May252016

Talk

Past Event

A discussion with Jean-François Archambault, Jeremy Charles, Antonio Park and John Winter Russell, moderated by Mitchell Davis

Doors: 5:30 PM
Conversation: 6 PM

Tickets: SOLD OUT
Taxes and fees included

Where: Space A (1st floor)
General admission

An inspiring activist, Bottura is the Michelin-starred chef-owner of the famous Osteria Francescana restaurant in Modena, Italy. He will speak to us about the issues and successes surrounding his commitment to an important cause: reducing the scourge of food waste. According to the Food and Agriculture Organization (FAO) of the United Nations, more than one-third of food produced for human consumption is lost or wasted globally, amounting to about 1.3 billion tons annually!

Bottura will discuss his own efforts to contribute to this cause, including the founding of Refettorio Ambrosiano, a soup kitchen in a suburb of Milan that daily uses food that would otherwise be trashed to feed the neediest members of society.

Several well-known panelists will also share their thoughts on this important issue: Canadian chefs Jeremy Charles, Antonio Park and John Winter Russell, as well as Jean-François Archambault, from La Tablée des Chefs. The discussion will be moderated by Mitchell Davis, executive vice-president of the James Beard Foundation in New York.

This conference is part of the Theater of Life series of socio-culinary events to be held at the Phi Centre from May 25 to 29. Centred on the theme of food waste, the programme will include culinary demonstrations, an exhibition, and meals prepared by top local and international chefs.

Please note that the conference will be held in English and moderated by Mitchell Davis.

This event will be filmed, and webcast on a future date. A photographer will also be onsite.

A presentation of DAC JET

Logo_Enconversation_Eng

Massimo Bottura

Culinary visionary Massimo Bottura is no stranger to thinking outside the kitchen. At the vanguard of a new generation of Italian chefs, his work both as an innovator and restaurateur has consolidated his reputation as one of the world’s most creative culinary figures. Massimo’s internationally renowned three Michelin star restaurant, Osteria Francescana, is currently second on The World’s 50 Best Restaurants listing. Massimo is also known for applying his creativity to bigger picture social issues, such as the Food for Soul project which commenced in Milan and created meals from repurposed food scraps. He engages the public in community projects aimed at bringing dignity back to the table.

Jean-François Archambault

Soon after his studies in Hotel Management at the Institut de tourisme et d’hôtellerie du Québec (ITHQ), Jean-François Archambault became a manager in the hospitality sector. After working as a sales representative at the Chateau Vaudreuil and the Fairmont Tremblant, Jean-François worked as a sales manager for several major hotels in the metropolitan area. In 2002, he presented his concept of food recovery from hotels and caterers to leaders of the culinary and hospitality industries. Shortly after, his project took shape and became La Tablée des Chefs. With this organization, Jean-François aims to mobilize chefs and cooks on a social level, as he believes in their ability to effect change and to address the challenges associated with hunger. Thanks to its many successes, La Tablée des Chefs now has a two-pronged mission: to feed those in need and to educate young people about food.

Jeremy Charles

Born in Newfoundland, where he spent summers selling cod tongues in a quaint Trinity Bay fishing village, Jeremy moved from St. John’s to Montreal at 19 to study culinary arts at St. Pius X Culinary Institute. He worked at Mediterraneo before his passion for fly tying and Atlantic salmon led him to his dream job: chef at a prestigious fishing camp in Northern Quebec. Later, in Chicago, he worked as a personal chef and at Chi-town’s top tables before returning to St. John’s at the helm of Atlantica (in Portugal Cove), which one year later was named best new restaurant in Canada by enRoute magazine.

In 2009, with partner Jeremy Bonia, he opened his own restaurant, Raymonds, which was featured in The New York Times, The Globe & Mail and Food Magazine, and took best new restaurant in Canada for an unprecedented second time in 2011. His upcoming cookbook of Newfoundland food and culture is slated for publication in 2016 by HarperCollins, and his latest restaurant, The Merchant Tavern, in St. John’s features fresh, wild, local sustainable fare.

Mitchell Davis

Mitchell Davis is the Executive Vice President of the James Beard Foundation and a cookbook author, food journalist, and scholar with a Ph.D. in Food Studies from New York University. With the Beard Foundation for 20 years, Davis has created and overseen many of the organization’s important initiatives. In 2013 Davis assembled and led the team that was selected by the US Department of State to create the USA Pavilion at the Milan World’s Fair Expo 2015.

He coauthored the groundbreaking electronic book My Provence (Alta Editions) with famed French chef Laurent Gras, which won two 2013 awards from the International Association of Culinary Professionals, and holds a chair on the academy of the Londonbased World’s 50 Best Restaurants ranking program.

John Winter Russell

In just ten years, the chef known as Montreal’s “prince of pop-ups” has worked at some of Canada’s most notable restaurants, including British Columbia’s Cioppino’s and Nova Scotia’s Le Caveau at le Domaine de Grand Pré. Additionally he served as chef at the luxurious Baraka Point in the British Virgin Islands.

Montreal diners have enjoyed his creations at some of the best tables in town, including La Salle à Manger, Pastaga and Van Horne—where he developed a reputation for creative, locally sourced dishes with a focus on fruits and vegetables. He’s fascinated by the process of growing plants, and the possibilities inherent in working with their textures and tastes. Featuring his own spin on regional cuisine and locally grown food, John will open his first restaurant, Candide, in Montreal, in the fall of 2015.

Air Canada is the official airline sponsor of Theater of Life.
Air Canada is Canada's largest full-service airline and the largest provider of scheduled passenger services in the Canadian market, the Canada-U.S. transborder market and in the international market to and from Canada.

> Discover

Do you love arts and culture?

Subscribe to our publications!