Food Studio / Copenhagen
"How can we strengthen cities and local communities so that citizens have access to fresh, green, healthy and local food in season?" Who ensures better connections between the countryside and the city and inclusive communities through alternative food channels and new food environments? From city gardens and community stores to markets, food schools, small producers and farms in and around the city.
2nd of February we gather a group of collaborators, friends and new acquaintances in Kødbyen, Copenhagen, for a night of exploring, conversation and dining. Gitte Holmboe of Bøgedal Bryghus and chef Thomas Randsøe, along with Anne Lunell and Charles Nystrand from Koppi, made sure we ate and drank well. The guest of honor this night was Stéphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.
MAD is sharpening the knives, mobilizing chefs from all over the world to use their powers both inside and outside the kitchen. Fighting for social sustainibility, a better distribution of resources and a change in the economical structure. At the 4th MAD symphosium in Copenhagen, the pot was boiling around some very important questions; «What's Cooking? What's Changing? What's Not Working?»
Thomas Harttung, the man Time magazine calls a hero of the environment, presents a few ideas for how cooks can help improve our food systems at MAD 2015.
Secrecy is always intriguing when it comes to food. Fortunately, the Danish chef duo Bo Lindegaard and Lasse Askov are equally as good at keeping secrets as they are at preparing delicious meals. Together they run the design/food collaboration I’m a Kombo in Copenhagen, which refers to the team’s combination of tasteful skills and limitless imagination.
What happens when two former Michelin-starred chefs create a dining experience that values creativity, playfulness, and interaction just as much as the quality of the food? Food Studio went along to Copenhagen to find out.