCityBeats
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Zrzut ekranu 2023-01-12 o 07.45.19
Matthias Maurer
ESA Astronaut
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Zrzut ekranu 2023-01-12 o 07.45.29
Himanshu Saini
Tresind
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Zrzut ekranu 2023-01-12 o 07.45.39
Maggie Coblentz
Space Exploration Initiative, MIT Media Lab
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Zrzut ekranu 2023-01-12 o 07.45.48
Diego Prado
Alchemist
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READ ABOUT

The presentations

AGENDA

Highlights

  • Weird, wild, and delicious: new protein sources on the horizon
  • Wagyu cooking show
  • The science behind plant-based burgers
  • The secret behind Luma - aged meat
  • Finding flexitarians: what's driving consumers?
  • Nutritional research on Space Stations
  • Space Food - cooking show
  • Zero Gravity Cuisine
VIEW FULL AGENDA
CHECK out our

Gallery

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WHERE TO FIND

The venue

  • MOVE, AMSTERDAM

PARTNERS

Food Meets Science is gathering place to connect all food lovers from all over the world and create a community of all those for whom food and science is passion.

 

info@thebestchefawards.com

 

Fatmata Binta
Fulani Kitchen. Curating Founder/ Executive Chef Fulani Kitchen.

orn and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Binta self describes herself as a modern nomadic chef. At Fulani Kitchen, she combines her nomadic Fulani roots, classical training and love for rural life and nature. Her dishes and pop up diners are authentic, modern and environmental­ly engaged. By creating a traditional setting, sharing various aspects of Fulani culture and serving ancient grains, indigenous spices and other exciting West-African ingredients in an interactive way, Binta triggers all senses and takes you to an extraordinary world. Chef Binta, draws on her heritage for inspiration: “Community is very important as food goes from farm to the mat, where people eat the food, and that means a lot.”

Binta has her roots in Fulani culture – a group of people that stretch across borders and cover the width of the African continent. She has spent years studying the cultural history of food, spices and agricultural products from West Africa, including millet, dawadawa and fonio. These ingredients form part of the region’s identity and have a history that connects not just to the culture of its inhabitants, but to migration and trade with other parts of the continent.

Fonio is of particular interest to Binta. This ancient grain not only tethers the plate to a
geographic location but will also forms the foundation block for Fulani Kitchen’s menus

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Stacy Pyett
Wageningen University & Research. Program Manager Proteins for Life, Wageningen University & Research.

As Program Manager Proteins for Life at Wageningen University & Research, Dr Stacy Pyett is responsible for aligning protein-related research to stakeholder needs. Stacy is committed to making protein systems more sustainable and equitable, and to maintain­ing a science-based and nuanced dialogue in what can be a contentious domain.

Stacy got her PhD in Chemical Engineering at the University of Michigan, and began her career in the dairy industry as a research scientist at Campina (now part of FrieslandCampina). She later expanded her work toward new protein sources while working as a group leader at NIZO research. For the last 6 years, she has focused on relationship and strategy management, maintaining a focus on protein research and the protein transition.

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Rudiger Brummer
Nice to Meat

His career took a leap when, he his name was listed at the age of 24, as one of the best young chefs in Germany. A professional career as a chef followed where he worked for a several very known restaurants from the top 300. After a few years he followed his great love and passion for meat and started working at Nice to Meat. He took all the trainings and courses in the meat industry there exist to grow his expertise. His many years of experience as a chef, combined with his great knowledge of meat, have earned him the title of Tleischsommelier in 2019, a title held by only a few.

Nice to Meat’s award winning meat-sommelier and Master butcher Rudliger Brummer will show and tell you all about the secrets of this Japanese Wagyu beef during this spectacular seminar on the Best Chef Award program.

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Ariette Matser
Wageningen University & Research. Expertise leader Food Processing Technology at Wageningen Food & Biobased Research.

She studied Food Science at Wageningen University.

Her main research focus is on sustainable food processing, including mild preservation, mild separation and resource efficient processing. Her activities include project acquisi­tion and coordination of national and international projects. She coordinated Public Private Partnership project on Mild preservation of food products including e.g. high-pressure pasteurization and sterilization, pulsed electric field processing, cold plasma and advanced heating technologies. She is now the project coordinator of Plant Meat Matters, a Public Private Partnership that builds the required scientific basis to understand the structuring process of meat analogues while including flavour compo­nents, fat and other ingredients. Together with industrial partners that span the entire vegetable protein chain and Wageningen University and Wageningen Research, this basis will be used to further develop technologies for making the next generation of consumer-accepted meat analogues with improved characteristics that can be produced more cost-effectively and will have reduced environmental impact compared to meat analogues currently available on the market.

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Marleen Onwezen
Wageningen University & Research

Studied social psychology at Tilburg University and received her PhD on emotions and sustainable consumer choices in 2014.

