Ron Matusalem believes that elegance is timeless, a legacy that has been passed down from generation to generation. It’s always a good time for some great drinks. The time has come for Ron Matusalem and Hektor Monroy, Head of Consumer Experience of this iconic rum. Mr Monroy is honored to have worked with Mauro Colagreco […]

During Food Meets Science 2022, we had the opportunity to meet a great coffee specialist – Darrin Daniel. Darrin began his career in specialty coffee in the 80s working as a barista and later as a roaster’s assistant for the roaster/retailer Coffee Corner Ltd in Eugene, Oregon. He has worked for coffee companies in Seattle, […]

Wine experts – Valentin Blattner, Jürgen Graf, and Martin Buchholtz also visited us during Food Meets Science 2022. Martin Buchholtz (Harte Liebe) dedicates his energy and a whole lot of craziness to the food, wine & event industry. Jürgen manages the vineyard Graf von Weyher, which his family has been running since 1788. Jürgen is […]

The last Food Meets Science guest this year was Antonio Bachour. Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to spending his childhood in his family’s bakery. Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor […]

During Food Meets Science 2022, Josh Niland honored us with his presence. He is an Australian chef and restaurateur. Josh and his wife Julie own Saint Peter restaurant and Fish Butchery in Paddington, Sydney. Saint Peter’s mission is to showcase Australian sustainably sourced seafood, prepare it expertly and serve it simply. Josh is a pioneer […]

Our guest Andoni Luis Aduriz firmly believes that people should take their lives into their own hands. Andoni is considered one of the most influential chefs of our time. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders and become a rebel […]

Our guest’s appearance was announced by moderator Jorg. He mentioned that the pizzaiolo profession was not very popular in the past. The reason for this was the difficult working conditions. The temperature nera the baking oven was exhausting. Franco Pepe, however, was brave enough to take this on and he is now a living patron […]

Massimo Bottura and Jessica Rosval began their speech with this sentence. Massimo gave a speech on what the future means for him. “The future is not some specific place, but a state of mind” – he said. He mentioned that dreams and creating the future are important. In his opening speech, he also referred to […]

An artist chef straight from Japan Our star Natsuko Shoji’s presentation began with a short speech, followed by a video. She spoke about her early beginnings and her interest in cooking, sculpture, and fashion. At first, Natsuko prepared food for her friends and family who often praised her. She mentioned that her life was not […]

Don’t waste the richness of food waste The lecture of Joke Putseys and John Feeney from Custom Culinary® consisted of four parts: introduction, tasting, additional information and a challenge. The company’s mission is to combat food waste, which nowadays is enormous. At the beginning of the presentation, we heard terrifying information: 1/3 of the food […]

What is real creativity? This question was answered during the Food Meets Science 2022 conference by a creative specialist – Eduard Xatruch, chef of the Disfrutar restaurant, which is located in Barcelona, Spain. His presentation opened this year’s FMS event and made viewers’ thoughts speed up. Do you know what the name of the restaurant […]

To create a world where anyone can enjoy great meat without compromises! Shai Hayman began his speech by telling his story and the path to true love – Redefine Meat. Redefine Meat creates meat suitable for vegans and vegetarians. “The products, made of a mix of pea protein, soy, beetroot, chickpeas, and coconut fat, are […]

What must the human body go through, while it is in weightlessness? How do we cook, eat and make ourselves comfortable food-wise in space? Professor Reinhold Ewald headed the Flight Operations Division within ESA’s ISS Operations Department at the Columbus Control Centre near Munich from 2006 to 2011. He served as Advisor to the Head […]

Are pulses able to replace meat for humans? Animal-derived protein foods have a large impact on the environment – it’s time for a change. Ariette Matser is the expert leader of Food Processing Technology at Wageningen Food & Biobased Research. Her main research focus is on sustainable food processing, including mild preservation, mild separation, and […]

Meat aged under controlled conditions in Switzerland for 12 weeks using the patented improved fungus. Can mould-covered meat be safe? Manuel Kälin, as a food lover and a member of the management board of Luma Delikatessen, is guiding the company to different fields, doing product research and setting new meat trends. Luma Delikatessen is the […]

An Indian dish for health and sickness. Cooked for people who cannot afford to eat. It can be found in both the poorest and richest homes – meet khichdi!

Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special? Why is it healthier and tastier than the other meats?

Fatmata Binta was a guest at this year’s edition of the Food Meets Science 2021 conference in Amsterdam.

“For as long as people have looked up at the night sky, they have asked themselves: ‘How did the universe come about’…