GET TO KNOW: Chef Ash Heeger, Chef Patron at Riverine Rabbit
We are absolutely delighted to have such an incredible lineup of speakers at FoodNext.Africa, one of these superstars is Chef Ash Heeger. Ash opened her first restaurant at twenty-six years old in Cape Town after working both locally and internationally for the likes of Luke Dale Roberts and Heston Blumenthal.
We are fortunate to have Ash participating on our panel for our session which is sponsored by AGT Foods: THE INGREDIENT INNOVATION CONUNDRUM.
We asked Ash a few questions in preparation for the conference:
FNA: What do you believe has been the key change in the F&B sector over the past five years?
CAH:Consumer awareness has been a big one, I believe. It’s something that has tangibly changed over the last few years. Consumers are becoming more and more aware of what they and their families eat, as well as a growing a concern toward traceability and provenance of food and drink.
FNA: Where do you see the three key challenges driving innovation in the industry over the next five years?
CAH:As I said before, provenance is a growing concern for the average consumer and I believe this will have a profound impact on the industry over the next few years. It is up to the industry itself to feed (excuse the pun) innovation and start paying more attention to traceability and actually offer some form accreditation or reward to those who offer full traceability.
Recycling of single-use packaging is, and has been another concern for all. A huge amount of innovation is needed to overcome the current plastic waste that we are sitting with. It’s a massive challenge but needs special attention in the next couple of years.
Stagnation is always a challenge So to keep innovation with new ideas over the next few years is a challenge in itself.
FNA: The F&B sector is undergoing huge change. What are the three tips you would give for success in the coming five years.
CAH:As I said before,
- Traceability/ provenance
- Waste reduction
- Creativity and innovation
FNA: Which type of people do you believe would gain the most from attending your session this year?
CAH:Anyone with a keen interest in the unsure future of our F&B sector will benefit from this session. We are discussing issues that involve all. From consumers, all the way back down the line.
Thank you Ash for taking your time to answer our questions. Join Ash on 27 September, Book your seat now!