She works for 12 years as a senior researcher at Wageningen Economic Research. She is a figurehead and strategic senior scientist who sets the research agenda for consumer behaviour. Additionally, she manages large scale projects that focus on consumer choices for sustainable and healthy food, aiming to answer how consumer choices can be explained and guided. For example acceptance of alternative proteins, monitoring acceptance of food sector and food transitions. She is figurehead of the Dutch Scientifc Agenda (NWA) competent consumers. She is part of the core team healthy and safe food systems of WUR. Topics she works with are for example alternative proteins, emotions, social norms, values, habits and social identification. She explores these topics via traditional quantitative research methods (e.g. survey and experiment) or novel technol­ogies like a virtual supermarket or mobile applications.

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Manuel Kann
Luma Delikatessen

Manuel started his career in a chemical company and then studied Biotechnology at the university of applied science in Zurich. In this time, he developed meat products for Luma Beef. This successful cooperation between the online butchery Luma and the research centre led to an employment at Luma. As a food lover and a member of the management board, he’s guiding the company in different fields, doing product researches and setting new meat trends.

Luma Delikatessen is the brainchild of long-time friends Lucas Oechslin and Marco Tessaro. These young entrepreneurs age fresh meat using a special mold culture to create products of the very highest quality.

The secret of Luma lies in a combination of traditional methods with the latest biotechnolo­gy. Slow maturing of meat and a natural refining by mold. This gives these extraordinary cuts of meat their distinctive aroma and unique taste. As an international patent holder Luma got connected worldwide and in just a few short years, their passion for meat has become an emblem of high-quality food.

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prof. Reinhold Ewald
ESA Astronaut

Born in Monchengladbach, West Germany, he received a diploma in experimental physics from the University of Cologne and a Doctor of Philosophy, with a minor degree in human physiology. In 1990, he was selected to the German astronaut team, training for the Mir ’92 mission. In 1995, he began training for the second German Mir mission. In February 1997, he flew to the space station Mir with Soyuz TM-25, spending 20 days in space. He performed experiments in biomedical and material sciences, and carried out operational tests in preparation for the International Space Station. In February 1999, he joined the European Astronaut Corps at the European Astronaut Centre (EAC) in Cologne, Germany. From 2006 to 2011, Ewald headed the Flight Operations Division within ESA’s ISS Operations department at the Columbus Control Centre near Munich. In this role, he directed a team of ESA Mission Directors managing the Columbus laboratory delivery flight in February 2008 and the Columbus science activities thereafter. He served as an Advisor to the Head of Director General’s Cabinet at ESA’s headquarters in Paris from 2011 to 2014, followed by a position at the European Astronaut Centre in Cologne, promoting the scientific achievements of the ESA research program on the International Space Station. In September 2015, he was appointed as Professor for Astronautics and Space Stations at the Institute of Space Systems (IRS) at the University of Stuttgart.

He is married and has three children. He enjoys reading and spending time with his family, and performs with an amateur theatre group. His main sports are soccer and he holds a black belt in karate.

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Jörg Hofmann
LSG Group Space Food. Director of culinary excellence of Lufthansa's airline catering division LSG Group, poses at the European Astronaut Centre ofthe European Space Agency ESA in Cologne.

He started his adventure with gastronomy in 1991 as an apprentice in Hotel Zeller in Kahl am Main, Germany. In 1998 he took over the position of Chef de Partie in the one-star Mittermeier Restaurant. He had the opportunity to train at the one-star Schoeneck Restaurant in Italy. When he returned to Germany he took the position of Chef de Partie Product Development in Gate Gourmet. After 6 years in this position, he was hired at the one-star Restaurant Alte Parrey* as Sous Chef, then developed his culinary aspirations at the three-star Restaurant Amador** under the tutelage of outstanding Chef Juan Amador. At the end of 2008 he moved to Dublin to work in Residence Members Club as Pastry Chef, but in 2010 he returned to work at Restaurant Amador** this time tooking position as Corporate Chef. In 2014, he joined the Gourmet Sports team as Executive Head Chef Sports International. His professional career from 2015 until today has been develop- ing at LSG Lufthansa Service Holding AG as Head of Global Culinary Excellence.

Works in the Corporate Culinary Excellence division of the LSC Group. He focuses on

trends in culinary products and technology. He also devises culinary concepts for customers, such as airlines, or for internal events. He can often be found slaving over the saucepans at trade fairs like the WTCE.

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Mathieu Castex
LSG Group

Manager Culinary Excellence of the airline catering company LSC Group, award-winning pastry chef from France.

After graduating as a certified pastry chef, confectioner, ice-cream and chocolate maker in 1997 in Annemasse, France, he began working in several Michelin star-restaurants. Upon finishing his apprenticeship at one-star Restaurant Le Sendchal in Sauveterre de Rouergue, France, he directly took over as Executive Pastry Chef under Michel Truchon. In 2001, he started at Jean-Luc Rabanel’s one-star Restaurant Cote Garonne before moving to Germany for the first time and joining one-star Hotel-Restaurant Landgasthof am Königsweg in Ohmden. This was followed by a position at one-star Hotel-Restaurant Staufeneck in Salach where he was creating his famous desserts for over ten years. He was even named “Pastry Chef of the Year 2011” in Germany. After that, he took over as Executive Pastry Chef at Philippe Chevrier’s two-Michelin-star restaurant Domaine de Chateauvieu in Satigny, Switzerland, before joining LSG Sky Chefs in 2014 to become Executive Development Chef for airline catering pastries.

