WORLDCHEFS
CONGRESS & EXPO
24-27 SEPTEMBER
2016
THESSALONIKI
GREECE
INTERNATIONAL EXHIBITION & CONGRESS CENTRE OF TIF HELEXPO
PROGRAM
INDEX 03 Worldchefs President and Congress Chairman introductions 04 The Congress - Committe 05 The Organiser 08 -13 Invited Guest of Honour and Invited Chef Speakers 14 -20 Invited Speakers 22 The Destination 24 Thessaloniki Map 26 Competitions 27-31 Competitors - Global Chef Challenge 32-33 Competitors - Global Pastry Chef Challenge 34-35 Competitors - Hans Bueschkens Young Chef Challenge 36 Bill Gallagher Young Chefs Forum 41-46 The Program 48
Contact us
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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 Worldchefs Congress and Expo 2016 “World on a plate” in Thessaloniki Greece.
Chef Andy Cuthbert and his team has been 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 welcome you all to an action packed “Show” that will remain strong in your memories! Culinary Regards, Charles M. Carroll CEC, AAC, HGT Worldchefs President
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. My role is 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. Chefs, I welcome you all to enjoy a memorable WORLDCHEFS Congress & Expo 2016 in Thessaloniki, together. Best Regards, Andy Cuthbert Congress Chairman 2
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THE CONGRESS
THE ORGANISER
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.
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.
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. 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
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.
Next Congresses will be hosted in 2018 Kuala Lumpur, Malaysia 2020 TBD - Bid Presentations and Vote Tuesday 27 September 2016, 11:00 - 12:00, “Ioannis Vellidis” Congress Centre Bidding Countries: 1. Lyon, France 2. St. Petersburg, Russia 3. Sydney, Australia
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 Association of Northern Greece Georgios Makris, President Chefs Club of Crete
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Invited Guest of Honour
CHAMPAGNE IN MODERN SPANISH CUISINE: TRADITION, INNOVATION AND EVOLUTION
CARLOS DURAN
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.
Invited Chef Speakers 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. 8
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 by the Chicago chapter of the International Food and Wine 9
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
THE FIVE FLAVOURS OF CHINESE CUISINE 五味中国
Manrong Hu
EXECUTIVE CHEF, HONOR HOTEL AND RESORT
YIBIN QIAN FLAVOR FUSION
QINLIN YIN
BEIJING HUIZHENYUAN CATERING MANAGEMENT CO., LTD
XIPENG TANG
CHAIRMAN OF THE BOARD & GENERAL MANAGER, BEIJING FUTIANXIA CATERING COM., LTD AND TANGRUILONG BEIJING CUISINE RESTAURANT
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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SHUANGQI 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
ROLE OF YOUNG CHEFS IN TODAY’S INDUSTRY
Edgar Buhrs
Mark Moriarty
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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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 QvarnstrÖm Bloom in the Park. Sweden Brought to you by Duni
Titti Qvarnström 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 Tarhana & Sahlep: Secret Ingredients of Turkish Cuisine
Aylin Öney Tan FOOD WRITER & RESEARCHER
Cem Erol
EXECUTIVE INSTRUCTOR CHEF, MSA 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…
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Charlotta McAlpine
SENIOR DIRECTOR, CONSUMER JOURNEY UNDERSTANDING, Brought to you by Electrolux
In her role as Global Head of Consumer Insights, Charlotta McAlpine is responsible for driving consumer-led business decisions across the Electrolux organization; informing business and brand strategy, innovation and product development. Her extensive work with consumers across the world has given her invaluable insight into consumers’ needs, desires and aspirations in relation to food and cooking and how this has been affected by recent trends in health, sustainability and technology. 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 (DINNER & SYMPOSIUM): GASTRONOMY AND DIET IN THE ANCIENT MEDITERRANEAN
BART LEEMANS
DORA KATSONOPOULOU
COMMERCIAL DIRECTOR OF KOPPERT CRESS, THE NETHERLANDS
PRESIDENT OF THE HELIKE SOCIETY BASED IN ACHAEA, ARCHAEOLOGIST, GREECE
Brought to you by Koppert Cress
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.
