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This week we're making a return to a food symposium and on the face of it that could be one of the most unpromising starts to any

addition of the food program I've made. But this event, this symposium is, I

promise, uplifting and thought-provoking. In essence, it's a gathering of chefs, cooks, activists and

writers from all over the world, all doing groundbreaking inspirational work around food, from guerrilla gardening in gang-ridden streets of South Central

LA to giving opportunities to residents of Brazil's favelas by turning them into chefs.

Many of the ideas were new, some were still work in

progress, we wondered what happened next. Well in this program we're going to find

out. But first let's remind ourselves of this extraordinary gathering.

It sounds like a percussionist warming up on the drums,

but it's actually a cook, a sober master and in front of him a

dough made from buckwheat flour and the rhythmic sound is a thin wooden roller.

The dough suddenly becomes long delicate spaghetti-like noodles which are then cooked.

This is real craft. But what might seem strange is that this cook is being watched in silence by

600 people inside a circus tent and in a moment a professor of history from Yale

is about to walk on and talk about ancient Greek

celebrity chefs. This is mad, which actually means food in Danish, an annual event held in Copenhagen with some music

but mostly ideas and stories about food and it was started by celebrated chef Rennie Razzepi.

The whole thing is set up by a group of chefs, a group of waiters, one former banker and an anthropologist.

And of course we have no training in setting up stuff like this,

...