Four top chefs from around the world join Givaudan experts to explore new culinary concepts for meat and plant proteins and to develop the future of food
Givaudan, the world’s leading flavour and fragrances company and expert in taste, has announced its latest Givaudan’s Chef’s Council event focusing on protein. In this edition, four world renowned, international chefs will take on the challenge of creating delicious taste in plant-based meat-alternatives, one of the strongest dietary shifts and greatest innovation opportunities in the food industry today, as well as generating new inspiration for, and redefining, traditional meat products.
Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme. This pioneering approach has led Givaudan to some astonishing innovative culinary breakthroughs over the past decade; this October, Givaudan will continue the tradition, building on its vast success. Givaudan believes that culinary expertise and inspiration will be great levers in encouraging consumers to get more of their proteins from non-meat sources and to bring desirable new plant-based dishes to consumers’ plates, so it was a clear choice as a theme for this year’s event.
This October, the four participating guest chefs will be:
- Chantelle Nicholson, Tredwells, London, UK
- Cristina Bowerman, Glass Hostaria, Roma, Italy
- Helena Rizzo, Mani Restaurant, Sao Paulo, Brazil
- Amanda Cohen, Dirt Candy, New York, USA
Each will be developing and presenting inspiring culinary approaches with a strong focus on plant proteins. By addressing areas that include plant protein snacks; modern barbequing; and considering how the techniques and benefits of slow cooking meat may be applied to meat alternatives, they will create the next generation of plant based foods.
Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients said: “All our 2019 chefs are experts in protein and plant-based meals and we are very excited to see the ideas and solutions they will be presenting to our challenging protein briefs. The Givaudan’s Chef’s Council programme has a distinguished history of producing strong commercial results from these creative challenges. Our highly successful Richness, Freshness and Beyond Sweetness products, to name a few, have all grown out of past Givaudan’s Chef’s Council events, and we believe that our 2019 event will be no exception.”
Michelin starred chef Cristina Bowerman said: “It is really exciting to work on ideas for this event and to think about plant-based menus and new ways of eating. Plant-based meals present the opportunity for creativity and developing new and surprising flavours; I am really looking forward to taking part in Givaudan’s Chef’s Council 2019.”
The event will be taking place 21st – 25th October in London, one of the most vibrant melting pots of culinary influences, providing the perfect setting to create both new meat and plant protein alternatives. More on the Givaudan’s Chef’s Council can be found at: www.givaudan.com/flavours/meeting-your-needs/givaudans-chefs-council. Be sure to follow Givaudan on LinkedIn, Facebook and Twitter for regular updates on the Givaudan’s Chef’s Council including live updates from the event.