THE WORLD RENDEZ-VOUS
OF THE HIGH-QUALITY GASTRONOMY

25, 26, 27 November 2018 in Monaco

ROUND TABLES TOPICS

SUNDAY, NOVEMBER 25th

Training: the excellence
of the French model
 

MAIN STAGE • 14:00 - 15:00 


The leaders of the most beautiful culinary schools will speak on their quest for excellence,
passing on their know-how. Each will explain their teaching style and the challenges they see
in the upcoming years to their continued sharing of French cuisine in France and worldwide.


Denis Ferault, France
Eric Briffard, France
Bruno De Monte, France
Christophe Quantin, France
Dominique Giraudier, France
Soenil Bahadoer, Netherlands

Environmental
Responsibility: Seasonality is a responsibility
 

MAIN STAGE • 15:00 - 16:00

The season makes the rules, not the chef: The product alone must dictate the menu. Sourcing from market gardeners conveys upon restaurant owners the rhythms of the earth and the weather, and that poses a challenge to the relative rigidity of menus where diners order
based on what is written. Is it really possible to maintain such an approach regardless of the number of diners? 


Célia Tunc, France
Arnaud Donckele, France
Alexandre Mazzia, France
Anthony Genovese, Italy
Yoshihiro Narisawa, Japan
Joel Thiebault, France

Training: questioning the way we learn

MAIN STAGE • 16:30 - 17:15



Whether in terms of form, duration, or content, chefs and training directors are engaged in discussions about urgently needed reforms. Faced with the shortage of candidates, have chefs' demands changed? Should they learn the basic recipes rapidly and specifically, over the course of a few months, or are longer training programs necessary, so as to also provide them with the time they need to mature?


Regis Marcon, France
Véronique Carrion, France
Bruno De Monte, France
Patrick Jeffroy, France
Jacques Maximin, France

Reciprocity between chefs and producers  

MAIN STAGE • 17:15 - 18:30


Excellent products AND service - that's the formula for success. Producers must not only
guarantee the excellence of their product, but also of their service, availability, deliveries...
And for their part, chefs must also make efforts to adapt to the constraints of production: we will hear presentations from both, proudly working hand in hand.


Christophe Bacquié, France
Sylvain Erhardt, France
Emmanuel Renaut, France
Eric Jacquier, France
Pascal Barbot, France
David Kinch, United States
Claude Bosi, United Kingdom
Jorge Vallejo, Mexico

Restaurant handovers: formulas for success

RAVEL 1 • 16:30 - 17:15


Whether it's a family affair or an institution with successive owners, when you've patiently built a beautiful home, you work hard to pass it on in good conditions. To hand it over with care - not only with the respect for the past years, but with an eye to the future as well.


Stéphane Buron, France
Fabio Pisani, Italy
Michel Kayser, France

Measures to reduce
No-Shows

RAVEL 1 • 17:15 - 18:15


Customers who do not arrive for their
reservations can become a real problem for table management. But though hotels require customers to provide a credit card and a deposit, restaurants have not yet made that leap. Customers, at least, don't seem ready for that:
so what alternatives might exist?


Alexandre Mazzia, France
Guillaume Sanchez, France
Vincent Crepel, France
Paul Pairet, China

MONDAY, NOVEMBER 26th

Climate impact
on the planet

MAIN STAGE • 09:00 - 10:15


"To think that we are masters of nature is only
an illusion. Nature contributes to our common good; we must protect it. For example, water; the
fertility of the soil; the atmosphere. Managing the climate is a responsibility bound to the common good. Nobody should have the right to pollute. Our voice of progress must be the protection of the Earth: it gives meaning to our life.

The words of Vandana Shiva (Alternative Nobel Prize Winner, 1993), will stir our consciences. Side by side with this year's honorary chair, Mauro
Colagreco
, and all fully committed to protecting the environment, the presenters will shed light on the consequences of climate change on global food systems, now and in the future.


Mauro Colagreco, France
Vandana Shiva, India
Lionel Astruc, France
Yoshihiro Narisawa, Japan
Narda Lepes, Argentina

It's for a good cause!

