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Terroir Warsaw unites international chefs, journalists, press and culinary tourism experts with Poland’s leading chefs and restauranteurs for a two day exploration of Poland’s rich culinary traditions and innovative modern-day food scene.

 

INTERNATIONAL FORUM

With over 120 attendees, the Terroir Warsaw forum will map the narrative of Poland’s culinary distinctiveness through an inter-disciplinary, anthropological day of talks, panel discussions and keynote speakers. Presenters include Polish food leaders, international experts, historians, chefs and restaurateurs, who are all coming together for a joint exploration of Poland’s complex food history and its exciting food futures.

FULL FORUM PROGRAM SEE BELOW

Sunday May 27th 2018

70 EURO

Forteca Kregliccy, Zakroczymska 12
00-222 Śródmieście, Warsaw

 

COLLABORATIVE DINNER

The culinary culmination of Terroir Warsaw pairs internationally renowned chefs with the innovators running Poland's most acclaimed kitchens for a once-in-a-lifetime evening of gastronomic storytelling, never to be tasted anywhere, ever again.

POLISH CHEFS

Wojciech Modest Amaro, Atelier Amaro

Aleksander Baron, Zoni

Adrian Klonowski, Pädaste Manor

Maciej Nowicki, Museum of King Jan III's Palace

Justyna Słupska Kartaczowska, Jadka

Robert Trzópek, Bez Gwiazdek

INTERNATIONAL CHEFS

Maksut Aşkar, Neolokal, Istanbul

Mark Best, Genting Dream, International

Amanda Cohen, Dirt Candy, New York

Nicolai Ellitsgaard Pedersen, Under, Norway

JP McMahon, Eat Galway, Ireland

Connie DeSousa & John Jackson, Charcut, Canada

Monday May 28th 2018

95 EURO
Zoni Restaurant, Plac Konesera 1
Warszawa 03-736

 

TERROIR WARSAW SAVER

Join us at both our forum and dinner
with this saver offer covering tickets for both events

145 EURO

 

QUESTIONS ABOUT TICKETS?

If you have questions about any aspect of Terroir Warsaw email: kate@terroirtalk.org

 

 

Forum Participants

Historically, Poland offers so many unique culinary touchpoints: The Renaissance and Baroque eras brought Italian and French influences to the upper-classes whilst 18th-century partitions across the country introduced strong Russian, German and Austro-Hungarian flavors. The great Ottoman Empire also shared a border with Poland for over 300 hundred years - the impacts of which can still be tasted today - and there are many dishes adapted from Ashkenazi cuisine's 1000 year-long Jewish-Polish relationship.

We'll exploring all these incredible influences as well as Poland's innovative modern-day food scene with leading local and international experts.          

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Wojciech M. AmarO

 Chef & owner, Atelier Amaro
Warsaw, Poland

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Justyna Slupska Kartaczowska

Chef & Co-owner, Jadka, Poland

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Justyna Adamczyk

CEO & Editor-in-Chief, Gault&Millau Yellow Guide, Poland

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Matylda Grzelak

Restaurant manager and researcher, Pädaste Manor,
Estonia

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Olga KrEglicka

Restaurateur, Opasly Tom
Warsaw, Poland

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Malgosia MintA

Food & travel journalist, writer, trend consultant, Poland

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ADRIAN KLONOWSKI

Chef, Pädaste Manor
Estonia

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Amanda Cohen

Chef, Dirt Candy
New York,
USA

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JP McMAHON

Chef, EatGalway Restaurant Group
Ireland/Spain

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Ursula Heinzelmann

Culinary historian
Germany

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RONIT VERED

Food researcher, journalist & author
Haaretz, Israel

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Magdalena Maslak

Event manager at Menora InfoPoint by POLIN Museum, Poland

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Aleksander Baron

Chef, Zoni Restaurant
Warsaw, Poland

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Robert Trzópek

Chef, Bez Gwiazdek
Warsaw, Poland

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Monika Brzywczy

Founder & Editor-in-Chief, USTA Magazine, Poland

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Aleksandra Klesta-NawrockA

Food historian and ethnologist Torun, Poland

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Monika Kucia

Food writer and culinary curator, Poland

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Lukasz Modelski

Food journalist,
Poland

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Maksut Askar

Chef & owner, Restaurant Neolokal, Istanbul, Turkey

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CONNIE DESOUSA
& JOHN JACKSON

