Following the success of their event Mind the Gap in June 2018 and a series of events on fashion and entrepreneurship earlier this year, professional networking platform Dysco are back with their first day-long offline event of the year, set to unpack insider secrets and innovations in the food space for entrepreneurs, specialists and enthusiasts alike.
Bread & Butter: What’s on the table takes place at WeWork BKC on 30 June 2019 from 10 am to 9 pm.
“We’re excited to bring the F&B community together to share what they know and treasure; it’s a field that’s transforming rapidly with the advent of new media, social networks and the concept of collaboration. Moreover, the pressing issue of climate change is spurring the F&B industry in multiple ways, right from agriculture, to ingredients, packaging, transportation, and on to technological advancements and overall innovation. Dysco is hosting Bread & Butter to help discover solutions, encourage urgent conversations, and share knowledge across the board.”
Intended for everyone with an interest in food, be it a professional career or personal passion, the event will host a series of talks and workshops supported by some of the best pop-up food stalls in the city including O Pedro, Fromagerie and Popups by Devika.
Bread & Butter: What’s on the table is a fresh take on traditional food events, providing an insight into the industry by looking at broader issues broader issues such as plant-based meat alternatives, sustainable sourcing, food journalism in a social media era, or more specific concerns such as how to brand yourself to stand out in a competitive space.
Bringing together key chefs and industry insiders, the day long event will include talks by Rahul Akerkar looking at the impact of a healthy gender balance in restaurants and kitchens; Natasha Diddee speaking about the relationship between food, mental health and stress; Ritesh Shaiwal of Easyhuman shedding light on how millennials are gravitating towards conscious consumption and clean eating; Sameer Seth of The Bombay Canteen joining Sakshi Saigal of the breakout Indian gin brand Stranger & Sons to decode the trick to captivating branding; and Prashant Mehta from VC fund Lightbox providing insights on how to finance a food-tech ventures in the increasingly competitive food industry.
Renowned food stylist Daniel Shechter will run through the foundations of how to style and take the best food shots, while Moina Oberoi will be running a workshop on the importance of functional foods for a healthy lifestyle and how to incorporate these superfoods into an everyday diet.
