12:00

Country: Egypt

Topic: “AROMAS AND FLAVOURS FROM THE NILE”

Chef: Executive chef Essam Sayed Mohamed Nasrallah – President of the Egyptian Culinary Association, founder of the Egyptian Chefs Association – Red Sea, judge at LE MONDALE DES ARTS SUCRÉS in Paris.

13:30 -14:30

Presentation: Ava М

Theme: Zero waste – Innovations and new technologies in vacuum machines, Sous Vide and Paco Jet

Chefs: Lozan Pavlov Ivanov and Iliyan Borisov Alexandrov

13:40 – 14:40

Country: Turkey

Topic: „Turkey – crossroads of tastes“

Chef: Executive Chef Öner Çulfaz and Chef Zeynep Ceren Akkök

• Executive chef Öner Çulfaz – President of one of the largest culinary federations in the world, TEŞPAKON (Federation of Professional Chefs, Confectioners and Bakers of Turkey), and President of the international WICS (World Islamic Culinary Society).
• Chef Zeynep Ceren Akkök – International Relations Consultant of TAŞPAKON and Turkey’s representative in WICS.

15:00 – 16:00

Presentation: Fake French

Chef: Vladimir Todorov

11:00 Open lesson for hotels and restaurants “No one is bigger than bread”

Lecturer: Dipl. Eng. Svetlana Genova

Specially designed for hoteliers and restaurateurs, the open lesson will demonstrate best practices in bakery preparation in a real work environment. Under the guidance of Eng. Svetlana Genova, participants will learn about the intensive professional training program and gain valuable skills to improve the menu and quality of service in their restaurants.

Topic:  Special types of bread

• Hunter’s bread
• Greek bread with olives
• French bread with blue cheese and walnuts
• Small bread rolls for sandwiches

11:00 – 11:40

Presentation: “Teleshko file shopska” – Veal tenderloin with Bulgarian shopska inspired salad

Chef David Veenstra

12:00 – 13:00

Country: Greece

Theme: “WHERE HISTORY MEETS TASTE”

Chef: 

• Executive chef Slilianos Dingas – Vice President of the Federation of Professional Chefs of Greece and President of the Guild of Professional Chefs of Greek Gastronomy.
• Meat Illusion chef George Lorenzos – Vice President of the Guild of Professional Chefs of Greek Gastronomy (CCHG). Official Judge of WOACS world (World Association of Chefs). Co-founder of the Academy of Gastronomy in Greece.
• Εxecutive Chef Alexandros Perdikomatis – Co-Owner and President of the Greek Institute of Gastronomy; Honorary Member Of Chefs Club Of Hellenic Gastronomy; Member Of Woacs; Member of the Hellenic Chefs Federation

13:30 – 14:10  

Topic: to be announced

Presentation Chef Hristo Filyov

15:00

Country: Tunisia

Topic: “WHEN THE SUN TOUCHES THE SAND, EXOTIC TUNISIAN CUISINE IS BORN”

Chef:

• Executive chef Ameur Letaief – Vice President of the Tunisian Association of Culinary Professionals.

16:00 – 16:40

Presentation: Morocco/Tunisia: “Tajin lahm aleajl almufakak” – Tender veal ribeye with deconstructed tagine

chef David Veenstra 

11:00 Open lesson for hotels and restaurants “No one is bigger than bread”

Lecturer: Dipl. Eng. Svetlana Genova

Topic: Healthy bakery products

• Making Healthy Bread
• Leopard Bread and Special round loafs

10:30 – 11:10

Presentation: Middle East/Levantine: “Veal Fattoush Ganoush” – Veal tenderloin and sweetbread fattoush and baba ganoush flavored

chef David Veenstra

12:00

Country: Greece

Topic: “A NEW LOOK AT MEAT”

Chef: Executive Chef Stilianos Dingas and Meat Illusion Chef George Lorenzos

• Executive chef Slilianos Dingas – Vice President of the Federation of Professional Chefs of Greece and President of the Guild of Professional Chefs of Greek Gastronomy.
• Meat Illusion chef George Lorenzos – Vice President of the Guild of Professional Chefs of Greek Gastronomy (CCHG). Official judge of WOACS world (World Association Of Chefs Societies). Co-founder of the Academy of gastronomy in Greece.
• Εxecutive Chef Alexandros Perdikomatis – Co-Owner and President of the Greek Institute of Gastronomy; Honorary Member Of Chefs Club Of Hellenic Gastronomy; Member Of Woacs; Member of the Hellenic Chefs Federation

