Trüffeljagd Copenhagen
The inspirational event for the butcher's shop of tomorrow! For the first time in Copenhagen, Adalbert-Raps-Stiftung presented the latest developments in the industry in a unique format.
20
.
08
.
2017
In the classic truffle hunt, trained pigs or dogs search for the most expensive mushroom in the world. In our truffle hunt, on the other hand, we have tracked down the future of the butcher's trade.
The truffle hunt had already taken place three times in Berlin. However, our network had grown so strong and international that we decided to look at the challenges of the trade internationally for the first time.
In Copenhagen, the birthplace of BUTCHER'S MANIFESTO, we forged transnational alliances together with you. Here we took the opportunity to tie in with the 2nd meeting of BUTCHER'S MANIFESTO and the Copenhagen Cooking Festival. Accordingly, we dedicated this truffle hunt to international pioneers and innovations in the butcher's trade and culinary arts.
Through the festival, Danish butchers and tasting Nordic flavors, we learned to think outside the box and learned more about local trends and Danish culinary culture.
The event was accompanied by a translator, so knowledge of English was not essential.
Sunday, 20.08.2017
The first day was all about getting to know each other. We introduced ourselves, learned more about each other and ended the day with a get-to-know-you dinner with BUTCHER'S MANI FESTO at Folkets Madhus.
Monday, 21.08.2017
In the morning, we listened to exciting talks by fellow butchers from all over the world: Michael Museth, Nicole Hasler, Jack Matusek and Kate Hill. In the afternoon, we explored the Copenhagen Cooking Festival together and ended the day at the Copenhagen Distillery.
Tuesday, 22.08.3017
Adam Danforth from Ashland, Oregon in the USA, lives by the motto "better to eat less meat but better meat".
He holds workshops on butchery and the meat industry worldwide, including for Oregon State University and the National Bison Associations.
In order to live up to his motto, he maintains close relationships with farmers and also uses less sought-after or older animals. The renowned US butcher, lecturer and author also works specifically with independent farmers who slaughter animals only for their own consumption. This gives him a deep insight into the needs of farmers, especially for those who are killing an animal for the first time.
Adam introduced us to his philosophy in a joint workshop. We cut up goats together according to the nose-to-tail principle. On the same day, we tasted these exceptional cuts in deliciously prepared dishes for lunch and dinner.
Wednesday, 23.08.2017
After breakfast, those who wanted to could discover the Danish capital on a joint tour of Copenhagen.