Poland’s first knowledge and networking platform for the restaurant industry takes place on November 18th!
Gathering unique and diverse personalities from world gastronomy, speakers from Italy, Germany, Romania, Spain, Poland, Ukraine, UK, France and Slovenia will join forces to paint a current business, social and culinary picture of the contemporary catering industry. The international group of experts will discuss a variety of topics ranging from social exclusion in the kitchen to tech innovations.
What lies behind the title INTERNATIONAL INTERCHANGE?
INTERNATIONAL INTERCHANGE is the international formula of the MADE FOR Restaurant conference. Its ambition is to open the Polish market to the world.
The theme of the event will be ‘Innovations in gastronomy – business or provocation?’ and will view this question from an array of international perspectives. These will be complemented by perspectives provided by Polish experts, restaurateurs, chefs, scientists and producers. Together, participants will analyze how globalization has impacted the local market and how it should adapt its offer to meet international standards and requirements.
What will the conference program include?
Participants of MADE FOR Restaurant will see two perspectives discussed: BUSINESS and INSPIRATION. In each, topics close to the hearts of entrepreneurs and employees operating in the HORECA industry will be reviewed, as well as those relevant to all lovers of food and dining.
Those speaking in the INSPIRATION zone will include:
Charles Spence (United Kingdom) author of the book Gastrophysics: The New Science of Eating
Dmitri Borisov (Ukraine) one Ukraine’s most innovative and socially responsible businessmen
Dalad Kambhu (Germany) chef and owner of Kin Dee, a Michelin star restaurant in Berlin,
Diego Prado (Chile) chef and culinary expert on fermentation
Michel Moran (France/Poland) chef and restaurant owner for years associated with Poland and the Bistro de Paris restaurant
Cristian Gadau (Italy) and Joanna Ślusarczyk (Poland), representatives of The Best Chef online community
Niko Slavnic (Slovenia) CEO of the In Your Pocket City Guides and project director of The Slovenian Restaurant Awards
Ciprian Nicolescu (Romania) acclaimed Romanian chef
The topics discussed will include: innovative approaches to fermentation; gastrophysics; innovations in high tech’ the evolution of the digital restaurant guest; as well as the power of social media in attracting international customers.
Neither will social issues be ignored, and subjects of discussion will include the chef’s new role and responsibility for eating habits and the catering industry as a space of tolerance.
On the other hand, the business zone will offer lectures and workshops conducted by the conference’s business partners with scheduled topics including: water pairing (Tomasz Kolecki, Żywiec Zdrój); wine innovations (Adam Drozdowski, Wine Direct); and neuromarketing (Jacek Pogorzelski, BlueFox and Emilia Pożarowszczyk, Treasures of Serowar).
After, our organizational partner, Centrum Praskie Koneser, invites participants to network over a series of tastings organized by the on-site restaurants.
Who is MADE FOR Restaurant in Warsaw aimed at?
Agnieszka Małkiewicz, President of FOR Solutions and the event’s organizer says: “We want to look at our industry more broadly, from different perspectives: the opportunities it offers to the economy, the challenges it faces, and the pleasures it brings to lovers of life.”
Tickets, along with the agenda and a list of experts are available at:
website