13:10 – 13:50

Тopic: Presentation of JRE Jeunes Restaurateurs

Membership concept, Mystery visits, Awards

Chefs:

• Chef Vladislav Penov since 2018 is the head chef of Kosmos restaurant. Under his leadership, the restaurant became a three-time winner of the prestigious Bacchus award “Restaurant of the Year” 2023. In 2024, Vladislav Penov and Kosmos restaurant became part of one of the most prestigious European culinary organizations JRE.
• Chef Veselin Kalev At the beginning of 2024 chef Kalev and aEstivum restaurant became part of JRE – one of the most prestigious organizations in the culinary world of Europe, uniting over 350 first-class restaurants and talented chefs. Together with chef Emil Minev, they take the award for “Restaurant of the Year” with the “Talisman” restaurant.His professional path takes him to Germany, where he is the only foreigner in the team led by chef Thomas Kellermann – winner of two Michelin stars. In 2020 is the coach of the team that won the Bulgarian edition of the prestigious Bocuse d’Or competition for chefs.

14:00 – 15:00

Presentation Delita Trade

Topics:

• Wheat flour with low glycemic index
• Gluten-free pizza with lactose-free mozzarella

Chefs:

• Gabriele Marrucci – Grandi Molini Italiani S.p.A., Venice
• Antonio Buanaugurio – Pizza News School, Italy
• Adrian Panteleev – BG Pizza School, Bulgaria

15:00

Country: Egypt

Topic: “THE KITCHEN OF THE PHARAOHS THROUGHOUT THE CENTURIES”

Chef: Executive chef Essam Sayed Mohamed Nasrallah – President of the Egyptian Culinary Association, founder of the Association “Egyptian Chefs – Red Sea, judge at LE MONDALE DES ARTS SUCRÉS in Paris.

15:10 – 16:10

Country: Egypt

Topic: „THE PHARAOHS’ CUISINE THE THROUGH THE AGES“

Chef:

Executive chef Еssam Sayed Mohamed – President of the Egyptian Culinary Association, Founder of the Egyptian Chefs Association – Red Sea, Judge at LE MONDALE DES ARTS SUCRÉS in Paris.

16:20 – 16:50 

Presentation: Spain: “Ternera inspirada paella”, Paella inspired dish with sweetbread 

chef David Veenstra

17:00 – 18:00 

AWARDING

11:00 Open lesson for hotels and restaurants “No one is bigger than bread”

Lecturer: Dipl. Eng. Svetlana Genova

Topic: Pastry dough and products – Traditional pastries and bites with various fillings

12:00

Country: Tunisia

Topic: “THE RICH FLAVORS OF THE EAST IN THE NORTHEAST MEDITERRANEAN”

Chef: Executive chef Ameur Letaief and Executive Chef Sambri Takouk

• Executive chef Ameur Letaief – Vice President of the Tunisian Association of Culinary Professionals.

Country: Turkey

Topic: „The sweet taste of the East”

Chef: Executive Chef Öner Çulfaz and Chef Zeynep Ceren Akkök

• Executive chef Öner Çulfaz – President of one of the largest culinary federations in the world, TEŞPAKON (Federation of Professional Chefs, Confectioners and Bakers of Turkey), and President of the international WICS (World Islamic Culinary Society).
• Chef Zeynep Ceren Akkök – International Relations Consultant of TAŞPAKON and Turkey’s representative in WICS

14:00 – 15:00

Country: Egypt, Turkey, Greece, Tunisia

Topic: Mediterranean FUSION Recipe

Chef: with the participation of all chefs from the program.

15:30 – 16:30

Държава: Greece, Turkey, Tunisia, Egypt

Topic: “THE MEDITERRANEAN CULTURE AND CUISINE”

Chef: with the participation of all the chefs from the program

11:00

Open lesson for hotels and restaurants “No one is bigger than bread”

Lecturer: Dipl. Eng. Svetlana Genova

Topic: Traditional recipes and sweets

• Tutmanik (bulgarian cheese bread) according to a traditional recipe
• Milinki (cheese buns) and muffins with fillings: cream, chocolate, Turkish delight, walnuts, cocoa and etc.