27 January, Tuesday
Big Stage
13:00 – 14:00 Series of events with Chef Simeon Nikolov Topic 1: From the garden to the table – creativity in vegetarian cuisine Topic 2: Diverse dishes and techniques with one product – Beetroot
Topic 3: The Fundaziun Uccelin Foundation is a charitable initiative created by the world-famous chef Andreas Caminada and his wife Sara with the aim of supporting and developing young talents in the field of gastronomy and service. |
15:00 – начало Lecturer: chef Antonio Ivanov Topic: Eat Global, Cook Seasonal Jardin degustation menu |
DIGITAL BOX Stage
11:00 Speaker: Mikhail Yachev, CEO of CM2W, Vladimir Ninov, COO of CM2W Topic: Intelligent Dosing Systems: A Revolution in Hygiene Cost Management in HoReCa. |
12:00 – 13:00 Speaker: Georgi Adrian Ilie, Business Development Manager, IT BG Topic: From Business Needs to Scalable IT Solutions |
Hall 1, stand В3
A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:
11:00 -11:30 – Pork ribs, glazed with BBQ sauce with honey and smoked chipotle pepper Chef Club 12:00 -12:30 – Turkey fillet scallops on a plate, sprinkled with a mix of Argentine Chef Club spices, with pepper sauce Chef Club, garnished with aromatic potato rossetti, seasoned with Cayenne pepper and Curry Vitana Select 13:00 -13:30 – Pork cheeks with mashed potatoes with milk Vitana, in the company of crispy roasted vegetables, seasoned with a mix of spices Grilled vegetables Chef Club 14:00 -14:30 – Sea bass fillet on a plate, seasoned with lemon pepper Chef Club, complemented by Milanese risotto with turmeric Vitana Select, butter asparagus, with blackcurrant and everything this flavored with Balsamic reduction/glaze from Modena Chef Club 15:00 -15:30 – Souvlaki with pork tenderloin, marinated with a mix of Corsican spices Chef Club in a base of toasted Greek bread, flavored with smoked paprika Vitana Select 16:00 -16:30 – Appetizing burger with BBQ sauce according to an American recipe Chef Club and crispy fried onions Vitana |
28 January, Wednesday
Stage at Hall 2
10:00 – 12:30 Competition: Sofia Vocational High School of Tourism School Round of the National Vocational Competition Category: Best Young Baker-Confectioner |
13:00 – 15:30 Competition: Sofia Vocational High School of Tourism School Round of the National Vocational Competition Category: Best Young Baker-Confectioner |
Big Stage
11:00 – 12:00 Participants: Eng.Tech. Ivan Ivanov, Eng.Tech. Nikolay Nikolov, Eng.Tech. Milen Minev Topic: First professional meeting between technologists and chefs – “Dry” vs. “tender” meat Organizer: Kresona Company |
12:00 – 13:00 Participant: Kaloyan Kolev Topic: Culinary demonstration |
13:00 – 14:00 Speaker: Todor Grablev Topic: The New Bulgarian Taste: Between Tradition and the World Organizer: KOMAT |
14:00 – 15:00 Lecturer: Kristian Mladenov Topic: EAT GLOBAL, STAY LOCAL |
15:00 – 16:00 Speaker: BAPG – Retrospection |
16:00 – 17:00 Speaker: BAPG – Retrospection |
DIGITAL BOX Stage
11:00 – 12:00 Speaker: Victoria Ivanova, Reservation Tools Topic: How automation turns reservations into a growth tool? |
15:00 – 16:00 Speaker: Dimitar Dimitrov, Stenik Topic: Is it time for B2B digitalization in 2026? |
Hall 1, stand В3
A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:
11:00-11:30 – Pulled pork, seasoned with Chef Club Honey and Chipotle Smoked Pepper BBQ Sauce and Vitana Select 7 Pepper Mix 12:00-12:30 – Glazed beef tenderloin, served with Chef Club Premium Prune Sauce and grilled vegetables, seasoned with Vitana Select Provencal Herbs and Spices 13:00 -13:30 – Halloumi cheese on a plate with mustard apple and Calvados, complemented with grilled vegetables, seasoned with Vitana Select Provencal Herbs and Spices and Sun-dried Tomatoes 14:00 – 14:30 – Turkey fillet scallops on a plate, sprinkled with Chef Club Argentine Spice Mix, with Chef Club Pepper Sauce, garnished with aromatic Potato rosés, seasoned with Cayenne pepper and Vitana Select Curry 15:00 -15:30 – Homemade chicken soup, enriched with Vitana broth 16:00 -16:30 – Duck fillet, served with a delicious Chef Club rosehip sauce, roasted red beetroot cream and butter asparagus |
