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IVth EDITION OF THE
SILESIAN FAIR
OF FOOD
PROCESSING
TECHNOLOGIES GASTROSILESIA 2016
13-14.09.2016 CHORZOW
NEW DIRECTIONS IN
GASTRONOMY!
We have been operating in food processing industry for over 25
years. It is not a secret that we know how this market works.
Our commitment to this branch of industry is so strong that we
have become the part of it. We are proud of that fact but we
remain responsible. We are able to look at different issues
involving our customers more closely.
We know how important the communication between the customer
and the producer is. We are aware of high requirements HoReCa
faces as well as growing competition in the area. We want to
draw inspiration from the best and spread it further hence we
invite to participate in ‘Gastrosilesia’ fair domestic and foreign
exhibitors that set standards in food processing industry.
We cordially invite you to the 4th Fair of Food Processing
Technologies:
New directions in gastronomy!
http://targi.gastrosilesia.pl
JERZY WEINDICH
owner of Weindich company
– GASTROSILESIA fair’s organizator
WHERE
AND WHEN
GASTROSILESIA Fair will be held between 13th and 14th of September
2016 in Chorzow, 8 Adamieckiego street. The stands will be available
to
visitors
in
following
hours:
9.00-17.00
every
day.
Our fair is a non-profit event. Admission for visitors is free of charge.
We are one of the few companies in Poland, which organizes trade
fairs in its own premises. Our Fairs belong to one of the largest events
of its kind in southern Poland.
http://targi.gastrosilesia.pl
ABOUT
A PROJECT
GASTROSILESIA FAIR - a meeting place
for manufacturers, distributors, suppliers
and industry experts of HoReCa sector,
as well as catering and food industries.
The main objectives of the fair are to
give a comprehensive response to needs
of the market, build a platform for
exchanges of experiences and services,
present new trends in gastronomy, and
gather information about the market.
http://targi.gastrosilesia.pl
Numerous lectures, seminars and culinary
shows will take place during the fair. We
support professionals: experienced chefs or
restaurateurs as well as and beginners in the
profession: novice chefs and culinary schools
students. The fair will be accompanied by the
third final of Silesia Culinary Cup for
gastronomy schools, organized by the
Weindich Center for Culinary.
VISITORS
AND EXHIBITORS
We would like to draw the best patterns and pass them on, and
therefore among 100 domestic and foreign exhibitors we invited
entities that set standards and trends in gastronomy.
We invite owners of small and large dining venues, food corners,
chefs, yet-to-become restaurateurs, representatives of the buying
groups, owners of grocery stores and companies related to the
industry, HoReCa sector to participate in the fair.
http://targi.gastrosilesia.pl
NEW DIRECTIONS IN GASTRONOMY!
AGENDA
FIRST DAY
13.09.2016
CONFERENCE ROOM
10:00 – 11:00
SOMMELIER – LUXURY PROFESSION ONLY FOR THE FEW? THE ADVENTAGES OF
PROFESSION AND THE EXERCISE OF ART. LECTURE COMBINED WITH WINE
DECANTING SHOW.
How does this profession look in Poland? How to store wine and how to choose wine for the menu
card? Wine decanting art. Host: Bogdan Migas
11:15 – 12:00
9:00
OPENING CEREMONY OF THE FAIR FOOD OF PROCESSING
TECHNOLOGY GASTROSILESIA 2016
„SOCIAL MEDIA RULEZ!” – DOES SOCIAL MEDIAL RULE THE CATERING INDUSTRY?”
How to use social media of restaurants and hotels in effective communication with the customer?
Is showing the menu or offer is the only form of promotion? Monitoring of social media as a form of
alternative sourcing queries? Host: Michał Nowakowski
12:15 – 13:15
EVENT PLANNING AS A TOOL FOR BUILDING THE BRAND AROUND THE WORLD
AND INSIDE POLAND.
What are the art and aims of event design in gastronomy? – sponsorship, brand PR, personal branding,
upselling. Host: Agnieszka Małkiewicz
During the lectures and seminars at the Culinary Center will be held:
13:30 – 14:30
10:00 – 14:30
PROFESSIONAL WAITER - MYTH OR REALITY? HOW DOES THIS PROFESSION LOOK
TODAY? LECTURE COMBINED WITH SHOW OF PORTIONING OF LOBSTER AND
FLAMBEEDING OF DESSERTS.
