Food meets Science is one of the main events that will be organised as part of The Best Chef Awards taking place on 13 September in Amsterdam. The conference will connect the world of science and gastronomy. The event will include cooking shows and presentations that focus on two main subjects, Food and Space and Meat – No Meat.
“Science is an amazing tool to educate and to have a better understanding of things in the culinary world. With that knowledge, farmers, producers, chefs and even guests can make better and more conscious decisions about what they grow, how the fish, what they produce or buy, how they cook and what they eat just to name some examples. Through Food meets Science our goal is to spread that knowledge and education and to provide a worldwide platform to experts that are doing amazing work in both the culinary and the scientific world.” explains Joanna Slusarczyk, neuroscientist and one of the founders of The Best Chef.
The lineup of experts has been announced.
The first topic will be Meat – No Meat, a subject that is sparking discussions around the world and that is definitely affecting fine dining and the way we eat and will eat in future.
Stacy Pyett will conduct one called Weird, Wild and Delicious, about new protein sources; Ariette Matser will talk about the science behind plant-based burgers and Marleen Onwezen about Finding Flexitarians: what’s driving consumers? All of them are scientists from Wageningen University & Research, one of the partners of the event and a leading institution when it comes to sustainability.
The cooking shows will also bring excitement as Fatmata Binta (Fulani Kitchen) presents her new vegetarian menu while explaining attendees about her farming projects for women in Africa; Rüdiger Brummer from Nice to Meat explains what it is to be a Meat Sommelier and David Muñoz (DiverXO) bring his world famous dishes to Amsterdam.
Food and Space is the second subject of this year’s 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, and this year the conference is teaming 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 of the food astronauts eat in outer space.
This will be 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 mission to space. 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.
THE BEST CHEF is a vibrant world community of passionate food lovers. A project dedicated to celebrating the talented chefs that create the best food experiences around the world, as well as being a global family of like-minded individuals that share culinary experiences. A common space where the old guard shares the cores of the craft with the next generation, who in return inspires new ways of thinking.
This year’s slogan is: Back to “Live”. Back to Reality. After last year’s Virtual 2020 edition and previous successful editions in Warsaw in 2017, Milan in 2018 and Barcelona in 2019, The Best Chef Awards plans to make a big comeback in Amsterdam, where attendees will get to share knowledge with their international peers and colleagues, and get to experience their great projects while being in one of Europe’s most exciting cities, with remarkable art, architecture, flavours and history.