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.
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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. CONSERVATION AND SUSTAINABLE USE OF HELLENIC MEDICINAL-AROMATIC CROPS AND THEIR GASTRONOMIC VALUE
ELENI MALOUPA
RESEARCH DIRECTOR, DIRECTOR OF INSTITUTE OF BREEDING & PLANT GENETIC RESOURCES, GREECE 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.
THE ROLE OF OUT-OF-HOME FOODS IN THE DIET
ERIN GILGAN
NUTRITION, HEALTH & WELLNESS CHAMPION Brought to you by Nestlé Professional Erin Gilgan has been promoting nutrition, health & wellness in the food service and greater food industry for several years around the world. In her current role as the global Nutrition, Health & Wellness (NHW) Champion with Nestlé Professional, Erin is charged with driving the global NHW strategy within the organisation, as well as, identifying opportunities to support out-of-home operators and partners in navigating nutrition and health in the dynamic food service environment. 16
Previous to her current role, Erin was the NHW Champion for Nestlé Professional, North America and an R&D Nutrition Expert in a Nestlé Product Technology Centre based in Germany focusing on global culinary foods. Before her time with Nestlé, she has also worked in other areas of the industry in various capacities, including as a General Manager for a Canadian restaurant chain and Regulatory Affairs specialist. Erin is passionate about food, nutrition and public health, obtaining her BSc in Nutrition Science from the University of British Columbia and her Master of Public Health from the University of Liverpool. TEA-INSPIRED!
DILHAN C. 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. 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 17
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. 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). 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.
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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’. 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. 19
Peter Amon
Head of Global Food, GERMANY Brought to you by Nestlé Professional Peter Amon was announced Head of Global Food for Nestlé Professional in 2014. In this role he is responsible for the global Out-Of-Home food business with brands such as Maggi, Tommy, CHEF, Stouffers, Smarties, KitKat or Carnation. In previous positions, he was CEO of Hero and President of Continental Europe by Aramark. During his career he worked in several European countries, USA and China. Peter Amon is married and with his four boys he loves doing sports and enjoys cooking with them and eating good food. 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.
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 22
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.
THESSALONIKI MAP Worldchefs Congress & Expo 2016 International Exhibition & Congress Centre of TIF HELEXPO 24-27 September 2016 Thessaloniki, Greece Venues THE MET Hotel International Exhibition & Congress Centre of TIF Helexpo «Ioannis Vellidis» Congress Centre Social Activities Skybar White Tower Port of Thessaloniki Pili Axiou
THE MET hotel, Friday 23 September 2016, 19:00 Official Photography, Saturday 24 September 2016, 18:30 Welcome Reception, Saturday 24 September 2016, 20:00 Gala Dinner and live band, Tuesday 27 September 2016, 19:00
You can access this map at http://tinyurl.com/thssmp or using the QR Code on the right 24
COMPETITIONS
COMPETITORS
After years of intense competition on 6 continents, with 20 Global Chef Challenge competitors, 10 Global Pastry Chef competitors and 10 Hans Bueschkens Young Chef Challenge competitors the world’s top chefs are putting their culinary skills against each other at the Global Chef Challenge Finals!
Get set for the Global Chef Challenges, where 40 participants will put their culinary skills against each other for the champion titles. We spoke to the participants on their preparation, thoughts and philosophies.
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!
The Global Stage
Global Chef Challenge Alkiviadis Tsemperlidis Greece Chef, Le Monde Education Institute “As the captain of the Greek National Culinary Team, which will be competing at the Erfurt Olympic Competition, I will be putting extra hours of training with the help of my team members. I have put a lot of effort to participate at as many seminars as possible all over Europe and I have conducted a survey regarding the Greek products for the past year, to find the best for my recipes. I would like to thank the president of the Hellenic Chef’s Federation, Mr Karoubas Miltiadis for trusting me with such a challenging task. Last but not least, my wife for sharing my dream and being so patient with me.”
