Medanta participated in the sixth Food & Art event. Chefs, waiters and students wore workwear made from Medanta's environmentally friendly Eco Denim fabric.
A stage for pop-up food stalls and topical discussions was built at the Ruissalo Event Dock in Turku on the first weekend of September, when the sixth Food & Art event landed on the coast of the Archipelago Sea.
Food and drink lovers streamed into the event area at a steady pace to enjoy the creations of top chefs and listen to topical discussions. Guests wandered from point to point, admiring each other's more delicious tasting dishes, and the area was filled with the sound of happy conversation.
In addition to industry professionals, Belgian contemporary artist Koen Vanmechelen also took to the stage, whose work Under Pressure , hundreds of bags filled with seawater and spring water, decorated the ceiling of the Westin hall.
"When I was invited to the event, I didn't hesitate to join. The idea behind Under Pressure is that under it, guests become one with the ocean. The bags give food for thought and concretize the danger that humans have driven themselves into by destroying nature," says Vanmechelen.
Work clothes so good you won't want to give them up
The event was strongly wrapped around sustainability. Medanta contributed to the environmentally friendly theme, as chefs, waiters and students wore workwear made from Eco Denim fabric throughout the event.
"It was important for us to be part of the event because it not only promoted a positive image of Finland, but also food culture and appreciation of the restaurant industry. We believe, even a little bit boldly, that we can change the world and make it a better place to live," says Anu Kivelä, founder and CEO of Medanta.
Medanta's high-quality, silver-toned workwear received positive feedback over the weekend. So good that the students present didn't want to give up their outfits after the event.
“The collection is produced responsibly and in accordance with sustainable development. It is great that we have succeeded in creating a “must have” product,” Kivelä continues.
According to Kivelä, the creative work is influenced by the joint contribution of all Medanta members.
“The best feedback is when employees say that it is nice to come to work in the morning. Our customers have also praised our good working atmosphere.”
We toured the event area and asked what industry professionals thought about their work attire.
Pekka Terävä, chef and restaurateur, one of the founders of the event:
“I have been using Medanta workwear for years. Chefs often wear their clothes for 12–14 hours straight, so quality matters. Workwear must feel comfortable and withstand heavy wear. The appearance of the clothes also matters, as chefs work in warm conditions and are at the same time serving food in a restaurant. If the clothes are uncomfortable and sweaty, nothing will come of it. I act responsibly and I also choose partners who act responsibly. I cannot save the world alone, but small actions can help us move forward.”
Mikko Kaukonen, Food Camp Finland, award-winning chef 2019:
“I have been familiar with Medanta workwear for years. The most important things in workwear are practicality, fit, and the fact that it is easy to work in warm conditions and not get too hot. Elegance is also important, and it largely comes with fit. Medanta workwear combines all of these features. It is also great that it is possible to take responsibility and sustainable development into account in chef clothing.”
Heidi Martikainen, butler at Restaurant Savoy:
“I am really happy with the workwear for the event. The trousers are stretchy, so I can squat easily. The material of the waiter's shirt is breathable and hygienic, so it is easy to keep clean. The best thing is that the material does not wrinkle. It saves time because the clothes do not need to be ironed. Medanta's workwear is also stylish. The waiter's well-groomed workwear is part of the customer's experience. For me, the most important thing in workwear is the breathability of the materials and the fact that it is easy to work in them. It is uncomfortable if the clothes leak and you have to adjust them better during the working day.”
Roni Seppälä, Teresa Laaksonen and Juhani Niinijärvi, third-year restaurant and catering students at Turku Vocational Institute:
“It was great to be able to attend the event and watch the professionals in the field work. You can learn a lot just by watching. The characteristics of good work clothes are durability, comfort and fit. It is a plus if the pants have pockets. The clothes should not be tight or uncomfortable. It is best if you don't even feel the clothes when you are wearing them. The Medanta chef's jacket is a suitable size, it is easy to work with the hands and it is nice when the sleeves are short.”
Leslie Hottiaux, award-winning chef and restaurateur of French origin:
“In my home country of New Zealand, chefs work in t-shirts, but Medanta’s work uniform is comfortable to wear and doesn’t look too masculine, even on a female chef. I could wear it later. I especially like the silver color. Supporting sustainable development is important to me and I strive for that in running my own French restaurant.”
Koen Vanmechelen, Belgian contemporary artist:
“The work clothes worn by the chefs, waiters and students are beautiful and stylish. The clothes reflect what this event is all about: responsibility and sustainable development. I like that the outfits also include white, which is the color of hope and the future.”
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