WORLDCHEFS
CONGRESS & EXPO
24-27 SEPTEMBER
2016
THESSALONIKI
GREECE
INTERNATIONAL EXHIBITION & CONGRESS CENTRE OF TIF HELEXPO
WORLD ASSOCIATION OF CHEFS SOCIETIES
ANNOUNCEMENT 1
Welcome!
Greetings to all cooks of the world! My first experience with a Worldchefs congress was in Dubai in The UNited Arab Emirates in 2008, when together with the team of the Emirates Culinary Guild we staged, managed and organised the congress in that year. I was sergeant at arms for the congress and was involved in depth with the complete organisation and successful execution of the congress. That was also my first real experience with the World Association of Chefs Societies and since then I have been involved with the Association through my work as Chairman of the Development of Young Chefs Committee, and have contributed to all congresses since 2008 and attended in 2012 South Korea and 2014 Norway. A successful congress will be measured by the delegates, from the creation of life time memories and experiences. A task that is not an easy one, as engaging with people from all over the globe with varied expectations and needs is a task that needs focus and commitment. My role in the industry at present is in the event business, so I understand these needs and expectations. To date the team has done an incredible job of pulling together the initial congress format and plans which has already been challenging for them and the World Association, and more challenges are sure to come. My role will be to lend support, guidance and direction to the team to ensure we deliver on the promise that has been made to our members, and that is to deliver a great congress to remember. The team supported by the event organising company ARTION is set up for success, as they are in the business of making memorable events as Professional Congress Organisers. Chefs, I look forward to welcoming you all and enjoying a memorable WORLDCHEFS Congress & Expo 2016 in Thessaloniki, together. Best Regards, Andy Cuthbert Congress Chairman
Greetings to all our friends around the World.
On behalf of the Board of Directors, the Congress Committee and myself, we would like to officially welcome you to participate in Worldchefs Congress and Expo 2016 “World on a plate” in Thessaloniki Greece. Chef Andy Cuthbert and his team is working tirelessly during the planning stages to ensure a fantastic, inspirational, educational and successful event full of networking, friendship and comradery. What better way to stay connected; learn the newest trends while enjoying beautiful Thessaloniki. I promise, we will have an action packed “Show” that you will not want to miss. Don’t get left behind! Culinary Regards, Charles M. Carroll CEC, AAC Worldchefs President 2
We dine more out, we welcome new ethnic-inspired foods, we love snacking, we savor narratives -not only flavors, we like pickling, fermenting or smoking for preparation, we choose bitter, sour and umami, we know our fats and oils, we want our salts all natural and with character, we yearn for the farm’s produce, we play with dips and sauces, we discover new food capitals of the world, ... we travel, we spot, we connect, we post, we are millennial! The easiest and most pleasurable way to become cosmopolitan is with food. People worldwide welcome influences by different cuisines, blend diverse heritages with new flavors, endorse new ideas for healthy nutrition and taste. The chefs of this world have a new and very attentive audience. No wonder then, the next WORLDCHEFS Congress & Expo in Greece 2016, will be celebrating the flourishing global gastronomy right where culinary traditions mixed and changed for millennia. Come, sense, share and learn about the future trends and challenges of chefs in the future. We bring the whole world together on a plate at the WORLDCHEFS Congress & Expo in Thessaloniki, Greece from 24-27 September. Don’t get left behind!
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THE CONGRESS The WORLDCHEFS Congress is a biennial event and a hallmark tradition of Worldchefs; it has been organised in over 35 cities across the world throughout its illustrious 86-year history. A WORLDCHEFS Congress attracts between 500 and 2000 delegates from all over the world. It is a unique opportunity to showcase a country’s cuisine, culture, traditions and its chefs and to capture the interest of the international culinary community. A WORLCHEFS Congress comprises a great educational programme, competitions, a trade exhibition and numerous culinary events and activities, such as the Country Presidents’ and the Continental Directors Meetings. Next Congresses will be hosted in 2020 open to bid (to be voted in 2016) 2018 Kuala Lumpur, Malaysia (awarded 2014) 2016 Thessaloniki, Greece (awarded 2012) Previous six congresses have been hosted in 2014 Stavanger, Norway 2012 Seoul, South Korea 2010 Santiago de Chile, Chile 2008 Dubai, United Arab Emirates 2006 Auckland, New Zealand 2004 Dublin, Ireland
COMMITTEE Organising Committee Charles Carroll, Worldchefs President Andy Cuthbert, Worldchefs Congress Chairman Ragnar Fridriksson, Worldchefs Managing Director
National Hosts
Miltos Karoubas, President Hellenic Chefs Federation Georgios Mastrodimitris, President Chefs Club of Northern Greece Georgios Makris, President Chefs Club of Crete Nikos Christoforou, President Chefs Club of Dodecanese & Cyclades Tasos Balanikas, President of Chefs Club of Corfu
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THE ORGANISER The World Association of Chefs’ Societies (www.worldchefs.org), or WORLDCHEFS in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs. Today, this global body has 105 official chefs associations as members that represent over 10 million professional chefs worldwide.
«Worldchefs, the global authority on food» The World Association of Chefs’ Societies (Worldchefs) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
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Invited Guest of Honour GREAT-GRANDSON OF AUGUSTE ESCOFFIER
MICHEL ESCOFFIER PRESIDENT OF THE AUGUSTE ESCOFFIER FOUNDATION, FRANCE
Michel Escoffier is president of the Foundation Auguste Escoffier, Villeneuve-Loubet, near Nice, France, where Auguste Escoffier was born and where the Escoffier Museum is located. He has published Auguste Escoffier: Memories of My Life (John Wiley & Sons, 1996), by Auguste Escoffier, an account of his great-grandfather’s life. He is actively involved in many events with culinary schools, the nonprofit organizations bearing the Escoffier name—Les Dames d’Escoffier, Les Amis d’Escoffier in the U.S. and Les Disciples d’Escoffier worldwide. In May 2010, he became ambassador for the American Institute of Wine and Food and the American Culinary Federation. In April 2010, Triumph Education Group and the Auguste Escoffier Foundation and Museum along with Michel, entered into a historic affiliation through which Triumph launched the Escoffier Schools of Culinary Arts.
