The World’s only Haute Cuisine Vegetarian Cooking …

“Eat leaves, save the planet“: is the theme of this year’s annual edition of The Vegetarian Chance, exploring the inseparable relationship between climate change and food production. 

The international competition of haute cuisine vegetarian food which was created by Pietro Leemann, Michelin starred chef of the restaurant Joia, together with journalist Gabriele Eschenazi in 2014 is the first and only cooking competition to promote haute cuisine sans meat.

This year’s competition unfolds from 12 to 13 May 2018 in Milan at the Fabbrica del Vapore, in the same week as the S.Pellegrino Young Chef 2018 Grand Finale.

The Vegetarian Chance: The Program 

Alongside the cooking competition are a number of workshops and discussions centered around sustainability and the environment.

Conscious nutrition is the focus of Marathon veg conducted by Gabriele Eschenazi, giving testimonies and facts inspired by global climate change: “There are no longer the seasons of the past.”

Among the moments to mark on the agenda are also two appointments with Neal Barnard.

Founder of the Physicians Committee for Responsible Medicine, an American non-profit organization whose mission is to promote the importance of preventive medicine, Barnard will be the protagonist of the Barnard picnic basket.

The first, scheduled for Saturday 12th at 13:00, will be a moment of sharing food starting from recipes which will be explained to the public.




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Post Author: CookAzon

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