MONDAY, NOVEMBER 7TH, 2005
INDIA
|
| 9:30 - 10:00 |
INAUGURATION |
| 10:00 - 11:30 |
HISTORICAL OVERVIEW - GUEST SPEAKER- JULIE SAHNI, AUTHOR "INDIAN CUISINE"
A. PAST : THE RELATIONS WITH THE FIRST COLONISTS AND ITS EFFECT ON THE CUISINE
B. PRESENT
C. TENDENCIES AND FUTURE
|
| 11:45 - 13:15 |
DEMONSTRATION INDIVIDUAL CULINARY STYLE OF EACH CHEF. GUEST CHEF: JESUSDOSS PRABHAKER RAO, RESTAURANT "SPICE ROUTE" - ZURICH, SWITZERLAND |
| 13:30 - 14:00 |
GUIDED TASTING OF CHUTNEYS, RELISHES AND RAITAS |
| 14:00 - 15:30 |
INDIAN STYLE LUNCH |
| 15:45 - 16:45 |
PAN-ASIAN INGREDIENTS : TEA VARIETIES, CULTIVATION AND SERVICE WITH JULIE SAHNI AND SALVADOR SANS |
| 17:00 - 18:00 |
CULINARY TECHNIQUES DEMONSTRATION - SPICES TOASTING, GRINDING, SWEET AND SAVORY, SPICE CHART |
| 18:00 - 18:15 |
CLOSING STATEMENTS |
CHINESE GALA DINNER HOSTED BY GUEST CHEF SUSUR LEE OF THE RESTAURANT SUSUR IN TORONTO, CANADA HELD IN RESTAURANT MOO, HOTEL OMM.
To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received. |
TUESDAY, NOVEMBER 8TH, 2005
JAPAN
|
| 9:30 - 11:00 |
HISTORICAL OVERVIEW : GUEST SPEAKER HIROKO SHIMBO
A. WHY AND HOW IT CAME INTO BEING
B. SPECIAL TECHNIQUES: CUTTING, FLAVORING, COOKING AND DISTINCTIVE PRESENTATION
C. C. HEALTH AND FUTURE TRENDS
|
| 11:15 - 12:45 |
CULINARY DEMONSTRATION BY CHEF KENICHIRO OOE OF THE RESTAURANT KOZUE, HOTEL PARK HYATT TOKYO.
|
| 13:00 - 13:30 |
SAKE TASTING WITH MARK MILLER HISTORY, PRODUCTION, VARIETIES, SERVICE |
| 13:30 - 15:00 |
LUNCH - JAPANESE BENTO BOX |
| 15:30 - 16:30 |
PAN- ASIAN INGREDIENTS: SOY SAUCE PRODUCTION, CHARACTERISTICS AND TASTING WITH MR. SHUJI SUGANO EXPERT FROM KIKKOMAN |
| 16:45 - 17:15 |
CULINARY TECHNIQUES DEMONSTRATION IKEJIME,MAINTENANCE AND PREPARATION OF FRESH FISH |
| 17:15 - 17:45 |
COMPARISON AND TASTING OF JAPANESE GROWN RICE WITH MARK MILLER |
| 17:45 - 18:00 |
CLOSING |
HOST CHEF: YUKIHIRO SHIDARA, RESTAURANTE SAKURA YA, BARCELONA
INDIAN GALA DINNER HOSTED BY GUEST CHEF PRABHAKER HELD IN RESTAURANT ORANGERIE, Gran Hotel La Florida
To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received. |
WEDNESDAY, NOVEMBER 9TH, 2005
THAILAND
|
| 9:30 - 11:00 |
HISTORICAL OVERVIEW - GUEST SPEAKER - DAVID THOMPSON, AUTHOR "THAI FOOD"
A. PAST - INTEREUROPEAN RELATIONS, ANTECEDENTS AND INFLUENCES, INGREDIENTS AND TECHNIQUES
B.PRESENT - TOURISM, MODERN DAY RESTAURANTS
C.TENDENCIES AND FUTURE
|
| 11:15 - 12:45 |
CULINARY DEMONSTRATION BY CHEF IAN KITTICHAI, RESTAURANT KITTICHAI, NYC, NY. |
| 13:00 - 13:30 |
GUIDED TASTING OF THAI AROMATICS |
| 13:30 - 15:00 |
THAI STYLE LUNCH
|
| 15:30 - 16:30 |
PAN- ASIAN INGREDIENTS : RICE - HISTORY, VARIETIES, COOKING TECHNIQUES, ETC. WITH DAVID THOMPSON AND MARK MILLER |
| 16:45 - 17:45 |
CULINARY TECHNIQUES DEMONSTRATION: THAI CURRIES |
| 17:45 - 18:00 |
CLOSING |
JAPANESE GALA DINNER HOSTED BY GUEST CHEF FROM HOTEL PARK HYATT, RESTAURANT KOZUE, TOKYO,JAPAN HELD IN THE VERANDA RESTAURANT OF THE RITZ CARLTON HOTEL ARTS
To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received. |
THURSDAY, NOVEMBER 10TH, 2005
CHINA - PROVINCE OF CANTON
|
| 9:30 - 11:00 |
HISTORICAL OVERVIEW - GUEST SPEAKER - FUCHSIA DUNLOP, AUTHOR OF "SICHUAN COOKERY"
A. PAST: THE RELATIONS WITH THE FIRST EUROPEANS AND ITS EFFECT ON THE CUISINE
B. PRESENT
C. TENDENCIES AND FUTURE TRENDS
|
| 11:15 - 12:45 |
CULINARY DEMONSTRATION BY CHEF SUSUR LEE, RESTAURANTE SUSUR, TORONTO, CANADA. |
| 13:00 - 13:30 |
TASTING SEAWEEDS - FRESH, DRIED, TOASTED GUIDED BY CHRISTINE LETENNIER, OWNER- DIRECTOR OF SEAWEED GROWER "ALGUES DE BRETAGNE" |
| 13:30 - 15:00 |
CHINESE STYLE LUNCH |
| 15:30 - 16:30 |
PAN-ASIAN INGREDIENTS - the soybean |
| 16:45 - 17:45 |
STEAM COOKING - FRESH TOFU A LA MINUTE AND "FUNG" |
| 17:45 - 18:00 |
CLOSING |
HOST CHEF: JOSEPH MARIA KAO, RESTAURANTE SHANGHAI, BARCELONA, ESPAÑA
GALA THAI DINNER HOSTED BY GUEST CHEFS IAN KITTICHAI OF KITTICHAI'S IN NEW YORK, USA AND DAVID THOMPSON OF NAHM IN LONDON, UK HELD IN RESTAURANT CAELIS, HOTEL PALACE.
To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received. |
