Seminars
5th Premier Gastronomy Festival
An exciting start for a beautiful gastronomical journey
Seminars - Abroad
With great pleasure and plenty of excitement, we announce you
the upcoming 5th Gastronomy Festival in Bansko.
Hosted, for one more time, by Premier Luxury Mountain Resort
Hotel, from 4-20 November 2016, this year's
festival will definitely have it all!
Chefs from the global culinary scene will gather together and they will
reveal a great number of fascinating gastronomic secrets and valuable
pieces of advice for all the lovers of the culinary art!
Moreover, a number of interesting events will be presented during the festival,
inspired by the tempting world of gastronomy.
With the support of the awarded and worldwide leading culinary school Le Cordon Blue Paris, this
year's festival is going to go a step further by extending more towards to the educational side of
the culinary arts, with special training programs for everyone.
More specifically, from 9 to 11 November 2016, the Le Cordon Blue Paris, will present
the educational program Fine Dining Techniques, for all creative chefs who want to discover more enticing techniques.
It has been proven that all participants, starting from the chefs and waiters, to the staff
of a hotel, especially the lovers of good food and wine are closely attached to each other and able to turn this
year's festival into a real true celebration.
So, do not waste time and join us in this magical culinary journey that will give us the knowledge of the culinary art that elevates the senses!
We promise that will offer you new gastronomic experiences that will exceed your expectations.
The Festival which will take place from 4th - 20th of November, will include the following training programs:
LE CORDON BLUE PARIS
"FINE DINING TECHNIQUES"
9 - 11 NOVEMBER 2016
A 3-Day training from Le Cordon Blue Paris with the Chef Mark Vaca.
The program will focus on the Fine Dining Techniques.
The French cooking techniques are those that stand out in a "fine dining" meal and are exactly what
Le Cordon Blue is teaching to its students. Chef Marc Vaca will present a 3-day program, based on the French
techniques which are used by the top "high level" cooking restaurants today.
Training details will be released within few days.
Few words for the Chef
Chef Marc Vaca carried out his professional culinary training in Paris where he obtained the
Certificat d'Aptitude Professionelle (CAP) and the Brevet d'Etudes Professionnelles
(BEP) for cuisine.
His education included apprenticeships in Paris at the restaurant of the Hotel George V and the Grande
Cascade and in London at the Hyde Park Hotel.
Chef Marc Vaca then decided to expand his culinary horizons gaining a number of years experience in
prestigious restaurants.
Having worked as sauce chef and sous-chef at the Royal Mansour Hotel in Morocco, Chef Vaca
moved to Australia where he worked at Chloe's Restaurant.
Chloe’s restaurant received many accolades during the time in which Chef Vaca was Head Chef
including the title of Chef of the Year.
In 2000 Chef Vaca decided to share his passion for cuisine by becoming a teacher
at the TAFE Institute in Adelaide where he taught for 2 years before deciding to return to the kitchen.
Amongst other achievements, Chef Vaca worked as an executive Chef in New Zealand and opened
his own restaurant in Pontarlier, France.
Chef Vaca joined the Le Cordon Bleu team of Chef Instructors in February 2012.
Program Outline
Program Duration: 3 days - 18 hours of training
Time schedule: 10.00 am - 16.00 pm
Type of the program: Demonstration with tasting
Language: English
Cost: 515€ (participation only)
20% discount for all participations till 20th of October 2016!!!
SOUS VIDE TECHNIQUES
"HOW TO DECREASE FΟΟD COST IN AN A LA CARTE RESTAURANT"
CHEF GEORGE STYLIANOUDAKIS
14 - 16 NOVEMBER 2016
A 3-Day training with the Chef George Stylianoudakis.
The training will focus on reducing the cost in the kitchen by using sous vide techniques.
Cost reduction in the kitchen, is an issue that concerns more and more in the last few years,
both the chef and the catering business owners.
Chef George Stylianoudakis, will present techniques, which reduce cost without affecting the
quality of the food, at the a la carte restaurants.
Training will focus on:
- Manage food waste
- Portion control with sous vide
- Control inventory
- Food rotation in al a carte kitchen
- 100% using food products
- Creative uses of food and introduce new dishes
Few words for the Chef
Chef George Stylianoudakis graduated from the American Culinary Federation (AFC).
Then, he successfully full filled the Stage Program of Alain Ducasse on Mediterranean cuisine
and the Master Courses for French cuisine of the legendary school Ritz Escoffier Paris.
He is a skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and
an innovative approach to setting the stage for a customized dining experience.
He has worked in top restaurants around the world, such as Plaza Athenee - Alain Ducasse in 2006,
Quique Dacosta in 2010 and Noma - Rene Redzepi in 2011.
With over 22 years of progressive experience managing the provision of fine dining, chef George Stylianoudakis
acquired the experience of developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe.
Furthermore, his specialized knowledge on sous vide, gave him the ability to be able to precisely control the cost,
so as to adjust the cooking skills in any kitchen style.
Program Outline
Program Duration: 3 days - 18 hours of training
Time schedule: 10.00 am - 16.00 pm
Type of the program: Demonstration with tasting
Language: English
Cost: 347€ (participation only)
20% discount for all participations till 20th of October 2016!!!
Degustation Menus
Apart from education, 5th PREMIER GASTRONOMY FESTIVAL will be the host of unique degustation menus, which will take place at the AMVROSIA restaurant.
Friday 11 November, ALSI SIN from HAKKASAN MYKONOS - Modern Cantonese Cuisine.
Saturday 12 November, DIMITRIS PAMPORIS from EKIES ALL SENSES HOTEL - New Greek Cuisine
SPECIAL OFFER PRICE
Special offer price includes :
- Le Cordon Bleu 3-day training program
- Chef George Stylianoudakis 3-day training program
- Degustation dinner - Alsi Sin - HAKKASAN MYKONOS
- Degustation dinner - Dimitris Pamporis - EKIES ALL SENSES RESORT
- Accommodation for 8 nights
- Free access to "Le Spa"
- Free wifi
- Free parking
€1371 for accommodation in Single Room
€1193 for accommodation in Double room (Sharing with one more person)
15% discount for all participations till 20th of October 2016!!!
ROUTES
Media Sponsor for Greece
Organiser
Coordinator
Event
Participation
To participate fill in the following application form
("REGISTRATION FORM") and email it to:
gastronomy_essentials@mail.com
To participate or for more information please contact Mr. Harry Haralambidis at:
Τ. : +30 6972444820
E-mail : gastronomy_essentials@mail.com
Site : www.Cucina.gr
You may also contact directly Premier Bansko Hotel at:
Address
11 Karamanitza str. P.O. Box 73, 2770 Bansko, Bulgaria
Τ. : +359(0)749 50500 - 50501 Call
Fax : +359(0)749 50502
E-mail : reservations@premiermountainresort.com