Celso Duarte Padeiro Portugal Sous at Grande Real Villa Italia Hotel & Spa “In 2009 I joined the Olympic Junior Portuguese Team, since then I entered international competitions, both individually and as a team. In 2014 I went to the senior team, in 2015 I was chosen to represent Portugal in the Global Chef Challenge, where I was placed 2nd in Southern Europe, which gave me the qualification for the Worlds Final.”
Li Chia Chi Taiwan Executive Head Chef of Evergreen Resort Hotel (Jiaosi) “My philosophy is combining culinary art expertise and the finest natural ingredients with a holistic gastronomic philosophy for the modern age, providing options for a balanced lifestyle without compromising on taste with the finest, seasonal and sustainably sourced ingredients.”
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Christopher Stephen Corkum Canada
Felipe Alberto Campana Velarde Ecuador
Executive Sous Chef, Radisson Hotel Saskatoon
Academic Coordinator, Culinary Arts School
“You can taste the difference between a dish that was prepared by someone who loves food and a dish prepared by someone who doesn’t. No matter what you’re cooking, do it like you mean it. It shows.”
“My culinary philosophy translates to the taste memory. I firmly believe that we are what we eat. Our origin is rooted in the food we used to eat as kids. My intention is to provoke that feeling in the diner guest, that with my dishes could travel back to their country, their culture, their roots, their identity. Being the only Latin American chef, gives me the opportunity, and the big responsibility, to show that the best food is in Latin America and that our food culture is our greatest wealth.”
Spagnoli Cristian South of Europe Head Chef, Romantik Hotel Relais Mirabella “I believe in simplicity before other things; the taste and refinement of the ingredients are my job’s characteristics. Being part of the Global Chef Challenge is the biggest satisfaction for me professionally. It’s both a role of great prestige but also of great responsibility.”
Edward Tancredi Jr USA Executive Chef/Managing Partner, Adega Modern Mediterranean Restaurant, Geis Hospitality “I have been competing in cooking since I was 18. Everyone has always asked me why I put all this extra work in with the little free time I have. I have done over 30 international and domestic culinary competitions and it comes down to the thrill of when I am in the arena on stage. There is no better feeling after the timer goes off and all your food has been prepared to perfection. When I reflect on all the hard work I have put in cooking and all of those past competitions, I realize it has prepared me for the Global Chef Challenge. My competitive nature combined with all I have learned from so many chefs through competing, has taken me to this point. I am more than ready to be on the global stage to represent not only myself but my country as well.
Eero Juhani Vottonen Finland Chef, Bocuse d`Or Finland “Flavour comes first! I believe in pure focus and training when it comes to competition. You can expect beautifully presented and great tasting plates of food.”
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Lars Fredrik Andersson Sweden Chef, Hotel Gothia Towers “I would like to thank all the members in the Swedish Culinary team, Krister Dahl, Peter Jelksäter and Henrik Pehrson. They have shaped my philosophy of focusing on taste and good techniques.”
Lee Boon Seng Singapore Sous Chef, OSIA Restaurant at Resorts World Sentosa Singapore “Creating a unique menu is of utmost importance. In addition, I’ve planned to train on a weekly basis so as to achieve flawless consistency – to embed the cooking methods and work flow very strongly in my mind. This will make me feel more confident when I’m in the competition field. I’m looking to inject more eclectic essences into my dishes - drawing a wide range of elements from across the globe to work with.”
Mark Peter Sycamore New Zealand Lecturer and Hospitality Consultant, Christchurch Polytechnic Institute of Technology “I will present dishes full of flavour and technique without being overly complicated. We are being provided with some amazing produce and it is important that they remain the star of the dishes.”
