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The Heat: A Kitchen (R)evolution

Wednesday 10 March, 7pm (CET)

To celebrate International Women’s Day, the United Nations and the European Commission screened: ‘The Heat: A Kitchen (R)evolution’

The Heat: A Kitchen (R)evolution film poster SYNOPSIS

Restaurant kitchens are a pressurized stew of brutal hours, high stress and sleep deprivation. But the familiar macho posturing of celebrity chefs has now reached a tipping point. With an influx of women at the helm of restaurants, and a younger generation unwilling to submit to the brutal conditions once considered the norm, the rules of “kitchen culture” as we know it are being rewritten.

The film was screened in English and had a runtime of 75mins

 

** Challenge yourself with Chef Isabelle Arpin’s Pea, Anise, Mint and Trout Gazpacho **


 

How to Participate
The event involved an online screening of the award-winning film: The Heat: A Kitchen (R)evolution, followed by a panel discussion.

Introduction by the film’s director, Maya Gallus, and Sietske Steneker, Director, UNFPA Brussels Office.

 


 

Panelists 

  • Maya Gallus, Director of The Heat: A Kitchen (R)evolution
  • Isabelle Arpin, Michelin Star chef based in Brussels (Awarded 2017/2018)
  • Dagmar Schumacher, Director, UN Women Brussels Office
  • A representative of the Directorate-General for International Partnerships, European Commission
  • Caroline Petit (moderator), Deputy Director, United Nations Regional Information Centre

 

Challenge yourself with this recipe by Isabelle Arpin

Try Chef Arpin’s pea, anise, mint and smoked trout gazpacho for 4 people –

Isabelle Arpin's pea gazpacho recipe

Ingredients: 

  • Fresh shelled peas 500g
  • Vegetable broth 50cl
  • Smoked trout
  • White balsamic vinegar 3cl
  • Salt, black pepper
  • Green anise
  • Fresh mint
  • Mint alcohol
  • Mint oil

Instructions:

  • Bring the vegetable broth to a boil and cook the peas for 5 minutes.
  • Blitz the peas in a blender, adding broth until it has a smooth creamy texture.
  • Blend in a dash of mint alcohol, fresh mint leaves, green anise, vinegar and ice cubes until cool.
  • Taste and adjust the seasoning and set aside in a cool place.
  • Cut the trout into small pieces and place on the bottom of a bowl.
  • Add mint leaves and oil. Serve the gazpacho chilled.

UN Cinema News

Online Screenings

Ciné-ONU Geneva, Vienna and Brussels joint online screenings during #COVID19.

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