Malling & Schmidt

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FOOD TALKS WITH THORSTEN SCHMIDT

BOOK THORSTEN SCHMIDT

At Thorsten Schmidt's talks and public speakings, you will get an insight into his twisted and structured world. You will be inspired to look at the world and your daily challenges in a whole new way.

A talk will take its point of departure in one or a combination of the five below-mentioned main subjects, always tailored to the audience.

Speaks are held in Danish, English and German. Contact us and together we will find just the right mix for your target group and audience.

Together with ESA (European Space Agency), Thorsten Schmidt has given several talks across Europe on being the only chef in the world serving gourmet food in space. See Thorsten Schmidt’s TEDxESA talk here.

CONTACT: regarding public speaking: info@mallingschmidt.dk


THE FIVE MAIN SUBJECTS

SPACE FOOD

As the only chef in the world, Thorsten Schmidt has developed a gourmet meal for ESA (European Space Agency). The Danish astronaut, Andreas Mogensen, could therefore serve Danish gourmet cuisine to his colleagues at the Space Station ISS - possibly the most expensive takeaway in the universe. During this talk, Thorsten Schmidt describes the process he underwent in order to develop Space Food, raising subjects like:

  • What challenges did he face?

  • How do you even eat in space?

  • How do you taste in space?

  • How do you give a great taste experience while in space?

  • How do you produce sustainable gourmet food with a long durability?

He goes even further and ponders on one of the hottest topics in space: "From surviving in space to living in space." He raises the question of how you approach such a versatile and extensive assignment.

 

SUSTAINABILITY

During this talk, Thorsten Schmidt will discuss sustainability. Thorsten believes that sustainability boils down to courage and common sense. He thus provokes and pushes the boundaries and believes that many people are too afraid to focus on sustainability. Thorsten will therefore talk about the importance of the sustainability, the economy, the needed courage and how an increased focus on sustainability can force new creative approaches to methods and ingredients.

Sustainability is about removing the word ‘waste’ from the dictionary. To create added value - financially and humanly - using everything, reuse and enter into interdisciplinary collaborations where your waste becomes gold. Thorsten Schmidt is actively extroverted when it comes to entering new interdisciplinary collaborations. He is never constrained by the traditional but is developed by the unconventional.

Thorsten advocates using technology and being technologically curious. He urges to meet with nerds in other areas, who can enrich you and expand your mindset.

  • What's already there?

  • How can it enrich, expand and develop your work and your life?

In this talk, Thorsten will provoke you into focusing on sustainability - reaping in the resulting creativity and magic.

REGIONAL IDENTITY IN THE KITCHEN

During this talk, Thorsten Schmidt explains the thinking behind regional cuisine. How to dig deep in the regional heritage - and perhaps rediscover old prides.

  • How will you contribute?

  • Which forgotten ingredients and what older cooking methods may be rediscovered - and used in new ways?

  • Which mechanisms can create new trends within gastronomy?

  • Which ingredients and techniques we can be applied again and why?

  • Can we predict the trends of tomorrow and in which direction are we going?

  • How does the new trends complement our existing knowledge in the best way?

 

SENSORY KITCHEN - IMPLEMENTING ALL SENSES

When Thorsten Schmidt cooks and creates, it speaks to more than the sense of taste. He employs all senses, when he develops new dishes. In this talk, he describes all the ideas behind this:

  • How does this affect the guest's overall experience?

  • What thoughts and techniques are used when developing dishes to the sensory kitchen?

  • How do we cook, so that it speaks to more than the sense of taste? How do you rein the creative process in the kitchen?

  • And how can the design follow the experience through to completion?

 

GASTRO SCIENCE & TECHNOLOGY

Thorsten Schmidt is dubbed the Nordic Alchemist because he combines his interest in gastronomy with his interests of chemistry, physics and history. Thorsten is a nerd - and it also reflects his approach towards gastronomy.

His great interest in science is exactly why he explores, challenges and develops in the kitchen. Every time.

In this talk, Thorsten discusses food as a science. Including food chemistry, food science, human nutrition and gastro physics. A science where good taste, well being and future innovative technological solutions are united. Thorsten highlights knowledge, that makes sustainability into common sense - while still creating healthy and tasty gastronomic solutions.