December 1, 2018
Who is the
Chef?
1 December, CEC «Parkovy»
http://chefs-summit.com/wp-content/uploads/2018/08/concept-400x600.jpg

«Who is the Chef

Concept of Creative Chefs Summit 2018

A contractor, a strategist?
A dark horse, a trendsetter?
A leader with no title, a creator?
Simply a good manager?
A prospective restaurateur?

We know that an answer to this question is anybody’s guess.

1st of December 15 chefs from Ukraine, the United Kingdom, France, Denmark, Italy, Spain, Indonesia and the USA will lead you to this long-awaited answer, sharing their vast knowledge and experience at a number of master-classes, mono lectures, autograph sessions and pop-up dinners.

18 МETER KITCHEN ON THE STAGE CEC «Parkovy».
DISHES, EXPERIENCE AND KNOWLEDGE ON A CUTTING BOARD OF RENOWNED CHEFS.

Join us in the pursuit of innovativeness on an equal FOOTING WITH THE GREAT, be well-versed in current trends, meet NEW CHALLENGES AND STAY AHEAD.

Программа

8:00-9:00
Registration and welcome coffee
9:00-9:15
Sergey Kalinin
Financial Consultant
Ukraine
Opening of the Summit
9:15-10:00
Savva Libkin
Restaurateur
Ukraine
«Who is the Chef?»
10:00-10:50
Alan Coxon
Food Archaeologist
United Kingdom
«How does the kitchen of the past influence the kitchen of the future? Sexology of taste»
11:30-12:20
Patrizia di Benedetto
Owner and chef of the restaurant Bye Bye Blues
Italy
«Evolution of traditions which based on Mediterranean cuisine. New dishes at the junction of different cultures: Ukraine-Italy»
Viktor Titov
Brand-chef of the restaurant chain G-Group
Ukraine
12:30-13:20
Paulo Airaudo
Owner and chef of the restaurant Amelia
Spain
«Author's handwriting of the chef. How to create own individual and unique style?»
Iurii Kovryzhenko
Chef, the host of TV and radio programs
Ukraine
13:30-14:10
Lunch
14:20-15:00
Herve This
The father of molecular gastronomy
France
«The end of the era of molecular cuisine. Note-by-Note Cooking as the next gastronomic trend»
15:10-16:00
Roberto Rispoli
Executive chief of the Mavrommatis group, chief and owner of the restaurant Mulino Mule
France
«The revival of the «forgotten grains». How to bake bread, which to taste Alain Ducasse?»
16:10-16:30
Coffee break
16:40-17:20
Andy Ricker
Owner and chef of Pok Pok restaurants
USA
«Looking backwards at the food of Thailand in context of modern restaurants»
17:30-18:20
Ragil Imam Wibowo
Owner and chef of Indonesian cuisine restaurants Nusa Indonesian Gastronomy
Indonesia
«Creative features of Indonesian cuisine. The history of tempe (fermented soybeans) that conquer the world»
Eko Koesprananto
Co-owner and chef of the restaurant 17.804 Indonesian Social Kitchen
Ukraine
18:30-18:50
Coffee break
19:00-19:50
Philipp Inreiter
Co-owner and chef of the restaurant Slurp Ramen Joint
Denmark
«What is a modern Asian restaurant and the main mechanisms of its development and functioning in Denmark and Ukraine»
Elijah Syomin
Chef of the restaurant Tin Tin
Ukraine
20:00-21:00
Vitaliy Istomin
Chef of the restaurant TEHNIKUM
Russia
«Vegetables which do not need to be «spoiled with protein»
«What do mushrooms think?»
Igor Mezencev
Brand-chef of the family of restaurants Farsch
Ukraine

How it was

CREATIVE CHEFS SUMMIT 2016

CREATIVE CHEFS SUMMIT 2017

CREATIVE CHEFS SUMMIT

useful for

Owners of restaurants and investors

Trends and vision for the development of the restaurant. What niches are now actively developing, what kind of cuisine is most in demand and how to adapt it to the local market.


Chefs and cooks

Practical master classes from Ukrainian and invited chefs from 9 countries of the world with an emphasis on local product.


Suppliers of equipment and inventory

Networking with the experts of the restaurant industry. 2000 sqm exhibition area, 1000 visitors from 15 countries of the world.


Farmers

Introduction of their product to restaurants. Tastings, networking, contracts and sales. Study of demand and communication with leading chefs from Ukraine and 15 countries of the world.

BUY THE TICKET

Creative Chefs Summit
3200 UAH
From 11.09 to 11.10
3600 UAH
From 12.10 to 31.10
4000 UAH
From 01.11 to 14.11
4500 UAH
From 15.11 to 24.11
5000 UAH
From 25.11
1. Attending all reports and master classes in the main hall.
2. Simultaneous interpretation.
3. Tasting of farm products and beverages.
4. Attending the exhibition of manufacturers and suppliers of professional equipment and equipment expo zone.
5. Branded notebook and pen.
6. «Cookbook».
7. Networking and communication with world chefs and gastro-experts.
8. Coffee breaks and lunch.
Pop-up dinner
3500 UAH
November 29 in the Fairmont Grand Hotel will be held a Pop-up dinner, where several best world chefs will prepare food for you.
An amazing opportunity to enjoy the presentation of dishes, try the authentic cuisine of other countries, be inspired by the experience and skill of the chefs and personally communicate with them.
Dishes will be complemented by elite drinks.
New tastes. Live communication. Exclusive.
Creative Chefs Summit + Pop-up dinner
6200 UAH
From 11.09 to 11.10
6600 UAH
From 12.10 to 31.10
7000 UAH
From 01.11 to 14.11
7500 UAH
From 15.11 to 24.11
8000 UAH
From 25.11
1. Attending all reports and master classes in the main hall.
2. Simultaneous interpretation.
3. Tasting of farm products and beverages.
4. Attending the exhibition of manufacturers and suppliers of professional equipment and equipment expo zone.
5. Branded notebook and pen.
6. «Cookbook».
7. Networking and communication with world chefs and gastro-experts.
8. Coffee breaks and lunch.
9. Visiting Pop-up dinner in the Fairmont Grand Hotel Kyiv.
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Location

Parkova road, 16А

Kyiv, Ukraine

December 1, 2018

Contacts

Semena Skliarenko str., 7
04073, Kyiv, Ukraine
+380 44 228 73 10
+380 50 353 05 05
+380 50 353 07 07

CEO of the Project

Yuliya Rabin

Project Manager

Antonina Zakharova
+380 98 293 50 96