29 January, Thursday
Big Stage
11:00 – 12:00 Speaker: Vladislav Milev, Lesno Topic: Smart Cooking for the Modern Kitchen: When the Ready-Made Solution is Truly Delicious |
12:00 – 13:00 Speaker: André Tokev Topic: Michelin Dispute |
14:00 – 15:00 Speaker: Slav Slavov, Rodni Grozdanov, Mladen Minev Topic: Kitchen Knives: The Debate – Handmade vs. Factory Production |
15:00 – 16:00 Speaker: Cecile Sabri, Dream Pizza Topic: The reliable partner behind successful HoReCa menus
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DIGITAL BOX Stage
11:00 – 12:00 Speaker: Miroslav Stefanov, Overview Topic: Can artificial intelligence become the hotel employee of the month? |
14:00 – 15:00 Speaker: Blagovest Minev, Darina Petrova, Dineout Topic: More guests. More reservations. More turnover. |
15:00 – 16:00 Speaker: Victoria Dorovska, Infoserv Topic: Intelligent Communication – A Practical Look at the Role of Communication Solutions as a Driver of Hotel Sales. |
Hall 1, stand В3
A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:
11:00-11:30 – Duck fillet, served with Chef Club delicate rosehip sauce, roasted red beetroot cream and buttered asparagus 12:00-12:30 – Glazed beef fillet, served with Chef Club premium prune sauce and grilled vegetables, seasoned with Vitana Select Provencal spices and herbs 13:00-13:30 – Sea bass fillet on a plate, seasoned with Chef Club lemon pepper, complemented by Vitana Select turmeric Milanese risotto, buttered asparagus, with blackcurrants and all this seasoned with Chef Club Balsamic reduction/glaze of Modena 14:00-14:30 – Souvlaki with pork tenderloin, marinated with Chef Club Corsica spice mix in base from toasted Greek bread, seasoned with Vitana Select smoked paprika 15:00-15:30 – Halloumi cheese on a plate with mustard apple and Calvados, complemented with grilled vegetables, seasoned with Vitana Select Provencal spices and herbs and Chef Club dried tomatoes 16:00-16:30 – Pulled pork, seasoned with Chef Club honey and smoked chipotle pepper BBQ sauce and Vitana Select 7 pepper mix 17:00-17:30 – Appetizing burger with Chef Club American recipe BBQ sauce and crispy fried onions Vitana |
30 January, Friday
Stage at Hall 2
10:00 – 12:30 Competition: Sofia Vocational High School of Tourism School Round of the National Vocational Competition Category: Best Young Baker-Confectioner |
13:00 – 15:00 Competition: Sofia Vocational High School of Tourism School Round of the National Vocational Competition Category: Best Young Baker-Confectioner |
Big Stage
13:00 – 14:00 Speaker: Ivo Ivanov Topic: Sofia Banitsa – one brand, three directions of growth: franchise, corporate services and a new sub-brand |
14:00 – 15:00 Product presentation |
DIGITAL BOX Stage
15:00 – 16:00 Speakers: Eftim Chakarov, Radomira Mihova; special guest: Singer Dani Ilieva Topic: What you need to know about music in your retail outlet? Organizer: Fonoteka |
Hall 1, stand В3
A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:
11:00-11:30 – Turkey fillet scallops on a plate, sprinkled with Chef Club Argentina spice mix, with Chef Club pepper sauce, garnished with aromatic potato rossetti, seasoned with Cayenne pepper and Vitana Select Curry 12:00-12:30 – Glazed beef fillet, served with Chef Club premium plum sauce and grilled vegetables, seasoned with Vitana Select Provencal spices and herbs 13:00-13:30 – Pork cheeks with Vitana milk mashed potatoes, accompanied by crispy roasted vegetables, seasoned with Chef Club Grilled vegetables spice mix 14:00-14:30 – Duck fillet, served with Chef Club delicate rosehip sauce, cream of roasted red beets and butter asparagus 15:00-15:30 – Halloumi cheese on a plate with mustard apple and Calvados, complemented by grilled vegetables, seasoned with Vitana Select Provencal herbs and spices and Chef Club dried tomatoes 16:00-16:30 – Pork ribs, glazed with BBQ sauce with honey and smoked chipotle pepper Chef Club |