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Matthew Weller Australia
Thomas Johansen Borgan Norway
Chef De Cuisine, Royal Canberra Golf Club
Chef, Owner of Kontrast Catering
“In any competition, a gold medal standard is what I always set out to achieve. In saying that, the experiences that I have had leading up to the Global Chefs Challenge is something I will take away with me as an achievement in its self. What I put on my plate is a personification of me as a person and a reflection for people to experience.”
“This year is all about to be prepared enough for this competition. You can expect to see fun and serious food with energy, techniques and surprises!”
Mikkel Laursen Denmark Head Chef, Restaurant Mellemrum “I have been training during all my days off, and working towards presenting food with thoughts, techniques and lots of flavour.”
Omar Ahmed A. Moniem Hamada Egypt Chef De Cuisine, InterContinental Hotel Group “After composing the menu I will start to train everyday and time myself. I also offer the menu items to guests as special items at the restaurant at the hotel I am working. In this way I get their feedback about taste and presentation. I am not in the food business serving people, I am in the people business serving food.”
Richárd Elek Hungary Chef de Partie – Fausto’s “I was dreaming to become a chef one day. I think I have found that job, which is my passion that encourages and influences me every day. I cannot take a look on a food or raw material – no matter what it is – without starting feeling its flavour in my mouth with my professional side of brain switching on immediately. I love this way of life.”
Tobias Laabs Germany Currently studying Food Technology “I’ll make special time in training. Because I think time management is the most important addition to the taste. Furthermore, I’m going to make different flavours training. I will specifically plan certain flavours then implement in the menu.”
William Khala Qatar Chef de Cuisine, Ritz-Carlton “I will practice different styles of cooking and cuisines and will do stages with previous competitors to get some ideas. I will also be staging at Michelin star restaurants to learn more skills and flavour combinations.”
YUEN Chi Hin, Syeve China Senior Chef, InterContinental Hong Kong Hotel “Together with my mentors and the Hong Kong Culinary National Team chefs, we have worked hard the last few months to prepare for this world final. From brainstorming, creating the first prototype to the final product, there will be numerous modifications and tasting sessions; different industrial players, mentors will join us at different occasions where everyone was excited to share and participate. The process is and will be a wonderful journey, nurturing team work and industry partnership.”
Thamara Kumari United Arab Emirates Jr. Sous Chef, St Regis Saadiyat Isiand Resort Abu Dhabi “Take it one at a time and don’t panic. The key would be though to be fully organized in all aspects. We are cooking every day. What matters most is how good we cook today.” 30
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Global Pastry Chef Challenge
Jennifer Key Australia Pastry chef/ Lecturer, Le Cordon Bleu
Achala Sanjeewa Weerasinghe United Arab Emirates Pastry Chef, Madinat Jumeirah
“This is an amazing opportunity to compete for Australia in an international arena and to meet and greet other amazing pastry chefs from all over the world and compete against them.”
“I am a self-taught person and I am always inspired by taking challenges during competitions. If there are two persons that I would like to thank, that will be Chef Andy and Chef Uwe for always giving me advice and the opportunity to compete.”
Narae Kim South Korea South Chef, Park Hyatt Saigon
Dávid Domonkos Hungary
“As I have a good team, I can challenge them with new ideas, and have deep discussions to think creatively. We are crazy about pastry.”
Creative Confectioner Horváth Cukrászda – Sugar Shop “My dream is to learn everyday something new, to take the chance to open new windows to the world, and then to bring it home. My job is my passion.”
Stephan Schubert USA Executive Pastry Chef, Casino Tampa
Desmond Lee Yam Hock Singapore Specialty Pastry Chef, Mandarin Oriental Singapore “Competition is not just about training, it is also about good mentoring & guidance to improve myself for the competition. ‘Never Give Up’ are three very important words to me, that I strongly believe that will only make me stronger as long as I continue to work twice as hard, twice as smart, to achieve goals.”
Enni Rantala Finland Head Pastry Chef, Royal Bakery Oy “I have been consulting many past competitors in various pastry and chocolate competitions and also took courses. Seeing others at their best inspires me a lot.”
