Gault&Millau Culinary Innovators Session n°3: Monday 17/10/2016
Gault&Millau Culinary Innovators Session n°3
Monday 17/10/2016 - For horeca professionals only
On Monday the 17th of October, Gault&Millau is organising the third Culinary Innovators Session in Mechelen. During this inspiring session, prominent speakers will give their view on current and future tendencies in gastronomy.
Ben Weyts, Flemish minister of Tourism will also present the Manifesto ‘Culinary Position of Flanders’. The session will be closed with a networking reception with innovative bites and drinks, provided by our partners in innovation.
This session is organised for horeca professionals only. For more information, please contact Sven Van Coillie on [email protected] .
Brouwgebouw Lamot VZW,
Van Beethovenstraat 810
- 15h: Kick-off with coffee & bites
- 15h30 – 17h:
PART 1: Prominent speakers on current and future tendencies in gastronomy
Rasmus Munk – Alchemist – Copenhagen DK
In his 15 seat restaurant Rasmus serves innovation after innovation. His tasting menu with 45 creative serving is unique and often contrasts with the local Nordic Cuisine. Focussing on a flavourful experience, this young chef is born to become a culinary god. From Experience to Innovation – meet the Alchemist!
Dan Cox – Fera at Claridge’s – London UK
Inspired by the seasons, Fera, the Latin word for ‘wild’, reflects the powerful connection to nature at Fera. Head Chef Dan Cox serves tasting menus that capture the true essence of nature through its textures, tastes and sense of perpetual evolution. Will the nature bring us more innovation?
Soenil Bahadoer – De Lindehof – Nuenen NL
Soenil Bahadoer is one of the most remarkable innovators of The Netherlands. The chef hails from Surinam and has an incredible passion for cooking. He successfully combines Surinam and Hindu ethnic flavours with French Fine-dining, mixing innovation and internationalization. Spice it up, please.
Edwin Vinke – De Kromme Watergang – Hoofdplaat NL
The salty grounds on which Edwin Vinke was born form the basis for his cuisine. Edwin feels a strong connection with nature and innovates with the best that his environment has to offer. This is translated in the dishes, that are bursting with natural flavours. A humble person, always innovating, always smiling.
Maarten Bouckaert – Castor – Beveren Leie BE
Trained by the very best chefs of Belgium, Maarten Bouckaert is now ready to conquer the culinary world himself. An accessible kitchen, focused on flavour on top products. No more is needed for innovation! Or, how Maarten puts it: Sophisticated simplicity without all the frills. The future is now.
Peter Goossens – Hof Van Cleve – Kruishoutem BE
Craft, tradition, local produce, quality, passion: this is what made Peter Goossens one of the very best chefs in the world. For Peter, cooking is a true craft and only the best is good enough. It is this quest for the very best that makes him on of the biggest innovators in the culinary world.
Part 2: Presentation of the Manifesto ‘Culinary Position of Flanders’
Introduced by Flemish minister of Tourism Ben Weyts
- 17h – 18.15h:
Networking reception with our Partners in Innovation:
Jong Keukengeweld, Nespresso, Badoit, Nestlé, Stad Mechelen, Coloma, V.A.S.C.O, Schweppes, Callebaut, ’t Aards Paradijs
More information: [email protected]