La société Informa Exhibtions annonce le premier congrès mondial de la gastronomie à Monaco (Grimaldi Forum) les 27-28 & 29 novembre 2016, sous le label international:
The First World Congress of Gastronomy in Monaco
A High-energy networking meeting !
A n’en pas douter cette réunion internationale portera, sous le forme d’un hub gourmand, haut et fort les couleurs de la gastronomie mondiale avec la participation de nombreux chefs, pâtissiers, sommeliers… français et mondiaux, des conférences, mais aussi la présence de partenaires qui ne manqueront pas de présenter leurs produits et autres innovation.
Toques, étoiles, Meilleurs Ouvriers de France et autres sommités du monde de la gourmandise seront présentes pour faire le point sur un domaine qui ne cesse de bouger et de grandir.
Michel Godet
A la fin de cet article, Mathilde Jorge, Project Manager du 1er Chefs World Summit nous en dit plus en vidéo
Pour aller sur le site du Chefs World Summit 2016 – Clic
Un aperçu du programme:
• Restauration in 2016 (launching, operation, making profit)
• Relationship between Chef and his/her team: A trend towards humanity
• Feminine vision in gastronomy
• Training youths
• Be a chef at home : groumet cuisine at your own place
• The pastry in all its states
• Chefs des chefs d’Etat
• E-reputation and going viral
• How to attract clients through social networks?
• How to control media exposure?
• How to manage anonymous criticism?
• Digital tools servicing restaurants
• Code of ethics in traditional cuisines
• The wines of the world
• How to set up abroad : mistakes to avoid
• The modernism of the Russian cuisine
• The values of Mediterranean cuisine
• Feeding the world with creativity
• The consumer of tomorrow
• Ingredients and flavours of tomorrow; neither meat nor fish
• Trendy/visionary dining
• The emergence of self-taught restaurateurs
• Locavore: a journey from richness of the soil to gastronomic excellence
• Environmentally sustainable gastronomy
• Gastronomy, the expression of a cultural fusion
• The career of a famous chef (past and future)
• What are the innovative concepts of tomorrow?
• What complementary activities are profitable?
• How to develop sales of wine?
• How to deal with the increase in customers’ demands? (nutritional diets and food allergies)
• Tableware choices
• Culinary design
• Organic, health, well-being: recipe for longevity
• Create emotions at the table and experience the pleasure of eating
• Aphrodisiac food
• The restaurant : Place of conviviality and exchange
• Menus, table service and the role of the ‘MaÎtre d’hôtel’
• Relation between the kitchen and service
• Low temperature and sous-vide cooking
• Note by note cuisine
• Roasting chilies
• The use of wild plants in gastronomy
• The Middle East, Sweet and Savory
• From raw food to gastrawnomy
• The key of the evolution is the origin