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Invited Chef Speakers Global Cuisine…? Organically born in Hawaii
Alan Wong
Alan WONG’S restaurants worldwide
In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well-known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly-successful career out of marrying elements of different ethnic cooking styles using the finest Island-grown ingredients. As his Asian roots combine with his French culinary background, east and west cuisines do not merely meet -they meld. THE EMERGENCE OF GREEK CUISINE ON THE GLOBAL FOOD STAGE
ARGIRO BARBARIGOU CELEBRITY CHEF & OWNER PAPADAKIS RESTAURANT, GREECE & ALFA PIE HOUSE, USA
Greek Celebrity chef, television host, entrepreneur, awardwinning author, humanitarian Argiro Barbarigou began her culinary journey on her native Paros before studying French cuisine in London and Paris. Today the ambassador of Greek cuisine runs her wildly successful Papadakis restaurant, celebrating its 20th year in the chic enclave of Kolonaki in downtown Athens. A favorite among Greek’s elite and tourists alike, she’s cooked for Jean Paul Gaultier, Carla Bruni, Pierce Brosnan, Cat Cora, Michele Roux and Greg Gitanes. In 2015 she opened Alfa Pie House in Washington, DC, featuring her famous Greek pies.
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CHAMPAGNE IN MODERN SPANISH CUISINE: TRADITION, INNOVATION AND EVOLUTION
CARLOS DURAN
EXECUTIVE CHEF AT RESTAURANT CHARLIE CHAMPAGNE, BOCUSE D’OR SPAIN –&– ROOTS & EXPERIENCES
OSCAR CALLEJA
CHEF AT RESTAURANT ANNUA*, SPAIN Brought to you by Champagne Sanger
Get set for the perfect pairing of two chefs! Chef Carlos Duran, Executive Chef of Charlie Champagne, will present Champagne’s role in modern Spanish flavours over the years. His presentation is complemented by Chef Oscar Calleja, from the one-Michelin star restaurant, Annua. Chef Calleja has worked under and collaborated with maestros like Juan Mari Arzak Ferran Adria, Daniel Garcia and Pedro Larumbe. He has also cooked with Toshiro Konishi creator with Nobu of Nikkel kitchen, at the Universal Exhibition Shanghai 2010, which was a spectacular experience.
SUSTAINABILITY EDUCATION SETTING THE STANDARDS FOR THE FUTURE OF OUR INDUSTRY
CHRISTOPHER KOETKE
CEC CCE HAAC VICE PRESIDENT, THE SCHOOL OF CULINARY ARTS, KENDALL COLLEGE, USA Brought to you by Electrolux Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998. He was appointed Dean of the School of Culinary Arts in 2005 and Vice President in 2010. He is also the Vice President of the Center of Excellence in Culinary Arts for Laureate International Universities where he is responsible for culinary programs across the globe. Christopher began cooking professionally in 1982, starting at local restaurants in his hometown, Valparaiso, Indiana. His career then took him to Chicago, France, and Switzerland. In 1992, Christopher became the Executive Chef of Chicago’s famed Les Nomades restaurant. While there, he was named Chef of the Year 9
by the Chicago chapter of the International Food and Wine Society and attained critical acclaim. He has a B.A. degree in French literature from Valparaiso University, a Certificat de la Langue Francaise from the Sorbonne in Paris, and an MBA from Dominican University. He serves on numerous boards, has a regular column in the Chicago Tribune, writes period articles for foodservice periodicals, is host of the Live Well Network’s Let’s Dish, and is co-author of The Culinary Professional. Christopher is a frequent presenter at different forums nationally and internally and a frequent guest on TV and radio programs. HOW TO REACH A HIGH QUALITY END-PRODUCT “EMULSIFICATION AND APPROPRIATE HANDLING OF CHOCOLATE”
DIMITRIOS CHRONOPOULOS
Pastry Chef / Consultant, GREECE Brought to you by Valrhona
Chef Dimitrios has been awarded the winner of “Best Pastry Chef in Greece 2005–06”, by Greek newspaper Eleftherotypia. He has worked both as a pastry chef and as a pastry chef consultant in various high-end restaurants, pastry shops and hotels around Greece, in Cyprus and abroad, including Michelinstarred restaurants Spondi, Vardis and Varoulko in Athens and Alain Parodi and Le Develec in France. Since 2007 he has collaborated with Valrhona as a chocolate technical consultant in Greece, and since 2010 he has been Valrhona’s technical advisor in Kuwait. In the last few years, Dimitris has organised professional pastry seminars and workshops in Greece and abroad, while his recipes, both professional and for home use, have been published in various media, both in print and digital.
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THE FIVE FLAVOURS OF CHINESE CUISINE 五味中国
LAN MINGLU
SICHUAN LANTING SHISANCHU CATERING MANAGEMENT CO., LTD
QIAN YIBIN FLAVOR FUSION
YIN QINLIN
BEIJING HUIZHENYUAN CATERING MANAGEMENT CO., LTD
ZHANG PINGZHONG YANGZHOU CONVENTION CENTER
CHEF SHANE LI
SHANGHAI INSTITUTE OF TOURISM/ SHANGHAI NORMAL UNIVERSITY Presented by China Cuisine Association Chinese cuisine is celebrated for many things – its history, brilliant culinary techniques, diverse regional characteristics… To present the best of Chinese cuisine, China Cuisine Association has picked the five flavours recognised as the foundation of Chinese cuisine. In fact, there is even a Chinese saying: 五味中国 七彩生活, which means these 5 fundamental flavours will offer a much more interesting and tasteful life. Five Chinese chefs – each specialists in their field – will demonstrate distinctive Chinese dishes. Learn about the culinary method for Kongpao Shrump Chicken, the Basi Apple, Xiefen Shizitou (lion’s head meatball), Peony Shaped Pork and Emerald-like Smashed Beans with Fried Scallop. Be prepared to see Chinese cuisine and the amazing Chinese culinary technical skills in a brand new light!
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VEAL MEET AGAIN
Edgar Buhrs THE NETHERLANDS
Brought to you by VanDrie As a butcher’s son he has passion for meat, especially veal. Edgar Buhrs also knew at young age that he wanted to be a cook. He has followed the classic cooking school in Amsterdam and has worked at leading restaurants in The Netherlands and even went to France to work with the renowned Chef Bernard L’Oiseau. He developed his own style of cooking during his time working on a cruise, and started his own culinary company in Amsterdam in 2007.
