Amazing cooking demonstrations performed by famous Chefs!
In an area dedicated to culinary demonstrations, in front of visitors, famous European and Asian chefs will prepare the products of different exhibitors. At the end of each demonstration, the audience will have the possibility of tasting the recipes. The demonstration area will give the exhibitors a chance to promote their products through International Chefs. Schedule
Wednesday, March 17
- 10:00-11:00 am: The continental Breakfast viewed by the Shanghai Young Bakers Association.
- 12:30-1:30 pm: ROUGIE Foie Gras by Fabrice Giraud (Jade 36 Shangri-la Restaurant, Shanghai)
- 3:00-4:00 pm: A creative dessert based on fruit ingredients by Bertrand Ducoroy (pastry Chef for Stiller’s Restaurant, Shanghai). Fruit products provided by PONTHIER.
Thursday, March 18
- 10:00-11:00 am: Bruno Stril, top-notch teaching Chef at Le Cordon Bleu, will cook a recipe based on MARINE HARVEST’s halibut fish.
- 12:30-1:30 pm: Guillermo Trullas (El Willy Restaurant, Shanghai) will create tapas pieces with Foie Gras product from ROUGIE
- 3:00-4:00 pm: Chocolate dessert by Ilhame Guerrah, pastry Chef for Shanghai Park Hyatt hotel, featuring CHOCOLAT WEISS products.
Friday, March 19
- 10:00-11:00 am: A combination of Foie Gras and fruit recipe created by Stefan Stiller (Stiller’s Restaurant, Shanghai), with ROUGIE and PONTHIER products.
- 12:30-1:30 pm: An innovative recipe with MARINE HARVEST’s salmon fish by Emmanuel Souliere (Executive Chef, Hilton Hotel, Shanghai)
- 3:00-4:00 pm: Pastry revisited by Bruno Stril, top-notch teaching Chef at Le Cordon Bleu, around Chestnut puree and Eddu whisky from MINERVE and DISTILLERIE DES MENHIRS.
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Chef Demo