FINALE OF THE IIIrd EDITION OF SILESIAN CULINARY CUP FOR GASTRONOMIC
SCHOOLS”
14:30
Professional waiter: as it used to be, and as it is today. Goals and expectations and gastronomy
reality. Master Service. Hosts: Bernard Sitarski i Piotr Borecki
CEREMONIAL PRESENTATION OF SILESIAN CUP FOR GASTRONOMIC SCHOOLS
• MEATS AND SIDE DISHES CLASSICALLY.
Host: KURT SCHELLER
• FRENCH SWEETS AND DESSERTS SHOW.
Host: Thierry Ayel
15:15 – 16:30
RESTAURANT IS A PROFITABLE BUSINESS! HOW IN A SIMPLE WAY INCREASE
REVENUE WHILE ENSURING COSTS?
You will learn how to easily create a menu card, while maintaining standards of Menu Engineering. In
addition, we will suggest how to effectively market products that are most profitable. We will also
show how to plan and verify the budget, and introduce the action plan. We will present the simple
tricks that will increase your sales by at least 10%. Remember! Minute planning saves ten to
implement. Hosts: Piotr Rogowski i Paweł Gruba
NEW DIRECTIONS IN GASTRONOMY!
AGENDA
SECOND DAY
14.09.2016
CONFERENCE ROOM
10:00 – 11:00
IMPACT OF THE MEDIA ON THE CULINARY TRENDS IN THE MODERN WORLD
How, over the years, the media influence on what and where to eat, how to cook? What techniques we
use, who is the authority for us and whom we criticize; Did the fashion for gastronomy has already
reached a level of maturity or will it still grow; what is the impact of media on our eating habits,
lifestyle and health, who is our master-experienced chef or idol from the TV screen?
Host: Joanna Ochniak
11:30 – 12:00
During the lectures and seminars at the Culinary Center will be held:
10:00-10:45
JAPANESE CUISINE IS NOT ONLY SUSHI
Hosts: Tomasz & Krzysztof Czypionka
11:15-12:00
SECRETS OF FRENCH CUISINE
Host: KURT SCHELLER
SIGNIFICANCE OF APPRENTICE AND MASTER IN COOKING PROFESSION IN CURRENT
JOB MARKET. WHAT VALUE DOES THE CONFIRMATION OF PROFESSIONAL
QUALIFICATIONS HAVE FOR THE EMPLOYEE AND EMPLOYER?
What value the certificate of training and diplomas of championship have in Poland and abroad? To
what extent it affects the status of worker on the labor market and decide on the allocation of
professional functions?
Host: Beata Białowas
12:15 – 13:00
SLOW FOOD VS. SLOW MEAT - HOW TO DEFINE QUALITY MEAT?
Host: Jacek Szklarek
13:45-14:30
FISH AND SEAFOOD - ART OF SERVING
Host: Tobiasz Herman i Tomasz Nowak
15.00-15.45
„ONI INO MASZKECĄ! - SILESIAN CUISINE IN MODERN FORM
Hosts: Wiesław Ambros & Sebastian Humski
13:30 – 14:45
STAFF - IS WHO CREATES THE TURNOVER. TAKE CARE OF EMPLOYEES, AND THE
WILL TAK CARE OF YOUR BUSINESS
It’s not guests who make the first move, but the employee. How to create a team that identifies with
the company and comes to work with pleasure? How to avoid excessive rotating among staff and
introduce a motivation system, increasing not only turnover but also profits? “Fire in the room?”, How
to transform the plight with the guest into him recommending us to others? These and many other
questions to be answered, presenting a number of tools and best practices.
Host: Piotr Rogowski i Paweł Gruba
15:15 – 16:00
16:50
THE END OF THE FOURTH EDITION OF THE SILESIAN FAIR OF
FOOD PROCESSING TECHNOLOGIES GASTROSILESIA 2016
HOW TO FIND GOOD CHEF AND SKILLFULLY WORK WITH HIM?