TRADITIONAL GREEK INGREDIENTS & INSPIRATION
GEORGE CALOMBARIS CELEBRITY CHEF, AUSTRALIA
At the age of 37, George Calombaris is one of Australia’s top chefs. His highly influential style of cuisine has earned him many accolades and much respect from culinary aficionados in Australia and around the globe. George Calombaris owns five restaurants in Melbourne. His flagship Melbourne restaurant The Press Club, was awarded The Age Good Food Guide «Best New Restaurant 2008» with Calombaris named ‘Chef of the Year 2008’. George is a judge of the series Australian MasterChef Australia and has written many cook books including: ‘Greek Cookery from the Hellenic Heart’, ‘The Press Club’, ‘Georgie Porgie’ ‘ and his latest called ‘GREEK’.
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ROLE OF YOUNG CHEFS IN TODAY’S INDUSTRY
Mark Moriarty
SAN PELLEGRINO WORLD YOUNG CHEF OF THE YEAR 2015, IRELAND Mark Moriarty started cooking during his summer holidays aged 15 at the Chart House in Dingle, Co Kerry. In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter pop up restaurant with fellow chef Ciaran Sweeney. In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by 3 Michelin starred Clare Smyth of Restaurant Gordon Ramsay, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’ to an esteemed jury including Massimo Bottura, Grant Achatz and Joan Rocha. Mark has cooked at events around the world in cities such as Boston, Milan, Paris, London and at Taste of Dublin and Electric Picnic in Ireland.
The New Nordic Cuisine
Titti Qvarnstrom Bloom in the Park. Sweden Brought to you by Duni
Titti Qvarnstrom is the first female chef in Sweden to receive a Michelin star and is co-owner of Bloom in the Park – recognized as the Best Restaurant in Sweden 2015. Formely a semi-finalist at Chef of the year, she has also competed on the TV show Köksmästarna.
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Invited Speakers THE NEW ANATOLIAN CUISINE
Aylin Öney Tan FOOD WRITER & RESEARCHER
Chef Cem Erol
EXECUTIVE INSTRUCTOR CHEF, MSA ISTANBUL Brought to you by MSA Culinary Arts Academy
Aylin Öney Tan is an architect and a restoration specialist. She is the food columnist for Hürriyet Daily News (Fork & Cork), Cumhuriyet (weekend supplement), as well as writing for gastronomy magazines Gastro and Yemek ve Kültür. Aylin is a regular participant of Oxford Symposium on Food and Cookery, where she has won the Sophie Coe Award for food history in 2008. She wrote the entry for Turkey in the Food Cultures of the World Encyclopaedia. CHEF CEM EROL has worked at Les Ottomans Hotel, specializing in Ottoman and Turkish Cuisine, Banyan Restaurants, W Hotel Istanbul as Executive Chef and the famous Spice Market designed by Jean Georges Vongerichten. As Executive Chef Instructor at MSA since 2010, Cem Erol manages a team of 16 chef instructors, teaches more than 750 aspiring, young chefs every year and represents the new interpretation of Turkish Cuisine at culinary seminars and academies across the world.
LET’S CHANGE THE WAY WE LOOK AT FRESH FOOD…
BART LEEMANS
COMMERCIAL DIRECTOR OF KOPPERT CRESS, THE NETHERLANDS Brought to you by Koppert Cress
As Commercial Director of Koppert Cress, Bart will show how they approach the market. As Koppert Cress, they have defined their WHY as: “Good food is the base of a healthy existence”. How they deal with the logistic lines, how they would like to cooperate with chefs and how they believe in the fact that they have to help their customers to be successful. To do so, they want to change the way the world looks at fresh food together. The answer: Dutch Cuisine. 14
CARNE E SPIRITO
DARIO CECCHINI 8th GENERATION BUTCHER, ITALY Brought to you by F. Dick Knives Cecchini, on a mission to protect and promote the artisian butcher from the rise of industrially raised meat, explains that he believes butchery is an ancient art that involves a respect for the animal. According to Cecchini, there are no «premium» and «lower» cuts of meat, but rather all the parts of the animal are equally as delicious if butchered and cooked in an appropriate way. He puts his philosophy to work in his butcher shop, and two restaurants, all located within 15 meters of the room where he was born. ΔΕΙΠΝΑ AND ΣΥΜΠΟΣΙΑ: GASTRONOMY AND DIET IN THE ANCIENT MEDITERRANEAN
DORA KATSONOPOULOU PRESIDENT OF THE HELIKE SOCIETY BASED IN ACHAEA, ARCHAEOLOGIST, GREECE
The geo-archaeological research and excavations in Ancient Helike in Achaea compose Dora Katsonopoulou’s personal lifetime scientific work. Dora Katsonopoulou serves as a consultant in international research programs and as administration member of scientific Institutes and Organizations. She is elected President of the Helike Society based in Achaea since 1985 and President of the Paros and Cyclades Institute of Archaeology in Paros since 2004. Her research and scientific work in Helike has been the subject of the BBC documentary entitled Helike- the real Atlantis, and of a series of programs by the History Channel, the Discovery Channel and ZDF TV in Germany. Relevant articles about her work were published in international newspapers including the New York Times, Herald Tribune, Independent, and Athens News.
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CONSERVATION AND SUSTAINABLE USE OF HELLENIC MEDICINAL-AROMATIC CROPS AND THEIR GASTRONOMIC VALUE
DR ELENI MALOUPA
RESEARCH DIRECTOR, DIRECTOR OF INSTITUTE OF BREEDING & PLANT GENETIC RESOURCES, GREECE Dr Eleni Maloupa was born in Chios, Greece. She was admitted and attended a five-year extended course, at University of Agriculture, Aristotle University of Thessaloniki and she is bearer of the Honors Degree in Agriculture, specialized in Horticulture. In 1981 she acquired a PhD on Plant Biology and Physiology. She worked in the arboricultural Institute for one year, in the institute of species variety control for two years and then from 1988 since now she works in Hellenic Agricultural Organization Demeter as a Research Director of the Institute of Breeding & Plant Genetic Resources. She presents a rich activity in the area of publishing its work in international and national magazines, proceedings of Symposia, workshops and meetings. She has been undertaking successfully national and EU projects for many years and she is an official member of various co-operations and networks. Finally, she has a rich background in education.
TEA-INSPIRED!
DILHAN FERNANDO DIRECTOR, SCHOOL OF TEA, SRI LANKA
MERILL J FERNANDO FOUNDER, DILMAH, SRI LANKA
PETER KURUVITA CELEBRITY CHEF, FLYING FISH, FIJI Brought to you by Dilmah Dilhan is the Director of the Dilmah School of Tea www.schooloftea.org, the first international school of tea, with sessions in Colombo, and in partnership with the Institute Paul Bocuse, also in Ecully, France. In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfilment of his family’s commitment to making business a matter of human service.
