Food On The Edge has announced the introduction for the first time of four co-curators for 2020.
The co-curators are Selassie Atadika, Matt Orlando, Arlene Stein, and Mark Best. Each co-curator will work alongside JP McMahon to select four people to speak at Food On The Edge 2020.
The initiative has been introduced to broaden the horizons of the symposium, and to give a platform to people from all parts of the world who most embody the Food On The Edge ethos.
The international food symposium has the aim of generating debate, discussion, and thought leadership on the future of food both in the industry and on the planet, and is taking place in Galway on the 19th and 20th of October 2020.
JP McMahon, Symposium Director of Food On The Edge, said: “We wanted to bring as much diversity to the lineup as possible and while every year we ask for recommendations, having a selection of people inviting their own speakers will naturally lead Food On The Edge into new and interesting territory.
“Geographic location was important when selecting the co-curators to ensure we’re involving speakers from all parts of the world. The co-curators have all spoken at Food On The Edge so they understand the ethos and I’m looking forward to them bringing a new dimension to Food On The Edge 2020.”
Selassie Atadika is a chef and humanitarian who has spent over a decade working with the UN. In 2014 she opened Mindu in Accra, Ghana, which celebrates Africa’s cultural and culinary heritage. She spoke at Food On The Edge for the first time in 2019.
American chef Matt Orlando has travelled to Galway for Food On The Edge for the past four years. He worked at Heston Blumenthal’s three Michelin starred Michelin The Fat Duck and Noma in Copenhagen.
Arlene Stein is the founder and Executive Director of the Terroir Symposium in Toronto, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations
Australian chef Mark Best is regarded as an authority on Australian cuisine and is known for his appearances on Netflix’s The Final Table and Masterchef Australia. Following the closure of multi-award-winning Marque in Sydney, he opened Bistro on the Genting Dream luxury ship.
Early bird tickets are available at the reduced price of €300 until the 31st June with installment plans and student tickets available. For more information, visit www.foodontheedge.ie.