Food on the Edge is a coming-together of top international chefs for a 2-day Food Symposium in Galway, Ireland.
It takes place over two days every year in October. Food on the Edge is a not-for-profit conference seeking to make good cuisine accessible for everyone. And The Staff Canteen are proud to be exclusive trade media partners and you can access recipes from some of the speakers on our site.
The aim of the symposium is to challenge our perspective on food and our connection to it. Approximately 50 chefs speak over the two day symposium. All are chosen for their innovation, passion and influence on today’s food culture. Each speaker, with their own unique perspective, talks for 15 minutes on the cultural, social, environmental and educational aspects of food. The emphasis for the talk is on their visson for the future of food and how we can make things better on both a local and a global level.
The mission of Food on the Edge is to create a benchmark for best practice, in terms of food, its culture, and the people who produce it. Chefs everywhere have a responsibility to be the avant-garde of food education, whether in the context of fine dining, street food, or in our hosptials and schools. We all need to eat better and in order to do this we need to debate this on an open platform at an international level. It is no longer feasible for chefs to stand behind the stove. They must reach out to all in order to make food better for the next generation.
The speakers present on the future of food, in personal and political ways. These talks will excite you and hopefully bring you to the point of something new, to the edge of a new idea or action that you can fulfill. To inspire action through debate and dialogue: this is Food on the Edge.
JP McMahon said: "It was a bit of a dream, we did everything in reverse, I started sending emails with no money and then I had to go and look for funding. It was good to show people that things like that can be done in places that don’t have twenty years of tradition in food. Galway is a very young food scene, but the produce we have in the west of Ireland is rooted in hundreds of years.
"When we took the guys who came over here and showed them around I think they really appreciated it. We took them to a wild oyster bed and now both Nathan Outlaw and Albert Adria are now using these oysters. It was things like that I wanted to show them."
He added: "I also wanted to create a bench mark for Irish chefs as well, I wanted to inspire them and show them what’s happening in the world and that we can do it as well. It doesn’t have to happen in a place with thousands of years of food culture or loads of money.
I would love to see it as an annual event and for it to grow but keep the audience to 400 at a time. I want it to stay small and boutique."