National Conference of the Romanian Chefs – A.N.B.C.T – Romania Brasov-Romania September 19th, 2018
- Romanian Ministry of Tourism
- Romanian Ministry of Agriculture and Rural Development
- The National Association of Cooks and Confectioners of Tourism – Romania (A.N.B.C.T)
- World Association of Chefs Societies
- Association Guerrilla Cooking Brasov
The four entities mentioned above decided that the present conference should be organized in Romania in order to create an official framework as well as a colleague-like one for communicating the experiences encountered by the Romanian chefs, the new trends in gastronomy and the events to be organized after the conference both at a national as well as at an international level.
About the conference
The First National Conference of the Romanian Chefs is to be held on 19th September 2018 at ARO PALACE HOTEL in Brasov under the high patronage of the Romanian Ministry of Tourism and of the Ministry of Agriculture and Rural Development.
The first edition of the National Conference of the Romanian Chefs – CNBR- is intended to be an event for the professionals in the industry and it is going to display a great potential for all the players in the Romanian gastronomy.
The debating sessions, the live-demos are going to approach current issues and the innovations in the Romanian gastronomy and in the hospitality industry.
If you are a chef, a pastry-cook, a sommelier, a Maître d’Hôtel, a chocolate maker, we would like to invite you to talk together about the future gastronomy.
The National Conference of the Romanian Chefs is bound to turn into a genuine center for the gastronomy world and it is designed in order to both train and inspire the future generations of professionals.
This conference, with international participation, is organized amid the void of communication among the representatives of the Romanian culinary art. No matter if we like it or not, gastronomy – generally speaking – plays an extremely important part in everybody’s life. Raising the cooking from the status of “conjugal obligation” to that of art implies changing a grounded mentality.
This is precisely the role of the National Association of Cooks and Confectioners of Tourism – Romania (A.N.B.C.T)- that of empowering all the efforts of the professionals in the hospitality industry, in general and in the gastronomy industry in particular.
Chefs, pastry-cooks, bakers, confectioners, sommeliers, the entire staff within HoReCa, within hospitality industry are bound to join forces in order to promote Romanian hospitality at high quality standards. Romanian gastronomy has too many valences and too much potential so that it would remain at a mere status of taster importer and platting.
Dress code : tunică albă – chef, casual – invitați
09:30 – 10:15
SPEECHES- CONFERENCE OPENING – Presenting the concept of the conference. Presenting the activity of A.N.B.C.T – ROMANIA. Future projects. Preparations for the Olympics of Gastronomy Stuttgart 2020 – Moderator : Neag Adrian
10:15 – 11:00
TRADITIONAL ROMANIAN CUISINE UNDER THE ASSAULT OF INTERNATIONAL CHALLENGES- Without any doubt, initiated by Italy or Japan, the evolution of traditional cuisines within starred restaurant is growing. Do we have traditional cuisine in our restaurants? Do we have uniqueness in our concept of traditional? Does the traditional cuisine increase the turnover of a restaurant owner? Can it be promoted at its real value by promoters? – Moderator : Cosmin Dragomir
11:45 – 12:30
TASTE RETURNING: THE END OF THE HEGEMONY OF AESTHETICS – What about the tyranny of “visuel flamboyant”? Could the image of plates be overthrown by the charming taste? We are witnessing a strong growth of the generosity of tastes, growth which is turning into a real priority in front of visual art. – Moderator : George Valeriu Drăghici
12:30 – 13:15
THE MULTI-TASKING CHEF- The same identity from starter to desert in the menu. Is this identity achieved at an ideal level by a confectioner/ pastry-cook who preserves the identity of the restaurant without creating a split between cuisine and confectionery / pastry shop or by a confectioner/ pastry-cook who turns the deserts in the cuisine into his/her own business? – Moderator : Flavian Dobre
15:00 – 15:45
PREPARATIONS FOR A CONTEST – Guiding the members of the staff from a trainer position. What type of coaching do they need? How can you make sure that you can provide the necessary resources – informational, technical, material – they need in order to succeed? – Moderator : Gabriela Berechet
15:45 – 16:30
RECRUITING THE STAFF WITHIN HOSPITALITY INDUSTRY – Courses provided by Romanian schools are no longer efficient in order to meet the job offers within cuisines and hospitality industry. Can chefs involve themselves in order to give a second chance to people who choose this career later in life? Is Romanian education system ready to deliver the necessary labor force qualified for the hospitality industry? – Moderator : Cristian Macedonski
17:15 – 18:00
Final ceremony – Moderator :Neag Adrian
Cuisine represents only a part of the habits of a country, but an important one, that is why we want to invite the representatives of Romanian and European travel agencies to make acquaintance with the experiences of Romanian gastronomy, the potential of Romanian gastronomy as a generating factor of added value within hospitality industry.
