Symposium “For a more inclusive gastronomy: challenges, innovation and perspectives” FERRANDI Paris
look back at the symposium “Pour une gastronomie plus inclusive : défis, innovation et perspectives” held on Monday May 26 at FERRANDI Paris, in partnership with the Muséum National d'Histoire Naturelle - Enseignement/Formation.
A day rich in exchange, reflection and inspiration, where researchers, catering professionals, entrepreneurs and associations shared their experiences and questions around a more open, accessible and representative gastronomy.
Four thematic sessions punctuated the day:
- Inclusive gastronomy: a question of taste and adaptability?
- Inclusive pedagogy and management: for a more open gastronomy
- Hospitality as a lever for inclusion
- Culinary traditions, innovation and blending for inclusion
We were privileged to listen to fascinating presentations by committed actors: Laurent Aron, Fabienne Verdureau, Delphine Cousseau and Laurent Pillard, Benjamin Flohic, Bruno Cardinale, Pascale Ezan, Domitille Flichy, Vera Tur, Maylis de Torcy, Vincent Brassart, Magali Ramel, Blandine Paris, Julien Beauhaire, Diane Dupré Latour, Christian Têtedoie, Alix Gerbet, Vanessa Krycève, Sébastien Richard, Sylvain Martin, Marine Mandrila, Reine Barbar, Maxime Sebbane, Anne Sophie Nival and Mathilde Cohen.
A huge thank you to all the speakers and participants for their dedication and commitment, and in particular to Ophélie MUGEL, Juliette G. and Christophe Lavelle for organizing this symposium.
At FERRANDI Paris, we believe that tomorrow's gastronomy is built with everyone and for everyone, and that it is important to break down the barriers between the academic and professional worlds through events that bring us together.
This symposium marks an important step in our commitment to training, innovating and passing on knowledge with meaning and responsibility.