5 events and 7 articles for nomoreexcusesphi

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 Bottura’s internationally renowned three Michelin star restaurant, Osteria Francescana, is ranked first on the World’s 50 Best Restaurant List. Committed to...
May27May282016

Unique culinary experiences with Massimo Bottura, Enrique Olvera, John Winter Russell and Patrice Demers

May252016

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

May25May282016

A series of socio-culinary events on food waste inspired by world-renowned chef Massimo Bottura

May252016

Join us for culinary demonstrations on the theme of food waste with famous chefs Massimo Bottura, Antonio Park and David Hawksworth

May25May282016

The Phi Centre hosts a photo and video exhibit as part of the Theater of Life event series

Mitchell Davis, Executive Vice President of the James Beard Foundation in New York, talks waste, progress, and the food chain. Reducing food waste – and all its social, environmental and philosophical colours – is a hot topic these days, with chefs, influencers and policy-makers all raising public awareness about this important global issue. In the United States, says Mitchell Davis, Ph. D., Executive Vice President of the James Beard...
David Hawksworth is a star of Canada’s dining scene. The Vancouver chef’s eponymous restaurant, open since 2011, was named Canada’s Best Restaurant by Maclean's magazine the following year. Since then, Hawksworth, and the restaurant that bears his name, have continued to raise the bar on Canadian dining in terms of cuisine, experience, and social consciousness. As one of Canada's most renowned chefs and a native Vancouverite, what would...
Au Québec, on estime que chaque ménage gaspille près de 800$ de nourriture par an, soit deux fois plus que nos voisins américains. La lueur au bout du tunnel? On voit germer une foule de projets novateurs pour renverser la vapeur et sensibiliser le public. Dans le cadre de sa série d’événements socioculinaires Theater of Life, le Centre Phi s’entretient avec Victoria Shinkaruk des Fermes Lufa afin de jeter un éclairage local et...
L'organisation d’événements écoresponsables ne cesse de croître en popularité. Que ce soit lors d’événements privés, publics ou familiaux, de plus en plus de gens souhaitent en réduire les répercussions négatives sur l’environnement. Étant un organisme à but non lucratif, La Tablée des Chefs organise plusieurs événements bénéfices annuellement en optant pour des pratiques vertes. Dans cette publication, nous vous...

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