Ballerina Shelby Williams had to learn to fall in love with the process, to be able to see the opportunities that arises from imperfection. Pursuing someone else's idea of perfection won't make you happy in the long run.
Wheat breeder and geneticist Dr. Stephen Jones look at up to 40.000 different wheats per year, and according to him, perfection in this instance is to understand the qualities of each, and use it accordingly.
Perfection is often abstract, and according to Head Chef of Enigma Restaurant in Barcelona, Oliver Peña, the road towards success is by understanding and owning our mistakes - but never compromise along the way!
In his talk, architect Simon Ewings discuss the importance of creating places to meet; nature, history and each other. True architecture is striving for perfection, not in itself, but by creating something that will improve with time and give back to its surroundings. It is the undefined.
Chef and farmer Stacey Givens advocates the appreciation of imperfection in plants through her work; bringing urban farming to the table - and into drinks. Through The Side Yard Farm and Kitchen, she and her team are a central part of the hyperlocal food movement in Portland, OR.
Few people know more about spirits than renowned spirits writer and educator Dave Broom. At the 2018 P(our) Symposium, he talks perfection - and imperfection - in life, drinks and spirits. Finding the beauty in flaws and celebrate chance will help us to live in the moment!
Our first set of speakers are out, and they are looking at perfection from various angles! From seed to glass and between the cracks, to applying multi sensory perspectives or a satirical point of view.
This year we explore Perfection. Tapping into every aspect of the word, we examine our industry's relationship with this powerful force that so often consumes us.
Women grow half of the worlds food, yet the female farmer is still in large part invisible. 5 years ago, Audra Mulkern set out to change this, thru documenting and sharing the stories of the female farmer through her camera.
Embracing the F word is not about being anti men - its being pro women. How can we change the stigmas often associated with F(eminism) and F(emininity) in order to embrace the F(emale)?
Eater.com editor Amanda Kludt discusses the challenges of motherhood in the beverage industry, and looks at what we can do to support new families within our community.
The recipe to a gender balanced business should include willingness to challenge the norms and pushing boundaries - as well as having fun!
Can the road to gender equality in the drinks industry be to apply a more mathematical approach to our thinking?
What does Madame Cliquot, Mary Penfold, Gina Gallo & Madame Lily Bollinger have in common? They are all highly accomplished women in wine, yet when you look at the wine industry as a whole, a question emerges - is wine gendered?
Sula Richardson & Clara Rubin | Is Wine Gendered?
Society no longer accepts gender imbalance, so how can we drive more gender balance into the hospitality industry?
On June 5th & 6th, we welcome you to join us for our 'Gender' symposium, recognizing the issues within our industry and examining how to embrace change, equality and expand this movement further.
The first local P(our) event in London discussed the relationship between our industry and awards.
Are awards good or bad? Meet the panel that will discuss this question and many more on Monday January 23rd.
Awards has helped shape both bars and people of our industry, but has it now gone to far?
Has the modern bartender forgotten the importance of diversity in the quest for perfecting one's skills?
Creativity can lead to great partnerships between people of different professions, and help new brands develop their own identity.
How functional design has changed the way we serve food and drinks, and why it can help enhance the experience in the future.
Ben and Sashana from Edinburgh Food Studio keeps food interesting by complicating it as much as possible and collaborating with others in order to create their own style.
How did craft coffee get to a benchmark 50% sustainability in the supply chain, and why does it matters?
Chef & Owner of UK's first zero waste restaurant, Douglas McMaster talks sustainability, food and why he doesn't consider his restaurant to be zero waste.
Corrado Bogni talks hospitality and explains why having the right intention sometimes helps you to get ahead.
Erick Castro of Polite Provisions & Bartender at Large talks how to curate a creative foundation, and advices which habits works well to keep a sharp state of mind under pressure.