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Merrill J Fernando founded Dilmah in 1974 by combining the first names of Fernando’s sons Dilhan and Malik. It is available in over 100 countries. He is also founder of the MJF Charitable Foundation www.mjffoundation.org and Dilmah Conservation www.dilmahconservation.org, which utilizes revenue from the global sales of Dilmah in implementing humanitarian and conservation projects in Sri Lanka. The MJF Foundation is one of the largest charitable foundations in Sri Lanka and has changed the lives of thousands of underprivileged people, working in the tea sector and in the wider community. Dilmah Conservation operates on a similar principle, using revenue from Dilmah to implement conservation, environmental education, habitat restoration projects and promote sustainability. Peter Kuruvita began his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. After 3 decades as an award-winning chef and restaurateur, Peter has now diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant.
Fitness for Chefs. He will see you there and make a Greek God out of you!
Eric “The Trainer” PHYSIQUE EXPERT, USA
Eric Fleishman is Physique Expert and one of America’s Top Fitness Trainers with over 23 years experience in physical transformation. Eric will share his tips and tricks on how to stay healthy. www.ericthetrainer.com Note by Note Cooking. A proposal for a new culinary trend.
Hervé This
Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy. France
Hervé This is Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy, in Paris. As early as 1980, Hervé This proposed a modernization of culinary activities (“Molecular Cooking”), and created the scientific discipline to be called Molecular and Physical Gastronomy in 1988, with Nicholas Kurti (1908-1998). 17
MASTER OF CEREMONIES & HOST FOR THE WORLDCHEFS CONGRESS & EXPO
JONATHAN PHANG TV CELEBRITY HOST, UK
Phang is celebrity TV host who has hosted a ten part gastronomic journey through the Caribbean for Food Network UK called “Jonathan Phang’s Caribbean Cookbook”. He is a published cookbook author, of ‘The Pepperot Club’ published by Hardie Grant and Rizzoli. Jonathan’s latest project “Jonathan Phang’s Gourmet Trains”, sees him climb aboard some of the world’s most iconic trains, in a mouthwatering journey across the globe, combined with the romance of train travel. OLIVE PRODUCTS AND HUMAN NUTRITION – PAST AND PRESENT
KOSTAS S. CHARTZOULAKIS RESEARCH CONSULTANT, GREECE
Kostas S. Chartzoulakis is the Ex-Director of Institute for Olive Tree and Subtropical Plants of Chania and international consultant on olive growing. He has organized many international conferences and workshops related to olive growing and olive products, like OLIVEBIOTEQ 2011-Οlive culture, Biotechnology and Quality of Olive Tree Products, ‘Promotion of olive oil to national and international media’, ‘Promotional workshops for extra virgin olive oil: quality and health aspects’, ‘Olive products in Mediterranean diet: Taste, health and quality of life’ etc. He has published more than 56 research papers in SCI international journals, about 160 papers in conference and workshops proceedings and 16 review papers and book chapters with more than 2000 citations. He has participated in 32 competitive projects funded by national agencies, IOC and E.U. He is also reviewer in international scientific journals and invited speaker in many national and international conferences and workshops. Kostas Chartzoulakis is also co-editor of the book ‘Following Olive Footprints: Cultivation and Culture, Folklore and History, Traditions and Uses’.
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MONASTIC CUISINE AND MEDITERRANEAN DIET
MONK EPIFANIOS OF MOUNT ATHOS GREECE
Today, Monk Epifanios is one of the most coveted cooks in Greece. In Mylopotamos, he took charge of the laborious restoration effort to revive the Monastery, giving Mylopotamos a new beginning. In the same time, with absolute respect to the long time tradition and according to the moral of the elders, he revived the vineyards and built a state of the art winery. Today, he produces the biological wines of «Mylopotamos», which are recognized in international wine contests all over the world. In addition, he continues to cook and he is the writer of the book «The cuisine of the Holy Mountain Athos». His book, is published in Greek, English, German, Russian and Bulgarian language and it is translated in Romanian, Spanish and Italian. THE POWER OF SOCIAL MEDIA IN THE KITCHEN
Thomas Keslinke & Frans van der Lee FOUNDERS OF CHEF’S ROLL & SOMMS’ LIST, USA Thomas Keslinke is the CEO and Co-Founder of Chef’s Roll and Somms’s List – global online communities of culinary, industry and wine professionals. These platforms provide members, brands and companies with opportunities to gain both national and international exposure while enhancing brand awareness across the culinary and wine spectrums. Thomas is a veteran hospitality professional with more than 15 years’ experience. He was tapped to help run a $42 Million dollar catering and events operation at Deloitte and Touche’s largest North American office. Frans van der Lee is the co-founder and president of Chef’s Roll and Somm’s Listglobal online networks for wine and culinary professionals. A technology veteran, he cofounded Chef’s Roll less than two years ago and has overseen the growth of the platform to include chefs from over 120 countries and a social media following of over 250,000.
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THE DESTINATION The city of Thessaloniki The city was founded in 315 BC by Cassander, in honor of his wife Thessaloniki, sister of Alexander the Great. Since then, and due to its strategic position, Thessaloniki has been a commercial and cultural crossroad that brought together people and ideas from all over the world. The signs of this uninterrupted urban activity for more than 2,300 years are evident in each corner of the city. Nowadays, Thessaloniki is a big, modern city, with a population of around one million, and an important administrative and financial centre of the Balkans. The warm and vibrant city life is largely influenced by the Aristotle University of Thessaloniki; the largest university in Greece, with more than 72,000 undergraduate and 8,000 postgraduate students. Thessaloniki is surrounded by places of great natural and historic beauty such as Olympus National Park, Vergina, where the Royal tomb of Philip II, father of Alexander the Great was found, the autonomous Monastic state of mount Athos, and Chalkidiki with its beautiful sandy beaches.
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People & Life Thessaloniki is a popular destination. You will certainly enjoy a pleasant and interesting stay in the city. People are friendly and happy to help with any questions. The atmosphere is unique during the day in the commercial and shopping centre, but especially during the evening, in the wide variety of bars, restaurants and theatres for entertainment. Thessaloniki is renowned for its unique location, along the Thermaikos Gulf, its sunsets, its long history, its monuments and museums as well as its distinguished cuisine.
Climate A city by the sea with an annual average of 300 days of sunshine. Every season in Thessaloniki can be enjoyable to the utmost. Typical Mediterranean climate with mild winters and warm summers. The weather in September ranges from min. 15°C to max. 27°C.
