Future Heirloom

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.

Buy your ticket here

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