Chef Geert Burema from Merkelbach Restaurant in Amsterdam is participating at the launch of the Slow Food* project Alliance between Chefs and Slow Food Presidia in Morocco on November 9-10, in Casablanca. Burema represented the Alliance this year at the biennial Slow Fish fair in Genoa, Italy, where he cooked dishes using Presidia products, and travels to Morocco this November to offer his experiences as an Alliance chef to local chefs and to strengthen the network of Alliance cooks.
Following the example of Italy and the Netherlands, the Alliance is now also kicking off in Morocco with a two-day event that brings together the protagonists of the Alliance in the country: small-scale farmers, chefs, consumers and Maroc Taswiq, a marketing platform for local products. Like Italy and the Netherlands, Slow Food in Morocco achieved to create an Alliance between local chefs and the Slow Food Presidia producers to draw consumers and producers closer together. The project was realized in collaboration with the Slow Food Foundation for Biodiversity and Maroc Taswiq.
Burema has a long experience as a chef; he has always been a chef and worked in dozens of restaurants. Since 2004, he has been able to offer a menu at Merkelbach that truly represents his approach to food: the kitchen uses only seasonal vegetables, meat from local farms and the freshest fish. Burema knows where all the ingredients come from and knows many producers that supply him personally and has a tied relationship with some of the Presidia producers.
Read more about the Alliance between Chefs and Slow Food Presidia: http://www.slowfoodfoundation.com/alliance
For further information, please contact the Slow Food International Press Office:
Paola Nano, +329 8321285 [email protected]