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.
The full program will be released closer to the day of the event.