SCHEDULE AT-A-GLANCE


See the program 2017
Monday, November 27th
Sunday, November 26th Tuesday, November 28th
Room RAVEL 1
WORKSHOP
Room RAVEL 2
WORKSHOP
LIVE DEMO
09:45
10:30
THE RIGHT TO EAT WELL - ECO-RESPONSIBLE GASTRONOMY
THE ERGONOMICS OF KITCHEN FACILITIES PROVIDING QUALITY SERVICE OF HEALTH AND FOOD SECURITY
10:35
10:55
COFFEE BREAK
FORMIA
11:00
11:45
WILD HARVESTING IN THE SURROUNDING REGION
SETTING UP ABROAD AS A FRENCH CHEF
11:50
12:35
CUISINE AND PÂTISSERIE : A SINGLE IDENTITY FROM ENTRÉE TO DESSERT
CHEFS WORKING IN COLLABORATION IN THE SAME GEOGRAPHICAL AREA
12:45
13:30
LUNCH BREAK
FRENCH SELECTION FOR THE DÉLIFRANCE SANDWISH CUP
13:30
13:50
LUNCH BREAK
THE MAGIC OF BULGUR
14:00
14:45
THE VEGAN AND ALLERGEN-FREE TREND : HOW TO ADJUST
HOW TO PREPARE FOR COMPETITION (MOF, BOCUSE D'OR,...)
15:00
15:45
SETTING UP IN FRANCE AS A FOREIGN CHEF
EXTRA ACTIVITIES : COACHING, CONSULTING, COOKING LESSONS, ...
15:50
16:10
COFFEE BREAK
GREAT AUTUMN HIT WITH THE TUBE: HOT OR COLD, PRESS FOR DELIVERING, GARNISHING AND DECORATIONG - By De Buyer
16:30
17:15
CHEFS GIVEN FREE REIN : ARE SET MENUS HERE TO STAY?
RECRUITMENT : NEW TRAINING PATHWAYS TO ADDRESS THE SHORTAGE
17:30
18:15
BOTH CHEF AND COMPANY BOSS
NEW CONCEPTS AND NEW PLACES: A LINK BETWEEN PRODUCTS, PRODUCTION AND TASTING
18:20
18:40
VALRHONA
CHEFS' GALA - HOTEL FAIRMONT MONTE CARLO