Attractions The White Tower on the water front. The main landmark of Thessaloniki. The Archaeological Museum of Thessaloniki & The Museum of Byzantine Culture. The Roman Monuments dating back to the early 4th century a.D. The Ladadika district near the port, known for the ‘local color’ and the sophisticated entertainment options. Visit the numerous Byzantine Churches of Thessaloniki, dating back to the early Christian years. Experience local and international gastronomy in a city where cookery is a passion! Taste local wine and visit wineries and vineyards following the ‘Wine Roads of Macedonia’. Enjoy Shopping in one of the most dynamic and innovative commercial centres of Greece.
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THE VENUE International Exhibition & Congress Centre of TIF HELEXPO The Thessaloniki International Exhibition & Congress Centre is conveniently located in the center of the city, next to historical monuments and important museums such as the Archaeological, Byzantine and Museum of Modern Art and comprises a unique convention venue combining comfort, flexibility and adaptability. It is easily accessed from every part of the city, situated: 15 km from Macedonia Airport 3 km from the Railroad Station 2 km from the Port
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ACCOMMODATION The participants of the WORLDCHEFS Congress & EXPO 2016 enjoy special congress rates in the following hotels by making their booking through ARTION Conferences & Events and completing the online registration form available at worldchefs2016.org. Airport and shuttle sercive to and from the congress center is provided for all the hotels below
GRAND HOTEL PALACE, 5* www.grandhotelpalace.gr Distance from Helexpo: 4.9 km Distance from the airport: 20.7 km Single BB 115 € - Double BB 130 € Welcome to Grand Hotel Palace, the most integrated convention hotel of Thessaloniki. With its unique design, Grand Hotel Palace harmoniously combines the exceptionally modern facilities with the elegance and luxury of the neoclassical building, creating a unique cosmopolitan athmosphere. The 261 Rooms and 15 halls all equipped with state-of-the-art technology can guarantee to cover the needs of even the most demanding guest. Paying extra attention to detail, we are commited to fulfilling the expectations of each of our guests.
HOTEL MAKEDONIA PALACE, 5* www.makedoniapalace.gr Distance from Helexpo: 0.9 km Distance from the airport: 16.1 km City View: Single BB 140 € - Double BB 150 € Sea View: Single BB 150 € - Double BB 160 € What makes a luxury hotel really stand out? Makedonia Palace offers 283 rooms and suites and redefines the meaning of luxury stay thanks to its“strategic” position. Right in front of the hotel, the redesigned seafront of Thessaloniki with the infinite view of the sea is the ideal destination for an afternoon walk. Just a few steps away stands the most significant monument and city landmark, the White Tower. And just five minutes away on foot, the city center of Thessaloniki invites you to discover it! A real paradise in the heart of the city. Experience hospitality at Makedonia Palace, the luxury. 23
HYATT REGENCY HOTEL, 5* www.thessaloniki.regency.hyatt.com Distance from Helexpo: 13.9 km Distance from the airport: 7.7 km Single BB 150 € - Double BB 165 € Hyatt Regency Thessaloniki is a 5 star hotel in the historic city of Thessaloniki, Greece. The 152 rooms and suites at our hotel (min. 42 sq m/452 sq ft) are the largest of any of the luxury hotels in northern Greece and include 34 suites, most of them having garden access or balconies. Well known as the perfect city resort, Hyatt Regency Thessaloniki is close to Thessaloniki International Airport and Regency Casino Thessaloniki, one of Europe’s largest casinos. Our luxury hotel in Thessaloniki, Greece is also just a short distance from the city centre and less than an hour from some of Greece’s most beautiful beaches at the Chalkidiki summer resort as well as the monasteries of Mount Athos, ensuring it is one of the best-located 5 star hotels in Thessaloniki.
THE MET HOTEL, 5* www.themethotel.gr Distance from Helexpo: 3.5 km Distance from the airport: 19 km Single BB 150 € - Double BB 170 € Conveniently situated on the harbour of Thessaloniki, within easy reach of the city centre, THE MET HOTEL provides outstanding comfort and sophisticated amenities for business and leisure travellers. This contemporary hotel features 212 guestrooms and suites , 13 meeting rooms, gourmet restaurants, atmospheric bars, a fabulous spa and other facilities and services that ensure an unforgettable stay. Innovative décor, impeccable service and personalized attention to detail reflect a refined business ambience and timeless elegance.
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LES LAZARISTES, 5* www.domotel.gr Distance from Helexpo: 4.9 km Distance from the airport: 26.1 km Single BB 105 € - Double BB 115 € - Triple BB 130 € Entering the lobby, you are introduced to the theatrical atmosphere ofthe hotel, where 74 extraordinary lamps,symbolizing the hotel’s 74 rooms, gleam from the ceiling. Clean lines, geometric shapes and an elegant color palette combine harmony, luxury, comfort and intimacy for the guest to enjoy during their stay, feeling like actually being at home. A wide warm smile welcomes everyone to an unforgettable stay with impeccable service. The awarded architectural design was not limited to converting the old tobacco warehouse into a modern luxury 5-star hotel, but also introduced the hotel into the «cultural map» of the city. Domotel Les Lazaristes, supporting its native character and through abroader range of artistic activities, hasturned into an aesthetic and welcoming space for creative dialogue as well as an open space for both Greek and foreign artists. If you are interested in specific information material about the artists and their work, do not hesitate to ask our reception.
PORTO PALACE, 5* www.portopalace.gr Distance from Helexpo: 5.6 km Distance from the airport: 21.1 km Single BB 110 € - Double BB 120 € Choose among its 176 rooms, including Superior, Deluxe, Business Rooms and its luxurious suites, Junior, Executive, Presidential or Vice Presidential. All rooms offer numerous comforts, a working desk and free WiFi connection. Porto Palace Hotel Thessaloniki hosts the largest business events, local or international congresses as well as social events (wedding or baptism receptions, anniversary dinners etc.). It features 5 fully equipped meeting rooms, 5 large conference halls and a roof garden with views of Thermaikos Gulf. Porto Palace Hotel is the only one in Thessaloniki which can host a 2500 participants meeting. The historical Grand Pietra Hall is the biggest conference hall in Northern Greece. Porto Palace Hotel loves haute cuisine. It serves the best Greek breakfast in Thessaloniki and its menus are an experience you must taste! Visit our P-Bar and Zaytinya Restaurant. 25
CAPSIS HOTEL, 4* www.capsishotels.gr Distance from Helexpo: 2.7 km Distance from the airport: 19.2 km Single BB 75 € - Double BB 80 € - Triple BB 90 € Comfort, professionalism and superb level of services represent the Capsis Hotel Thessaloniki. Modern and recently renovated Capsis one of the most famous and central hotels in Thessaloniki, an ideal choice for business meetings, conference receptions and tours around the city of great religious and cultural history. The Capsis Hotel, a member of the famous namesake chain, is the largest city hotel in Northern Greece. It features 407 rooms and 18 function rooms with upgraded equipment. It’s Cosmopolitan atmosphere, affordable luxury, modern and sophisticated facilities, four-star services and amenities as well as a business-oriented character are all features of the biggest city hotel in Northern Greece, bearing the top quality mark of Capsis Hotel chain.
