|Start: 02 Jul 2023 | 17:30 - 18:30
|Category: Food for Thought
|Venue: Rumah Kayu @Taman Kuliner. Jalan Raya Sanggingan No. 88X Kedewatan Ubud, Kedewatan, Kec. Gianyar, Kabupaten Gianyar, Bali 80571 (Google Maps)
|Cost: Included with Day Pass
In the age of streaming and social media, the culinary industry has experienced a global surge in fine dining, tasting menus, and chef’s tables, transforming restaurants into coveted travel destinations. However, acclaimed chef Rene Redzepi has voiced concerns about the sustainability of fine dining, citing financial and emotional challenges for both employers and individuals. The relentless pressure to create innovative dishes, constantly reinvent menus, and uphold ethical practices raises questions about its long-term viability. Join award-winning chefs LG Han and Hans Christian in a conversation with Jed Doble as they share their experiences as world’s 50 Best-ranked chefs and delve into the obstacles of maintaining culinary excellence.
Singaporean chef, LG Han, is the face behind the award-winning and three-time Michelin-starred restaurant Labyrinth. It focuses on serving contemporary Singaporean cuisine which seeks to evoke diners’ childhood memories by …
Chef Hans is what you’d call a true chef at heart. His love for cooking started early at home—he would usually observe his mother, an enthusiastic cooker and baker. With …
Jed Doble is a well-respected food writer and publishing professional who ventured into the publishing world after working in the banking sector for 14 years. He has made significant contributions …