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 26: The Official Dietary Guideline in practice
The new dietary guidelines from the Danish Veterinary and Food Administration are as following: Eat plant-rich, varied and not too much. More than ever before, the guidelines focus on improving your health and the climate. In relation to the new guidelines, we are working on, how to use it in practice.
June 7: Farm-to-table
I relation to our Local Cooking competition, we are going to take a closer look at, how you can create the best connection from farm-to-table. A selection of different, local farms will be invited to talk about the highlights of the season.
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. In relation to food and art, we are also going to incorporate the finals in Bocuse d'Or.
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.
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