At the end of September, it was time once again for the Rolling Pin Convention to open its doors, drawing industry experts and enthusiasts from the gastronomy sector to Berlin. From newcomers to (inter)national top chefs like Alex Atala, Elena Arzak, and Tim Mälzer, the event was brimming with highlights. This year's convention offered a fascinating array of trends and topics poised to shape the future of gastronomy. Culinary delights ranged from oysters and champagne to currywurst and fries, ensuring there was something for every taste.
At the Cutting Edge
This year, there was a noticeable increase in vegan and vegetarian offerings. The demand for plant-based alternatives in gastronomy is steadily rising, and the vast variety of stands and dishes showcased this trend prominently. From innovative meat substitutes to creative plant-based menus, attendees experienced how the industry is adapting to the needs of an increasingly conscious clientele.
Another focus of the convention was sustainability. More and more gastronomes are adopting eco-friendly concepts, whether through the use of regional and seasonal products, the elimination of single-use plastics, or the reduction of food waste. Notably, the speech by Brazilian star chef Alex Atala likely inspired and motivated the audience to adopt a more conscious and appreciative approach to food.
A Must for Gastronomes and Food Lovers
Amidst the stands, stages, and masterclasses, there were plenty of opportunities to make valuable connections in the industry. Gastronomes, suppliers, chefs, and food enthusiasts came together to exchange ideas, learn from one another, and initiate potential future collaborations. In the midst of this vibrant and aromatic atmosphere, it became clear how crucial personal interaction is to success in gastronomy.
We eagerly anticipate the exciting developments the industry will bring in the coming years and are already looking forward to the next Rolling Pin Convention!