Chefs/Co-Owners of CHARCUT Calgary, Canada

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AGATHA PODGORSKI

Culinary Tourism Alliance
Toronto, Canada

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PAULIINA PIRKOLA

Founder of SAUCE
Helsinki, Finland

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Julia Bosski

Chef and event manager,
Poland

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Aga Kozak

Journalist, trend analyst, coach, therapist and mentor, Poland

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Maciej Nowicki

Chef, Museum of King Jan III’s Palace Museum, Poland

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Adam PawLowski

Master sommelier
Warsaw, Poland

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Andrea Camastra

Chef, Senses
Warsaw, Poland

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Agnieszka Kreglicka

Restauranteur,
Warsaw,
Poland

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Agata Michalak

Journalist, editor and food writer
Poland

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Andrzej Szumowski

President of the Polish Vodka Association

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MARK BEST

Genting Dream
Sydney, Australia

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Nicolai Ellitsgaard

Chef,
Restaurant UNDER
Norway

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BILLY WAGNER

Sommelier, Nobelhart & Schmutzig, Berlin, Germany

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PAWEL ZDUNIAk

Sommelier and wine consultant, Gdansk, Poland

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Witek Iwanski

Chef at Raffles Hotel Europejski, Warsaw, Poland

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Flavia Borawska

Chef, Opasly Tom,
Warsaw, Poland

 

Forum Program

 

      9:00 Registration & BREAKFAST

9:30 Terroir welcome

  • opening remarks

9:35 what is food culture?

Each of us has a personal "terroir", but some classifications are harder and more complicated to define than others. Many parts of the world wouldn't identify as having a predominant "food culture" and yet, what we eat, wherever we are, helps shape a definition and identity of how we come together as a culture. 

  • mark best, bistro by mark best, australia

9:45 tracing 1300 years of polish culinary history

Historian, Aleksandra Klesta-Nawrocka, takes us on a gastronomic journey back 1300 years ago up to what we now understand as modern-day Polish food, introducing us to the wide bounty of influences which have become embedded in Poland's food traditions.

  • aleksandra klesta-nawrocka, Food historian and ethnologist

9:55 Warsaw's culinary transformation

In the past 30 years we have watched the appetite for dining out in Warsaw (and Poland) explode. We welcome Agnieszka Kreglicka and Olga Kreglicka onto the stage - two pioneers of Warsaw's gastronomic reinvention - to talk about their shared learnings, the challenges they've faced and their hopes for our industry's future.

  • agnieszka kreglicka & olga kreglicka, restauranteurs

10:10 foreign influence and the quest for "authentic" cuisine

What is "authentic" cuisine? What makes one foodstuff inauthentic and another one "real"? So often, food identity is confused as being something that comes from within national borders but here, Maksut Askar explores how our national concept of terroir also needs to consider the social, historical, political and religious influences that have impacted our culture and which filter through to our diets.

  • maksut askar, neolokal, istanbul 

10:20 interconnected cuisine: polish and ashkenazi identity

With over 1000 years of shared history, the Polish and Jewish kitchens will forever be intertwined. Ashkenazi identity is visible throughout many of Poland's most popular dishes and internationally the bagel, latke, kosher pickle and schmaltz have become common icons of the Jewish diaspora, ingrained firmly in our kitchens. Join our panel of culinary historians from Warsaw, New York and Israel as they discuss how food continues to keep them connected.

  • Ronit Vered, food researcher, isreal

  • Laurel Kratochvila, fine bagels, berlin

  • MAGDALENA MASLAK, MENORA AND POLIN MUSEUM, warsaw

  • moderator: Aga Kozak

10:40 Interconnected cuisine: The Spanish-Irish link

Spain and Ireland's shared religious connection and common protectionism thread continues to keep their societies intermingled. Ireland's leading food champion, JP McMahon, explains how Spanish culture will forever have a firm place in Irish national identity and how that is reflected through their diet - most notably in the common potato. 

