Thanks to the digital revolution, many people have found a democratic avenue to air their views on their dining adventures.
But while constructive opinions and encouraging words may help food and beverage (F&B) businesses do their jobs better (or continue at it), there is much more to benefit if the conversation is instead a discussion, rather than a one-sided judgment.
By engaging in a dialogue among open minds expressing different impressions, everyone can get a deeper understanding and appreciation of subjects that are otherwise taken for granted.
Many figures in the industry—from chefs and restaurateurs to farmers and suppliers—realize the extent of influence and impact of discourse. Which is why many such discussions are held around the world.
One of these is the MAD Symposium in Copenhagen, founded by chef Rene Redzepi (of Noma fame), and the Sustainable Food Summit staged in North and Latin America.
Asian Culinary Exchange
In Manila, there’s the Asian Culinary Exchange (ACE) 2018, to be held at the Samsung Hall in SM Aura Premier, Taguig, on Nov. 26. It’s something I’ve been working on for a few months now, and was born with the intention to learn from other chefs and restaurateurs, foster good relations, build networks and promote our own industry.
In this event, local chefs like Margarita Forés, Pixie Sevilla, Karla Mendoza and Bruce Ricketts will be joined on stage by Sun Kim (Meta), Rishi Naleendra (Cheek by Jowl), Keirin Buck (Le Bon Funk), Bryan Koh (author of “Milkier Pigs and Violet Gold”) and Woo Wai Leong (Restaurant Ibid), all from Singapore; ThiTid Tassannakajohn (Le Du), Thailand; and Vicky Cheng (VEA) and Joe Villanueva (The Wise King), both from Hong Kong.
“Food has always been essential in promoting tourism and contributing to the local economy and development. And events like the ACE 2018 support that initiative. That’s why we’re happy to be a part of it,” said Tourism Secretary Bernadette Romulo-Puyat. “Having a conversation with our neighboring countries will allow us to learn from each other.”
Real issues
“Summits like the ACE 2018 are important as they represent the real issues faced by industry operators,” said Leong. “Similarly, they give a sense of seriousness and legitimacy to genres of discussion that otherwise would be swept under a rug.”
Buck of Singapore sees its value as well, “as we’re able to draw insight from a broad and diverse community, so we can make more meaningful progress.”
“These talks act as a convergence of perspectives and culinary insights that enrich not only the individuals who attend but the industry at large,” said Myke “Tatung” Sarthou, who will be part of the talk on global food issues.
“Personally, it’s fun. It gives me the opportunity to validate my own relevance in the scheme of things. And it is also an opportunity for me to promote Philippine cuisine,” he added.
In the whole-day discussion, hot topics such as gender discrimination, food hunger and waste, staff sustainability and kitchen welfare will be addressed. —CONTRIBUTED
Tickets (at P550) are available at smtickets.com or call 4702222. It’s copresented by Nespresso and the Department of Tourism, Discovery Primea, Singapore Tourism Board and SM Aura Premier.