It is sure that this experience is going to help us all grow due to the knowledge and experience we accumulate while the conclusions support us in obtaining an objective image of what people know about us, what our weaknesses, respectively our strengths are.
At the same time, this experience is going to guide us to some valid PR strategies, marketing and nation branding in the near future. The chance of becoming known at an international level as regards the tourist offers making use of the generosity of Romanian gastronomy.
The conference is going to be held in Brasov, a city which throughout the years has acquired the title of capital of Romanian gastronomy. The presence of the celebrities within the field are going to strengthen this statute of Brasov.
The conference is conceived as a means of bringing together the trainers, the practitioners, the promoters and the entrepreneurs within hospitality industry, as a frame for promoting Romania, traditional Romanian cuisine, following an interactive dialogue meant to support the positioning of Romanian gastronomy and hospitality at a high level of quality!
The communication sessions are designed to display in front of the participants trends in international gastronomy, finding- as far as possible – an answer to the answer to the questions on everyone’s lips:
- Where does Romanian gastronomy stand?
- What is the role of Romanian gastronomy within Romanian hospitality industry?
- How does gastronomy interconnect with other components of the hospitality industry: trainers, promoters, employers?
- Does the Romanian cuisine satisfy the customers’ tastes? Do we have quality ingredients provided by Romanian producers?
Within the conference, each session is going to be led by a facilitator and supported by 4 speakers. The time allocated to each session amounts to 45 minutes while the time given to each speaker amounts to 10 minutes.
All the speeches within the Conference will be gathered and published in a digest called “The National Conference of Romanian Chefs “, a digest that will include photos taken during the Conference and during the live-demo sessions.
Live-demo sessions – submitted by Romanian chefs – are going to be shown during the breaks among presentation sessions.
The role of these live-demo sessions consists in displaying – in front of the participants- the current state of the themes proposed for live – demo, global trends as well as suggestions for the participants.
The invitations launched by A.N.B.C.T. – ROMANIA are going to be sent to Romanian chefs, to the schools with specializations related to hospitality industry – public food service, tourism, marketing and promotion – to the representatives within hospitality industry, to the suppliers within HoReCa field, to the promoters of Romanian hospitality industry, to the trainers of gastronomic trends.
- Ragnar Fridiksson – director executiv World Association of Chefs Societes
- Alain Hostert – director continental Europa Centrala World Association of Chefs Societes
- Domenico Maggi – director continental Europa de Sus World Association of Chefs Societes
- Daniel Ayton – președinte World MasterChef Society
- Elena Ciobanu – președinte Asociatia Nationala Culinary&Catering Republica Moldova
- Enza Barbaro – presedinte Reprezentanta Romania FIC – Federazione Italiana Cuochi
- Giovanni Baldantoni – secretar Reprezentanta Romania FIC – Federazione Italiana Cuochi
- Zeki Acikoz – presedintele Federatiei Asociatiatiilor Gastronomice din Turcia
- Seyli Ali Ersahin – A.R.E.G.A.L.A. Asia si Mediterana
- Carlos Duran Herrera – Secretary General and Founding CEO of the National Spanish Culinary Team
- Maria Salinas – Team National of the Balearic Islands and Catalonia Region
Project drafted by the National Association of Cooks and Confectioners of Tourism – Romania (A.N.B.C.T) together with the Ministry of Tourism and the Romanian Ministry of Agriculture and Rural Development, Guerrilla Cooking Association Brasov, with the partnership of the World Association of Chefs Societies.
All the rights on the project are reserved by A.N.C.C.T. – Romania, a non-governmental organization registered in Romania.
The basic goals of A.N.B.C.T.- Romania are national and international representation of the gastronomic activity in Romania, organizing gastronomic events, promoting gastronomy, promoting professional and amateur chefs, as well as Romania’s representation at the level of national team within international competitions.
A.N.B.CT. – Romania is a member of the World Association of Chefs Societies and a partner of several specialized foreign organizations.
Ștefan Bercea – President A.N.B.C.T.- România
Tel. +40 722 773 337, e-mail: email@example.com
Neag Adrian – Project Manager A.N.B.C.T.- România
Tel. +40 740 885 674, e-mail: firstname.lastname@example.org