An overview of dates and themes for Gastrodays in 2021. Changes can be made, so remember to stay updated.
March 2nd: Fermentation
On the first Gastroday of 2021, we are exploring the world of fermentation and its many posibilities, with the guidance of Morten Rahsted, from Restaurant Domestic.
April 6th: Digital communication
Social media has created new ways for companies to promote your business and keep in touch with customers. At this Gastroday we take a look at your digital communication and how it can be optimized.
May 4th: Social media - Storytelling, foto & film
It's important, that you are able to share the stories, that make you stand out from the crowd. We take a closer look on, how to make visually strong content, that tells the right story.
June 1th and 2nd: Bocuse d'or
The Danish gastronauts are competing at the grand final, in Lyon. If the circumstances allow it, you will get the opportunity to observe the final, up close. *Additional purchase.
June 17 & 20: The political meal - The People's Meeting
In relation to the anual People's Meeting on Bornholm, we are going to explore the political meals, during the event.
August 10th: The Norway lobster
The Norway lobster is one of the most amazing ingredients to work with. In relation to The Norwegian Lobster Festival on Læsø, we are going to work on technique, flavour and composition.
September 7th: Taste the Art
Food is not just food. It's an artform. On this Gastroday we are going to work on, how you can build a bridge between other genres, such as music or art.
October 5th: The potato
The potato is one of the most underestimated ingredients in Danish society. We have to get creative and explore new ways on, how to make the potato even more exciting.
November 2nd: What is your talent?
Everyone has got a gift. But it can be hard to describe, what your unique talent is. At this Gastroday, we focus on your individual talent and how you can work on improving it.
December 7th: Food waste - Circular economy
Christmas og december is the worst enemy, when it comes to food waste. How can we prevent all that waste, without compromising the taste.
Culinary Institute by VejleErhverv
Food Innovation House
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