“My goal is to win the final but more important is that I showcase my talent and my personal pastry style.”
Vassilis Agrafiotis Greece Pastry Chef, IEK XINI Education Institute “The global challenge is a very demanding competition, both mentally and physically. So I started training in order to lose weight and be at my best physical condition. Furthermore, I have been practicing regularly my competition program, in order to be mentally fit.”
Yusuke Aoki Japan Pastry Chef, The Ritz-Carlton, Doha
Frida Linnea Bäcke Sweden
“We must appreciate all the ingredients we have. Not many locals from where cocoa beans are grown have the chance to taste the final chocolate product.”
Pastry Chef, Swedish Culinary Team “It’s my first competition individually, so for me it is fun to test myself and my ability as a pastry chef. This will be very stimulating for me in my profession.”
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Hans Bueschkens Young Chef Challenge
Rahil Azizbhai Rathod United Arab Emirates Demi Chef De Partie, Radisson Blu Hotel Dubai Deira Creek
Christopher Malone Australia Sous Chef, Balthazar “I have been training once a week with the national team, and also with mentors to improve. I am also in the midst of completing my apprenticeship as a pastry chef and baker, so I can have a better understanding of the pastry side. You can expect my best, I have and will be training hard leading up to the competition.”
Jo-Andri Pretorius Namibia
“Global Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful.”
Robert Sandberg Sweden Chef, Restaurant Frantzén “I’ve made and will make a lot of Sunday dinners for friends and colleagues to reach the feedback as mentioned above. I hope to serve up Good Food and a lot of energetic and ‘happy faced’ kitchen work that will give me a place at the podium.”
Sous Chef, The Curious Kitchen “Being part of Global Chefs Challenge proves that hard work and dedication does pay off. It also gives me pride in what I do as a chef. I think it makes me want to push even harder to reach my dreams and goals in life. It’s an opportunity that seems so unreal.”
Lynette Tay Sock Hui Payuda Singapore Chef De Partie, Marina Mandarin Singapore “Global Chef Challenge is the ultimate competition where all of the best come together presenting dishes to exchange knowledge in cooking skills and introduce new cooking techniques in this modern world.”
Karl Marianus von Hörsten Germany Chef de Partie, Restaurant Sra Bua by Tim Raue - Hotel Adlon “You can expect to see an ambitious performance on my menu.”
Salvatore Canargiu South of Europe Chef de Partie, La Parolina “My rule in the kitchen is to respect the food, use the right techniques and have the best taste.”
Tommy Jespersen Denmark Chef, Falsled Kro “You need high quality and good tasting tomatoes, a tasty olive oil, fresh pepper and salt in order to make a good tomato salad. If the tomatoes taste like water and the oil is cheap and bitter, you won’t be able to make the tomato salad taste good. The same goes for every dish I create.”
Victor Hugo Perez Ruiz USA Lead Line Cook, Pago Restaurant Group
Anninos Polykarpos Greece Sous Chef, Coral Hotel
“I moved to another state so I could practice with my mentor and have the necessary help. I also believe that just like any other competitor one has to find time around one’s work schedule to practice and be efficient. I am determined to push myself to new levels for this final.”
“I am planning to put aside all private personal moments to focus on the competition. After all this is what a professional chef does to achieve his dreams.” 34
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BILL GALLAGHER YOUNG CHEFS FORUM The Bill Gallagher Young Chefs Forum is an exciting program 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, opening up the great culinary world.
