Four exemplary chefs crafted four unique dishes, whereby each dish told the story of the four sustainability values that the chefs, and From Farm to Fork founder Nicolas Dingemans, believe to be essential for the Future of Gastronomy: Health Cuisine, Environment, Innovation, and Socio-Economic Impact. The culinary collaboration answered to the United Nations’ approach to cuisine who describes Sustainable Gastronomy as: “Cuisine that takes into account where the ingredients are from, how the food is grown, how it gets to our markets and eventually to our plates”.

All key ingredients on the menu were 100% local and 100% seasonal, sourced from eleven different Jordanian suppliers.

The first course was served by Chef Sara Aqel, named F&B Arab Woman 2022 by Cosmopolitan ME, who focused on socio-economic impact with a salad that included pickled onions, basil, mint, fennel, mulberry, and green herbs sourced from local farmers. Her dish was served in artisanal pottery made by the local women community of Iraq al Amir. The second dish was crafted by Chef Luca Lelli of Joz Hind in Jabal Weibdeh, who focused on Innovation and no-waste, with a chilled plant-based soup with baby apple, pickled radish, and beetroot caviar. Chef Mohammad Atieh, MBC Top Chef finalist and Executive Chef of W Amman, focused his main course on health cuisine with grilled halal Jordanian wagyu striploin, bulgur, roasted hamleh, grape leaf chips, red grape tamarind BBQ sauce, and carrot ginger crumble. Chef Aya Alqour, founder of Élite Pâtisserie, left the guests in awe with a creative dessert focused on environment, serving an organic peach clafoutis with sugar-free salted honey brown butter caramel under her signature theme ‘Tatreez’ – meaning embroidery in Arabic.

 healthcuisine

    FromFarmtoFork