Food Design On The Edge

2-4 July 2014, Dunedin, New Zealand

Lauraine Jacobs

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A leading light on the New Zealand culinary landscape, Lauraine Jacobs has been sharing and she has been writing on all matters culinary for more than 25 years.

Lauraine is the food columnist for the NZ Listern, author/editor of nine cookbooks and one travel book, Matakana. Her most recent book, EVERLASTING FEAST, a memoir with 100 recipes, was published by Random House NZ in 2013.

http://www.laurainejacobs.co.nz/

Michael Elegbede

Michael Ade Elgbde
International Keynote Speaker and Presenter

New York/Nigerian chef Michael Elegbede seamlessly fuses classical French and Nigerian cuisines with art and design, which has led him to collaborative projects with The New School, Pratt, as well as a founding member of the Food Design Network America

http://www.michaelelegbede.com/

Marije Vogelzang

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Keynote speaker Marije Vogelzang is internationally recognised as a leading exponent of the Food Design movement. However, she prefers to think of herself as an ‘eating designer'.

Her design philosophy is encapsulated in seven inspirational points, which she uses to stimulate creativity saying ‘food goes to the stomach, but it can also activate the brain and rouse strong memories and emotions.’

Author of ‘Eat Love’, international guest lecturer and food artist, Vogelzang has worked with global companies such as Nestle, LEGO, Selfridges and Nandos to design food concepts.

Vogelzang’s portfolio includes; design workshops in Lebanon, France, Switzerland, Doha and London; lectures in Bangkok, Copenhagen, Norway, Cape Town, Dubai, Estonia and Mexico to name a few and solo exhibitions and performance installations in New York, Berlin, Dakar, Rome, Mexico, London, Paris and Hong Kong.

Al Brown

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Al Brown has made his name sharing the best of New Zealand food. His approach to cooking is simplicity and generosity, with his dishes showcasing the country’s culinary landscape. People and place are key to his philosophy; he believes friends and unique locations always enhance an eating experience. In Al’s opinion, food is the vehicle for conversation, fun and memorable occasions.

Al Brown rose to prominence in 1996 when he and Steve Logan opened Logan Brown in Wellington. Al was there for 12 years before opening Auckland’s Depot Eatery & Oyster Bar. Depot’s success led to Al following with Federal Delicatessen and Best Ugly Bagels. His love of seafood inspired his first book, Go Fish: Recipes and Stories from the New Zealand Coast, before Stoked: Cooking with Fire and Depot: Biography of a Restaurant. His passion for the outdoors led to his first TV presenting gig, Hunger for the Wild. Since then he’s presented Get Fresh with Al BrownDishing Up Australia, and Coasters.