An evening of talks, tastings and inspiration, taking you through what we’ve been exploring the past few months in The Farm lab.

SPACE10 is looking into how we can transform food production and distribution as we know it and create new ways of farming by bridging biology, engineering, machine learning and artificial intelligence to reduce food miles and waste, our pressure on the environment by growing food right where we live. Within our cities and as part of people’s lives. 🌱

The result on the dining table would be fascinating. We could set new culinary standards around nutrients, flavours, freshness and produce food of the highest quality that tastes better and is much healthier.

The past couple of months we’ve been gathering insights and learnings, and we’re now inviting you to join us in the journey of exploring new ways of farming in the cities. From inspiring cases presented by pioneers in the Danish food scene to examples of our own explorations, topped with sustainable, experimental bites, April 20th will be a multi-sensory evening diving into inspiring topics within the future of food. 🍴

We are excited to welcome Matt Orlando, founder and chef at Amass, Søren Ejlersen from Aarstiderne and other speakers on stage to share their stories and inspiration. In between the talks and experiences our chef in residence Simon Perez will serve the first recipes from our future proof cookbook, which you’ll also get to hear much more about.

The bar will be open all night 🍻 

 

About What's Cooking?

What's cooking? is a series of events in which we explore alternative ingredients, technological innovations and uncharted gastronomic territories.

Bios:

Simon Perez, Chef & Food Designer and Chef in residence at SPACE10

Simon Perez is the food designer behind Tomorrow’s Meatball, an experienced chef in the Copenhagen food scene and have recently joined us for a 6 months residency. At SPACE10 his work focuses in(on) innovation and ethics. This implies caring about the environment as a working principle as well as a strong emphasis on the visual presentation and consistency in flavour, textures and comfort.

 

Søren Ejlersen, chef and vice chairman of the board at Aarstiderne

Søren Ejlersen is a chef and in 1999 he founded the fruit and vegetable company Aarstiderne.The company provides organic food to customers in Denmark and parts of Sweden. Ejlersen is currently Vice-President of Aarstidernes board.

From 1992-97, he was an independent restaurateur, after which he started Urte-Compagniet with the biodynamic farmer Heiner Aldinger. Together they grew ecological vegetables at Tystrup Bavelse Lakes in Western Zealand, to a limited clientele, until Søren Ejlersen teamed up with Thomas Harttung fra Barritskov Grøntsagshave and founded Aarstiderne.

Besides that Søren Ejlersen is a renowned speaker, and in the past he’s been part of Climate and Energy Minister Connie Hedegaards’ climate panel.

 

Matt Orlando, founder and chef at Amass

Matt Orlando was born February 7, 1977 and raised in Encinitas, California. Starting his career in San Diego, he has worked at various restaurants since the age of 16. Realizing that he wanted to pursue cooking at a higher lever, he started his fine dining career working for Francis Perrot at Fairbanks Ranch, until he moved to New York City, where he worked for Charlie Palmer’s Auerole for two years, before landing a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blanc’s two-starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s three-starred Michelin restaurant, The Fat Duck.

It was while working at The Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned back to New York City to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se.

After three years at Per Se, René asked Matt to be Noma’s Chef de Cuisine. After working at Noma for two-and-a-half years, Matt resigned his position to work on his current project: Being the owner/chef of Amass, a restaurant at Refshaleøen in Copenhagen, which opened in July of 2013.

 

Jason Green, cofounder and CEO at Edenworks

Edenworks is, a Bushwick, Brooklyn based indoor agriculture company where Jason Green leads a multidisciplinary team of architects, engineers, agronomists, and growers. It is pioneering a new level of freshness and nutrition in local food. In addition to developing aquaponic vertical farming technology, Edenworks operates their farms to grow ready-to-eat greens and fresh fish for grocers.

Today, you can find Edenworks' salads at Whole Foods Market stores across New York City.

SPACE10
Flæsketorvet 10
1711 Copenhagen V
Denmark