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Bernd Breiter
BigCityBeats

Eventcreator CEO BigCityBeats

Bernd Breiter is a visionary and exceptional entrepreneur. The founder and CEO of BigCityBeats has created a unique, internationally successful event brand with WORLD CLUB DOME (WED). His wealth of ideas is unparalleled. He builds clubs in unusual places on water, on land and in the air. He has even managed to get an ESA astronaut to DJ in space and raise the WORLD CLUB DOME flag on the ISS space station. He has succeeded in what many other companies strive for, he has emotionalized his brand and hundreds ofthousands of the much sought-after target group of young people” flock to his events.

Bernd Breiter’s approach to change and his speed of implementation are also exemplary. He also proved this during the Corona crisis.

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Matthias Maurer
ESA Astronaut

Matthias maurer applied to The European Space Agency for the position of astronaut in 2008, along with almost 8,500 other applicants and passed the selection process all the way to the last ten candidates. Even so, in 2010, he began working for ESA as an astronaut support engineer and also as a Eurocom-ISS flight controller at the ESA’s European Astronaut Centre (EAC) in Cologne. In september 2014, he participated in ESA’s „caves” cave exploration and training programme.

In July 2015, The European Space Agency decided to re-nominate Matthias Maurer as part ofthe 2009 astronaut class. From July 21t0 August 5, 2016, he was <a member of NASA’s 21St NEEMO MISSION, an underwater training program for future ISS Crews in Florida. In 2017, Matthias Maurer was accepted into The European Astronaut Corps. He Completed his basic training on September 25, 2018.

In July 2020, Matthias Maurer was assigned as backup crew for Thomas Pesquet for ISS Expedition 65 and The Alpha Mission. His first spaceflight is scheduled to take him to the ISS in the Autumn of 2021 on the SPACEX CREW-3 MISSION. Matthias Maurer has chosen the nam Cosmickiss for his mission to the ISS.

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Himanshu Saini
Tresind

A young Delhi boy, Chef Himanshu learnt the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills. With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Chef Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today.

Considered one of the youngest tastemakers in Indian cuisine, Chef Himanshu has to his credit numerous awards. The restaurants have received a lot of love from the patrons and some of the most prominent critics and awards in the region. Tr&esind, Carnival and Tresind Studio has received the Best Indian restaurant by the Time Out, BBC Good Food, Fact Magazine, Leaders in F&B Awards, Hotel & Catering Awards & Masala! Awards.

With the introduction of Tresind Studio, an immersive and exclusive dining experience that offers a unique tasting menu, that emphasizes on the balance of texture, flavour & spice, Chef Himanshu has been engaging in multiple culinary collaborations with international Chefs.

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Maggie Coblentz
Space Exploration Initiative, MIT Media Lab

She works across the Space Exploration Initiative at the MIT Media Lab and the R&D division of the restaurant Alchemist to develop food technologies and culinary applications for space exploration.

Maggies work aims to build knowledge about the ecosysten of the space kitchen and expand opportunities for interplanetary food production. Her research and flight experi- ments include zero gravity cooking, fermentation in extreme environments, and mapping the sensory attributes and human perception of food in space.

She holds a Master of Industrial Design from the Rhode Island School of Design, where she conducted research on self-contained food for expeditions, space exploration, and other field conditions where organized food facilities are not available, and how it has shaped emerging food technologies, preservation practices, and food cultures in North America. She is currently pursuing a doctoral degree in Gastronomic Sciences through the Basque Culinary Center.

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Diego Prado
Alchemist

He always been between science and cooking, working almost all his career in research and development departments in world acclaimed universities and restaurants.

Currently working on research projects involving insects, by-products from the seafood and wine industry, food waste from the restaurant, invasive species both plants and animal, sensory analysis, arts and alchemy.

Was for 5 years coordinator of BCulinaryLAB a kitchen/laboratory in the research and development department in Basque Culinary Center in San Sebastian, Spain. A pioneer faculty and research center driven dedicated to promoting the socioeconomic potential of gastronomy through education, research and innovation, researcher in topic such as fermentation, wild edible plants and food waste using new techniques from product development with gastronomical value. Having the opportunity to do lectures in world known universities like Harvard (EEUU) or Hattori (Japan), to name a few.

Chilean born, studied in DuocUC in Santiago de Chile, starts his career in Boragö (Santiago, Chile) being sous chef in the R&D department, after pass a time at Noma in Copenhaguen, Denmark, best restaurant in the world in four years 2010, 2011, 2012 and 2014, starts his own studio in Santiago, Prado.Taller in Santiago de Chile.

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