PARK HOTEL, 3* www.parkhotel.com.gr Distance from Helexpo: 2.1 km Distance from the airport: 17.7 km Single BB 45 € - Double BB 55 € Welcome to the new, completely renovated PARK HOTEL. Modern, yet warm and comfortable, and conveniently located just steps away from the city’s commervial center, PARK HOTEL is the perfect choice for your next visit to Thessaloniki.
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THE PROGRAMME Congress programme at a glance
Saturday 24 September 2016
Sunday 25 September 2016
Monday 26 September 2016
Tuesday 27 September 2016
Opening
Worldchefs Congress
Wednesday 28 September 2016
• Key Note Speakers • Culinary Demonstrations General Assembly
Global Chef’s Challenge Finals: Global Chefs, Global Pastry Chefs and Young Chefs
Parade of Nations
Ice Breaker Reception
• Exhibition & Food Festival • Meetings and Networking
Departure Or
Optional Tours: Technical & Social/Historic Tours (olive oil and wine excursions) Or
Post Congress Program
Hosted Dinner
City Centre Food Festival / Open night
Black Tie Dinner & Awards
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Accompanying Persons Programme
Thessaloniki City Tour: 2.300 Ages of History Start: 10:00 End: 13:00 Price: 30,00€ / person Explore a history of 2.300 years through a city tour in Thessaloniki. Wandering through the city, it is worthwhile to pass through the Byzantine Walls and have a panoramic view of Thessaloniki from the Trigonion or Chain Tower located at the northeast of the city; visit Agios Dimitrios church (5th c. AD) a splendid basilica dedicated to the patron saint and protector of the city. There one can meet stunning Byzantine mosaics and the Crypt, where the saint met a martyr’s death by the Roman soldiers. In the end of the tour, our guide will lead you to the Archaeological or the Museum of Byzantine Culture of Thessaloniki. Vergina – Veria – Naoussa Start: 09:00 End: 17:00 Price: 70,00€ / person (Lunch included with wine) The archaeological museum of the royal Tombs, in Vergina, testifies the culture of the Macedonian Kingdom. The discovery of the tomb of Philip II, in 1977, was hailed as one of the greatest archaeological finds of the century. Rich and impressive artifacts were unearthed and can be viewed there along with the tombs themselves and the amazing frescoes, rare samples of painting from antiquity. Veria is our next stop, a picturesque town with a unique landscape and architecture. We will drive through the city, see St. Paul’s Altar, the traditional Jewish quarter of Barbouta and take a rest and enjoy a coffee at a traditional café and walk for a while through the lovely streets of the city, full of old Byzantine churches and unique historical monuments. We will then take the coach to Naoussa, one of the most well known wine producing regions in Greece, where we will enjoy a rich lunch in a taverna, in a relaxing natural environment.
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Wine Routes of Central Macedonia - Domaine Gerovassiliou Start: 10:00 End: 16:00 Price: 50,00€ / person (Lunch included with wine) Domaine Gerovassiliou has been involved in vine cultivation and winemaking since 1981. On the slopes of Epanomi, a few kilometres away from the city of Thessaloniki, a meticulously well-cared vineyard surrounds the modern winery, where the renowned Domaine Gerovassiliou wines are produced. Domaine Gerovassiliou is open to all wine lovers and anyone wishing to get to know the world of wine and viticulture. Visits comprise a short walk around the vineyard, a tour in the wineproduction, bottling and ageing areas, and the Wine Museum which presents various aspects of the world history of winegrowing. You will taste the Domaine’s wines in the special wine-tasting rooms, while enjoying a spectacular view to the Domaine’s vineyard. The tour is completed with a delightful lunch on the sea side at a local renowned fish tavern. Mount Olympus and Dion: A walk in the path of the God Start: 09:00 End: 17:00 Price: 70,00€ / person (Lunch included with wine) A walk in the path of Gods leads you to Litohoro, a small town located at the base of Mount Olympus, the Greece’s highest mountain and home of the twelve Gods of Greek mythology. Litohoro is a popular destination for those wishing to climb Mount Olympus. An extended coastal area known as Plaka Litohorou is located east of the town where a wide range of restaurants and cafes are found offering great views of Mount Olympus. The mountain is rich in trees and plant life, supporting over 1700 species, some very rare. You will need warm clothes, even in the summer. During the tour you will visit the Archeological Park and the Archaeological Museum of Dion, one of the biggest archaeological sites in Greece. The ancient city was sacred to the ancient Macedonians and Alexander the Great used to make here sacrifices to the Gods, before starting a new campaign to conquer the world. During August, Olympus Festival plays are performed at the restored ancient theatre of Dion.
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Excursion to Meteora: A unique place to visit Start: 08:00 End: 20:00 Price: 90,00€ / person (Lunch included with wine) We can locate the first traces of their history from the 11th century, when the first hermits settled there. UNESCO has characterised the rock monasteries as a unique phenomenon of cultural heritage. Twenty-four of these monasteries were built, despite incredible difficulties, at the time of the great revival of the eremitic ideal in the 15th century. Their 16thcentury frescoes mark a key stage in the development of post-Byzantine painting. You will be impressed by the monasteries perched on top of enormous rocks wondering how on earth they built them. In fact the producers of James Bond found the rocks so impressive that they had Roger Moore climbing the stone face in the movie For Your Eyes Only.