  • JP MCMAHON, Eat galway & food on the edge symposium, ireland

10:50 The Coffee Experience

Nespresso has worked hard to develop a brand of coffee that aligns with the discerning standards of international chefs and restaurateurs. Partnering with global coffee experts, the brand continues to work on educational and innovative solutions for the professionals they help, all with the end aim of developing superior gastronomic experiences. Nespresso ambassador, Anna Oleksak, joins us to talk about complementing flavors with the global restaurant community.

  • Anna Oleksak, nespresso

11:05 coffee break

11:20 Let's eat! Poland's fascinating interwar feasts

During the celebratory interwar years a united Poland exhibited its solidarity through decadent balls and dining receptions which drew the upper echelons of society together in sophisticated refinery. Likewise, many restaurants and cafes served as notable meeting spots for noble Varsavians and intellectuals who came together to indulge in "zakaski" and vodka. We'll recall this glamorous period and explore why it's still a cause for celebration all these years later.

  • Andrzej Szumowski,Polish Vodka Association

  • Aleks BaroN, zoni restaurant

  • WITEK IWANSKi, RAFFLES EUROPEJSKI WARSAW

11:40 Let's eat! Exploring Canadian prairie pride

The cultural identity of the Canadian prairies is rooted in the story of the central European immigrants and native Canadians who worked together to build a central point for food and farming within the borders of the second largest country in the world. Canadian chefs, Connie DeSousa and John Jackson, have worked together to develop a portfolio of projects symbolic of their country's proud prairie history, and they contiune to celebrate its legacy by focusing on farming and foods with deepset traditions.

  • Connie desousa & John jackson, charcut, calgary

11:50 The shared influences of Baltic cuisine

The Hanseatic League was one of the first global trade unions and connected countries all across the Baltic borders. Our three panel experts from Berlin, Gdansk and Tallin will talk about how the Baltic terroir gives their countries a very special connection - one reflected by similar diets, food traditions and culinary evolutions.

  • Ursula Heinzelmann, culinary historian, berlin

  • Pauliina Pirkola, sauce communications, tallin

  • Matylda Grzelak, food researcher, Gdansk

  • moderator: malgorzata minta

12:10 Fish & Fjords: Building Norway's identity through its shoreline

Nicolai Ellitsgaard Pedersen is commited to helping people understand the Norwegian coastline and is currently building an underwater restaurant at which diners will be brought closer to their marine neighbors. Here, Nicolai demonstrates why his country's marine terroir is an important magnifyer of Norway's food heritage and explains how he will be using Under (set to open in 2019) as a tool to communicate his country's food culture to the world.

  • Nicolai Ellitsgaard Pedersen, under, norway

12:20 lunch

13:30 Building the next generation of leaders

Great chefs can only be created through great leadership, exceptional training and focused mentorship. Modest Amaro -internationally recognized as Poland's most prominent chef- is tireless in his promotion of Polish food culture and is helping the world take note through a revolutionary group of young Polish talent.

  • WOJCIECH modest amaro, atelier amaro

  • james brennan, san pellegrino

13:45 "die Gemeinschaft" and how to build a collective voice

"die Gemeinschaft" is a community of avant-garde, Berlin-based chefs and restauranteurs who are rewriting Germany’s gastronomy blueprint through a shared manifesto which promises to cement a new identity for German dining culture. Here, Billy Wagner from Nobelhart & Schmutzig explains why it's important to work as a team to raise your voices collectively.

  • billy wagner, nobelhart & schmutzig, berlin

 

13:55 Polish Pride: What's next for Polish cuisine?

Gault& Millau's editor-in-chief, Justyna Adamczyk, challenges a panel of chefs from different cities across Poland to talk about working together in order to make the world take note of Polish cuisine. Building a supportive community and cross promotion are the first steps towards creating international awareness, but what else do we need to do to put the spotlight on Polish gastronomy?