MAIN STAGE • 10:45 - 11:45


Charitable chefs: Should they collect funds or organize charitable meals? Il Refettorio [soup kitchen], the Restos du Cœur charity, the Bouffons de la Cuisine association, Dîners de gala "Irma," Refugee Chefs... Initiatives proliferate, reflecting the diversity of the chefs directing them. Some organize fundraisers; others serve meals to the needy. Each in their own way, charitable chefs are organizing, and flexing their collective muscle. And they hope, above all, that with their presentations today, they will plant the seeds for many more such initiatives to grow.


Cristina Reni Anzola, Italy
Stephane Lelievre, France
Michel Trama, France
Stephane Jego, France
Guillaume Gomez, France
Vincent Le Roux, France

Motivation
must be earned!

MAIN STAGE • 11:45 - 12:30


At last year's General Assembly of the Culinary College of France, chefs held discussions to
come up with concrete ways to improve employee loyalty. It requires that the overall mentality driving the chef's kitchen be one of respect and commitment, but everyday working conditions are important as well. Philippe Joannes's management vision completes the picture: "Nobody is just born motivated: it is the challenges you have to face that motivate you."


Laurent Petit, France
Anthony Genovese, Italy
Annie Feolde, Italy
Paul Pairet, China
Georges Blanc, France
Jean Sulpice, France
Philippe Joannes, Monaco

Being a locavore
isn't always easy!
  

MAIN STAGE • 14:00 - 15:00


Cooks seeking to source locally sometimes face practical difficulties, in terms of the quantities, regularity, or the complexity of their orders and deliveries, among others. In turn, some local producers, who need solid logistical support, end
up having to send their products to Paris before redistributing them locally: what solutions might be found to simplify this?


David Kinch, United States
Dominique Lory, Monaco
Philippe Joannes, Monaco
Dominique Batani, France
Benoit Feytit, France
Crystyl Mo, China

Chefs'responsibility
in terms of trends 
 

MAIN STAGE • 15:00 - 16:00


When a trend is launched, it can blow up fast.
If a product becomes fashionable, with social networks giving it a magnified resonance, a wild-sourced product can rapidly be harmed: chefs are responsible for the trends they launch and latch onto: they have to be alerted as soon as possible when a species becomes threatened.
It's an awareness everyone has to share.


Christopher Coutanceau, France
Claude Bosi, United Kingdom
François Pasteau, France
Gael Orieux, France
Pascal Migliore, France
Simon Deprez, France

Can we still eat meat?

MAIN STAGE • 16:30 - 17:45


Can hunting be an environmentalist activity?
Are milk and beef enemies of the climate?
Some chefs are dedicated vegetarians, some customers boycott butchers - and yet hare à la royale and wild game cuisine have never been so popular; chefs will speak about their positions on the subject of meat and wild game.


Vandana Shiva, India
Olivier Nasti, France
Moreno Cedroni, Italy
Filip Claeys, Belgium
Franck Cerutti, Monaco
Marcel Thiele, Netherlands

The modern toolbox: managing your company's image
on social networks

RAVEL 1 • 09:15 - 10:15

Experts provide advice on the art of striking a balance between a detrimental absence and an
excessive presence.


Rémi Ohayon, France
Jean Sulpice, France
Guillaume Gomez, France
Amelie Vincent, France

What kind of food service is right for luxury hotels?

RAVEL 1 • 10:45 - 11:45

Whether you're setting up an upscale restaurant in a hotel, or adapting the hotel environment
to host a world-renowned restaurant, the key is to be consistent in your positioning.


Stéphane Bellon, Switzerland
Christophe Poard, France
Olivier Raveyre, France
Arnaud Donckele, France

The  sommellerie
of the future

RAVEL 1 • 11:45 - 12:45

The trend toward natural wines; the evolution of
 viticulture toward vineyard preservation and environmental conservation; the relationship between sommeliers and winemakers; the wine lists of today and of the future. 


