Organisers of the Footprint Awards 2012 have teamed up with The Skillery at Hotelympia and David Cavalier, Food Director, CH&Co. to offer emerging chefs the chance to enter a unique Back to the Future Challenge that will encourage the development of sustainable menus.
On Tuesday 28 February at 10.30am, David will conduct a live masterclass to demonstrate, explore and encourage youngsters to consider sustainability as more than just the regionality and seasonality of food, and that it should be understood not just as a concept, but integrated into everyday practice a business principle.
The Back to The Future theme is illustrated perfectly by looking at a dish from the last century inspired by Joël Robuchon: Tête de Porc mijotée Lucien Vannier. It has sustainability at its heart using as much of the raw material as possible thereby minimising waste and maximising potential margin, culminating in an exquisite dish. These are old principles which we want young chefs to apply in a modern environment in their bid to create a more sustainable industry.
David Cavalier, Food Director, CH&Co.
Davids demonstration will help launch the Back to the Future Challenge. Challengers will be asked to develop and submit a sustainable meal suggestion detailing the sustainability principles (environmental, social and economic) behind every aspect of what they put forward. The winner will be rewarded for their efforts with the opportunity to work alongside David and his brigade, and elements of the winning entry will form part of the Footprint Awards Dinner on 24 May this year the best showcase for sustainability, attended by the great and the good of the industry!
The Back to the Future Challenge has been designed to encourage the industrys rising stars to think about their responsibility not only terms of the environmental impact they create, but also the economic impact on businesses and the communities they have to source from even when that means going beyond their local environment.
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Twittercue: #footprintawards go #backtothefuture with David Cavalier at #Hotelympia in unique Challenge to encourage development of sustainable menus!