Where and how to look for the chef, who will have an idea of the creation of the kitchen, he have the
knowledge about the product and how it is used? Should we give the chef a free hand in realizing his
vision of the menu and the restaurant? What conditions for co-operation should be offered to meet the
expectations of both sides? Host: Krzysztof Zurek
THE PEOPLE OF FAIRS
EXPERTS AND AUTHORITIES
http://targi.gastrosilesia.pl
KURT SCHELLER
JOANNA OCHNIAK
The chef, food critic, founder of the Academy of Culinary. He was named Chief of the
Year in 1989 by the organization of chefs Toques Blanches (White Caps). He was
elected to head the organization twice. He ran a program on TV Polsat - Culinary
Alphabet of Kurt Scheller. He has won many awards, jury in many culinary competitions
and a is a founding member of the culinary organization - the founder of the Polish
Association of Chefs and Confectioners.
In 1997, he received the honor: Grand Croix de l'order Stoles d'Europe, and in 2005
Polish Culinary Academy Award for culinary personality and the title of honorary
doctorate for promoting Polish hospitality and catering industry. Today, successfully
since 2002, leads the Academy of Culinary, signed with his own name.
President of the Women's Committee in the World Association of Chefs (Women in
WACS), President of the Selection Committee at the National Association of Chefs. For
10 years the organizer of the training courses for the staff of the foodservice industry
throughout the EU, founder and chairman of the board of the Foundation "Gastronomy
in Heels", acting on behalf of women working in the catering industry, Juror in culinary
competitions organized at home and abroad. Organizer of the training "Professional
management of camps in Europe" and "Kitchen Smelling French tradition" carried out in
Italy, Spain, Great Britain and France.
EXPERTS AND HOSTS
http://targi.gastrosilesia.pl
PIOTR ROGOWSKI
PAWEŁ GRUBA
MICHAŁ NOWAKOWSKI
He has several years of experience in the catering industry.
As a external manager, together with his team, looks after
more than 80+ food and beverage outlets, where the
number is constantly growing. Using proprietary solutions,
he led out of the crisis many premises, which he still
monitors. He proves that every restaurant can be
profitable. Through monthly meetings with clients, he
indicates the most important aspects for the catering
industry. His seminars and lecture in Poland are very
popular.
He has many years of marketing experience in the catering
industry. To exercise his duties include: the role of
restaurant manager, recruiter and trainer of young staff,
an expert in budget management, selection and
collaboration
with
suppliers,
building
long-term
relationships with customers, creating new product
offerings. Consults existing and newly established
businesses catering - to restaurants and hotels. He is a
speaker at industry conferences. For five seasons, he has
been the manager of the restaurant in the Hell's Kitchen TV Show, where he proves room and a team of waiters
alongside Wojciech Modest Amaro.
Specialist in image creation and e-marketing, with the
industry connected for eight years. Since 2014 - creative
director of Appetite4 - integrated marketing agency,
specializing in comprehensive HoReCa sector. His team is
responsible for creating and developing catering and hotel
brands, perform complex marketing campaigns (from preopening theme up to rebranding) and advises on issues of
image.
EXPERTS AND HOSTS
JACEK SZKLAREK
President and founder of the Polish Slow Foodu and its
chairman in Central Europe. He worked at the McLuhan
Centre in Culture and Technology in Toronto, and the
Jagiellonian University. The originator of a national
campaign, "goose on St.. Martin ", the festival" Good Time
Sera "in Sandomierz and" Terra Madre Slow Food Festival
Central Europe„.
AGNIESZKA MAŁKIEWICZ
Experienced manager and businesswoman in Horeca, with a
great number of contacts and advanced skills in managing
marketing projects. She is the originator and substantive
supporter of many conferences and educational platforms
that integrate Horeca people e.g. Food Service Summit,
Poland Restaurant Forum by Nespresso. She publishes in Food
Service, Kukbuk, Restauracja magazines. She cooperates
with The Warsaw School of Economics and SWPS University.
http://targi.gastrosilesia.pl
KRZYSZTOF ZUREK
His adventure with a modern kitchen began in the
Restaurant "Under the Rose", where he had the opportunity
to work with Alfredo Chiocchetti. He gained experience at
many renowned restaurants throughout the country
including, the Restaurant Concept Warsaw, Katowice
Monopoly, Restaurant Library Warsaw, Wroclaw Monopoly,
Concept13 in Warsaw VikAcu.
He also gained practice while being outside Poland,
alongside the best chefs in such renowned restuaracjach as
Pichler Bolzano, Al Bersagliere Onice Mantua or Florence,
all of which can boast a Michelin recommendation star
.
