{"id":67471,"date":"2022-12-12T14:37:21","date_gmt":"2022-12-12T13:37:21","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=event&#038;p=67471"},"modified":"2026-05-04T17:07:19","modified_gmt":"2026-05-04T15:07:19","slug":"tea-time-meeting-with-lorenzo-tirelli-and-bram-kerkhof","status":"publish","type":"event","link":"https:\/\/www.unisg.it\/en\/eventi\/tea-time-meeting-with-lorenzo-tirelli-and-bram-kerkhof\/","title":{"rendered":"Tea Time Meeting with Lorenzo Tirelli and Bram Kerkhof"},"content":{"rendered":"<p dir=\"ltr\">\u00a0We invite all students to join an informal chat with the UNISG visiting teachers <b>Lorenzo\u00a0Tirelli\u00a0<\/b>and\u00a0<b>B<wbr \/>ram Theodoor Anton Kerkhof<\/b><\/p>\n<p><b>Wednesday, December 14, 2022 - \u00a05,30 pm @ TAVOLE ACCADEMICHE<\/b><\/p>\n<p>Lorenzo\u00a0Tirelli and\u00a0Bram Theodoor Anton Kerkhof are lecturing Fermenting at the Master of Applied Gastronomy: Culinary Arts<\/p>\n<p dir=\"ltr\"><b>Lorenzo<\/b>\u00a0has a background in Environmental and Development Studies and holds an MSc in Food Innovation and Health. He cooked \u201cpizza on the coals\u201d with Argentinian chef Francis Mallmann staged at Alice Waters Rome Sustainable Food Project and recently concluded a 10-month stint at the Noma fermentation lab. He is now leading the R&amp;D work at Reduced, a Copenhagen-based startup designing new products from food waste streams.<\/p>\n<p dir=\"ltr\"><b>Bram\u00a0<\/b>is a microbiologist with a creative mind whose contagious passion brought him to develop novel food products for different companies. He\u2019s fed his \u00a0ferments munching on Koji at Empirical (spirits) and crafting seaweed snacks with Copenhagen-based food consultancy Kost.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0We invite all students to join an informal chat with the UNISG visiting teachers Lorenzo\u00a0Tirelli\u00a0and\u00a0Bram Theodoor Anton Kerkhof Wednesday, December 14, 2022 - \u00a05,30 pm @ TAVOLE ACCADEMICHE Lorenzo\u00a0Tirelli and\u00a0Bram Theodoor Anton Kerkhof are lecturing Fermenting at the Master of Applied Gastronomy: Culinary Arts Lorenzo\u00a0has a background in Environmental and Development Studies and holds an [&hellip;]<\/p>\n","protected":false},"featured_media":103603,"menu_order":0,"template":"","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_event_start":"2022-12-14 16:30:00","_event_end":"2022-12-14 17:30:00","_location_id":0,"footnotes":""},"event-tags":[],"event-categories":[],"class_list":["post-67471","event","type-event","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event\/67471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/event"}],"version-history":[{"count":1,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event\/67471\/revisions"}],"predecessor-version":[{"id":111324,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event\/67471\/revisions\/111324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/103603"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=67471"}],"wp:term":[{"taxonomy":"event-tags","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event-tags?post=67471"},{"taxonomy":"event-categories","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/event-categories?post=67471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}