Exclusive Sponsor, Bill Gallagher Young Chefs Forum
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THE PROGRAM Friday 23 September 2016 - ARRIVAL DAY International Exhibition & Congress Centre of TIF Helexpo
Convention Centre
“Ioannis Vellidis” Congress Centre
Icebreaker Drink Skybar, THE MET hotel Dress Code: Casual
Judging Seminar Pavilion 13
15:00 17:00 19:00 22:00
Certification Lounge
Registration
Competition Briefing
17:00 19:00
13:00 16:00
Continental Directors Meetings: America, Africa/ Middle East, Asia, Europe, Pacific Rim
09:00 17:00
All day
The MET Hotel
Bill Gallagher Young Chefs Forum, Reception by Nestlé Professional
Saturday 24 September 2016 - GENERAL ASSEMBLY International Exhibition & Congress Centre of TIF Helexpo
08:00 08:05
Welcome by Andy Cuthbert, Worldchefs Congress Chairman
08:05 08:35
Entertainment and Parade of Nations
08:35 09:00
Welcome by Georgios Mastrodimitris, President of Chefs Association of Northern Greece and Miltos Karoubas, President of Hellenic Chef’s Federation Welcome by Apostolos Tzitzikostas, Governor of the Region of Central Macedonia
Competition at ELECTROLUX ARENA Hans Bueschkens Young Chefs Challenge
EXPO - All Day
Registration
10:00 - 17:00
All day
Pavilion 13
07:30 - 14:30
“Ioannis Vellidis” Congress Centre
Welcome by Charles Carroll, Worldchefs President 09:00 09:05
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Chefs Roll Social Media Kick Off
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Sunday 25 September 2016 - TRENDS
Dr. Billy Gallagher Tribute
09:00 09:30
09:30 10:00
Modern Cuisine Using Traditional Greek Ingredients and Inspiration. George Calombaris. The Press Club, Chef of the Year and Judge of Master Chef Australia - Australia / Greece
10:00 10:30
Βreak with Dilmah Tea & Nestlé 10:00 10:30
BGF Young chefs gather in Nestlé Chill room and depart on the Thessaloniki Treasure hunt Worldchefs General Assembly Appoint Sergeant of Arms Call for Quorum Approval of Proxies and Minutes from Norway
10:45 11:00
Introductions of New Worldchefs Member Countries
Tea Inspired! Merrill J. Fernando. Founder of Dilmah - Sri Lanka Dilhan C. Fernando. Director of Dilmah School of Tea - Sri Lanka Peter Kuruvita. Celebrity Chef, Flying Fish - Australia. Brought to you by Dilmah Tea
11:00 11:30
Financial Report
Βreak with Dilmah Tea & Nestlé
11:30 12:30
By-Laws Presentation and Vote
12:30 14:00
Lunch in Pavilion 13
14:00 15:00
Vision of Worldchefs: Board and Committee Reports
15:00 15:30
Βreak with Dilmah Tea & Nestlé
15:30 16:15
Open Floor Discussion
16:30 17:00
Honorary Member Ceremony
10:30 10:45
10:30 11:00 11:00 11:10
How to Feed the Planet Ragnar Fridriksson. MD of Worldchefs. Brought to you by Electrolux
11:10 11:30
Nestlé Worldchefs ProGastronomia Dr. James Griffin. CEC. Brought to you by Nestlé Professional
11:30 12:00
The Power of Social Media in the Kitchen. Thomas Keslinke & Frans Van Der Lee - USA. Brought to you by Chef’s Roll
12:00 12:45
Future Trends and Challenges of the Foodservice Industry. - Panel Discussion Moderator: Christopher Koetke. VP of Culinary Arts at Kendall College and Laureate International Universities - USA Charlotta McAlpine. Senior Director, Consumer Journey Understanding, Electrolux - Italy Peter Amon. Head of Global Food, Nestlé Professional - Germany
Thessaloniki’s Centre
18:30 23:00
Official Photography White Tower & Welcome Reception Port of Thessaloniki Dress Code: Chefs White Official Photo & BGF Join Welcome Reception
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BGF Young chefs gather in Nestle Chill room, up close and personal with Titti Qvarnström