Feel the Holy Spirit: a Boat Tour around Mount Athos Start: 07:00 End: 19:00 Price: 80,00€ / person (Lunch included with wine) Southeast of Thessaloniki is Mount Athos or “Agion Oros”, a unique place to visit. The “Holy Mountain” has been an autonomous monastic state since the 11th century, by order of an Imperial Byzantine decree. It still enjoys a special status of autonomy within the Greek State. The cruise around Mount Athos is a wonderful combination of knowledge and pleasure. Women are not permitted on the sacred peninsula. According to the tradition, Virgin Mary walked ashore and overwhelmed by the wonderful and wild natural beauty of the mountain, she blessed it and asked her Son for it to be her garden. From that moment the mountain was consecrated as the garden of the Virgin Mary or Mother of God and was out of bounds to all other women. We will have the chance to enjoy the view of the beautiful scenery and the Byzantine monasteries of exceptional and unique architecture. From the bridge of the ship, a tour guide will explain the historical background and give a full description of the Monasteries, helping us get more familiar with the landscape and the history of the world-wide unique peninsula. The cruise ends as we cross back to Ouranoupolis, where we will stop for lunch in a Greek taverna.
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Swim in Halkidiki Blue Waters! Start: 10:00 End: 16:00 Price: 60,00₏ / person (Lunch included with wine) Shaped like Poseidon’s trident and sticking out into the Aegean Sea, Halkidiki is a treat for visitors. Lush green forests that reach right down to the beach; golden sunlight reflected in the turquoise waters; a traditional style with a rich gastronomic and cultural heritage. Endless coves, unique architectural sites, perfectly preserved Christian monument and a host of unexplored treasures all add their own rich touch to the unique canvas that is Halkidiki. Among this blend of blue and green, there are several summer resorts on the beaches of all three fingers where other minor towns and villages are located. For your daily trip, we are taking you either to an exotic beach bar, either to spend some private time, relax or have fun.
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COMPETITIONS After a year of intense competition in more than 8 continents, 10 of the world’s top chefs will be pitting their culinary skills against each other at the Global Chef Challenge Finals in Thessaloniki, Greece! Using the freshest and top quality ingredients from Scotland, Holland, Norway, New Zealand and Thailand, this elite selection of chefs will be placed in the same level playing field, ensuring that the chef with the best cooking skills will take the crown. Be prepared to watch the sizzling action at the Global Chef Challenge, the Global Pastry Chef Challenge and Hans Bueschkens Young Chef Challenge. It will be a sight to behold! Contact office@worldchefs.org for any information relating Global Chefs Challenge. Global Final will take place at the Worldchefs Congress & Expo in Thessaloniki, Greece 2016. Please visit the Congress website to register.
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BILL GALLAGHER YOUNG CHEFS FORUM The Bill Gallagher Young Chefs Forum is an exciting program design for young chefs under 25 years of age. It is designed to encompass both a learning experience and the opportunity to create friendship with fellow colleagues from around the world. The Bill Gallagher Young Chefs Forum is a great place to start or contribute to your already successful career. It contributes to your success and it will open up great culinary world for you. More details will be published at worldchefs2016.org
Exclusive Sponsor, Bill Gallagher Young Chefs Forum
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CONTACT US Worldchefs Professional Congress Organiser ARTION Conferences & Events 74, Ethnikis Antistaseos GR- 55133, Thessaloniki T +30 2310 257816 (direct), +30 2310 272275 F + 30 2310 272276 E worldchefs2016@artion.com.gr W www.artion.com.gr
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WORLDCHEFS
CONGRESS & EXPO
24-27 SEPTEMBER
2016
THESSALONIKI
GREECE
INTERNATIONAL EXHIBITION & CONGRESS CENTRE OF TIF HELEXPO
WORLD ASSOCIATION OF CHEFS SOCIETIES
REGISTRATION AND RESERVATIONS FORM 39
REGISTRATION FORM Registration to the WORLDCHEFS CONGRESS & EXPO 2016 is made by filling in and sending to ARTION Conferences & Events either: a) the on-line registration form www.worldchefs2016.org or b) the printed registration form below
I. Personal Details (In CAPITAL LETTERS) Title:
□ Prof.
□ Dr.
□ Mr.
□ Mrs.
First Name:
Last / Family Name:
Position / Title:
Institution / Organization:
Address:
City:
Postal Code: Telephone (incl. area code): Status of participation:
Country: E-Mail: □ Chef
□ Young* Chef
□ Retired** Chef
□ Business Partner
*Young (under 25 years old) are considered all chefs that were born after 1 May 1990. **Retired (over 65 years old) are considered all chefs that were born before. 30 April 1951
II. Accompanying Person Details (in CAPITAL LETTERS) Title:
□ Prof.
□ Dr.
□ Mr.
□ Mrs.
First Name:
Last Name:
Telephone:
E-mail:
Should you wish to Register more than one Accompanying Persons, please contact the Secretariat. DATA PROTECTION We inform you that personal data collected by the registration forms of the participants is exclusively used for the fulfillment of purposes of your registration in the Conference. In no case are they sold, rented or released to third persons;their treatment is in accordance with the Greek legislation and the EC Directives 95/46 and 2002/58 on the protection of individual and data of personal character.
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III. Dietary Requirements Please indicate any special dietary requirements □ Participant
□ Vegetarian Other, please specify:
□ Accompanying Person
□ Vegetarian Other, please specify:
IV. Special Services Æ
Please let us know if you have any special needs (allergies, mobility problems, etc.)
V. Registration Fees Full Package Late Registration after 1/3/2016
Congress Only Attendance
Chef
1000 €
500 €
€
Young/Retired Chef/ Business Partner
900 €
330 €
€
Accompanying Person (option a)
250 €
N/A
€
Accompanying Person (option b with lunches)
350 €
N/A
€
Please tick as appropriate
GRAND TOTAL FOR REGISTRATION
Please complete
€
Full Package registration fees include Congress Attendance & Lunches, Welcome Reception, Gala Dinner, Transfers and Airport Transfers. - For Accompanying Person (option a), Welcome Reception, Opening Ceremony, Gala Dinner, transfers & airport transfers. - For Accompanying Person (option b), additionally to option a, 4-day lunches & coffee breaks (Hall 13). Congress Only Attendance includes congress attendance. The above fees include VAT.
