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WORLDCHEFS

CONGRESS & EXPO

24-27 SEPTEMBER

2016

THESSALONIKI

GREECE

INTERNATIONAL EXHIBITION & CONGRESS CENTRE OF TIF HELEXPO

YOUNG CHEFS PROGRAM


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THE DESTINATIONS Thessaloniki A popular congress destination Thessaloniki at the doorstep of the Balkans is the country’s second largest city. It has become the financial and trading centre for the emerging markets of the entire Balkan peninsula and is the seat for the Black Sea Trade and Development Bank, the Balkan Trade Centre and the Thessaloniki Stock Exchange Centre, which is expected to develop into a source of capital for the wider region. Thessaloniki is in the middle of a dynamic and developing market and has always been a nodal point for land, air and sea transportation due to its geographic location: on the borders of 3 continents (Europe, Asia and Africa).

Climate

The climate is Typical Mediterranean with a definite seasonal variation. Winters are mild and summers are warm. Every season in Thessaloniki can be enjoyable to the utmost as it is a city by the sea with an annual average of 300 days of sunshine.

Sunday 25 September 2016 Mount Olympus

The oldest open market

Mountaineering on the abode of the Gods

History and Culture

Thessaloniki, the Capital City of the Greek North is world known for the Ancient Greek, Roman and Byzantine monuments, the charming shopping thoroughfares, the indulging local cuisine and exciting nightlife. Founded in 315 B.C. and named after the ancient Greek princess Thessaloniki, sister of Alexander the Great, the city has been a crossroad of cultures and civilizations for over 2300 years. The atmosphere is a fusion of Greek, Balkan and South-eastern European influences that co-exist harmoniously, creating a multicultural and cosmopolitan environment, where visitors from all over the world feel comfortable and welcome. Masterpieces of Roman architecture, Byzantine castles, Ottoman monuments and 20th-century landmarks many of them designated as World Heritage Sites by UNESCO - are all within easy reach. Thessaloniki has the largest university in Greece, Aristotle University, which is one of the most established universities in the European academic community. The city also features a wide selection of museums that recreate the past of Thessaloniki and Macedonia from prehistoric times to the present day. It offers cultural events, theatres, Modern Art galleries, libraries, an immense variety of high standard recreational facilities and examples of modern architecture, art nouveau and eclecticism. It is known for major national and international festivals such as the ‘Demetria’ Festival (Annual Art and Culture events) and the ‘International Film Festival of Thessaloniki’

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Saturday 24 September 2016 Kapani

The Kapani or Buy Vlali is a traditional open market in Thessaloniki. It is located in the city center and consists of footpaths, enclosed by roads Egnatia, Aristotelous, Ermou and Venizelou. At short distance from it are the other traditional markets center, Modiano Square Athonos and Mpezesteni. The market buildings are condominiums, while some of the footpaths are covered. The name «Kapani» comes from the Turkish words UnKapani, meaning flour market (alefropazaro). Special interest faceted tourist tour and an opportunity for deeper understanding of Thessaloniki interim past decades is the visit to the Modiano and Kapani galleries. Here one could argue that time has stopped and the tradition continues to experience modern retailers and customers. The unique style and the various outdated tactics marketplace like bargain continue to exist and construct the specific code of the area. A plenty variety of products like food, spices, household items, clothing, etc. are offered in very low prices in the most central city market. More info: www.kapani.gr

Mount Olympus, Greece’s highest mountain and the second highest mountain in the Balkans, is located in northern Greece comprising the natural boundary between the prefectures of Macedonia and Thessaly. Mount Olympus’ highest point is the summit of Mytikas, meaning «nose». It is one of the highest peaks in Europe in terms of topographic prominence. Rising to an elevation of 2918m, Mytikas is spaced a mere 18km from the adjacent coastline on the eastern side of the mountain. Its western side Mount Olympus has proved a difficult cross point for numerous aspiring conquerors of the Greek territory since the ancient times. Olympus was notable in Greek mythology as the home of the Greek gods, on the Mytikas peak. Mount Olympus is also noted for its very rich flora with several species. Every year thousands of people visit Olympus to admire its fauna and flora, to tour its slopes and reach its peaks. Organized mountain refuges and various mountaineering and climbing routes are available to visitors who want to explore it. The usual starting point is the town of Litochoro, on the eastern foothills of the mountain, 100 km from Thessaloniki, where, in the beginning of every summer, the Olympus Marathon terminates. More Info: www.pieria-hotels.gr 5


