1 Todos los aromas de los panes del Perú se mezclarán en el Mundo del Pan de Mistura 2013 La Sociedad Peruana de Gastronomía - Apega, ha logrado juntar todos los aromas de los panes regionales para darles cabida y forma en el Mundo del Pan, que será uno de los grandes atractivos de su feria Mistura. En este lugar trabajarán, durante los 10 días de feria, 48 panaderos provenientes de distintas partes del Perú, como son: Loreto, Tumbes, Piura, Lambayeque, La Libertad, Lima, Ica, Arequipa, Cerro de Pasco, Puno, Cusco, Junín, Apurímac, Cajamarca, Ayacucho, Huánuco y Moquegua, para asegurar al misturero madrugador el mejor sabor. Estos magos de la masa se repartirán en cuatro panaderías que ofrecerán 50 variedades de panes: chapla, tres puntas, chancay, mollete, chuta, semita, bollo, marraqueta, huaro, cachanga, de loche, rosca de muerto, tostada, chalaco, tolete, cachito, carioca, tortuga, custodia de matrimonio, anís, pan de punta, cosay, wawa, mishtichongo, entre otros. Nuestra propuesta para esta edición de Mistura es que los panaderos provenientes de distintas regiones del Perú preparen panes con insumos propios de sus zonas y hacer que nuestros visitantes conozcan que a través del pan también transmitimos tradición y cultura, comentó Andrés Ugaz, encargado del grupo de trabajo del Mundo Pan. Sobre Mistura Mistura se realizará en la Costa Verde de Magdalena, del 6 al 15 de setiembre. Las entradas se encuentran a la venta en los módulos de Teleticket de Wong y Metro. MIS
2 From 6 to 9 September in Lima The latest trends in world cuisine meet in the International Mistura 2013 More than 20 chefs as famous as Albert Adrià, Andoni Luis Aduriz, Alex Atala, Rene Redzepi or Gastón Acurio will go through the Big Auditorium APEGA Specialists, gourmets, cooking school students and food critics worldwide will attend Lima, July 11, After five years of successfully incorporate figures of world cuisine, this sixth edition of Mistura brings anew the International Gastronomic Gathering Mistura-2013, four intense days where more than twenty chefs as famous as Albert Adrià, Andoni Luis Aduriz, José Andrés, Alex Atala, Massimo Bottura or Rene Redzepi will exhibit the latest culinary trends. This space, designed for reflection and analysis, will put Peru -from Friday 6 th to Monday 9 th of September- in the eyes of the world and will attract specialists and scholars of gastronomy of many countries. "The Gathering is an opportunity for reflection for Peruvian, Latin American and international cuisine. It is the platform from which some of the best chefs in the world tell the world about the work they are doing in their restaurants and their countries. Mistura is the great feast of Peruvian cuisine and we believe that within this celebration is important that there is a space specifically for discussion and analysis. With a special emphasis on what is being cooked in Latin American cuisines", said Diego Salazar, coordinator of the Gathering. The event takes place in the framework of the International Food Fair of Lima, Mistura, has a strong Latin American accent, and hopes to become a platform for outstanding chefs in the region so that they can show the world the work they do in their restaurants. In fact, the first day of the Gathering will be dedicated to cooks who come to Lima from these countries. A Luxury Panel The panel of speakers comprises renowned chefs as Albert Adrià, described by his brother Ferrán as "the best unknown chef in the world "; Andoni Luis Aduriz, whose restaurant, Mugaritz, is considered the fourth best in the world according to
