BY AKANKSHA DEAN

Host 2025 transformed Milan into a vibrant culinary utopia from October 17 to 21, uniting chefs, entrepreneurs, and innovators in a dazzling showcase of hospitality and gastronomy. This immersive experience featured over 800 events, including championships, workshops, and insightful discussions, with more than 2,000 exhibitors-44% from international waters-revealing the future of food and hospitality.

As I wandered through the animated halls of Fiera Milano, I felt as though I had entered a culinary festival unlike any other. The energy pulsed through the air, driving forward innovations that would revolutionize the dining experience. The World Barista Championship set the tone, presenting global coffee artists battling for the ultimate title, their talents a testament to the creativity and precision coveted in the industry. I noted the sweet aromas wafting from the Panettone World Championship, where national teams competed to produce perfect holiday cakes. It was the spirit of friendly rivalry stirred with nostalgia, a sugary ballet of competition and camaraderie. 

SWEET SUCCESS AND SUSTAINABILITY
Sustainability was the electric undercurrent of Host 2025, with the Smart Food initiative leading the charge. Engaging conversations flourished around reducing food waste and integrating artificial intelligence into culinary practices. Carlo Bovi and Tiziano Rossetti opened minds to a culinary future where past traditions mingled with modern techniques, grounding us in a refreshing ethos of sustainability.In a perfect blend of artistry and craft, I witnessed master chocolatier Davide Comaschi headline the prestigious sCIOCk showcase. 

Chocolatiers crafted stunning confections-a luxurious celebration of creativity that blurred the line between art and dessert. It felt as if sweet creations took on lives of their own, each piece narrating a story of its maker.Across Bakery Square, the celebration of bread sparked profound discussions on fermentation, health, and well-being. The spotlight shone on sourdough as expert bakers demonstrated their methods, bridging ancient techniques with
modern sensibilities. Knowledge transferred like warm loaves fresh from the oven, sharing a bond of passion and expertise among participants.

A TAPESTRY OF TASTE
The allure of Host 2025 was its dedication to fostering connections. Discussions held the promise of a future woven from threads of collaboration amongst chefs, architects, and entrepreneurs, exploring how shared spaces could enhance hospitality. As the world adapted, so did our perspectives on communal dining experiences, where connections grew deeper among diverse communities.Excitement overflowed during sessions on culinary innovations, such as the European Pizza Championship and the heart-warming narratives shared by illustrious chefs like Iginio Massari and Antonio Bachour. Their wisdom resonated, reminding us of the robust roots from which our modern culinary landscape blossomed. In essence, Host 2025 served as an ambitious reflection of the future, a vibrant tableau of tastes, ideas, and innovations. This exhilarating event didn't merely showcase food; it birthed a dialogue about a more interconnected culinary universe, one where sustainability and creativity harmonized beautifully. As I embraced the brilliance displayed within these
walls, I realized that the true essence of this gathering was more than culinary mastery; it was about reshaping the way we experience food, hospitality, and togetherness in an ever- evolving world.

About Akanksha Dean

Food & Travel writer and culinary researcher, Independent Chef & Events Specialist 
https://www.instagram.com/deanakanksha/  
Akanksha Dean, a trained hospitality professional hailing from the Institute of Hotel Management Aurangabad, holds the unique distinction of being the first and sole Indian chef to undergo training under the esteemed Massimo Bottura at Modena, Italy. Bottura, renowned for his three Michelin- starred Osteria Francescana, continues to be celebrated as the world’s premier chef. Through her extensive travels, which focused on local cuisine and cultural experiences, Akanksha has cultivated a distinctive perspective that reflects her appreciation for innovation and forward-thinking approaches. Notably, Akanksha was honoured with the coveted Magicka Award for her remarkable achievement as the ‘F&B Concept Curator of The Year’, with the ‘Shefs At The Leela’ project standing out as a notable accomplishment. Furthermore, she also received the prestigious ‘Culinary Event Curator of the Year Award’ from Food Food recently.