Fotiadi’s Farm

Monday 26 September 2016 Halkidiki

Indigenous Greek Black Pig

Behind the—unknown to most—designation of “Greek black pig” lies the most ancient pig breed of the Mediterranean. It is Europe’s first pig, which was tamed and domesticated as early as the Neolithic period. Homer makes reference to Eumaeus, Odysseus’ loyal swineherd who bred black pigs and fed them to Penelope’s suitors, who preferred to eat large and fat pigs. In Sicily in 2010, in the framework of the European QUBIC programme on the historical course of the Mediterranean black pig, which involved the participation of five European countries, it was scientifically documented that the Greek Black Pig is the “father” of the black pigs of the Mediterranean. In 2014, in collaboration with the Aristotle University of Thessaloniki and the Centre for Research and Technology-Hellas (CERTH), Fotiadi’s Farm started an innovative research programme that subjected black pigs to an olive-based diet. In the shade of the divine mountain of Olympus, Fotiadi’s Farm added the Greek local fruit and the olive to the diet of the national Greek pig. Once they turn five months old, the pigs are transferred to a controlled mountainous pasture covering 300,000 m2, where they live happily in the wild until their twelfth month of life. This olive-based diet produces pork meat with a unique aroma and flavour and increases the levels of omega-3 and omega-6 fatty acids, which are good for the human body. A special test conducted by CERTH revealed that Black Pigs’ meat contains 5,700% more Ω3-Ω6, 335% more polyphenols, 110% more iron and 540% less intramuscular fat than conventional pork meat. Fotiadi’s Farm has patented this olivebased dietary method for black pigs at the international level (PCT/GR/2015/00057), creating an innovative product with global originality; a product that is imprinted on the historical and cellular memory of the Greek diet. More Info: www.farma-fotiadi.gr 6

You’ve been here in your dreams...

Zeus Kiwi SA An agricultural product processing and trading company

Zeus kiwi is an organization at the vanguard of production, maintenance and distribution of kiwi fruit. The secret and the excellent quality of ZEUS product lies in the idyllic soil and climatic conditions of the area as well as the correct and optimum management of cultivation by experienced and specialized personnel. Apart from its long tradition in the cultivation of kiwi, Zeus also utilizes the expertise to produce, with the same commercial success, plums and red grape, Crimson, Seedless. More info: www.zeuskiwi.gr

Shaped like Poseidon’s trident and sticking out into the Aegean Sea, Halkidiki is a treat for visitors. Lush green forests that reach right down to the beach; golden sunlight reflected in the turquoise waters; a traditional style with a rich gastronomic and cultural heritage. Endless coves, unique architectural sites, perfectly preserved Christian monuments and a host of unexplored treasures all add their own rich touch to the unique canvas that shapes Halkidiki. Among this blend of blue and green, there are several summer resorts on the beaches of all three fingers where other minor towns and villages are located. More info: www.visit-halkidiki.gr

T(h)ree of life Extra virgin Olive oil

800 million olive trees are estimated to be worldwide in which the vast majority (95%) is found in the Mediterranean countries. The trees are widely grown in Greece, much more than what any other orchard tree. “T(h)ree of life” olive grove is located in a private area in New Simantra, Halkidiki. Kalandaridi family produces high quality olive oil that honors the place and the nature. The rich flavor and the unique organoleptic characteristics are a result of the special care that applies throughout the production process. The olive oil categories are various, as the unique variety of “Chondroelia”, produced by the extra virgin olive oil varieties from Halkidiki, Amfissa, Kalamata and Koroneiki, in order to achieve a unique matching aromas and flavors, giving the product its own different characteristics. New oil batches are tested for acidity, peroxides and absorption in the ultraviolet light in order to be classified qualitatively and finally make and organoleptic examination. In “T(h)ree of life” facilities, all the equipment is made of stainless steel to ensure that there will be no contamination or deterioration of the oil either in texture or flavor. The olive oil production process is simple and natural. Nothing is added. Only nature provides what is necessary. More info: www.threeoflife.eu

