Millie Simpson, kitchen manager of the Langham’s cookery school, has been invited to help design an international academy to teach chefs to be more sustainable.
It is understood that Simpson, who works at Sauce by the Langham is travelling to Copenhagen this weekend with a group of food leaders including chefs, scientists, activists and farmers to contribute towards the academy’s curriculum. The educational centre, an initiative from René Redzepi’s MAD Symposium, is anticipated to open in the Danish capital in 2025.
Noma chef Redzepi launched MAD (the Danish word for food) as a two-day symposium in 2011, when 300 chefs, restaurateurs, servers, and writers gathered in Copenhagen to discuss the future of food.
The centre is being funded by the Danish Government, which has committed approximately £2.9m to the project over the next four years, and is tentatively being called ‘Gastro-Akademi’.
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