  • Justyna Adamczyk, Gault&Millau

  • Adrian Klonowski, Pädaste Manor

  • Andrea Camastra, senses

  • Flavia Borawska, OPASLY TOM

  • Tomasz Hartman,  FOOD THINK TANK

14:30 forming a Culinary identity through our cuisine

Each chef interprets their culinary origins differently and each has their own distinctive way of researching their personal food history. It's through these methods we recapture and redefine our food culture and this panel discussion invites two experts in the field to elaborate on all the ways Poland can do exactly that with its fascinating history. 

  • Robert Trzópek, Bez Gwiazdek 

  • Maciej Nowicki,Museum of King Jan III’s Palace  

  • moderator: AGATA MICHALAK

15:00 WORKSHOPS

16:00 Promoting Polish: Why we should all be culinary ambassadors

This panel of three Polish-born individuals looks at the projects and journeys they've made beyond Polish borders in order to promote Polish national culture and cuisine to the rest of the world. Here we'll look at their successes side-by-side with the difficulties they've faced and analyse how we can all be better ambassadors of Polish gastronomy.

  • Julia Bosski, polish dinner thursdays

  • Monika Brzywczy, USTA MAGAZINE

  • Monika Kucia, culinary curator

  • moderator: lukasz Modelski

16:20 A taste of place: Driving culinary tourism in Poland

Agatha Podgorski is a first generation Canadian with very near Polish heritage. She spent her childhood summers visiting her Polish family in Warsaw, Krakow and Gdynia. Her love of travel and culture lead to to working with the Culinary Tourism Alliance. Her focus is on helping to build up food communities in Ontario by connecting tourism, hospitality and agriculture. After spending four days in Warsaw and meeting with many of its culinary leaders, Agatha will reflect on what makes the Warsaw culinary landscape a unique offering to the rest of the world.

  • Agatha Podgorski, culinary tourism alliance

16:30 workshop findings

17:00 what is terroir?

Amanda Cohen has been a Terroir ambassador for the past 5 years and has travelled to Canada, Italy, Hungary, Germany and now Poland, to experience new culinary communities and learn from their leading experts. Amanda's own personal approach to Terroir encompasses not only her nearby environment but also her gathered experience. Amanda will conclude our day of presentations with a reflection on what Terroir means to us all, and where to go to find your inspiration.

  • amanda cohen, dirt candy, new york

17:15 END OF THE DAY

 

A New Future For Polish Food

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                                                                Photo credit: mintaeats.com

                                                              Photo credit: mintaeats.com

Poland’s varied history offers a significant number of impressive culinary touchpoints. Let’s start with great Ottoman Empire which shared a border with the country for over 300 hundred years and sent subtle nuances of elaborate flavours rippling throughout the country. Then, consider the 1000-year-old Jewish-Polish relationship which has resulted in a plethora of national dishes adapted from delicious Ashkenazi cuisine.

On top of this formidable gastronomic backbone consider the fact that the Renaissance and Baroque eras brought Italian and French influences to the upper-classes, and then imagine how the 18th-century countrywide partitions introduced robust Russian, German and Austro-Hungarian flavors to the mix. Poland’s central location on the spice routes between Asia and Europe also added an extra pungent note to an already thriving local cuisine.

In these modern times, there’s much creativity and innovation at play in kitchens across Poland thanks to an emergent generation of gifted individuals who are articulating an exciting modern identity for Polish food. It’s a personality informed by local landscapes, wild and untouched ingredients, centuries of informed histories and traditions, and an appreciation of an international food culture. At Terroir Warsaw we’ll be kick starting the conversation about all the steps Poland has taken towards culinary greatness, as well as those still to come. Participants will leave with a greater appreciation for, and understanding of, what ‘Polish cuisine’ has meant in the past and what it will come to mean - perhaps even defining it through their own input.

Altogether it’s not hard to see why Poland’s food identity is amongst one of the most brilliantly diverse in Europe, defining it in these few short paragraphs is impossible. Instead, we’ll be dedicating two days to doing just this at Terroir Warsaw. Join us, and help us shape Poland’s dynamic food future.

 

 

IN PARTNERSHIP WITH:

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