This Week in Food News: Denmark Launches Gastro 2025 with a MAD Culinary School; Nineteen Best Restaurants to Work For

 

Maui Culinary Students, Maui, Hawaii [dailyblender.com]

Denmark’s Gastro 2025 Helps Launch Gastro-Akademi

Denmark announced this week that it would commit to advancing the future of gastronomy in the country by launching its ‘Gastro 2025’ initiative. The initiative will put forth $5.3M euros ($6M USD) to focus on seven culinary pathways, including culinary diplomacy, export promotion, a fund for culinary development, and a “gastronomic travelling squad.”

In addition to overall advancements throughout the Danish country, chef Rene Redzepi and the marvelous culinary minds at MAD will see $3.8M of that fund to launch a culinary education center in Copenhagen. Named the Gastro-Akademi, the school will carry the mission of the biennial MAD Symposium, teaching students and kitchen leaders to create a more humane and sustainable professional environment, from equality on the line to climate change and food waste.

According to the MAD website, details on how patrons can get involved with the growth of the academy will be announced soon.

 

Food & Wine Examines Employer Business Practices

In the launch of what looks to be an annual series, Food & Wine dropped an extensive piece this week on “19 Great Restaurants to Work For.” Amid the “Me Too” movement, as well as the ongoing push for living wages and increased diversity/inclusion in restaurants across the country (and around the world), writer Tracie McMillian took a thorough look at kitchens – and more importantly, employers – from New York to Seattle, culling together a list of restaurants with employee-focused missions and values in place.

Of her research, nineteen made it to the first feature, including the Patachou group in Indianapolis, Brooklyn’s Egg, and Zingerman’s of Ann Arbor.

“When I started my restaurant, I just thought, ‘This is a really fucked up system that treats people so poorly,’” says [Patachou] founder Martha Hoover. So, she “created our own template.” Today, the company gives all staff rigorous anti-bias training and offers matched 401(k) plans for full-time staff.”

Drink News of Note

  • While at the San Antonio Cocktail Conference recently, Novo Fogo cachaça founder Dragos Axinte discussed his work to ensure that the Novo Fogo distillery in Morretes, Brazil, became a zero-waste production facility. The Novo Fogo “Un-Endangered Forest” project puts a focus back on sustainable business practices.
  • Writer Julia Bainbridge takes a look at how the increasing demand for non-alcoholic beverages at bars and restaurants is changing the way we drink.

 

Seattle Wine & Food Experience, Seattle, Washington [dailyblender.com]Upcoming 2019 Food & Drink Events:

April 5-14: Tasting Australia (Adelaide)
April 26-27: Big Island Chocolate Festival (Hawaii)
April 26-27:  ¡COPA! Latin Spirits Festival (San Diego)
May 6: James Beard Foundation Awards (Chicago)
June 14-16: Food & Wine Classic in Aspen (Aspen)
July 16-21: Tales of the Cocktail (New Orleans)
July 26-28: International Pinot Noir Celebration (McMinnville)

 

 

 

~Jennifer Matthewson

Photo credit: Jennifer Matthewson / Daily Blender