November 28, 2020

Creative Chefs
Summit

— the largest annual professional gastronomic event in Eastern Europe for cooks, chefs and restaurant owners.

Creative Chefs Summit:

interactive master classes and reports from international experts and leading chefs of Ukraine;
new knowledge, tastes and practical cases;
future trends, recipes and techniques from eminent chefs;
15 leading chefs on one stage;
Trade Exhibition of suppliers and manufacturers of local products, professional equipment and inventory;
800 Gastro Industry specialists at one site of CEC Parkovy.

Old school
as a challenge

old new

CONCEPT CREATIVE CHEFS SUMMIT 2019

Innovative, author's, fusion, high, experimental, molecular cuisines.
How about CLASSIC?

How to find your own style between familiar and fashionable?

30.11

2019

Eighteen-meter kitchen in the spotlights on the stage CEC Parkovy.

The stars of theFRENCH, ENGLISH, SWISS, ITALIAN, PORTUGAL, POLISH and UKRAINIAN gastronomy are adapting world class dishes using new techniques, local products, equipment and serving.

We invite you to work out together what is eternally and what is VARIABLE!

Speakers

BUY THE TICKET

Pop-up dinner

Exclusive French style dinner
with 5 eminent chefs from France, the United Kingdom and Ukraine.

November 28

KAMA Restaurant in the hotel Riviera House

3500 UAH

Creative Chefs Summit

The largest annual professional gastronomic event in Eastern Europe for cooks, chefs and restaurant owners.

November 30

CEC Parkovy

5000 UAH

Pop-up dinner + Creative Chefs Summit

Pop-up dinner
November 28
KAMA Restaurant in the hotel Riviera House

Creative Chefs Summit
November 30
CEC Parkovy

7500 UAH

Program

8:30 - 9:00

Registration

9:00 - 9:10

Opening of Creative Chefs Summit 2019

9:10 - 9:50

Savva Libkin

Owner of Savva's Libkin Restaurants, Ukraine

“Cuisine of Odesa. Past. Present. Future”

10:00 - 10:50

Isabella Poti

Head Chef and partner at Floriano Pellegrino’s Michelin-starred restaurant Bros’, Partner at Floriano Pellegrino’s Roots trattoria, Italy

"Creative Process spreads out of our Gustatory Background: Our approach to the creation of dishes is strictly tied to our heritage. Innovating is the way tradition turns into future We respect old tastes, bringing them forward through new techniques, products and combinations"

Viktor Tymchyshyn

Head Chef at Guramma Italiana Restaurant, Ukraine

“How to achieve the speed of serving meal without loosing its taste and quality”

10:50 - 11:10

Coffee Break

11:20 - 12:10

Franck Pontais

Innovation and Development Chef at Koppert Cress UK, the royal family Chef, The United Kingdom

"Living ingredients as sourse of tasty and healthy food. Sustainable agriculture"

Sergey Baysarevich

Brand Chef at BARVY Restaurant, Ukraine

“Ukrainian Fusion. How to create a wow effect based on simple local products"

12:20 - 13:10

Daniel Galmiche

Michelin-starred Chef, Head Chef at 190 Queen's Gate by Daniel Galmiche at The Gore, The United Kingdom

“Creating unique classic menu with a modern touch of fresh ingredients, permeated with vibrant tastes, textures and aromas”

Aleksey Shemenkov

Head Chef at BEEF meat & wine restaurant, Ukraine

“All about meat. The best parts of carcass. From supplier to consumer. Ripening and storage of meat"

13:10 - 14:10

Dinner

14:20 - 14:40

Presentation of TOPOT Project

14:50 - 15:40

Tiago Emanuel Santos

Head Chef at Quorum restaurant, Creative Food and Beverage Manager at Ciprotur Hotel Group, Portugal

“Gastronomic traditions of Portuguese cuisine”

Vitalii Huralevych

Brand Chef at Samohonna Restoratsiya, Ukraine

“Modern cooking techniques for classic dishes”

16:00 - 16:50

Sebastian Olma

Head Chef at Belvedere Restaurant, Top Chef TV-show winner, Poland

“A comparative analysis of Polish gastronomy with European. How gastronomic travel affects the transformation of taste”

Yaroslav Artiukh

Head Chef of the new Ukrainian cuisine Restaurant Kanapa, Ukraine

“Features of the menu of the new Ukrainian cuisine Restaurant Kanapa in Kyiv and Warsaw. Combining regional dishes in a single menu. Dishes-calling cards. Dumplings vs Pies»

16:50 - 17:10

Coffee Break

17:20 - 18:10

Christophe Vasseur

Owner and Baker at Du Pain de des Idées, France

"Baking traditions in France. What is the difference between a baguette and a traditional baguette, a croissant from a croissant with butter. The status of artisan bread"

Ihor Lavreshyn

Craftsman Baker, Bread baking consultant, Ukraine

“Traditional bakery in Ukraine. Techniques and technologies which are our heritage in modern bakery. Making bread with hand kneading and using stone millstones to make organic flour”

18:20 - 19:10

Jean-Pascal Sérignat

Pastry Chef, Chocolatier at Du Rhône Chocolatier, Switzerland

“What needs to be done in order to introduce a classic recipe into fashion: change the look, add or remove notes of taste, change the shape, but leave the substance”

Elina Boyko

Chocolatier-technologist at El.f chocolate brand, Founder of Chocolate El.f chocolaterie, Ukraine

"Сlassic dessert Sachertorte in different serves: cake, macaron, verrin, ice cream, candy”

Buy the ticket

How it was

CREATIVE CHEFS SUMMIT 2019

CREATIVE CHEFS SUMMIT 2018

CREATIVE CHEFS SUMMIT 2017

CREATIVE CHEFS SUMMIT 2016

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. 1500 м² exhibition area, 800 visitors from 17 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 9 countries of the world.