Food on the Edge is a coming-together of top international chefs for a two-day Food Symposium in Galway city on the Wild Atlantic Way. It takes place over two days every year in October from the 19th-21st October. Food on the Edge is a not-for-profit conference seeking to make good food accessible for everyone.
The aim of the symposium is to challenge our perspective on food and our connection to it. Approximately 50 chefs speak over the two day symposium. All are chosen for their innovation, passion and influence on today’s food culture. Each speaker, with their own unique perspective, talks are for 15 minutes Ted style on the cultural, social, environmental and educational aspects of food. The emphasis for the talk is on their vision for the future of food and how we can make things better on both a local and a global level.
They were either personal or a political or about your own future in food or of a more general and abstract sense. My talk that I did at the food festival was about , Going international in a sustainable way, Is it a realistic challenge for a chef , I explained the following that one of the main challenges when expanding abroad is to source the same quality of ingredients as what you are getting in your home country, as a big temptation would be to import from your home country in order to deliver the same suppliers and cooking that you are known for. So I demonstrated that sourcing produce locally presents many assets and good points of course.
There were many famous chefs there and great speakers and it was a really amazing Symposium and felt very honoured to be talking amongst such great chefslike Nathan Outlaw, Albert Adria, April Bloomfield, David Kinch, Tim Raue, Phil Howard, Enrique Olvera, Andre Chiang, Matt Orlando, Daniel Patterson, Claude Bosi and Daniel Berlin. A great event that was passionate, exciting, informative, was great being with world class chefs.