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Listen "The Menu of the Future: Cultivated Meat’s Future in Foodservice with Matthew Maslak and Peter Wright"
Episode Synopsis
What do chefs think of cultivated meat?
In this episode of The Magic Hour, we’re joined by foodservice experts Matthew Maslak and Peter Wright. Matthew, the Operations Manager of Borthwick Foods, and Peter, the founder and Managing Director of Global Hospitality Group, who bring a wealth of experience and insights from their extensive careers in the food industry - from designing innovative menus to organising the catering for the Olympics and Commonwealth Games.
Tune in to hear their firsthand experiences with trying Magic Valley’s cultivated meat, their opinions on the potential of the cultivated meat industry and the future of dining!
Some of the questions we discuss include:
🍽️ How important is menu innovation in the foodservice industry? And how does it influence the way we eat at home?
🥩 As chefs with extensive culinary backgrounds, what was it like tasting cultivated meat for the first time? How did it compare to traditional meat in terms of flavour, texture, and overall experience?
⭐ What are the most exciting aspects of the potential to incorporate cultivated meat into foodservice menus?
In this episode of The Magic Hour, we’re joined by foodservice experts Matthew Maslak and Peter Wright. Matthew, the Operations Manager of Borthwick Foods, and Peter, the founder and Managing Director of Global Hospitality Group, who bring a wealth of experience and insights from their extensive careers in the food industry - from designing innovative menus to organising the catering for the Olympics and Commonwealth Games.
Tune in to hear their firsthand experiences with trying Magic Valley’s cultivated meat, their opinions on the potential of the cultivated meat industry and the future of dining!
Some of the questions we discuss include:
🍽️ How important is menu innovation in the foodservice industry? And how does it influence the way we eat at home?
🥩 As chefs with extensive culinary backgrounds, what was it like tasting cultivated meat for the first time? How did it compare to traditional meat in terms of flavour, texture, and overall experience?
⭐ What are the most exciting aspects of the potential to incorporate cultivated meat into foodservice menus?
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