Food on the Edge 2024, held on October 21-22 at Atlantic Technical University, features influential speakers exploring the theme 'A Sense of Place' in innovative ways.
Tom Jenkins will discuss low and no alcohol innovations in fine dining, emphasizing the growing acceptance and necessity for inclusive options in high gastronomy.
The event showcases a lineup of renowned chefs and culinary innovators, promoting diverse perspectives on gastronomy and the importance of geographical influences on cuisine.
Featuring significant contributors like chef JP McMahon and prominent guests from the S.Pellegrino Young Chef Academy, the symposium promises to inspire the culinary community.
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