3 the World s 50 Best of San Pellegrino list and Restaurant magazine; the Spaniard José Andrés, who lives in the U.S.; Chile's Rodolfo Guzmán and Daniel Humm, of Eleven Madison Park restaurant. Besides them Enrique Olvera, Pujol chef, number 17 in the World s 50 Best Restaurants list; Rene Redzepi, two years world s number one with Noma; the Portuguese Nuno Mendes, of Viajante Restaurant, number 59 in the San Pellegrino list; Magnus Nilsson, Faviken chef, one of the restaurants considered as the "Best of isolated Restaurants of the world"; and Davide Scabin, who heads the kitchen of Combal. Zero, will pass through the Big Auditorium APEGA. To this important number we can add Massimo Bottura, Iñaki Aizpitarte, of Le Chateaubriand in France; the Brazilian Alex Atala and Thiago Castaño, the Belgian Kobe Desramaults, of In de Wulf; the Americans Daniel Patterson (COI) and Blaine Wetzel (The Willows Inn); the Italian Fulvio Pierangelini; Petter Nilson, of Sweden and Mauro Colagreco (Mirazur). Among national chefs who will display their culinary experience are Gastón Acurio, a major driver of the spread of Peruvian cuisine; Virgilio Martinez, representative of the new generation of Peruvian chefs and known for using Peruvian ingredients in a style he defines as "market cuisine" or "cuisine d auteur", Diego Muñoz, chef at Astrid y Gastón and researcher on Peruvian biodiversity products; Mitsuharu Tsumura, owner and chef of the Japanese and Nikkei restaurant Maido, besides Jaime Pesaque, of Mayta. Mistura: Peru Brand As in previous years, APEGA has significant support from PromPerú to reinforce the work of spreading the values and activities of Mistura and the International Gastronomic Gathering. This partnership is reflected, among other things, in the disclosure of the contents through its overseas offices and support for travel to Lima of specialized press. This Gathering is intended for students of cooking schools, gastronomy institutes, chefs and general public. For more information go to or send a mail to Chefs Panel
4 Albert Adrià Andoni Luis Aduriz José Andrés Rodolfo Guzmán Daniel Humm Enrique Olvera Rene Redzepi Nuno Mendes Magnus Nilsson Davide Scabin Massimo Bottura Mauro Colagreco Iñaki Aizpitarte Alex Atala. Thiago Castaño. Kobe Desramaults. Petter Nilson. Fulvio Pierangelini. Daniel Patterson. Blaine Wetzel. Gastón Acurio. Virgilio Martínez. Mitsuharu Tsumura.
5 Jaime Pesaque. About APEGA It is a civil non-profit Association that aims to promote Peruvian cuisine as a tool for social and inclusive economic development and accountable as a factor of cultural identity. To this end it organizes various activities among which the annual fair Mistura, promoting gastronomic agricultural chains, supporting regional food fairs and training of new generations of professionals in gastronomy. Press contact Javier Moreno Cell phone: Maria Elena Tarifeño R. Cell phone: Elianne Ugarte Cell phone:
6 PRESS RELEASE Commitment to Sustainability: Large Aquarium is the main attraction of Mistura 2013 Thousands of Peruvians will have the opportunity to experience the varied marine and river richness, in days of fair, thanks to significant investment of Produce. "Mural of the Sea" will be presented, graphic space that will tell the relationship of Peruvians with the sea throughout history. Lima, July 25, In order to raise awareness about caring for the sea and the sustainability of aquatic resources, the Ministry of Production and the Peruvian Gastronomy Society - APEGA, will present at the International Food Fair Mistura, a large aquarium of 600 square meters that will show live and virtually the big marine wealth. Minister Gladys Triveño said that in this environment the participants will be explained about the wide range of benefits offered by the sea for human welfare and prosperity: food production, job creation, moderation of temperature, carbon capture, nutrient cycle, habitats and biodiversity, tourism, among others. In addition, this enclosure, installed as part of Mistura 2013 whose theme is "Water and Hydro-biological Resources" will seek to promote related businesses to sustainable use of the sea and its resources. For his part, the President of the Peruvian Society of Gastronomy, Bernardo Roca Rey, called attention to the care of water, which has been a source of inspiration, life and nutrition for Peruvians. "The ancient cultures as Caral, Paracas, Moche, Chimú, Central Coast, had a close relationship with our hydro-biological species, as demonstrated in their pottery and mantles, so it is the responsibility of all Peruvians know to preserve them for future generations. The aquarium of Produce and Mistura is a big step for awareness, he said.
