#FOURNews | Food On The Edge

27 Sep 2015
2 min read
On 19th and 20th October Galway will welcome top leading chef talent in a 2-day food symposium that celebrate the future of food…
Food On The Edge

Seenby many to become the ‘G8 Summit’ of food and food culture, the ‘Food On The Edge’ symposiumis here for 2015 to offer big talks on what matters for the future of food and an even bigger chef line up.International chefs, restaurateurs and up to 350 attendees a day, will come together in the Irish city of Galway, Ireland to network, offer talks and workshops and generally share knowledge on what the food industry can and is doing about the future of food.

The 2-day food symposium is the first of its kind in Ireland and was born from the desire to innovate and rejuvenate the way that chefs view the industry. Brains behind the operation, JP McMahon, owner of the Eat Galway restaurant group, which includes Michelin-starred Aniar Restaurant in Galway, states that; “Spending our time in the pressured environment of a busy kitchen can, if we are not careful, drain creativity and leave chefs isolated in terms of what is happening globally in the world of food. We guarantee that anyone attending Food On The Edge will be engaged, excited and inspired by the calibre of our speakers and the topics of discussion.”

Chefs confirmed for the line up are not only those celebrated for being at the forefront of their trade in terms of their cuisine, but also for the different approaches they have to the whole of the food industry, and the politics that go in tow.

Guest chef speakers include Matt Orlando, from Amass in Copenhagen, who will be speaking about the responsibilities of chef in terms of sustainability, Tim Raue, World’s 50 Best Restaurant’s Albert Adria, Daniel Clifford, David Scabin, Nathan Outlaw, Amanda Cohen, Mads Refslund, Sat Bains, Andre Chiang, along with many more, totalling a massive 40 speakers.

With many of the chefs being renowned for the way in which they have innovated gastronomy and pushed boundaries with their cuisine, the impressive event programme will no doubt have attendees leaving Galway inspired, far more knowledgeable on global food trends, and ready to face the future of food.

Full line up of speakers and ticket purchases available via www.FoodOnTheEdge.ie