Evenement sfeerfotografie | Dilmah ‘School of Tea’
Tijdens de masterclass, georganiseerd vanuit Dilmah, ‘the Dilmah School of Tea’, fotografeerde ik de sfeer en de deelnemers die dag. Er waren drie dagdelen met een grote groep belangstellenden. Er werd verteld over veel verschillende soorten thee en vooral de ‘pairing’ met gerechten. Welke thee past het beste bij welk ingrediënt en waarom? Thee met een hele nieuwe beleving. Thee warm, ice tea, thee als parfum of thee verwerkt in een cocktail of mocktail.
Met sprekers als Tea Grower & Dilmah CEO : Dilhan Fernando, Queen of Cheese at Fromagerie l’Amuse : Betty Koster, Tea-Inspired Chef at Chefs on Tour : Michiel de Bruijn, Tea-Fanatics at Restaurant Moon : Maarten Riebeek & Wesley Schipper.
A New World of Tea
Is a world where the treasures of the past. Meet the awareness and conscience of todayAnd the courageous innovations of tomorrow.Where age and experienceMeet youth and vitality. In a tale of absolute certainty. And the bliss of discovery.
What is The School of Tea?
The Dilmah School of Tea seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and consumers. The emphasis is on the importance of Real Tea and the versatility of this natural herb in Tea Gastronomy, food pairing and Tea Mixology. The first Dilmah School of Tea, was established in 2009 with the aim of upholding the traditions of tea, by cultivating a respect for tea and sharing its rich cultural heritage. This video shares an impression of the advanced course of Dilmah’s School of Tea in Sri Lanka. Dilmah’s School of Tea is a World Association of Chefs’ Societies (WACS) recognized culinary education institution. WACS is a World Chef ‘s body consisting of 10 million chefs and the Dilmah School of Tea is the first and only WACS certified Tea School.
The World’s Most Famous School of Tea programme has hosted over 70 Schools of Tea globally. Going over 10 years of inspiring the next Tea Masters, here’s a glimpse of the inspiration we’ve brewed around the world.