7 About 500 thousand people are expected to visit the aquarium and they will be able to appreciate marine species such as flounder, dogfish, sweet potato fish, atherine, mullet, scallops, oysters, abalone and macro algae, many of them of popular consumption. Also form part of the aquarium species that come from rivers such as the gamitana, tarpon and carachama. In the virtual area we can watch anchovy and its habitat, and other aquatic species. Also on display in this environment, Machu Picchu Scientific Station located in Antarctica will be displayed. As is known, at this station scientists of the Sea Institute of Peru (Imarpe) conduct research to learn about changes in ocean currents that could affect the Humboldt Current. AQUARIUS: THE ROUTE Upon entering the exhibition, visitors can watch a video presentation on the characteristics of the Peruvian sea and its importance; similarly, the dangers, risks, and consequences of predation, nutrition and food security. We will also present best practices for the care of the sea. Later, when touring the aquarium, you will appreciate the pools and cones containing aquatic resources and then go to the virtual area. Then the "Mural of the Sea" will be seen, a space where the public will know the Peruvian ancestral link with the sea as well as iconography, tradition, products and tasks. Also, there is a graphical explanation of the relationship between the Peruvians with the sea through history. Upon completion of the route, attendees will taste various dishes made of anchovy, the main marine species of our sea. Also educational material will be handed and photo exhibits will be on display. BUSINESS OPPORTUNITIES It is noteworthy that this Aquarium will also have an area where experts at the Institute of Production Technology (ITP), Instituto del Mar del Peru (Imarpe) and the National Fisheries Development Fund (Fondepes), will present various business models in aquaculture, processing and marketing of seafood products searching for a sustainable utilization of aquatic environments in the country.
8 MISTURA Mistura is the largest gastronomic fair in Latin America. This year the event will be held on the Costa Verde in the district of Magdalena del Mar, from 6 to 15 September. Thanks for dissemination
9 Know how to buy at Mistura 2013 In the Worlds of Meals and in the World of Bread tickets will be used exclusively. They will be sold only within the fair, while in the Big Market and Boulevard of Mistura, cash will be used. You can buy desserts from 3 soles, and food dishes range between 7 and 13 soles. In the World of Embers dishes will cost 16 soles, while in the World of Bread a bag with seven loaves of our various regions, will cost 7 soles. Enjoy a delicious cebiche will cost no more than 13 soles in Mistura In the sixth edition of the festival of Peruvian cuisine, the dishes, apart from being of excellent quality, are served in generous portions and will not cost as in the establishments themselves, but will have a "fair" price. Thus, taste a traditional Lima dessert will cost no more than three soles, while to purchase a main course a seven soles ticket will be enough. In the World of Embers prices vary up to the sum of 16 soles. Note that the tickets will be purchased exclusively within the fair in 10 islands that have 10 sales modules each and will be at key points of the fair. For José Del Castillo, a member of the Management Committee of Mistura 2013, the novelty of the worlds of meals means a culinary discovery for those fans of the signature dishes of Peru. "For example, people who were used to only eat cebiche at restaurants will appreciate the delicious taste of the corner. All in one world: the World of Cebiche" he says. He also said that it is a great effort to maintain quality and taste at an affordable price for all who attend Mistura. "The cost of living is rising, and the fair makes every effort to have affordable prices so that most Peruvians can enjoy the feast of food and all its flavors." The Big Market and Mistura Boulevard Unlike the World of Bread and the Worlds of Meals, the Big Market, the heart of the fair, will continue to operate with cash, as do neighborhood markets. This is done in order to preserve the traditional "bargaining" and the loving spirit of "an extra bit for free". The same means of payment will be used for the new Mistura Boulevard, who moves to the famous Big Bazaar of last editions, where breads, kitchen utensils and other curiosities can be purchased.
