In between classes, and just before the exams that would set the end of the first term of my studies, the school authorities invited us to an event which before my eyes wasn’t very clear. I didn’t know exactly what it would be about. It was three days of continuous culinary master classes in different scenarios: savory, sweet, food-trucks, cocktails, the specialized book store, tastings, themed dinners, awards… and even a magazine. In fact, I believe it was the magazine the one which started the movement. The ticket to attend the event was around 100€, but for the students of the institute housing me for my culinary adventure would be free of charge. Even so, I had no idea what I would be seeing specifically, however, I decided to take on the opportunity, since there were some names in the program which were not unknown, at least to me.
I decided to arrive to the second demonstration in the event’s program of the event which denominated itself as “100% Young Cuisine”. Between you and I, some of them are a bit more mature, I think, hahahaha! Nonetheless, the surprises started to arise as soon as the room’s lights were dimmed. Known faces here and there. Others, not that much, but who cared, I was there and surely I was going to learn something. Some locals, many foreigners, even a co-national of mine who made me raise my eyebrow. He made very interesting proposals in his preparations. Undoubtedly, this was not only an entertaining event, but also revealing. It didn’t seem big at the beginning, but it actually was. This year they were celebrating the 10th Edition. I also saw they tour around the world. Unfortunately, no Latin American countries just yet. I hope they find their way there soon… since at least I think it would be interesting for them to see the ones already well known, and to discover the young chefs who start to take on the gastronomy scene, and why not, even take some of the big names to discover the richness of our flavors. A great surprise, three days of controlled “gluttony”, and an army of working hands at the Maison de la Mutualité which made it possible for this marvelous event that I can only describe as Omnivore: The Cooks’ Congress.
Giovanni Passerini
