The international chef congress boasts an illustrious line-up of over 150 speakers and chefs in town from 25 to 27 November.
Monaco will form the hub of international gastronomy this month as the third edition of the Chefs World Summit arrives in the glamorous French riviera from 25 to 27 November 2018. The haute cuisine international world congress for chefs organized by Catherine Decuyper with the patronage of Prince Albert II of Monaco.
If you want to rub shoulders with some of the best in the industry, take advantage of the free entry pass, exclusive to Fine Dining Lovers.
The unique principality will host 150 plus speakers from over 57 countries in an animated three days of roundtable discussions on the future of gastronomy with an emphasis on topical issues including eco-responsibility, training and recruitment and social initiatives (see the full programme below).
Chef Mauro Colagreco, chef of the two-star Mirazur restaurant in Menton will be this year's congress sponsor, along with the international chef sponsor Mexican chef Jorge Vallejo. The event will also host a guest of honor, Vandana Shiva, writer, environmentalist and Indian feminist activist, who received the Alternative Nobel Prize in 1993.
This year's proceedings will kick off on a glittering high note with cocktails and the inauguration on the first day when the long awaited list of 100 chefs 2019 will also be revealed.
Over three animated days, the chefs will discuss, debate and educate at various conferences accessible to the general public as well as professionals.
Sunday 25 November, the Chef's World Summit conferences will take place between 2pm and 6.30pm, on the following themes:
- Training: The Excellence of the French model
- Environmental Responsibility: Seasonality is a responsibility
- Restaurant handovers: formulas for success
- Training: Questioning the way we learn
- Measures to reduce no shows
- Reciprocity between chefs and producers
Monday 26 November, the round tables will commence at 9am and finish at 5.45pm. Here are the topics:
- The impact of climate change on the planet
- The modern toolbox: manage the image of a restaurant on its social networks.
- What kind of food service is right for luxury hotels?
- It's for a good cause.
- The sommellerie of the future
- Motivation must be earned
- Hiring: the involvement of professional networks
- Being a locavore isn't always easy
- Service : "food ways and ways with words"
- Chefs responsibility in terms of trends
- Hiring: all that talent going around (and the role of competitions like S.Pellegrino Young Chef)
- Can we still eat meat?
Sunday 27 November, the final day of the Chef's World Summit starts at 10am and closes at 3pm. Here are the concluding round tables:
- Innovations in gastronomy
- Eco-responsibility : le défi des cuisiniers
- Digital in catering and hospitality
- It's almost like aurtarky: Doing everything yourself
- Pâtisserie: stopping the use of dies and chemicals
- The sea and ocean in danger: an update on our marine resources