10 Mistura 2013 starts search for new values of Peruvian cuisine Registration is already opened for competitions "The Young Chef", "The Young Pastry-cook" and "The Baker". In their recipes, where they will display their creativity, they will have quinoa and hydro-biologic resources as key ingredients. The Peruvian Society of Gastronomy (APEGA), launched this week the call for the most important competitions of the International Food Fair of Lima, Mistura 2013: "The Young Chef", "The Young Pastry-cook" and "The Baker", which will have a semifinal and a great final. This last stage will have an award winner ceremony under the Big Auditorium APEGA. One of the major competitions is "The Young Cook," where participants will have to show off innovative and creative recipes making use of hydro-biologic resources as the main ingredient. This input is alluding to the theme of this year's Mistura. As for the young pastry-cooks and bakers, their main ingredient is quinoa. Contestants may be from anywhere in the country and must satisfy the requirements of the rules of the competition. Roger Arakaki, responsible for stellar competitions in the sixth edition of Mistura said that "these activities will take place in two stages. The semi-final will be at the premises of Le Cordon Blue School, and the final, in Mistura With these competitions we try to see the creativity and innovation of the participants through research, techniques and good food handling practices. He also mentioned that "Sweets of Yesteryear" and "Taste of Pisco" competitions, where traditional dishes are rescued and our flagship product is strengthened, will continue. To learn more about the competitions, complete rules and registration forms, interested parties must enter It should be noted that registrations are free and will be held from June 27 to July 27, 2013.
11 About APEGA It is a nonprofit civil Association that aims to promote Peruvian cuisine as a tool for a social inclusive economic development and accountable as a factor of cultural identity. To this end it organizes various activities among which the annual fair Mistura, promoting gastronomic agricultural chains, supporting regional food fairs, and training of new generations of professionals in gastronomy. Press contacts: Elianne Ugarte Cell phone:
12 Press Release "Celebrate, Share, Care", slogan of the sixth edition The Worlds of Mistura 2013, a celebration of water and hydro-biologic resources A large aquarium displays the rich biodiversity of marine resources. More than 20 world-class chefs will meet in the International Food Gathering. Lima, July 3, The International Gastronomic Fair in Lima lands this year in Costa Verde of District Magdalena del Mar to pay tribute to "Water and hydrobiologic resources" theme that will permeate the spaces and activities of Mistura 2013 during the ten-day event, from 6 to September 15. The Peruvian Society of Gastronomy (APEGA) prepares juicy news to captivate again to thousands of visitors, among which a large aquarium which will show the richness of our biodiversity; the distribution of the restaurants, huariques [small modest restaurants] and pushcarts around twelve Worlds -depending on the type of cuisine-; and the International Food Meeting will bring to Lima about twenty of the most renowned chefs in the world. In this sixth edition, APEGA invites to "Celebrate, share, care", slogan that summarizes its guiding principles and the proposed idea as a central theme. Celebrate, because Mistura is a tribute and a celebration around our tastes and traditions, a celebration of diversity; Share, because being the fair an invitation to tell the whole Peru and the world about our talent and creativity, to recognize the work of our people, fishermen, farmers, cooks..., and Care, because we have a responsibility to protect our biodiversity and sustainable use of natural resources. One of the main attractions of the fair will be the large aquarium, which will be implemented by the Ministry of Production under an agreement with APEGA. Built up over an area of 620 square meters, will be a showcase for the exceptional richness of our seas, source of life and nutrition. Mistura also introduces a new distribution of spaces to make the experience more comfortable for those who visit us. The restaurants invited to participate will be grouped around twelve Worlds: the Creole World, that of Embers, the Cebiche, the Anticucho, Andean, the Amazonian, Chifa and Nikkei World, the Northern, the Southern, the Sandwiches and the World of Worlds as well as one dedicated to the
