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Food on the Edge International in Ireland

Submitted by on October 7, 2022 – 8:11 amNo Comment

Food on the Edge, Dublin, IrelandFood on the Edge International is a two-day symposium that takes place annually in Ireland. It is for chefs and food enthusiasts from around the world who want to create a better global network.

Food on the Edge International is a coming together of chefs to listen, talk and debate about the future of food in our industry and on our planet. It takes place October 17 and 18, 2022, at Airfield Estate, Dundrum, Dublin, Irreland.
Tthis year’s speakers will consider the twin themes of Disruption and Regeneration.

While we wrestle with pandemic aftermath, rising living costs, war, and climate change; it’s clear we are living through unprecedented disruption. Yet after a storm, new space emerges. As Food on the Edge Founder JP McMahon says: “The way in which we conceive disruption can force us to reconsider the ways in which we have acted previously.”

Regeneration is therefore about how to change food for the better, and this year’s speakers are working hard to this end. Whether from fine dining or food journalism, the line-up brings vast experience and expertise to the question of solving today’s challenges.

Participants in Food on the Edge

In tune with this year’s theme is Carolyn Steel, author of Hungry City and Sitopia: How Food Can Save the World. Steel will inspire with questions raised by her ‘practical food-based philosophy’. How does food shape our lives, and what can we do with this knowledge to lead better ones?

Offering another, unique perspective is chef Rasmus Munk. Famous for his provocative gastronomy, Munk applies a confluence between art and food to debate social and ethical issues. At Food on the Edge, he will share the alchemy behind Alchemist and his vision of ‘Holistic Cuisine’ – an approach encompassing not only food but the space around it and the emotion it creates.

Among the chefs joining the discussion are Paolo Casagrande of Laserte, Matt Orlando of Amass, Rafael Cagali of Da Terra and Ana Roš of Hiša Franko. Also speaking are Simon Rogan, Oli Marlow, Sam Ward and Tom Barnes – representing the revelation that is Simon Rogan Restaurants – from the three Michelin Star awarded L’Enclume in Cartmel to The Baker and the Bottleman in Hong Kong.

Food on the Edge, Dublin, Ireland

Food on the Edge always looks at the contemporary food scene in a global context and this year is no exception. Latin America’s Best Female Chef Manu Buffara of Restaurante Manu in Curitiba, Brazil, will share her commitment to combine incredible food with social responsibility. She will introduce the Manu Buffara Institute, which works to feed, educate and involve vulnerable people in Curitiba.

Across the ocean, in Ghana, award-winning chef Selassie Atadika founded The Midunu Institute and the nomadic dining concept Midunu, which embodies New African Cuisine. For her Food on the Edge talk Beyond Jollof: Reclaiming African Rice, Atadika will speak about her efforts to document, preserve and forward African culinary heritage.

In Europe, Croatian chef and seafood expert David Skoko is devoted to the importance of preserving tradition and promoting sustainable development. Skoko will also reflect on issues around sustainable fishing, as will Margaux Friocourt of Fish Klub Berlin. Friocourt runs two shops, a seafood bar, and supplies some of Germany’s best restaurants with low-impact fish and seafood.

Undoubtedly one of the most important food books of recent years is by Dan Saladino of The Food Programme (BBC). Saladino will discuss his multi award-winning book Eating to Extinction – a ground-breaking work revealing the stories behind the world’s most endangered foods.

Further authors and activists cover the broad subjects of social gastronomy and food education. These voices include Joshna Maharaj, author of Take Back the Tray; Alice Zaslavsky, creator of digital food education program Phenomenom; and Bee Wilson, author of, among others, First Bite: How We Learn to Eat and The Way We Eat Now.

And, in Ireland…

Finally, a key part of the discussion is how does food operate in Ireland. Brett Stephenson of Wicklow Way Wines will speak about his pioneering Móinéir Irish Wines. Eoin Cluskey of Dublin’s Bread41 offers his perspective, as will further “heroes” of the Irish food scene: Darina Allen of Ballymaloe, Jess Murphy of Kai, Lily Ramirez-Foran of Picado Mexican and Damian Grey of Liath.

These, along with a host of other speakers, guarantee a two-day fiesta of ideas that is sure to empower action. As JP McMahon says: “Regeneration acts as a potent symbol… allowing more people to embrace their own food sovereignty and make food a pivotal part of their lives.”

A 2-Day Ticket to Food on the Edge costs €300, a 1-Day Ticket costs €150, a Virtual 2-Day Ticket costs €95 while a 2-Day Student Ticket costs €150 and a 1-Day Student Ticket costs €75.

(Photos courtesy of Food on the Edge)

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