Ist EUROPEAN CONFERENCE ON ASIAN CUISINE AND CULTURE
 
 
 
 
 
 
MONDAY, NOVEMBER 7TH, 2005
INDIA
 
9:30 - 10:00 INAUGURATION
10:00 - 11:30 HISTORICAL OVERVIEW - GUEST SPEAKER- JULIE SAHNI, AUTHOR "INDIAN CUISINE"

     A. PAST : THE RELATIONS WITH THE FIRST COLONISTS AND ITS EFFECT ON THE CUISINE
     B. PRESENT
     C. TENDENCIES AND FUTURE
11:45 - 13:15 DEMONSTRATION INDIVIDUAL CULINARY STYLE OF EACH CHEF. GUEST CHEF: JESUSDOSS PRABHAKER RAO, RESTAURANT "SPICE ROUTE" - ZURICH, SWITZERLAND
13:30 - 14:00 GUIDED TASTING OF CHUTNEYS, RELISHES AND RAITAS
14:00 - 15:30 INDIAN STYLE LUNCH
15:45 - 16:45 PAN-ASIAN INGREDIENTS : TEA VARIETIES, CULTIVATION AND SERVICE WITH JULIE SAHNI AND SALVADOR SANS
17:00 - 18:00 CULINARY TECHNIQUES DEMONSTRATION - SPICES TOASTING, GRINDING, SWEET AND SAVORY, SPICE CHART
18:00 - 18:15 CLOSING STATEMENTS
 
CHINESE GALA DINNER HOSTED BY GUEST CHEF SUSUR LEE OF THE RESTAURANT SUSUR IN TORONTO, CANADA HELD IN RESTAURANT MOO, HOTEL OMM.

To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received.
 
 
TUESDAY, NOVEMBER 8TH, 2005
JAPAN
 
9:30 - 11:00 HISTORICAL OVERVIEW : GUEST SPEAKER HIROKO SHIMBO

     A. WHY AND HOW IT CAME INTO BEING
     B. SPECIAL TECHNIQUES: CUTTING, FLAVORING, COOKING AND DISTINCTIVE PRESENTATION
     C. C. HEALTH AND FUTURE TRENDS
11:15 - 12:45 CULINARY DEMONSTRATION BY CHEF KENICHIRO OOE OF THE RESTAURANT KOZUE, HOTEL PARK HYATT TOKYO.
13:00 - 13:30 SAKE TASTING WITH MARK MILLER HISTORY, PRODUCTION, VARIETIES, SERVICE
13:30 - 15:00 LUNCH - JAPANESE BENTO BOX
15:30 - 16:30 PAN- ASIAN INGREDIENTS: SOY SAUCE PRODUCTION, CHARACTERISTICS AND TASTING WITH MR. SHUJI SUGANO EXPERT FROM KIKKOMAN
16:45 - 17:15 CULINARY TECHNIQUES DEMONSTRATION IKEJIME,MAINTENANCE AND PREPARATION OF FRESH FISH
17:15 - 17:45 COMPARISON AND TASTING OF JAPANESE GROWN RICE WITH MARK MILLER
17:45 - 18:00 CLOSING

HOST CHEF: YUKIHIRO SHIDARA, RESTAURANTE SAKURA YA, BARCELONA
 
INDIAN GALA DINNER HOSTED BY GUEST CHEF PRABHAKER HELD IN RESTAURANT ORANGERIE, Gran Hotel La Florida

To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received.
 
 
WEDNESDAY, NOVEMBER 9TH, 2005
THAILAND
 
9:30 - 11:00 HISTORICAL OVERVIEW - GUEST SPEAKER - DAVID THOMPSON, AUTHOR "THAI FOOD"

     A. PAST - INTEREUROPEAN RELATIONS, ANTECEDENTS AND INFLUENCES, INGREDIENTS AND TECHNIQUES
     B.PRESENT - TOURISM, MODERN DAY RESTAURANTS
     C.TENDENCIES AND FUTURE
11:15 - 12:45 CULINARY DEMONSTRATION BY CHEF IAN KITTICHAI, RESTAURANT KITTICHAI, NYC, NY.
13:00 - 13:30 GUIDED TASTING OF THAI AROMATICS
13:30 - 15:00 THAI STYLE LUNCH
15:30 - 16:30 PAN- ASIAN INGREDIENTS : RICE - HISTORY, VARIETIES, COOKING TECHNIQUES, ETC. WITH DAVID THOMPSON AND MARK MILLER
16:45 - 17:45 CULINARY TECHNIQUES DEMONSTRATION: THAI CURRIES
17:45 - 18:00 CLOSING
 
JAPANESE GALA DINNER HOSTED BY GUEST CHEF FROM HOTEL PARK HYATT, RESTAURANT KOZUE, TOKYO,JAPAN HELD IN THE VERANDA RESTAURANT OF THE RITZ CARLTON HOTEL ARTS

To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received.
 
 
THURSDAY, NOVEMBER 10TH, 2005
CHINA - PROVINCE OF CANTON
 
9:30 - 11:00 HISTORICAL OVERVIEW - GUEST SPEAKER - FUCHSIA DUNLOP, AUTHOR OF "SICHUAN COOKERY"

     A. PAST: THE RELATIONS WITH THE FIRST EUROPEANS AND ITS EFFECT ON THE CUISINE
     B. PRESENT
     C. TENDENCIES AND FUTURE TRENDS
11:15 - 12:45 CULINARY DEMONSTRATION BY CHEF SUSUR LEE, RESTAURANTE SUSUR, TORONTO, CANADA.
13:00 - 13:30 TASTING SEAWEEDS - FRESH, DRIED, TOASTED GUIDED BY CHRISTINE LETENNIER, OWNER- DIRECTOR OF SEAWEED GROWER "ALGUES DE BRETAGNE"
13:30 - 15:00 CHINESE STYLE LUNCH
15:30 - 16:30 PAN-ASIAN INGREDIENTS - the soybean
16:45 - 17:45 STEAM COOKING - FRESH TOFU A LA MINUTE AND "FUNG"
17:45 - 18:00 CLOSING

HOST CHEF: JOSEPH MARIA KAO, RESTAURANTE SHANGHAI, BARCELONA, ESPAŅA
 
GALA THAI DINNER HOSTED BY GUEST CHEFS IAN KITTICHAI OF KITTICHAI'S IN NEW YORK, USA AND DAVID THOMPSON OF NAHM IN LONDON, UK HELD IN RESTAURANT CAELIS, HOTEL PALACE.

To attend the dinner it is not necessary to be registered at the congress but you do need to book. Price per person: 145 euros. Please see registration form. Your booking will be confirmed only once payment has been received.