13 Taverns and Bars (Pisco). Among them, a series of islands will offer different types of chicha, juices and emollients. Special mention deserves the World of Bread, which this year opens to the public so that mistureros and mistureras can interact with almost 50 bakers from Lima and provinces who will meet at the fair. And celebrations for the International Year of Quinoa continue, for what a typical square of an Andean village where ten producers will exhibit and sell emblematic varieties of this grain will be simulated. For the World of Cocoa we will bring exhibitors from the best brands of Peruvian chocolates and the most important cocoa communities of Peru, which will delight us with the best origin cocoa. And as is tradition in Mistura, Coffee will have its own World, where you can taste the best varieties from different coffee growing regions of our country. Water in the Big Market APEGA maintains its commitment to reinforcing the cook-peasant alliance thanks to agreements with the Ministry of Agriculture, Agrarian University La Molina, Conveagro, ANPE and other associations of small farmers. This year, in addition to traditional interior seats for producers (140 stands), the Big Market will present a showcase where the public can obtain interesting information about the water footprint, i.e. the amount of water needed to develop a product. Awards and Contests For the second consecutive year we will deliver the Teresa Izquierdo Prize, this time to three customers of different Lima markets who are noted for the preparation of dishes with marine inputs. As for the Golden Hot Pepper, APEGA will recognize the work of four fishermen and two inland producers. Regarding contests, we will continue motivating our culinary students and young chefs through the awards for Best Baker, Young Chef and Young Pastry-cook, and also Pisco Taste, Sweets of Yesteryear and Cuisine Photography. Mistura 2013 will stage yet another year of concerts, cultural exhibitions and art performances of various kinds. Forums will return to the Big Auditorium APEGA, which this year will discuss about "Heirs of Cookery", "Peruvian Gastronomy 2013", "Eat delicious, eat healthy, eat Peruvian", "The picanterías [traditional restaurants with kitchens to firewood], Peru's cultural heritage" and " Andean Terraces, cuisine and sustainability. "
14 Global culinary excellence We celebrate the first four days of the fair Mistura International Gastronomic Gathering-APEGA 2013 bringing together some of the greatest exponents of world cuisine in a space designed for reflection and analysis, and display of the latest culinary trends. The Gathering, held under Mistura, has a strong Latin American accent, and hopes to become a platform for outstanding chefs in the region so they can show the world the work they do in their countries. The panel is made up of chefs, among others, Albert Adrià -described by his brother Ferrán as "the best unknown chef in the world"-, Andoni Luis Aduriz, whose restaurant, Mugaritz is considered the fourth best in the world according to the of 50 Best of San Pellegrino list and the Restaurant Magazine; the Spanish settled in the United States José Andrés, Chile's Rodolfo Guzmán and Daniel Humm, of Eleven Madison Park. Besides them, Enrique Olvera, Pujol chef-number 17 in the list 50 Best-, Rene Redzepi, two years world number one with Noma, the Portuguese Nuno Mendes, Magnus Nilsson and Davide Scabin, who heads the kitchen of Combal.Zero, will go through the Big APEGA Stage. Participants of the first day dedicated exclusively to Latin America, and the remaining ten guest chefs will be announced in the coming weeks, and the list of Peruvian chefs participating in the Gathering. Useful data in attached note Press Contacts APEGA Javier Moreno Maria Elena Tarifeño Cell phone: Cell phone: Pacific Latam Elianne Ugarte Cell phone:
INTERVENCIÓN DEL MINISTRO DE INDUSTRIA, TURISMO Y COMERCIO DRAFT SPEECH FOR THE MINISTER OF INDUSTRY, TOURISM AN COMMERCE New York University, March 23 2011 Spain s image today and how gastronomy reflects
ABOUT US Foro de Debate, S.L. (the company that organises madridfusión) was founded in 2002. It was created with the aim of bringing together the latest culinary trends with chefs and professionals from
