{"id":16213,"date":"2024-01-03T09:58:16","date_gmt":"2024-01-03T07:58:16","guid":{"rendered":"https:\/\/new.bulmedica.bg\/exhibitors\/sapatstvastha-programa-bulmedika-buldental-dermaestetika-2023\/"},"modified":"2026-01-26T15:27:00","modified_gmt":"2026-01-26T13:27:00","slug":"accompanying-program","status":"publish","type":"page","link":"https:\/\/sihre.bg\/en\/exhibitors\/accompanying-program\/","title":{"rendered":"Accompanying program"},"content":{"rendered":"\t\t
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27 January, Tuesday<\/strong><\/h2>
Big Stage<\/h5>

13:00 – 14:00<\/span><\/strong><\/p>

Series of events with Chef Simeon Nikolov<\/strong><\/p>

Topic 1:<\/strong> From the garden to the table – creativity in vegetarian cuisine<\/p>

Topic 2:<\/strong> Diverse dishes and techniques with one product – Beetroot<\/p>

  • Presentation of \u201cOZ\u201d and our ideology
    Introduction to the topic of the day – creativity in vegetarian cuisine
    Presentation of five different dishes with beetroot<\/li><\/ul>

    Topic 3:<\/strong> 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.<\/p><\/td><\/tr><\/tbody><\/table>

    15:00 – \u043d\u0430\u0447\u0430\u043b\u043e<\/span><\/strong><\/p>

    Lecturer:<\/strong> chef Antonio Ivanov<\/p>

    Topic: <\/strong>Eat Global, Cook Seasonal Jardin degustation menu<\/p><\/td><\/tr><\/tbody><\/table>

    DIGITAL BOX Stage<\/strong><\/h5>

    11:00<\/strong><\/span><\/p>

    Speaker<\/strong>: Mikhail Yachev, CEO of CM2W, Vladimir Ninov, COO of CM2W<\/p>

    Topic:<\/strong> Intelligent Dosing Systems: A Revolution in Hygiene Cost Management in HoReCa.<\/p><\/td><\/tr><\/tbody><\/table>

    12:00 – 13:00<\/strong><\/span><\/p>

    Speaker:<\/strong> Georgi Adrian Ilie, Business Development Manager, IT BG<\/p>

    Topic:<\/strong> From Business Needs to Scalable IT Solutions<\/p><\/td><\/tr><\/tbody><\/table>

    Hall 1, stand \u04123<\/h5>

    A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:<\/strong><\/p>

    • Chef Boyko Georgiev<\/li>
    • Chef Vladimir Arnautski<\/li><\/ul>

      11:00 -11:30 – Pork ribs, glazed with BBQ sauce with honey and smoked chipotle pepper Chef Club<\/p>

      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<\/p>

      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<\/p>

      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<\/p>

      15:00 -15:30 \u2013 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<\/p>

      16:00 -16:30 \u2013 Appetizing burger with BBQ sauce according to an American recipe Chef Club and crispy fried onions Vitana<\/p><\/td><\/tr><\/tbody><\/table>

      28 January, Wednesday<\/strong><\/h2>
      Stage at Hall 2<\/h5>

      10:00 \u2013 12:30 <\/strong><\/span><\/p>

      Competition<\/strong>: Sofia Vocational High School of Tourism School Round of the National Vocational Competition<\/p>

      Category:<\/strong> Best Young Baker-Confectioner<\/p><\/td><\/tr><\/tbody><\/table>

      13:00 – 15:30<\/strong><\/span><\/p>

      Competition<\/strong>: Sofia Vocational High School of Tourism School Round of the National Vocational Competition<\/p>

      Category:<\/strong> Best Young Baker-Confectioner<\/p><\/td><\/tr><\/tbody><\/table>

      Big Stage<\/strong><\/p>

      11:00 – 12:00<\/strong><\/span><\/p>

      Participants:<\/strong> Eng.Tech. Ivan Ivanov, Eng.Tech. Nikolay Nikolov, Eng.Tech. Milen Minev<\/p>

      Topic:<\/strong> First professional meeting between technologists and chefs – “Dry” vs. “tender” meat<\/p>

      Organizer:<\/strong> Kresona Company<\/p><\/td><\/tr><\/tbody><\/table>

      12:00 – 13:00 <\/span><\/strong><\/p>

      Participant:<\/strong> Kaloyan Kolev<\/p>

      Topic:<\/strong> Culinary demonstration<\/p><\/td><\/tr><\/tbody><\/table>

      13:00 – 14:00<\/span><\/strong><\/p>

      Speaker:<\/strong> Todor Grablev<\/p>

      Topic:<\/strong> The New Bulgarian Taste: Between Tradition and the World<\/p>

      Organizer:<\/strong> KOMAT<\/p><\/td><\/tr><\/tbody><\/table>

      14:00 – 15:00<\/span><\/strong><\/p>

      Lecturer:<\/strong> Kristian Mladenov<\/p>

      Topic: <\/strong>EAT GLOBAL, STAY LOCAL<\/p><\/td><\/tr><\/tbody><\/table>

      15:00 – 16:00<\/span><\/strong><\/p>

      Speaker:<\/strong> BAPG \u2013 Retrospection<\/p><\/td><\/tr><\/tbody><\/table>

      16:00 – 17:00<\/span><\/strong><\/p>

      Speaker:<\/strong> BAPG \u2013 Retrospection<\/p><\/td><\/tr><\/tbody><\/table>

      \u00a0<\/h5>
      DIGITAL BOX Stage<\/strong><\/h5>

      11:00 – 12:00<\/span><\/strong><\/p>

      Speaker:<\/strong> Victoria Ivanova, Reservation Tools<\/p>

      Topic:<\/strong> How automation turns reservations into a growth tool?<\/p><\/td><\/tr><\/tbody><\/table>

      15:00 – 16:00<\/span><\/strong><\/p>

      Speaker:<\/strong> Dimitar Dimitrov, Stenik<\/p>

      Topic:<\/strong> Is it time for B2B digitalization in 2026?<\/p><\/td><\/tr><\/tbody><\/table>

      Hall 1, stand \u04123<\/h5>

      A 4-day culinary experience, realized by D&P Foods and Sidika. Chefs are:<\/p>