I'm chagrined that I haven't posted anything for a full year, but glad to have a good reason to break the silence. The annual and venerable Oxford Symposium on Food & Cookery will take place this year July 8th through the 10th. And once again there are grants available to help young culinary professionals attend and work with the eminent chefs who prepare the Symposium meals.
This year's subject is
with contributions expected on a broad range of examples, from lesser cuts of meat and damaged produce to the many forms and fates of food waste, to definitions of edibility and the nature of disgust. This year's Friday night banquet, "A Bold Offal Feast," will be prepared by none other than Fergus Henderson.
Here's a summary of the Young Chefs' Grants, from the Symposium website:
The Friends of the Oxford Symposium award two fully funded places at the Symposium (8-10 July 2016) to a culinary professional or student with not more than 10 years in the industry. You will get 1 free place at the Symposium (worth £300) plus £200 cash, and be invited to work behind the scenes with our invited chef and with Tim Kelsey of the St. Catherine’s College kitchen in the preparation of Friday night’s dinner. You will then be able to attend all Symposium sessions and meals. The aim is simple: to enrich your approach to food and cooking.
To get an idea of what the experience is like, see this wonderful scrapbook summary by one of last year's grantees, Elizabeth Yorke, who attended from India. Her fellow grantee, Kiige Maagu, came from Kenya.