An Interview with Chef Jorge Munoz of Albert Adria's Pakta, Barcelona October 31, 2014 Since Peruvian cuisine first got notice on the international dining scene Peruvian restaurants have emerged in cities
Outline Country (city): Date: Monday, November 1st, 2010 18:00 to 20:00 Event: Introductory Event held at the Boston University Culinary Arts Center Venue: Boston University Culinary Arts Center Sponsorship:
April 16 19, 2015 Bacara Resort & Spa Santa Barbara, CA www.bacaraculinaryweekend.com EVENT OVERVIEW Always on the forefront of what it means to live well, Santa Barbara has now entered the cutting-edge
step abroad... TOWARDS A SUPERIOR CAREER step abraod Graduates of LE CORDON BLEU Culinary programs in the United States have the opportunity to enter the Classic Cycle program at the Superior level, and
Invitation Letter National Museum of American History Traveling Exhibit of Chinese Restaurant Chinese Culinary Art International Festival First held in Silicon Valley Bay Area, San Francisco for 28 Days
CULINARY SCHOOL EMBARK ON A JOURNEY OF CULINARY DISCOVERY AND UNCOVER THE SECRETS OF THE WORLD S MOST POPULAR CUISINES. Explore the creative depths of your selected cuisine style as you prepare exquisite
Update on What Your National Research and Promotions Check-off has Been Up To 2005 Georgia Peanut Tour Columbus, Georgia National Peanut Board Has a Three-Prong Focus 1. Lowering Costs through Peanut Production
PRESS KIT CREATIVE KOREAN CUISINE TABLE OF CONTENTS Company Overview Profile 2 Concept 2 History 2 Timeline 3 Key Staff Young Sook Choi, Owner 3 Eli Martinez, Executive Chef 3 Fact Sheet Woo Lae Oak Western
A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD Sponsored by Hilton Liverpool, with crockery by Churchill Hugh Baird College s L20 Hotel
International & Gastronomic Fair of Dijon (Burgundy) The wines of Porto and Douro put highlighted in the heart of Burgundy A D IJ ON CON GR E X P O I NTE R NATI O NAL E V E NT FROM 31 OCTOBER TO 4 NOVEMBER
DIPLOMA IN PASTRY AND BAKING This course is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts an absolute essential for any aspiring
HORECA LEBANON brings together the broadest range of future trends, fresh talent and new ideas to help the Levants foodservice and hospitality industry push the boundaries in quality, innovation and sustainability.
Blueberry volontär Äventyrsresa i Peru och Bolivia Peru Peru is the third largest country in South America, about twice as large as France. The 2250 km coastline from north to south is dry and desert like.
Quintonil opened in March and it is one of the truly exciting things that happened to Mexico City in 2012. Alonso Ruvalcaba Critic, Letras Libres magazine T. 52-80-16-60 www.quintonil.com quintonil Located
The Tiger Chronicles Volume 1 Issue 9 HARMONY SCIENCE ACADEMY JANUARY 28, 2014 Upcoming Events: Jan. 26 Jan. 30 National School Choice Week Feb. 7 STEM Festival Feb. 2 Feb. 6 STEM Week We are delighted
Local chef outduels top-shelf competition Addison's William Bradley wins Robb Report's 2014 Culinary Masters Competition By Pam Kragen JAN. 8, 2014 Addison chef William Bradley in his Carmel Valley kitchen.
PERU-QATAR January 2013 Investment opportunities in Andean Region of Peru Sierra Exportadora 1 Peru s investment climate has been changing in a very positive way Greater social inclusion and poverty reduction.
Sweden the new culinary nation Photo: Peter Carlsson/Johnér Sweden has unique advantages I would like to tell you about my vision of Sweden the new culinary nation in Europe. We want to create new jobs
LEARNING MASTERS Explore the Northeast Explore the Northeast BUILD BACKGROUND Reading Expeditions: Language, Literacy & Vocabulary Five Regions Map Use the information on page 4 of Explore the Northeast
Don Ignacio Culinary Arts School Miami - FL About The School Don Ignacio Culinary Arts School & Restaurant is an educational institution grounded on the classics yet on the cutting edge of academic, culinary,
Capitalize on Culinary Experiences! Today s Session Overview of NSTA s 2015 focus on Culinary What do visitors think? Panel Real Life Success Stories Chef Chris Sheppard - Bonavista Institute for Cultural
Developing Culinary Champions Learning Objectives 1. Learn how to create a series of one day chef taught culinary classes designed to focus on the quality and health benefits of the foods served to students.