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Marianna’s vineleaves organing farming Marianna Kazakis, a lover of good cooking and traditional flavors, starts packing vineleaves (or grapeleaves) from the vineyards of pappou Thanasis using the pasteurization method taught to her by her own grand-mother in order to preserve spring freshness throughout the winter. However, the civil war in Yugoslavia at the beginning of the ‘90s results in the loss of the German market for Greek grape producers. As a consequence of the over-supply of grapes in Greece, many viticulturers in Northern Greece decide to abandon their vineyards or turn to the production of wine, instead of tablegrapes. It is at that point that Marianna and her family decide to innovate. The vineyards are converted to Sultanas, because the same plant that produces the world’s finest raisins also gives the best vine leaf. All the vineyards are organic and of the Sultana variety, which produces the tender vineleave. Marianna’s vineyards provide the crop for all our vineleaves, vinetops and grapes. The incomparable taste of the family’s grapeleaves did not take long to impress friends and relatives. Everybody had a good word to say for «Marianna’s Vineleaves», as everybody used to call them. More info: www.mariannas.eu

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Tuesday 27 September 2016 Ktima Gerovasiliou winery

Ktima Gerovassiliou has been involved in vine cultivation and winemaking since 1981. On the slopes of Epanomi, a few kilometers away from the city of Thessaloniki, a meticulously well-cared vineyard of 63 ha surrounds the modern winery, where the renowned Ktima Gerovassiliou wines are produced. At the heart of the winery, the Gerovassiliou Wine Museum presents various aspects of the world history of wine-growing. At Ktima Gerovassiliou, the vineyard is cultivated with great care and enthusiasm that leads Gerovassiliou to constantly researching and experimenting with Greek and foreign varieties, both well and less known ones. New technological advances blend well with tradition throughout vine growing and vinification processes. The aim is to produce high quality wines from grapes cultivated exclusively in privately-owned vineyard; wines that carry all distinct characteristics of the specific microclimate (terroir) in Epanomi. The creation of the Wine Museum itself in combination with the various activities organized –guided tours, wine tastings, educational programs, seminars, publications, lectures, music concerts and theatre eventscontribute to the diffusion of wine-growing culture. More info: www.gerovassiliou.gr

Byzantine Museum of Thessaloniki

For many this museum is perhaps the most important museum of the city, as Thessaloniki has arguably the strongest Byzantine character through the years. The Byzantine Museum is housed in modern facilities which include advanced and highly organized building units and servicing workshops and warehouses. The museum offers to the visitors the opportunity to see and admire wonderful exhibits, giving them many important information about the Byzantine past of the city. Along with the paleo-Christian churches of Thessaloniki, the museum is the guardian of the unique Byzantine heritage. Considered as one of the best architectural designs in Greece since it perfectly combines Greek architectural heritage, using modern elements and building materials. The Byzantine Culture Museum won the European Museum Award on 2005. More info: www.mbp.gr

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THE YOUNG CHEFS PROGRAM Friday 23 September 2016 - ARRIVAL DAY International Exhibition & Congress Centre of TIF Helexpo “Ioannis Vellidis” Congress Centre All day

Registration

09:00 - 17:00 Judging Seminar Pavilion 13 15:00 - 17:00 Competition Briefing 17:00 - 19:00

Bill Gallagher Young Chefs Forum, Reception by Nestlé Professional Thessaloniki’s Center

19:00 - 22:00 Icebreaker Drink Skybar, THE MET hotel

Dress Code: Casual

Saturday 24 September 2016 - GENERAL ASSEMBLY International Exhibition & Congress Centre of TIF Helexpo “Ioannis Vellidis” Congress Centre All day

Registration

08:00 - 08:05

Welcome by Andy Cuthbert, Worldchefs Congress Chairman

08:35 - 09:00

Welcome by Georgios Mastrodimitris, President of Chefs Association of Northern Greece and Miltos Karoubas, President of Hellenic Chef’s Federation Welcome by Apostolos Tzitzikostas, Governor of the Region of Central Macedonia Welcome by Charles Carroll, Worldchefs President

09:00 - 09:05

Chefs Roll Social Media Kick Off

09:05 - 09:35

Worldchefs: 88 Years of History Ferdinand Metz

09:35 - 09:50

Guest of Honor: Michel Escoffier, Great-Grandson of Auguste Escoffier, President of the Escoffier Foundation

09:50 - 10:00

Dr. Billy Gallagher Tribute Βreak with Dilmah Tea & Nestlé

10:00 - 10:30

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BGF Young chefs gather in Nestlé Chill room and depart on the Thessaloniki Treasure hunt

10:30 -15:00

Hans Bueschkens Young Chefs Challenge attending at ELECTROLUX ARENA Main congress joining