EXPERTS AND HOSTS
http://targi.gastrosilesia.pl
BOGDAN MIGAS
BEATA BIAŁOWĄS
PIOTR BORECKI
Bogdan is related to the winemaking industry for 16 years.
His interest in this topic was initiated by working in
catering, which has been running since 1983. He started
working as a sommelier in 2000 in the restaurant of
Novotel Hotel. Since 2001 he worked in various top
companies
importing
wine
(including
Sommelier
Distribution, Wine4you, Domain Menada - Sommelier,
Platinum Wines). At the time, he took care of the
Chancellery of the President, Ministry of Foreign Affairs,
the best hotels and restaurants in the region of Mazowsze
and B2B customers.
Managing Director of the Chamber of Crafts and Small and
Medium Entrepreneurship in Katowice (the largest and
oldest organization of economic self-government in
Silesia).
Deals with the implementation of projects financed from
European Union funds, professional education, the topics
associated with local economic and social responsibility
Juror of first Championship Young waiters - Silesia -2014,
organized the first International Culinary Championships
Young Cooks and Waiters Rydultowy 2015 Member of the
Association of Polish Waiters, Specialist for training
waiters, sommelier course "Galician School of Taste"
Kraków. Passionate about culinary arts and connoisseur of
wines from around the world.
CULINARY SHOWS
HOSTS
SEBASTIAN HUMSKI
WIESŁAW AMBROS
THIERRY AYEL
TOMASZ NOWAK
TOMASZ CZYPIONKA
TOBIASZ HERMAN
FINALE OF THE III EDITION OF
SILESIAN CULINARY CUP FOR
GASTRONOMIC SCHOOLS
IN BRIEF
The aim of the 3rd Culinary Cup of Silesia is to appoint the best
young culinary school students from Silesian area who present
their skills in the most attractive way using seasonal products and
involving elements of Silesian cuisine. The knowledge of modern
trends is also evaluated.
The contest consists of two stages: qualifying rounds and the final.
6 teams that have sent the best recipes are qualified to the final.
They execute them during the final on 13 Sept in the Culinary
Center with the vigilant eye of the Jury. The Jury are Euro-Toques
Society members, culinary authorities and chefs who are experts
in local cuisine. The contest will last from 10 a.m. to 1 p.m.
http://targi.gastrosilesia.pl
WHY PARTICIPATE IN
GASTROSILESIA FAIRS?
IF YOU ARE AN EXHIBITOR:
• Wide offer of equipment for hotels and restaurants, butchers, and
kitchen facilities.
• The newest technologies and solutions for gastronomy provided by
domestic and foreign producers and distributors.
• Complex supply and services for HoReCa.
• Over 2000 m2 of exhibition area available for visitors and exhibitors.
• Wide promotion of Fair event.
IF YOU ARE A VISITOR:
• One of the biggest fairs in southern Poland, taking place in a region
with 3 and a half million inhabitants.
• The organizer has many years of experience in food industry.
• Opportunity to exchange contacts and experience.
• Culinary shows and presentations of well-known chefs, waiters and
sommeliers.
• Lectures presented by authorities.
• Free entrance.
• Food truck jamboree.
http://targi.gastrosilesia.pl
„SOMETHING TO SNACK”
FOOD CORNER
FOOD TRUCKS
WURSZT Z KARRY
ZAPIEKSOWNIA
BIKE CAFE
WŁASNA ROBOTA
White, Silesian sausages
and more!
Casseroles various
types!
Coffee nad
cakes!
Cocktails - fruit and
vegetable!
PROMOTIONAL ACTIVITIES
DIRECT MARKETING:
• mailing using our own database with verified clients
• mailing using branch media: Papaja.pl, Gastrona.pl
ONLINE ACTIVITIES
• advertisments in: Foodservice24h, Papaja.pl, Gastrona.pl, PDG, JakBlisko
• social media: Weindich, CK nad media partners and food truck
• webpage: targi.gastrosilesia.pl
• advertising banners
BRANCH PRESS
• Foodservice
POS MATERIAL DISTRIBUTED BY ORGANIZER
• invitations, posters
PATRONS
HONORARY
MEDIA
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volutpat a, convallis ac, laoreet enim.
CONTACT:
Anna Kozdron:
+48 608 302 801
Przemysław Nowakowski: +48 604 641 982
e-mail: [email protected]
More: targi.gastrosilesia.pl