Shaping the future without sacrificing taste and sustainability: this is the idea behind FOOD ZURICH, the third largest food festival in Europe, which will be staged in Zurich under the motto "Culinary Future".
Miele will support this mission by providing the festival center two kitchens equipped with premium appliances.
“The collaboration with FOOD ZURICH is an excellent opportunity for us to present our latest appliances to the Swiss public and introduce them to the Miele Kitchen Experience,” he explains. Andy Oehrli, Marketing Director of Miele Switzerland. Through this premium partnership, Miele would like to actively and consciously support the FOOD ZURICH festival.
“Under the motto 'Culinary Future', the festival stands for the same values as Miele and, like us, is committed to promoting a culture of sustainable taste,” says Oehrli, already eager to enjoy the eleven days of FOOD ZURICH, all geared towards pleasure of taste and a more sustainable future.
At FOOD ZURICH Vegan cooking workshop and 10 culinary surprises
On 10 September, Miele will host a workshop in its festival kitchen for the preparation of plant-based vegan dishes, cooked in the combi-steam oven and in the oven, followed by a table with specialties from Asia.
With the title "Plant-Based Street Food by Miele & Lauren Wildbolz", the workshop of chef Lauren Wildbolz, specialized in vegan dishes, will show twelve participants how to prepare some street food recipes step by step at home. At the event “10 kulinarische Überraschungen mit dem gewissen Twist” (10 culinary surprises with a twist) on 16 September , three Culinary Specialists from Miele will also show how to handle food responsibly, avoid food waste and which kitchen appliance it is more suitable for preparing dishes. All while preparing ten extraordinary delicacies. Tickets for the event are still available and can be purchased at www.foodzurich.ch. The cooking workshop with Lauren Wildbolz has already sold out.
Sustainability and innovation at FOOD ZURICH
With more than 160 future-oriented events, FOOD ZURICH presents a rich menu this year focusing on topics such as sustainability and innovation. During these eleven days, the culinary festival will be the stage for innovators, food sector start-ups and exciting gastronomic projects, as well as enjoying the participation of renowned chefs and renowned companies. Under the motto "Culinary Future", the participants provide complex answers and interesting approaches to current questions: What characteristics should sustainable food have? What is sustainable and what is healthy? The gastronomic offerings and events are all inspired by the ten central themes of FOOD ZURICH: Plant Based, Foodsave, New Thinkers, White, Innovation, Out of the Bottle, New Generation, Radically Local, At Home and Beyond the Edge of the Plate.
