When it comes to the future of food, alternative proteins are driving food innovation. Recently, Givaudan announced its Chef’s Council Protein Challenge event which focuses on plant-based protein.
The event, which will take place Oct. 21-25 in London, features four world renowned international chefs who will take on the challenge of creating tasty plant-based meat alternatives and generating new ideas for redefining traditional meat products.
Initially launched in 2006, the Chef’s Council unites some of the most creative culinary creatives to focus on a current theme driving food. This year’s event challenges chefs to address plant protein snacks, modern barbequing and linking the techniques and benefits of slow cooking meat to meat alternatives. This October, the four participating guest chefs will be:
- Chantelle Nicholson, Tredwells, London, UK
- Cristina Bowerman, Glass Hostaria, Roma, Italy
- Helena Rizzo, Mani Restaurant, Sao Paulo, Brazil
- Amanda Cohen, Dirt Candy, New York, USA
Flavio Garofalo, global category director savory flavors and natural ingredients said, “All our 2019 chefs are experts in protein and plant-based meals and we are very excited to see the ideas and solutions they will be presenting to our challenging protein briefs. The Givaudan’s Chef’s Council program has a distinguished history of producing strong commercial results from these creative challenges. Our highly successful richness, freshness and beyond sweetness products, to name a few, have all grown out of past Givaudan’s Chef’s Council events, and we believe that our 2019 event will be no exception.”
Michelin starred chef Cristina Bowerman said, “It is really exciting to work on ideas for this event and to think about plant-based menus and new ways of eating. Plant-based meals present the opportunity for creativity and developing new and surprising flavours; I am really looking forward to taking part in Givaudan’s Chef’s Council 2019.”
