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The
annual gastronomic event of the year - World Gourmet
Summit returns bigger and more spectacular than before.
Due to the resounding success of the 2002 event, the
organisers have decided to extend the event to two weeks,
accommodating the overwhelming bookings from gourmets
and wine connoisseurs from the four corners of the world.
Jointly organised by Singapore Tourism
Board and Peter Knipp Holdings, this year’s theme
is The Icons of Gastronomy – a showcase
of personalities in the food and wine industry who epitomises
gastronomic excellence. These are individuals and establishments
that have proven their finest level of expertise and
have become acclaimed international role models in the
world of gastronomy.
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With the aim to provide enthusiasts and novices
the opportunity to interact with the guest Masterchefs
and pick up the finer points of cooking, the Culinary
Masterclasses invite overseas culinary maestros
to demonstrate 'live' their signature creations in
a classroom set up. This perennial programme was a
hot-seller during the last Summit, so don't miss out
on this favourite.
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to leave an indelible mark on the hospitality industry,
the WGS Forum is designed to empower
the hospitality industry in dealing with the intricate
demands of today’s competitive environment. Key
issues in the industry such as educating, strategising
and marketing concerns are raised and rallied between
the esteemed presenters and participants.
These are a couple of the festivities happening at
the WGS 2003! To find out more about other activities,
visit www.worldgourmetsummit.com.
For reservations and enquiries, please call (65) 6270
1254, fax (65) 6270 1763 or email: info@worldgourmetsummit.com
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This programme invites overseas culinary maestros to demonstrate
'live' their signature creations in an interactive classroom
environment. This will be an excellent opportunity for gourmet
enthusiasts to learn about the ‘secrets’ from
the culinary greats. Definitely not to be missed!
Date: 31 March to 4 April, 7 to 11 April
Time: 9.00am to 12.00pm
Venue: Singapore Tourism Board, Auditorium
Price : S$90.00* / person
Citibank Visa / MasterCard cardholders can enjoy
a 15% privilege off the published price.
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WEEK ONE
• 30 March to 5 April • |
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Date/Day |
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First Session
9.00am to 10.30am |
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Second Session
10.30am to 12.00pm |
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31 March 2003
Monday |
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Frédéric Anton
Le Pré Catelan, Paris, France |
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Patrick Martin
Le Cordon Bleu |
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1 April
2003
Tuesday |
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Patricia Yeo
AZ, New York, USA |
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Nicolas Bernardé
Le Cordon Bleu |
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2 April
2003
Wednesday |
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Marc Francois Bonard
Le Cordon Bleu, Tokyo, Japan |
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Floyd Cardoz
Tabla, New York, USA |
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3 April
2003
Thursday |
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Allan Koh
KOKO Restaurant, Melbourne,
Australia |
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Oriol Balaguer
Estudi Xocolada, Barcelona, Spain |
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4 April
2003
Friday |
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Stefania Moroni
Altro-luogo Aimo e Nadia, Milan,
Italy |
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Jenny Parton
Ambassador Chef, Sileni Estates |
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WEEK TWO
• 7 to 11 April • |
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Date/Day |
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First Session
9.00am to 10.30am |
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Second Session
10.30am to 12.00pm |
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7 April
2003
Monday |
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Roland Jöhri
Jöhri's Talvo, St. Moritz, Switzerland |
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Bryan Nagao
KOKAGE, Hong Kong |
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8 April
2003
Tuesday |
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Emmanuel Bassoleil
Hotel Unique, São Paulo, Brazil |
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Patrick Hsu
My Humble House, Taipei, Taiwan |
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9 April
2003
Wednesday |
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Michael Schlow
Radius, Boston, USA |
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Michael Ginor
Hudson Valley Foie Gras, New
York, USA |
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10 April
2003
Thursday |
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Todd English
The Olives Group, USA |
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Grant MacPherson
Wynn Resorts |
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11 April
2003
Friday |
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Hiroshi Ishii
Pan Pacific Singapore |
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Emmanuel Stroobant
Saint Pierre, Singapore |
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Supported by Singapore Hotel Association and endorsed by
Spring Singapore, the Forum is designed to assist hospitality
industries in meeting the various challenges of today’s
competitive environment. This full day seminar will witness
dynamic international speakers presenting key issues in the
industry.
Date: 3 April 2003
Time: 9.00am – 7.00pm (6.00pm to 7.00pm ~ Cocktail
Reception)
Venue: The Beaufort Singapore
Price: S$248.00* / person (Full day session inclusive of
Lipton Tea breaks, buffet lunch and evening cocktail reception)
*Price inclusive of waiver of island entry charge and vehicle
entry charge into Sentosa
Citibank Visa / MasterCard cardholders can enjoy
a 10% privilege off the published price.
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Time |
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Topics
/ Presenters |
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9.00am |
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Opening
Address
Mr. Lee Suan Hiang
Chief Executive, Spring Singapore |
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9.15am |
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Tourism
Marketing
“Understanding Food Psychology for Tourism
Marketing”
Mr. Pakir Singh
Chief Executive, Singapore Hotel Association |
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9.40am |
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The
Art of Gastronomy
“The Future of Gastronomy... The Chef”
Mr. André J. Cointreau
President, Le Cordon Bleu International |
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10.25am |
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Lipton Tea
Break |
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10.45am |
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Culinary
Ambition
“Educating for a Career or a Job: What
is the difference?”
Mr. Karl Guggenmos, C.E.C., A.A.C
Dean of the College of Culinary Arts, Johnson &
Wales University |
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11.30am |
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Lipton Tea
Break |
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11.45am |
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Consumer
Influence
“The Critic’s Critic”
Mr. Mitchell Davis
Director of Publications, The James Beard Foundation |
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12.30pm |
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Lunch Break |
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2.15pm |
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Food
& Beverage Operations
“Lead, follow or get out of the way- Winning
Strategies for Achieving Operational Efficiency
and Quality Control”
Mr. Walter Wagner
Executive General Manager, Food & Beverage,
Crown Limited |
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3.00pm |
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Lipton Tea
Break |
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3.15pm |
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Service
Excellence
“What does it take to provide legendary
service?”
Mr. Kurt Wachtveitl
General Manager, The Oriental Bangkok |
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4.00pm |
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Lipton Tea
Break |
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4.15pm |
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Hospitality
Design
“Beyond the Four Walls: How Design Contributes
to the Hospitality Scene”
Mr. Michael Bedner
Chairman and CEO, Hirsch Bedner Associates |
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5.00pm |
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Lipton Tea
Break |
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5.15pm |
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Food
& Beverage Marketing
“Sustaining Long-Term Growth – Driving
Forces Behind the Business and the Brand”
Mr. M.P.S. Puri
Senior Vice-President, Operations, Raffles International |
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6.00pm |
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Cocktail
Reception |
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7.00pm |
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End |
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* All prices quoted are subject to 4% prevailing Goods
& Services Tax |
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