Seminars
4ο PREMIER GASTRONOMY FESTIVAL
6 - 22 November 2015 - Bansko, Bulgaria
Seminars - Abroad
"4th PREMIER GASTRONOMY FESTIVAL" is coming up for the fourth consecutive
year, by PREMIER LUXURY MOUNTAIN RESORT HOTEL in Bansko, which is,
for another year, the crossroad for the most authentic and exquisite flavors.
This year, the 4th Premier Gastronomy Festival will be supported by
the Ministry of Tourism of Bulgaria and in partnership with
Gastronomy Essentials and the Petar Yorgov
(President of BACC - Bulgarian Association of Culinary Culture), will offer to
its guests the possibility of acquaintance with a gourmet
menu accompanied by the appropriate winemaking choices.
The participation of big names of the global culinary scene - mainly from Spain and Italy - will make
this year’s program very interesting and it’s worth mentioning that the organizers of
PREMIER GASTRONOMY FESTIVAL, are focusing on education also apart from the feast,
by presenting two training programs for professionals, hosted by worldwide acclaimed institutions,
such as Le Cordon Blue Madrid and the awarded Italian Chef Gianfranco Chiarini.
"4th Premier Gastronomy Festival" will take place from 6 to 22 November 2015 and it will include the follow:
LE CORDON BLEU MADRID
"SPANISH FUSION CUISINE & MODERN TAPAS"
11 - 13 ΝΟΕΜΒΡΙΟΥ 2015
Α 3-Day training from Le Cordon Blue Madrid and the Spanish Chef Victor Perez.
The training will include Spanish Fusion Cuisine,
as well as many techniques for the famous Tapas.
The interesting part will definitely be, the combination of French and Spanish techniques,
as Le Cordon Blue teaches the French techniques at its schools worldwide, which are almost 60 today,
according with the Fusion Spanish cuisine, which has developed a lot the past few years,
creating a culinary school of its own.
The combination of these two culinary "schools", is expected to be really creative in worldwide gastronomy,
with many interesting and fresh ideas for all professionals who are going to attend it.
Few words for the chef
Born in Leon, Chef Victor Perez is currently working at the
Spanish Cuisine programs of Le Cordon Bleu Madrid
He received his training in classical techniques the School of Catering
and Tourism of Biarritz, located in the French Basque Country and started his career as an
assistant chef in the United Kingdom. Shortly after, in 2003, he went back to France and
worked for some years as an apprentice in the kitchens of a large number of hotels
and restaurants, including Palace Le Bristol in Paris,
with three Michelin stars, or the luxurious Hotel Sofitel Thalassa Miramar in Biarritz.
In 2007, he went back to Spain and, after a short internship in Martin Berasategui’s restaurant
(Basque Country), he started working as sous-chef de cuisine
in Pedro Larumbe (Madrid). A year later, Victor Perez became part of the team of
the two Michelin stars restaurant Santceloni (Madrid), where he was chef de partie for three years.
Since April 2011, he is a member of the team of chefs in Le Cordon Bleu Madrid.
Click here to read Chef's CV.
Program Outline
Date and program duration: 11-13 November 2015 (3 Days)
Time schedule: 10.00 am - 16.00 pm (18 hours of training)
Type of program: Demonstration with tasting
Language: English
Location: Premier Luxury Mountain Resort Bansko - Bulgaria
Cost : 459€ (participation only)
*Note: Special room rates for the participants - Find out more details at the "REGISTRATION FORM".
GIANFRANCO CHIARINI
ITALIAN FUSION CUISINE FOR BUFFET & A LA CARTE
16 - 18 ΝΟΕΜΒΡΙΟΥ 2015
A 3-Day training with the awarded Italian Chef Gianfranco Chiarini.
The program will focus in the Italian Fusion Cuisine for a la carte restaurants,
as well as for Luxury and Resort Hotels buffet.
Nowadays, the Italian cuisine are considered the most widely used worldwide, as besides from the large
number of Italian restaurants in every country, almost always one of the two a
la carte restaurants of the 5 stars Hotels, is "Italian".
Few words for the chef
Gianfranco Chiarini is an Italian celebrity and Michelin starred chef from Ferrara, Italy.
His culinary style is Italian nouvelle fusion cuisine. His career has included work
in Michelin restaurants, cruise lines and deluxe hotels as well as consultancy,
food engineering and research and development (R&D).
He was raised in a multicultural environment with Italian - Colombian origins,
growing up between Italy, Venezuela and United States.
In 1986, Chiarini enrolled in the Instituto de Alta Gastronomia de Caracas,
Venezuela. During this time Chiarini studied and worked in several restaurants.
In 1996, Chiarini returned to the United States where he enrolled at the Pittsburgh
Culinary Institute and pursued culinary studies while gaining practical experience
in restaurants, dividing his weekends learning banqueting techniques from the back
of the house to the front of the house.
