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Edgar Buhrs always knew he wanted to be a chef. In his father’s butchery he couldn’t reach the counter, but standing on an upturned milk crate he gladly helped out with rolling the homemade croquettes. Since then he has ‘spiced up the world’ with magnificent dishes, challenging combinations of ingredients and techniques.
At this Worldchefs Congress 2022, he shares his expertise, passion, and humor to inspire you to grab your pots and pans for his favorite ingredient: veal.
You’ll be teaming up with Patricia van Krieken of VanDrie Group and Jan Snijders–butcher, teacher, and first Dutch Senior Welfare Officer–for a demonstration cleverly entitled Veal Meet Again. What can we expect?
We’ll explain why it is important to know which part of veal is where and what culinary applications are possible. I’ll bring my secrets from cheffing around the globe, along with expert tips from a master butcher, to elevate your recipes with veal.
What will be the key takeaways?
- The main purpose of the presentation is to teach more about veal cuts and their applications.
Why should chefs attend Worldchefs Congress 2022?
As a chef, you want to meet fellow professionals to exchange experiences, be inspired, and increase your professional knowledge in a safe and inspiring environment, and that is possible at the Worldchefs Congress & Expo 2022.
What advice do you have for young chefs today?
Try as much as possible, investigate, go ahead within the limitations and open yourself up to others.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Learn more about Edgar and our other keynote speakers at www.worldchefscongress.org/speaker.