Noel Bajor, Monaco
Pascal Paulze, France
Dominique Vacher, France
Peter Fischer, France
Christophe Durdilly, France
Erica Perrino, Italy

Hiring: the involvement of professional networks

RAVEL 1 • 14:00 - 14:45


Professional networks and associations are organized and offer tools to support their
members in their search for suitable candidates to hire.


Alexis Lalo, France
Didier Jourdanneau, France
Christian Millet, France
Yoann Nivard, France

Service: "Foodways and ways with words"  

RAVEL 1 • 15:00 - 16:00


The choice of vocabulary used to accompany a chef's cooking and to tell the story of the dishes served; getting the team briefed so that it will be able to meet customer expectations as closely as possible; dining room choreography - restaurant managers and experts will help decrypt the latest trends in hyper-personalized service.


Isabelle Boutteville, France 
Thierry Di Tullio, France
Christophe Prosper, France
Patrick Meyer, France
Zsolt Rusvai, France

Hiring: all that talent going around  

RAVEL 1 • 16:30 - 17:45


Hiring usually takes place within the same circle, with chefs and managers recommending their employees to other establishments that share the same spirit. They pass them around to one another to help them grow, and some end up coming back too. What might they learn at one establishment that will be useful at another?


Régis Marcon, France
Paul Pairet, China
Annie Feolde, Italy
Mauro Colagreco, France

TUESDAY, NOVEMBER 27th

Everyday environmental responsibility: the chefs'
challenge

MAIN STAGE • 10:00 - 11:00


Waste management, waste control measures, cooking without throwing anything away,
inspiring teams to act on environmental protection and energy savings... Small gestures that show an everyday commitment and will help to protect the planet for the future. Chefs will make presentations and share possible avenues of action. 


Hermance Carro-Joplet, France
Regis Marcon, France
Mauro Colagreco, France
Yoann Conte, France
Narda Lepes, Argentina

It's almost like autarky: doing it all yourself

MAIN STAGE • 11:30 - 12:15


It's a virtuous  state of mind, an acute awareness of one's environment. In their vegetable gardens, these chefs make use of every piece of land to grow their peas or their asparagus... They give the vegetable waste from their kitchens to their
pigs... And then the pigs become their ham, and the loop is closed! 


Massimo Spigaroli, Italy
Jerome Jaegle, France
Glenn Viel, France
Patrick Duler, France

The sea and ocean in danger: an update on our marine resources

MAIN STAGE • 14:00 - 15:00


The honorary chair of this year's event, Mauro Colagreco, has called to his side other chefs, committed like him to the protection of marine resources. Experts will give us an overview of the situation at hand. Chefs are fully aware of the
urgency of the situation: everyone has a sense of collective responsibility and is ready to act. What then must be done, by each of us in our own way?


Pierre Gilles, Monaco
Edouard Le Bart, France
Mauro Colagreco, France
Filip Claeys, Belgium
Moreno Cedroni, Italy
Fréderic Le Manach, France

Innovations
in gastronomy

RAVEL 1 • 10:00 - 10:45


New processes, new materials, new concepts: the experts will explain the latest advances in
gastronomy, both in the physico-chemical and societal fields. This may be the birthplace of the restaurant concepts of the future!


Raphael Haumont, France
Virginie Bregeon Lalane De Saint-Quentin, France

The use of digital technology in dining
and hospitality

RAVEL 1 • 11:15 - 12:00


Guidance from restaurant operators in the use
of digital tools: management, kitchen, restaurant and hotel websites, online bookings and communications - the experts are ready to answer your questions.


Rémi Ohayon, France
Arnaud Cousteix, France
Sebastien Rolly, France
Thomas Zeitoun, France

Pastry: stopping the use of dyes and chemistry  

RAVEL 1 • 14:00 - 15:00


Savory cuisine is one step ahead of pastry cooking: When it comes to sweets, the return to the use of natural products hasn't yet gained a foothold, but in the kitchen it is already well-established. Many dyes and chemical additives are still in widespread use: what solutions might be found to do without them?
Are we ready to give up the use of artificial colors in cakes? 


Aleksandre Oliver, France
Clément Higgins, France
Frederic Bau, France
Ken Thomas, Monaco