After completing his degree at the Pittsburgh Culinary Institute, he moved to France
where he enrolled at Le Cordon Bleu Paris.
While at Le Cordon Bleu, from where he acquired Le Grand Diplome Culinaire in 2010,
he worked at Michelin restaurants under master chefs like Alain Dutournier chef/owner of
Carre des Feuillants (2 Michelin stars) , and later while in Rome, Italy working under
Executive Chef Heinz Beck at La Pergola Restaurant (3 Michelin stars).
Back in his hometown of Ferrara, Italy Chiarini worked as a sous chef at
Antichi Sapori (1 Michelin star) and Hostaria Savonarola. He later moved to
Germany where he was offered the opportunity to run the kitchen along with the Executive
Chef and owner, S. Leypold, at The Pirsch Muhle (1 Michelin star).
In February 2011, he has been honored with his inclusion in Wikipedia the
free world encyclopedia, for his accomplishments and contributions to the
culinary arts in six continents and around the globe.
Chef Gianfranco Chiarini also speaks 7 languages, and has already published all
Three edition cookbooks of a unique trilogy, The Golden Collection.
Click here to read Chef's CV.
Program Outline
Date and program duration: 16-18 November 2015 (3 Days)
Time schedule: 10.00 am - 16.00 pm (18 hours of training)
Type of program: Demonstration with tasting
Language: English
Location: Premier Luxury Mountain Resort Bansko - Bulgaria
Cost : 410€ (participation only)
*Note: Special room rates for the participants - Find out more details at the "REGISTRATION FORM".
Degustation Menus
Apart from education, "4th PREMIER GASTRONOMY FESTIVAL" will be the host of unique degustation menus,
which will take place at the "AMVROSIA" restaurant.
- Friday 6th November - OPENING PARTY with wine and finger food – Premier team
- Saturday 7th November - Mt Athos Monastery Cuisine by Chef Epifanios
- Friday 13th November - Japanese Cuisine by Chef Polycrhonis Damalas
- Saturday 14th November - Italian Haute Cuisine by Chef Gianfranco Chiarini
- Friday 20th November - Theme TBA by Chef Petar Yorgov
- Saturday 21st November - Tradiotional recipes from Constantinople "meet" fusion cuisine by Premier Ex. Chef Stamatis Tsilias.
Cost - Prices
LE CORDON BLEU MADRID
΅SPANISH FUSION CUISINE & MODERN TAPASΆ
11 - 13 NOVEMBER 2015
Cost: €459 (participation only)
GIANFRANCO CHIARINI
ITALIAN FUSION CUISINE FOR BUFFET & A LA CARTE
16 - 18 ΝΟΕΜΒΡΙΟΥ 2015
Cost: €410 (participation only)
*Note: Special room rates for the participants – Find out more details at the "REGISTRATION FORM".
SPECIAL OFFER
Book both seminars and degustation dinners and receive extra discount. The offer includes:
- Participation in Le Cordon Bleu Madrid training program (11-13/11/15)
- Participation in Gianfranco Chiarini training program (16-18/11/15).
- Degustation Dinner - Japanese Cuisine by Chef Polychronis Damalas (13/11/15)
- Degustation Dinner - Italian Haute Cuisine by Chef Gianfranco Chiarini (14/11/15).
- Accommodation for 8 nights (10-18 November), including: Breakfast/ Free room upgrade/One free massage and Free access to Le spa/Free Wi-Fi and Free parking.
SPECIAL OFFER PRICE
2.151 BGN (€1.100) for accommodation in Single room
1.838 BGN (€940) for accommodation in Double room (Sharing with one more person)
NON-PARTICIPANTS can also benefit from the special offer.
Price: 687 BGN (€336). It includes:
- Degustation Dinner - Japanese Cuisine by Chef Polychronis Damalas (13/11/15).
- Degustation Dinner - Italian Haute Cuisine by Chef Gianfranco Chiarini (14/11/15).
- Accommodation for 8 nights (10-18 November) in double room (sharing with a participant), including: Breakfast/ Free room upgrade/One free massage and Free access to Le spa/Free Wi-Fi and Free parking.
The special offer is valid for limited number and is subject to availability.
Bus transfer from/to Thessaloniki airport:
- From Thessaloniki airport to hotel on 10 November and 15 November
- From hotel to Thessaloniki airport on 13 November and 18 November
Departure times to be advised.
Price per person
- One way: 64,50 BGN (€33)
- Round trip: 117 BGN (€60)
For any additional information, please contact Mr. Harry Haralambidis (+30)6972444820
Early Booking discount 20% for registrations until 14/10/2015!!!
PARTICIPATION
To participate fill in the following application form
("REGISTRATION FORM") and send it via e-mail to:
gastronomy_essentials@mail.com
For booking your seat or more information about the program, please contact Mr. Harry Haralambidis at:
Τ. :+30 6972444820
E-mail : gastronomy_essentials@mail.com
Site : www.Cucina.gr
