Zeewier in de Oosterschelde
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Laminaria wortel gerecht
Betonblokken langs de Oosterschelde begroeid met zeewier
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Frisse smakelijke Kelp (zeewier) noodle salade
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StF2017 Voorgerecht met priemwier.jpg
StF2017 hoofdgerecht met viltwier.jpg
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Don't miss it

Nieuws
12 APR 2021
Don't miss it
Cooking with Algae
not a mystery anymore

With a variety of experts in the field of algae cooking:
  • seaweed chefs,
  • professors and
  • other experts 

The programme

Why algae for cooking?

  • Prannie Rhatigan, doctor and owner Irish Seaweed Kitchen, Ireland
  • Jörg Ullmann, Managing Director; Scientific Project Manager at Roquette Klötze (Algae Farm Klötze), Germany


How to use algae for cooking? The chef perspective

  • Donald Deschagt, Seaweedchef – Restaurant Le Homard et la Moule, Belgium


How to use algae for cooking? The consumer perspective

  • Willem Sodderland, Founder & Seaweirdo, Seamore, the Netherlands
  • Pedro Escudero, Owner Buggypower, Spain
  • Antonio Muiños, Founder. Porto-Muiños, Spain
  • Fiona Houston, Co-Founder, CEO, Mara Seaweed, UK


How to use algae for cooking? Learning from Asia

  • Jack Lee, General Manager Seads Co. Ltd, South Korea

Registration will be closing shortly.



TERUG!