Following in the footsteps of Marco Pierre White, Open Kitchen Live are delighted to announce that we are working with Food for Thought to make our event on 24 November a carbon neutral one.
To explain why we think it would be better to listen to Marco Pierre White and learn how making his restaurants carbon neutral benefits his business rather than try to explain ourselves, he does it very eloquently and divulges that he has had a secret love affair since he was a child.
Jacki Walker, CEO of Equipline where Open Kitchen Live events take place at their development kitchens in Uxbridge is pleased to be able to work with Food for Thought. ‘We bring chefs and restauranteurs from all over the country together to share menu development ideas, experimentation and collaboration. There is a lot of cooking of course and to be able to make the event carbon neutral makes a difference. Not only to all that attend and even more importantly people in less privileged parts of the world.’ Marvin Baker, CEO of Food for Thought told us, ‘we are pleased to work with Marco Pierre White and many other chefs and restaurateurs. To now be working with Open Kitchen Live where so many chefs and restaurateurs come together with their peers is something we are very pleased to be a part of’.
The final Open Kitchen Live of 2015 takes place on 24 November and a certificate will be presented to Jacki Walker confirming that Open Kitchen Live is carbon neutral.
If you would like to join us and taste all the dishes as well as much more menu experimentation and collaboration with your peers on the day Register Here.
Three chefs are cooking live and their three dishes are as follows…
Chef Matt Byne, Director of Food, Just Hospitality – Za’atar spiced mackerel, ancient grains, hass yoghurt, flaxseed and fennel crisps.
Chef Paul Mason, Head of Culinary Excellence, Alpha LSG Sky Chefs – Charred Cobia, Shichimi pepper, Black Yuzu and Iced Cucumber.
The dish from Chef Damian Wawrzyniak, Chef Consultant, Chef Director at London Academy of Hospitality Management will be Venison Noisette with Purple Sprouting Broccoli, Salsify, Jerusalem Artichoke, Cauliflower Textures & Umami Jus. We are looking forward to receiving a picture of the dish as well trying it on the day.
If you would like to join us and taste all the dishes as well as much more menu experimentation and collaboration with your peers on the day Register Here.
If you would like more information on how to join the Food For Thought initiative just send H&C News an email. We will then forward to Marvin Baker at Food For Thought who will be in touch.