RESILIENCE CLIMATE PROCESS
Read more about the couse and what it contains here.
The course will be conducted across 8 times, where our focus will be on understand new, climate food, new ingredients, flavor and how to reinforce your ability to create tasty, vegetarian dishes!
The course is based on the climate goals of reducing meat and food waste i public kitchens with 50% by 2030.
Together we have to create healthy and tasty dishes, that in the end will be put togehter in an online cook book, that you can make use of in your daily profession.
Beside our culinary leader, Per Mandrup, you will meet other guest speakrs, that has a lot of knowledge in regards to food waste, facilitating a green future and holistic sensory.
All classes will take place from 12 - 4.30 PM on the following dates.
Tuesday, August 30th
Tuesday, September 20th
Tuesday, November 8th
Tuesday, December 6th
Tuesday, January 17th
Tuesday, February 7th
Tuesday, March 7th
Co-owner of Michelin restaurant, Domestic, with experience in flavor and fermentation.
Chef and co-owner of; Barr, and the developer of space food for the space journey of Andreas Mogensen.
Line Ahm Mielby
Assitant professor at Technological Institute with experience in holistic sensory.
Liselotte Kira Greges Andersen
Expert in limiting food waste and the writer of the cook book ”Fremtidens køkken”.
Facilitator and lecturer focused on a sustainable future and the writer of the ”1925-modellen”.
Culinary Institute by VejleErhverv
Food Innovation House
Lysholt Allé 3
+45 20 64 24 62
© Culinary Institute by VejleErhverv