Competition at ELECTROLUX ARENA Global Chefs Challenge
Competition plating
The New Nordic Cuisine. Titti Qvarnström. BLOOM IN THE PARK - Sweden. Brought to you by Duni
Emulsification and Appropriate Handling of Chocolate - How to Reach a High Quality End-product. Dimitrios Chronopoulos Greece. Brought to you by Valrhona
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. Hellenic Agricultural Organization - Demeter - Greece
EXPO
09:50 10:00
Note by Note Cooking, A Proposal for a New Culinary Trend. Hervé This. Director of the AgroParisTechINRA International Centre for Molecular Gastronomy - France
07:30 14:30
Guest of Honor: Michel Escoffier, Great-Grandson of Auguste Escoffier, President of the Escoffier Foundation
BGF Young chefs gather in Nestlé Chill room before moving to congress
12:30 14:30
09:35 09:50
Registration All day
Pavilion 13
14:30 15:00
09:05 09:35
“Ioannis Vellidis” Congress Centre
15:15 - 15:45
“Ioannis Vellidis” Congress Centre Worldchefs: 88 Years of History Ferdinand Metz
International Exhibition & Congress Centre of TIF Helexpo
10:00 - 17:00
International Exhibition & Congress Centre of TIF Helexpo
16:00 - 16:30
Saturday 24 September 2016 - GENERAL ASSEMBLY
Sunday 25 September 2016 - TRENDS
Monday 26 September 2016 - TRADITIONS
Free night
12:00 12:30
Monastic Cuisine and Mediterranean Diet. Monk Epifanios of Mount Athos Greece
Monday 26 September 2016 - TRADITIONS International Exhibition & Congress Centre of TIF Helexpo
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Five Flavours of Chinese Cuisine. Yibin Qian. Qinlin Yin. Manrong Hu. Xipeng Tang. Shuangqi Li. Brought to you by China Cuisine Association
15:15 - 15:45
11:00 11:30
BGF Young chefs gather in Nestlé Chill room, up close and personal with George Calombaris
Sustainability Education for Culinary Professionals. Break up session
16:30
Discover the City - Thessaloniki Food Festival - Dine for 10 Euros
Tuesday 27 September 2016 - LEARN & SHARE International Exhibition & Congress Centre of TIF Helexpo
Veal Meet Again A Culinary Inspiration. Edgar Buhrs The Netherlands. Brought to you by VanDrie
Break with Dilmah Tea & Nestlé 10:30 11:00
15:30 16:30
Carne e Spirito. Dario Cecchini. ANTICA MACELLERIA - Italy. Brought to you by F. Dick Knives
“Ioannis Vellidis” Congress Centre 08:30 09:00
Pavilion 13
Morning coffee in competition area BGF Young chefs gather in Nestlé Chill room
09:00 09:30
Nutritional Contribution of Out-of-Home Food. Erin Gilgan. Nutritionist - Switzerland. Brought to you by Nestlé Professional
09:30 10:00
Role of Young Chefs in Today’s Industry. Mark Moriarty. St Pellegrino Young Chef of the Year 2015 - Ireland
10:00 10:15
World Chefs Without Borders Report
10:15 10:30
Malaysia Congress 2018 update
Competition at ELECTROLUX ARENA Global Pastry Chefs Challenge
Competition plating
EXPO
10:00 10:30
Sustainability Education - Setting the Standards for the Future of our Industry. Christopher Koetke. VP of Culinary Arts at Kendall College and Laureate International Universities - USA. Brought to you by Electrolux
Competition plating
BGF Young chefs gather in Nestlé Chill room 13.30-14.00 up close and personal
Thessaloniki’s Centre
EXPO
09:30 10:00
The Emergence of Greek Cuisine on the Global Food Stage. Argiro Barbarigou. Chef Restaurateur and TV personality. PAPADAKIS, Athens - Greece ALFA PIE HOUSE, Washington, DC - USA
Competition at ELECTROLUX ARENA Global Chefs Challenge
10:00 - 17:00
09:00 09:30
Let’s Change the Way You Look at Fresh Food... Bart Leemans - The Netherlands. Brought to you by Koppert Cress
