The First World Congress of Gastronomy in Monaco A High-energy networking meeting !

The First World Congress of Gastronomy in Monaco A High-energy networking meeting !

The appointment of Gastronomy High end: Innovation Tendencies CHR Professions Gastronomy Pleasure

The Chefs World Summit is an innovative and targeted concept, with a unique format:
Two-day of experts' conferences and workshops / 5500sqm exhibition with quality products

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SCHEDULE AT-A-GLANCE


BE PRESENT AT THE PREVIEW ANNOUNCEMENT OF THE 2017 RANKING OF «100 CHEFS»
AND THE AWARDS OF THE TOP 10
,
ORGANIZED BY THE MAGAZINE LECHEF FOLLOWED BY THE WELCOME COCKTAIL FOR THE CHEFS WORLD SUMMIT FIRST EDITION.
Le Chef magazine reveals its 100 top chefs, based on the only barometer that allows chefs to compare themselves to their peers and identity industry leaders. This ranking highlights the chefs which best embody the values of the profession and whose standard of cooking is unparalleled.

Throughout 2016, 528 two-star and three-star chefs from five continents were consulted to answer the question:
«Who are the five chefs whose restaurant you must visit?»

Monday, November 28th
Tuesday, November 29th
MAIN CONFERENCE ROOM
PLENARY
Room RAVEL 1
WORKSHOP
Room RAVEL 2
WORKSHOP
07:00 - 09:00 : BADGE REGISTRATION
09:00
10:00
The Chef issues
The chef profession
Code of ethics in traditional cuisine
Gastronomy beyond borders
Create emotions at the table. Experience the pleasure of eating / Aphrodisiac foods
10:00
11:00
E-reputation and going viral
How to manage new technologies?
Organic, health, well-being and environment: recipe for longevity
Gastronomy, pleasure and well-being
Note by note cuisine
11:00 - 11:30 : COFFEE BREAK
11:30
12:30
The career of a famous chef (past and future)
Is success sustainable?
Oenological trends
Gastronomy beyond borders
Roasting chilies
12:00 - 14:00 : LUNCH
14:00
15:00
How to control media exposure? How to manage anonymous criticism ?
How to manage new technologies?
Introduce the Bread to your menu
Workshop
The Restaurant : Site of Conviviality and Exchange
15:00
16:00
The consumer of tomorrow
Gastronomy of tomorrow
How to deal with the increase in customers' demands? (nutritional diets and food allergies)
Choose your concept, create your business model
The values of Mediterranean cuisine
16:00 - 16:30 : COFFEE BREAK
16:30
17:30
How to set up abroad: mistakes to avoid
Gastronomy beyond borders
The emergence of self taught restaurateurs
How to manage new technologies?
From raw food to gastrawnomy
The key of the evolution is the origin
17:30
18:30
Training youths
The chef profession
Feminine vision in gastronomy
The chef profession
The use of wild plants in gastronomy
07:00 - 09:00 : BADGE REGISTRATION
09:00
10:00
What are the innovative concepts of tomorrow?
Choose your concept, create your business model
How to develop sales of wine?
GASTRONOMIXS: Feeding the world with creativity
Workshop
10:00
11:00
Menus, table service and the role of the maître d'hôtel: The relationship between kitchen and service
Relation within the restaurant
Chefs des chefs d'Etats
The chef profession
Locavore: a journey from richness of the soil to gastronomic excellence
11:00 - 11:30 : COFFEE BREAK
11:30
12:30
Relationship between chef and his/her team: a trend towards humanity
The chef profession
Ingredients and flavours of tomorrow; neither meat nor fish
Gastronomy of tomorrow
The Middle East, Sweet and Savory
12:30 - 14:00 : LUNCH
14:00
15:00
How to attract clients through social networks ? Digital tools servicing restaurants
How to manage new technologies?
The modernism of Russian cuisine
Workshop
The pastry in all its states
15:00
16:00
Environmentally sustainable gastronomy
Preserve your origins
Gastronomy, the expression of a cultural fusion
Gastronomy of tomorrow
Sous-vide cooking at the just temperature
16:00 - 16:30 : COFFEE BREAK
16:30
17:30
What complementary activities are profitable ?
Choose your concept, create your business model
SPONSORED WORKSHOP 13
Workshop
Tableware choices and culinary design
17:30
18:30
Trendy/Visionary dining (What is it, and how to take the plunge?)
Gastronomy of tomorrow
SPONSORED WORKSHOP 14
Workshop
Be a Chef at home: Gourmet cuisine at your own place
9:00
9:30
What it takes to prepare the perfect product
Pleasure and gastronomy
Tuesday, November 29th

PROGRAM


1
THE CHEF PROFESSION

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

2
HOW TO MANAGE NEW TECHNOLOGIES

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

3
GASTRONOMY BEYOND BORDERS

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

4
GASTRONOMY OF TOMORROW

The consumer of tomorrow
Ingredients and flavours of tomorrow; neither meat nor fish
Trendy/visionary dining
The emergence of self-taught restaurateurs

5
PRESERVE YOUR ORIGINS AND IMPROVE LOCAL MARKET

Locavore: a journey from richness of the soil to gastronomic excellence
Environmentally sustainable gastronomy
Gastronomy, the expression of a cultural fusion

Porto Porto

6
IS SUCCESS SUSTAINABLE?

The career of a famous chef (past and future)

7
CHOOSE YOUR CONCEPT, CREATE YOUR BUSINESS MODEL

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

8
GASTRONOMY, PLEASURE AND WELL-BEING

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

9
RELATIONSHIP WITHIN THE RESTAURANT

Menus, table service and the role of the 'MaÎtre d'hôtel'
Relation between the kitchen and service

10
COOKING TECHNICS

Low temperature and sous-vide cooking

11
WORKSHOPS

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

We have the aim to promote the
1st World Congress about international Gastronomy in Monaco, a crossroads of influences recognized. November 27-28-29, 2016

We would be honored to welcome you.


WHY ATTEND THE CHEFS WORLD SUMMIT?


WHO SHOULD ATTEND?
Chefs •
Pastry chefs •
Restaurant owners •
Sommeliers •
Maîtres d'hôtel •
Sous-chefs •
• Caterers
• Chocolate makers
• Professors of cookery schools
• Cookery schools students
• Hotel keepers, butlers
And many others
CONFERENCES
Simultaneous Translation
Two-day conference, debates and practical workshops conducted by world renowned chefs will touch upon numerous themes...
INTERNATIONAL HUB
A true global hub of culinary art, this event is designed to train and inspire a new generation of chefs.

Join us for the exclusive premiere
organized by Le Chef Magazine,
announcing the 2017 world ranking
'100 chefs'

The ceremony will take place on 27 November 2016 at 6:30 pm at the Grimaldi Forum in Monaco


INTERNATIONAL COMMITTEE



ORGANIZATIONAL COMMITTEE



OFFICIAL PARTNERS


CHD
Le Chef
World gourmet society
Ferrandi
Monaco DTC