Rebel chefs and bold ideas: Swim Against the Current

He was ahead of his time. He opened a restaurant that was seriously focused on sustainability. At one point, Matt Orlando became so radical that he no longer wanted farmed meat in his restaurant. His resume is impressive, and today he is involved in new projects. Besides, he supports good projects, some might even call them fringe. J.P. McMahon launched Food on the Edge. Do you know of any other festival where journalists are asked to take off their shoes, change into rubber boots, and walk through the forest with chefs for hours in the rain discussing sustainability and openly questioning whether fine dining makes sense in this form? They cook together and exchange ideas about values that should be respected. This year, the Weekend Food Festival has become a friendly festival of Food on the Edge and will have the opportunity to present itself in Ireland at the 10th edition of the mentioned Festival. In this panel, learn how creative minds who were often ahead of their time think, where they made mistakes, what they learned, and whether they would do it all over again.