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VI. Hotel Accommodation Special room rates have been arranged for the participants of the WORLDCHEFS CONGRESS & EXPO 2016. Prices are per room per night at the hotel and include buffet breakfast, services and all taxes. Please tick the appropriate rates applicable to the room type you require and fill in the total accommodation cost box. Airport and shuttle sercive to and from the congress center is provided for all the hotels below
Arrival (check-in) date: Departure (check-out) date:
/ 09 / 2016 / / 2016 Single BB
HOTEL GRAND HOTEL PALACE, 5* www.grandhotelpalace.gr HOTEL MAKEDONIA PALACE, 5* www.makedoniapalace.gr
CITY VIEW
Double BB
Triple BB
Nr. of Total nights EURO
□ 115 € □ 130 €
x
x
□ 140 € □ 150 €
x
x
x
x
x
x
SEA VIEW □ 10 € supplement
□ 10 €
HYATT REGENCY HOTEL, 5* www.thessaloniki.regency.hyatt.com
□ 150 € □ 165 €
LES LAZARISTES, 5* www.domotel.gr
□ 105 € □ 115 € □ 130 € x
PORTO PALACE, 5* www.portopalace.gr
□ 110 € □ 120 €
x
x
THE MET HOTEL, 5* www.themethotel.gr
□ 150 € □ 170 €
x
x
CAPSIS HOTEL, 4* www.capsishotels.gr
□ 75 €
□ 80 €
□ 90 €
x
PARK HOTEL, 3* www.parkhotel.com.gr
□ 45 €
□ 55 €
x
I will make my own hotel arrangements at Please fill in this section; it will help us to contact you during your stay in Thessaloniki Please note that airport & shuttel conference transfers are provided only for bookings made through ARTION Conferences & Events and are not applicable in case of individual hotel arrangements.
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VII. Airport Transfers Airport Transfers from and to the hotel are included in the registration fee. Please complete your flight details below in order to help us arrange your transfer. In case your flight details are not available yet, please inform us at a later stage. If we do not have these details in advance, we will not be able to arrange your transfers. Arrival from*:
Flight Nr.:
Date:
Arr.Time:
Departure to**:
Flight Nr.:
Date:
Dep. Time:
* Last airport before Thessaloniki (SKG) | ** First airport from Thessaloniki (SKG)
VIII. Social Programme Please select all your preferred choices. For organisational purposes, please also confirm your attendance in the social events included in the Registration Fees. Social Event
Date
Cost/Person
Ice Breaker Reception Saturday, 24 September
□ Full Package Delegate* □ Accompanying Person* □ Congress Only Delegate 40€
Black Tie Gala Dinner Tuesday, 27 September & Awards
□ Full Package Delegate* □ Accompanying Person * □ Congress Only Delegate € 140
Total in Euro
*For full package delegate & accompanying persons, social event costs above are included in the registration package.
IX. Accompanying Persons Programme Tour
Daily
Please fill in the desired date
Cost/Person*
Thessaloniki City Tour
/09/2016
□ Delegate 30 € □ Accompanying 30 €
Vergina – Veria – Naoussa (lunch included with wine)
/09/2016
□ Delegate 70 € □ Accompanying 70 €
Wine Routes (lunch included with wine)
/09/2016
□ Delegate 50 € □ Accompanying 50 €
Mount Olympus and Dion (lunch included with wine)
/09/2016
□ Delegate 70 € □ Accompanying 70 €
Meteora (lunch included with wine)
/09/2016
□ Delegate 90 € □ Accompanying 90 €
Mt Athos Boat Tour (lunch included with wine)
/09/2016
□ Delegate 80 € □ Accompanying 80 €
Swim in Halkidiki Blue Waters! (lunch included with wine)
/09/2016
□ Delegate 60 € □ Accompanying 60 €
Total in Euro
ARTION Conferences & Events reserves the right to cancel any of the excursions in case of low participation (min 20 pax). Full refund or alternative options will be provided. Please contact ARTION Conferences & Events for further information.
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X. Registration Form Total Please fill in based on your selections above: Registration
€
Hotel Accommodation
€
Social Programme
€
Cultural Programme
€
TOTAL
XI. Payment conditions & details Please choose the desired method of payment below: □ Bank transfer to one of the following bank accounts: Full payment of the grand total should reach the congress secretariat within 20 days from registration. 1. Beneficiary: ARTION IBAN Nr.: BE61 0016 5768 3217 Swift/ BIC: GEBABEBB Bank: BNP PARIBAS FORTIS, BRANCH: SCHUMAN - Rond Point Schuman 10, 1040 BRUSSELS 2. Beneficiary: IBAN Nr.: Swift / BIC: Bank:
ARTION Conferences & Events GR84 0260 3500 0004 1020 0417 312 ERBKGRAA EUROBANK, SINDOS BRANCH (350), THESSALONIKI
Please make sure you state your name when transferring your payment. Note that all banking costs are born by the participant. □ Credit Card I duly authorise ARTION Conferences & Events to settle my debit balance. A transaction fee of 3% of the total amount will be added.
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□ Visa
Card Nr.:
/
/
□ Mastercard
Expiration Date:
/
(MM / YY)
□ American Express
Cardholders Name:
/
XII. Invoice Details If you require an invoice, please fill in the details below: You will receive your invoices for all payments by ARTION Conferences & Events by email. Please make sure to provide the correct invoicing details as invoice cancellation and re-issuance cannot be ensured. Name on Invoice (Company or Participant)
VAT Number
Address on Invoice
Tax Office / Authority
XIII. Cancellation Policy Registration 1. Written cancellation by 31/05/2016. 30% of registration ammount. 2. Written cancellation after 01/06/2016. No refunds. Hotel Accommodation, Social and Cultural Programme 1. Written cancellation by 31/05/2016. No cancellation fees. 2. Written cancellation by 31/07/2016. 30% of the total cost. 3. Written cancellation from 01/08/2016. No refunds. All refunds will be examined after the end of the Congress. By signing this form, I accept all instructions & conditions for reservations made.
Date:
Signature:
ARTION Conferences & Events Professional Congress Organiser for Worldchefs’ Congress Eth. Antistaseos 74, Sigma Block 1, GR 55133, Kalamaria, Thessaloniki – Greece Tel.: +30 2310 257816 (direct line), +30 2310 272275 Fax: +30 2310 272276 E-mail: worldchefs2016@artion.com.gr Website: www.worldchefs2016.org
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Professional Congress Organiser for Worldchefs’ Congress Eth. Antistaseos 74, Sigma Block 1, GR 55133, Kalamaria, Thessaloniki – Greece Tel.: (+30) 2310 257816 (direct line), 2310 272275 Fax: 2310 272276 | E-mail: worldchefs2016@artion.com.gr
www. worldchefs2016.org
NATIONAL HOST
REGIONAL HOST
SPONSORS EXCLUSIVE SPONSOR Bill Gallagher Young Chefs Forum
GOLD SPONSOR
OFFICIAL EQUIPMENT PROVIDER
GLOBAL CHEFS CHALLENGE SPONSORS
COMMUNICATION SPONSORS
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BRONZE SPONSOR