Bernardine Farrell

Background

About Bernardine Farrell

I am a specialist in culinary research and design - through roles as educator, chef, health researcher, sensory analysist; and as lead on high profile culinary events and projects as chef or as chef manager. As a passionate, trained and experienced chef I have worked in France and Britain with a profile of reworking historical recipes to offer creative, sustainable and flavourful dishes and recipes to impress, and of sensory immersive dining. Essentially I believe amazing taste and aesthetics of food is the most powerful way to regenerate ecology and encourage a healthier nation through mealtimes. In my positions as culinary teacher I lead public and corporate training and workshops on recipe and taste design, chef skills, health and hygiene, gendered and age related nutrition, multimodal relationships with food and eating, European traditions and cultures of food, plant powered dishes, and regenerative gastronomy. An example of this is my design and training of a sustainable culinary programme of sustainable food skills for the C21 with Selfridges, London. As a university lecturer I teach the cultural history of food, gastronomic food trends, food management, food sustainability and the relationship between food and mental health resilience. A published author and speaker, I am proudest of my work on the British heritage of food, the sensorium (our multisensory internal 'bank' of the senses), and regenerative gastronomy (sustainable food). An invited fellow of the Royal Society of Artists, Manufacturers and Commerce, I have a masters in the Anthropology of food and a PhD - with a thesis on the C21 sensory relationship with food. Additionally I have studied university modules on Gut and Brain and Food as Medicine.