12:30 - 14:00

Lunch in Pavilion 13

14:15

Nestlé Chill room gathering departs for outside activities

14:30 -16:00

Departure for the local open food market Kapani 11


16:00 - 17:30

Arrival at Akmi Cooking School - Cooking demos | address: 14, Tsimiski str

17:45

Departure for White Tower

Monday 26 September 2016 - TRADITIONS International Exhibition & Congress Centre of TIF Helexpo

Thessaloniki’s Centre 18:30 - 23:00

Official Photography - White Tower & Welcome Reception - Port of Thessaloniki

“Ioannis Vellidis” Congress Centre Dress Code: Chefs White

08:30 - 09:00 09:00 -10:30

Sunday 25 September 2016 - TRENDS International Exhibition & Congress Centre of TIF Helexpo “Ioannis Vellidis” Congress Centre Αll day 09:00- 10:30

Registration BGF Young chefs gather in Nestlé Chill room before moving to congress Main congress joining

Morning coffee in competition area BGF Young chefs gather in Nestlé Chill room Main congress joining Break with Dilmah Tea & Nestlé

10:30 - 11:00

BGF Young chefs gather in Nestlé Chill room, up close and personal with George Calombaris

11:00 -13:30

Main congress joining

12:30 - 14:00

Mount Athos Monestary Lunch in Pavilion 13 BGF Young chefs gather in Nestlé Chill room 13.30-14.00 up close and personal

14:00 -16:00

Main congress joining

15:45

Nestlé Chill room gathering departs for outside activities

16:00 -16:45

Departure for local factories at Halkidiki

Lunch

16:45 -18:00

Arrival at Marianna's vineleaves organing farming. Guided tour & workflow presentation

BGF Young chefs gather in Nestlé Chill room 13.30 - 14.00 up close and personal

18:00 -18:30

Departure for Nea Simantra, Halkidiki

14:00 -15:45

Main congress joining

18:30 -19:45

“T(h)ree of life” Olive Groove, Guided tour & workflow presentation

15:45

Nestlé Chill room gathering departs for outside activities

19:45

Departure for Potidea Palace, Potidea, Halkidiki

16:00 - 17:00

Departure for Mount Olympus

20:00 -22:30

Dinner combined with olive tasting

17:15 - 18:15

Arrival at Black pig farm Fotiadis. Presentation of farm history, animals and workflow

22:30 -23:30

Return to Thessaloniki

18:15

Departure for Gritsa, Litochoro

18:45 - 19:45

Arrival at Zeus Kiwi factory. Presentation and guided tour of the factory and workflow

19:45

Departure for Mediterranean Village Hotel & Spa

20:30 -21:00

Arrival at the hotel- Wine tasting by local wine producers

21:00 -21:30

Video Presentation of Mt Olympus history (flora-fauna, habitat’s life) – Cooking demo with black pig

21:30 -23:00

Dinner with black pig & Greek music

23:00 - 00:00

Return to Thessaloniki

Βreak with Dilmah Tea & Nestlé 10:30 - 11:00

BGF Young chefs gather in Nestle Chill room, up close and personal with Titti Qvarnström

11:00 -12:45

Main congress joining

12:45 - 14:00

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Tuesday 27 September 2016 - LEARN & SHARE International Exhibition & Congress Centre of TIF Helexpo “Ioannis Vellidis” Congress Centre 08:30 - 09:00

Morning coffee in competition area BGF Young chefs gather in Nestlé Chill room

09:00 -10:30

Main congress joining

10:30 -11:00

Nestlé Chill room gathering

11:00 - 12:00

Bid Presentations and Vote for Worldchefs Congress 2020: 1. Lyon, France 2. St. Petersburg, Russia 3. Sydney, Australia

11:45

Departure for Heritage tour and lunch joining back for Gala dinner

12:30

Arrival at Ktima Gerovasileiou winery. Guided tour at the fields-museums, wine tasting. Lunch

15:30

Return to Thessaloniki

16:00 -17:30

Visit the Byzantine Museum with a guide

17:30

Return to the hotels

19:00

Gala Dinner and live band at “Pili Axiou” 9, Andrea Georgiou str. Dress Code: Black Tie

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Professional Congress Organiser for Worldchefs’ Congress E-mail: worldchefs2016@artion.com.gr Tel.: +30 2310 257816 (direct line), 2310 272275

www. worldchefs2016.org

EXCLUSIVE SPONSOR Bill Gallagher Young Chefs Forum

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