Future Heirloom
A full day of talks and workshops on kitchen-centered plant breeding
Diversity on the gastronomic plate
Copenhagen Hospitality College will host an international meeting for kitchen gardeners, chefs and anyone interested in new tendencies in the farm-to-table movement.
Discover how chefs can play an active role in dreaming up new ingredients, when we're visited by a wide range of hugely knowledgable people from both farms and kitchens, all with a passion for creating amazing gastronomic experiences with exciting plants as the focal point.
Meet innovative vegetable breeder Joseph Lofthouse, who among others has collaborated with Dan Barber and the team at Blue Hill at Stone Barns.
For many years, Joseph has worked with chefs to develop new vegetable varieties that are adaptive to local conditions and the kitchens they serve: Butternut squash with longer necks, carrots with improved flavor, pumpkin with dry, spicy taste and highly diverse tomatoes.
Joseph will tell his inspiring story of how he came to seek vegetables that are more diverse, adaptive to the place they grow and the community they serve.
His approach invites chefs to play a central role in guiding what plant breeders select for. Together with kitchen gardeners, it's possible to grow the ingredients we wish for - the heritage varieties of the future.
FUTURE HEIrloom
When and where:
20th October 9:30-17:00
Copenhagen Hospitality College
Vigerslev allé 18, 2500 Valby
Price:
250 DKK incl. coffe, tea and lunch (50 DKK for school students)
Language:
Main language at the event will be English
Moderation by Trine Krebs, Food Organisation of Denmark
What will be happening?
Seed Swap
Tasting: Crop selection and breeding
Farm-to-table Lunch
Talks with industry experts
Listen to inspiring talks with a wide range of hugely knowledgable people from both farms and kitchens, all with a passion for creating amazing gastronomic experiences with exciting plants as the focal point. Read more about them below.
See the full program a little further down the page.
Speakers:
Future Heirloom: Full program
All presentations include time to talk with others and Q&A.
09:30-10:00
Registration - coffee, tea and fruit. People who bring pumpking and carrot for the tasting workshop can deliver them here.
10:00-11:15
Welcome by Trine Krebs og Malte Roed.
Joseph Lofthouse - Adaptation agriculture and selecting for flavor
Break
11:30-12:00
Green Lab share tastings of their experiments (part 1)
Bodil Gimbel & Vivi Logan - Plant breeding at the small scale
12:00-13:00
Farm-to-table lunch in the school's restaurant by Eline Lange & co.
13:00-13:45
Stephen Barstow - Perennial vegetables
Break
14:00-14:45
Anders Borgen - Diverse grain populations
Break
15:00-16:00
Green Lab tastings (part 2)
Emilie Qvist Kjærgaard - Bridging the kitchen and the field
16:00-17:00
Open space - workshops, seed swap and more:
- Workshop on tasting and selecting for the school's own culinary landrace (pumpkin and carrot)
- Seed Swap with guest project Serendipity Seed Swap - bring your own seed to swap!
- Stands with plants and books to buy
- Green Lab shows more of their experiments and things to taste
17:00
Event ends - you're welcome to stay until 18:00
Find your way around:
When you arrive, you can use our map of the school as well as a collection of video guides, that will help you find your way around.
The event will be held in Spisehuset. We recommend that you enter the school via the entrance at Kjeldgårdsvej 1. Spisehuset is the first building on your right hand.