07:30 - 14:30
BGF Young chefs gather in Nestlé Chill room
12:30 - 14:30
Morning coffee in competition area
14:30 - 15:00
08:30 09:00
Pavilion 13
BGF Young chefs gather in Nestlé Chill room, depart for excursion and discover the city local food festival
10:00 - 17:00
“Ioannis Vellidis” Congress Centre
12:30 14:00
Mount Athos Monestary Lunch in Pavilion 13
Aylin Öney Tan. Food Journalist - Turkey. Brought to you by MSA Culinary Arts Academy
07:30 - 14:30
Women Leadership Forum. Break up session
EXPO
15:30 16:30
BGF Young chefs gather in Nestlé Chill room, depart for factory visit and dinner on the mountain
10:00 - 17:00
BGF Young chefs gather in Nestlé Chill room 13.30 - 14.00 up close and personal
16:00 - Late
12:45 14:00
Pavilion 13 Tarhana & Sahlep: Secret Ingredients of Turkish Cuisine. Cem Erol. Εxecutive Ιnstructor Chef, MSA Turkey
EXPO
11:30 12:00
Gastronomy and Diet in the Ancient Mediterranean. Dora Katsonopoulou, President of the Institute for Archaeology of Paros & the Cyclades - Greece
16:00 - 16:30
“Ioannis Vellidis” Congress Centre
16:00 - Late
Pavilion 13
Lunch
12:30 - 14:30
“Ioannis Vellidis” Congress Centre
International Exhibition & Congress Centre of TIF Helexpo
10:00 - 17:00
International Exhibition & Congress Centre of TIF Helexpo
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Tuesday 27 September 2016 - LEARN & SHARE International Exhibition & Congress Centre of TIF Helexpo “Ioannis Vellidis” Congress Centre
Pavilion 13
Break with Dilmah Tea & Nestlé
12:40 12:50
Special Awards and Country Recognition
12:50 12:55
Handing over of Congress Bell to Malaysia
12:55 13:00
Closing Remarks by Worldchefs President Charles Carroll
13:00 14:30
Lunch in Pavilion 13
14:30 15:30
Worldchefs Without Borders Forum. Break up session
19:00
Gala Dinner and live band at “Pili Axiou” 9, Andrea Georgiou str. Dress Code: Black Tie
Roots & Experiences. Oscar Calleja. ANNUA - Spain. Brought to you by Champagne Sanger
Olive Products and Human Nutrition – Past and Present. Kostas S. Chartzoulakis. International Consultant on olive growing and irrigation. NAGREF, Olive Tree and Subtropical Plants Institute - Greece
Wednesday 28 September 2016 Departure or Optional Programs
Speaker Sponsors
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EXPO
12:00 12:40
Worldchefs Presidential Candidates’ Presentations & Vote: 1. Thomas Gugler 2. Miltos Karoubas 3. John Sloane
Champagne in Modern Spanish Cuisine: Tradition, Innovation and Evolution. Carlos Duran. CHARLIE CHAMPAGNE - Spain. Brought to you by Champagne Sanger 10:00 - 17:00
11:00 12:00
Bid Presentations and Vote for Worldchefs Congress 2020: 1. Lyon, France 2. St. Petersburg, Russia 3. Sydney, Australia
14:30 - 15:00
BGF Young chefs gather in Nestlé Chill room and departure at 11:00 for Heritage tour and lunch joining back for Gala dinner
15:15 - 15:45
10:30 11:00
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 Programme & Invited Speakers: Chara Ignatiadou, +30 6979551477 Bill Gallagher Young Chefs Forum: Laura Argyropoulou, 6985179050 Delegates & Accommodation: Kelly Angelaki, +30 6979229731 Exhibition & Sponsorship: Marianna Georgitseli, +30 6979551465 Press & Media: Maria Kantziari, +30 6979229729 Transfers: Prodromos Nikolaidis, +30 6985179053 Project Leader: Valentini Amarantidou, +30 6977970405
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Professional Congress Organiser for Worldchefs’ Congress E-mail: worldchefs2016@artion.com.gr Tel.: +30 2310 257816 (direct line), 2310 272275
www. worldchefs2016.org
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