Chef JP McMahon, the founder of Food on the Edge, which has been held in Ireland since 2015 for the future of food, made the work of more than 120 chefs, who created new job opportunities in the sector with social gastronomy during the pandemic period, “Lessons from Lockdown: Cooking After Covid”. Ebru Baybara Demir from Mardin was also included in this work.
MARDİN (İGFA) – Ebru Baybara Demir, the only Turkish chef speaker of Food on the Edge 2019, is a local product, local cuisine and local cuisine in Mardin. took place with projects that brought together human resources.
JP McMahon, founder of the Food On the Edge organization, published the book “Lessons from Lockdown: Cooking After Covid” about the effects of the pandemic on the future of food. In the book, which includes Ebru Baybara Demir, the only Turkish speaker of Food On the Edge, which was last organized in 2019, 122 chefs who have implemented socially beneficial projects in the field of gastronomy explained their work. While the inspirational stories from 24 countries about what happened during the pandemic period were turned into a global record, it was announced that the book will be published online on Google Books at the end of February.
WORKING FOR THE SAME PURPOSE
Stating that they aim to guide the new generation of young cooks, chefs, farmers and food activists during the pandemic period, JP McMahon said, “With our work, the future of food in different countries “We had the opportunity to announce the losses and gains of chefs who had the same problems to all over the world.” JP McMohan said, “Our idea to create the book was the cancellation of the Food On the Edge organization, which has been held since 2015, due to Covid-19. Although we continue our work to realize the canceled organization in a different format in 2021, we are working on new ideas for the future of food in this process. It is very important to keep your fire going. That’s why we set out with a new alternative in pandemic conditions. Ebru from Turkey in the book Baybara iron from Spain, Elena Arzak, Portugal Alexandre Silva, chief representing their country in the best way in the social field of gastronomy, such as Italy’s Massimo Bottura and Denmark Matt Orlando shared valuable work with us, “he said. { 2}
LOCAL ECONOMY MUST STRENGTHEN
Stating that the COVID-19 epidemic has had a compelling effect on the socio-economic process, Ebru Baybara Demir said, “As chefs working on social gastronomy with the pandemic, we searched for new ways out for the same purpose. As an alternative to the tourism sector standing in Mardin, we created a new employment area with the Aleppo Soap project. The Aleppo Soap Workshop, which we started with 70 women in 2018, accelerated during the pandemic period and has now turned into a facility that produces 1 ton of arabic soap and 1.5 tons of bar soap per day under the brand of Şemim Sabun. In addition, under the roof of the Soil to Plate Agricultural Development Cooperative, of which I am among the founders, we bring together local products, local cuisine and local human resources to ensure the development of the local economy. It is a pleasure and honor for us to share all of these works with the world in the book “Lessons from Lockdown: Cooking After Covid” and to be a part of the project.
