Gastronomy and Beyond (G+B) aims to unite individuals who contribute to innovation in the realms of culture, products, territories, sustainability, and community.

Our mission is to expand horizons, foster creativity, and explore a myriad of concepts. 

ENCOUNTERS - BEYOND VIRTUAL

SESSION 3 - Fall 2024

24 September

Lisa Palmer

Lisa writes, "I am a writer, editor, multi-media journalist, and high energy person. I write about the environment, energy, science and business sustainability. As a journalist, my goals are to uncover a great story, be fearless about fact-finding, and tackle a complex subject with a keen reporter’s sense and a wordsmith’s use of language...I have written for publications such as The Guardian, The New York Times, Slate Magazine, Scientific American, The Yale Forum, Fortune, Yale E360, and many others. My writing also appears in both academic media as well as research journals including Nature Climate Change."

29 October

Chef Rasmus Munk

In the same way as the ancient alchemists sought to fuse philosophy, natural science, religion and the arts to create a new understanding of the world order, the aim of Holistic Cuisine is to redefine and broaden our understanding of the concept of dining.

Holistic dining is per definition multi-layered. It draws upon elements from the world of gastronomy, theatre and art, as well as science, technology and design, in order to create an all-encompassing and dramaturgically driven sensory experience.

Flavour, high quality ingredients, skillful preparation and the process of eating forms the foundation, but the experience is designed to extend beyond the plate, seeping into both the immediate physical surroundings as well as transcending time and space.

19 November

Chef Hiroshi Sugisaki

With decades of experience, he seamlessly blends meticulous technique, seasonal ingredients, and a deep respect for Japanese culinary heritage to create dishes that are as visually stunning as they are flavorful.

17 December

Chef Fatmata Finta

Fatmata Binta is an award-winning modern-day nomadic chef connected to the biggest Nomadic group in West and Central Africa. Her work with the Fulani people has earned her multiple awards, including the 2022 Basque Nobel Culinary World Prize, the most prestigious Award in the culinary world. Fatmata was also designated in 2023 as a United Nations ambassador for Responsible Tourism at UNWTO with the goal of promoting gastronomy tourism for the benefit of rural communities and becoming more self-sustainable. Fatmata is the Executive Chef at Dine on a Mat, a nomadic restaurant, and the Founder of the Fulani Kitchen Foundation, which aims to improve food security for rural communities, increase productivity through efficient post-harvest processing, and raise the income levels of women farmers by providing employment opportunities.