Want to know what will the future taste like? Ask these chefs

Melbourne, we need to have a conversation about the future chefs of Australia. Largely because there aren't enough of them.

The young guns of today are cooking in a brave new world. Wisdom and inspiration that was once held in far-away kitchens or cookbooks is now in every social media post. With that free and ready access to information has come incredible pressure for chefs to be bold and daring, yet casual, relatable and popular at once. To prioritise the organic, local and sustainable, yet serve food at the cheapest price point possible.

On the one hand, there's no limit to the fame that a chef can achieve, but on the other, a backlash has begun, with kitchen staff starting to speak out about a culture that demands they cook until they bleed – or worse. Who would want the pressure?

At least five of Melbourne's best and brightest chefs do, and they'll be talking out the highs and lows, what they want the future to taste like, and how they're going to save themselves, your food and their fellow chefs at this Good Food Month lunch. But mostly they'll be showing why they're the next big thing in Melbourne hospitality. Join Alex Xinis​ (Press Club), the Age Good Food Guide Young Chef of the Year Jarrod di Blasi​ (Ezard), Jake Kellie (Lakeside Mill), Jasper Avent​ (Town Mouse), and Oter's David Boyle for five-courses and snacks from the chefs who are going to shape the new world.

Young Chefs Lunch, Oter, Sunday, November 20, 137 Flinders Lane, Melbourne, $190 including five courses and welcome snacks, with matched wines. Bookings at goodfoodmonth.com/melbourne.