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Serious foodie event – World Gourmet Symposium

One of the most exciting editions to the expanded program of this year’s Gourmet Escape, one of the world’s most impressive food festivals, is the introduction of a serious side with the World Gourmet Symposium. The Symposium will host some most exciting chefs, creatives, sommeliers, food activists and business leaders on Thursday 14 November who will dive deep into topics affecting the industry.

If you consider yourself a foodie, if you write about food, photograph food, work in hospitality or just have a keen interest in what our food future could look like, then this is the event for you.

Taking place Swan Valley’s Mandoon Estate, The World Gourmet Symposium will be an intimate industry event exploring the creativity, daring, challenges and successes of some of the biggest names in hospitality via a series of thought-provoking talks, panel discussions and networking opportunities.

Potato farmer

Hannah Pike, Head of culinary events (APAC) for IMG, organizer of The World Gourmet Symposium and Western Australia Gourmet Escape, said: “The ever-increasing global challenges facing the food and beverage industries impact us across sourcing and sustainability, agriculture, customer experience, technology and the bottom line. The World Gourmet Symposium aims to bring together some of the most creative and innovative minds from across the industry to explore and challenge these topics together.”

The sessions I’m most excited about:

  • The Origins of Australian Cuisine with Jock Zonfrillo & Bruno Dann: The chef behind Adelaide’s award-winning restaurant, Orana, on Australia’s rich indigenous food culture.
  • Clean Eating: a 2030 Vision – panel featuring Rob Laing from Farm.One: Take a peek into the future with a panel discussion joined by global innovators reimagining the future of dining.
  • How sustainability and mission-driven models can also make for successful business with Palisa Anderson, Josh Niland & Ivan Brehm: Focusing on sustainability, eliminating food waste and getting the whole family involved can sound like a recipe for business disaster. Or is it the way of the future?
  • What we can learn from Nomadic Feasting with UN Humanitarian Selassie Atadika from Midunu. This talk will explore what it will take to ensure that we can eat, and eat well, into the future. After a decade of working with the UN in global crises and food insecurity, Selassie returned to Ghana to start Midunu, a nomadic restaurant championing New African Cuisine.

Other highlights:

  • In conversation with David Chang: Multi-award-winning chef and founder of Momofuku, David Chang was recognized by Esquire as one of ‘the most influential people of the 21st century.’ With restaurants in the United States, Canada and Australia, a bestselling cookbook and two Netflix series under his belt, David Chang will talk about the highs and lows of his incredible career.
  • Passion, growth & profit: how to survive the boom & stay true to yourself: From the Black Sheep Restaurant Group, Syed Asim Hussain shares how he manages to maintain the culture, quality and intimacy of his early restaurants, now that his business has grown to over 1,000 staff at more than 20 locations.
  • Late nights, hard work, hot kitchens & stress; can we do everything? with global special forces trainer Mike Weeks: Late nights, hard work, hot kitchens & stress; can we do everything? In an ever more turbulent, high-pressure world, personal and organisational resilience are critical factors for success in business and education. Learning how to be resilient isn’t just a benefit for the demands of work, it is an essential step towards regaining wellbeing and performing throughout life.

Tickets

Symposium Day Pass – $390 includes lunch at Mandoon Estate

VIP Package – $750  which includes networking meet and greet, Symposium pass, VIP seating and VIP lunch at Wild Swan with Kobus van der Merwe of Wolfgat, South Africa – Restaurant of the Year at The World Restaurant Awards 2019).

www.worldgourmetsymposium.com

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