The Brain Food Forum, organised through the S. Pellegrino Young Chef Academy and organised through Fine Dining Lovers, will be broadcast live from 8. 30 a. m. to 1. 00 p. m. CET on 30 October. for inspiration.

The forum will take place in Milan and will be broadcast worldwide, with content to motivate all young chefs and cooking enthusiasts attending the Grand Final of the S. Pellegrino Young Chef competition.

The format will adopt a “knowledge sharing” approach, as we will see established leaders train the next generation, from their questions, interests and perspectives.

This first forum will focus on taste and creativity and will show others how the pursuit of this ideal through chefs can reshape lives, culture and knowledge, while the purpose of the occasion will be to motivate and teach chefs. young chefs from the audience. , to show them, the effect that food can have.

Each speaker will offer topics that show how creativity, preference for taste and new discoveries in gastronomy not only translate into delicious food, but also have an effect on society and can have the strength to replace lives.

Guests will attend a presentation through Virgilio Martinez about his search for new ingredients and concepts within the local communities of the Andes and The Amazon, where he will communicate how he and his team make those connections, seeking the ultimate delicious dish, challenging their creativity, but at the same time transforming the lives of the communities they paint with. In some cases, they are able to build entire ecosystems around teams of producers, while showing their country’s national identity through food.

The Seven Sages of the S. Pellegrino Young Chef festival will ask questions from competing chefs about their own pursuit of creativity in the kitchen, what bureaucracy their tastes are, and the role of social duty in cooking. The Seven Sages are: Pim Techamuanvivit, Mauro Colagreco, Manu Buffara, Gavin Kaysen, Enrico Bartolini, Clare Smyth and Andreas Caminada.

Massimo Bottura will show how he uses his own creativity to take the excess of ingredients and turn them into something beautiful, and how, with the same ethics, he can the lives of those who participate and those who benefit from his Food for Soul. initiative.