March 13, 2015 Dear Supporter, On October 30, 2015, the Pet Philanthropy Circle will hold its 4th Annual Pet Hero Awards Ceremony & VIP Cocktail Reception from 5-7:30 PM. This benefit will be held at the
Incentive Travel To Peru Orient Express Ciudadela de Machu Picchu/Alex Bryce Take the magic and energy of Peru to your company or clients. Santuario Histórico de Machu Picchu/Janine Costa Musicos Sicuri/Gihan
Welcome to the July/August 2013 edition of the Food and Beverage E-Newsletter. This publication has been developed to keep industry stakeholders up-to-date on trade shows, trade missions, training sessions,
Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction
Art and Cooking Italian culinary school, Italian cuisine Italian culinary courses. Società Dante Alighieri Arte e Cucina - Arte and Cooking via Tommaso Pendola, 37-53100 Siena - Italy email@example.com
Culinary Casas We visit the home kitchens of some of the South Bay s favorite restaurateurs and chefs and devour the pleasures of off-the-clock gastronomy. Chef Bernard Ibarra Terranea Resort The Las Vegas
A taste of Sweden 2013 Our Swedish roots Marinated herring, hot-smoked salmon, elk sausage, lingonberry jam, cinnamon buns and salted liquorice. Have you ever wondered about the unusual ingredients and
PLEASE DISPLAY Last Call for Papers New Abstracts Submission Deadline: March 31st, 2010 The organizing committee calls you to submit papers, special technical sessions, and posters to: The VII Ibero-American
WELCOME 2016 MEDIA KIT THE EXPERIENCE OVERVIEW Nestled in the middle of prestigious Essex County, New Jersey, Brix offers a dining experience were casual comfort meets sophistication, all in one experience.
ALMA THE INTERNATIONAL SCHOOL OF ITALIAN CUISINE It s the leading international center for education and training in: Italian Cuisine Pastry Wines Management HIGHLIGHTS OF UNIQUENESS OF ALMA AND TEACHING
Fine-Tuning Regulation based on Access Indicators Fiorella Arbulú Díaz 1 / Abstract This document highlights the importance of financial inclusion data in the policymaking process. In particular, it describes
UK Pavilion at Milan Expo 2015 Venue Guide The Hive by Night by Wolfgang Buttress courtesy of UKTI @ukpavilion2015 01 Welcome UK Opportunities at Milan Expo 2015 02 Showcase your brand at the UK Pavilion
An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology Róisín Burke (Science) and Pauline Danaher (Culinary Arts), School of Culinary Arts and Food Technology, Dublin
LANZAROTE ideal destination for annual conferences, sales conventions and incentive travels arrecife GRaN HOTEL SPa The Arrecife Gran Hotel & Spa is an ideal hotel to hold any kind of event, in a privileged
Community Action Partnership of Orange County Celebrating 50 Years of Helping People & Changing Lives 50 Anniversary Sponsorship Opportunities th Strengthening Families Alleviating Hunger Educating Youth
Art ~ Gastronomy ~ Design Amaro ~ Bromley ~ Cecuła Polish Gastronomy Inside the Global Avant Garde Museum of Modern Art, Warsaw November 30, 2013 16:00-18:00 Museum of Modern Art, Warsaw, Poland November
Sponsorship Proposal August 24-25, 2016 Meadowlands Expo Center Secaucus, New Jersey Executive Summary The World of the Latino Cuisine: Food Products and Beverage Trade Show Is the largest trade show in
Hamilton Island Festive Season 2014 Hamilton Island, Australia s premier island resort destination, wishes you a very happy 2014 festive season. To ensure we meet your expectations this Christmas and New
About The School Chef We re dedicated to bringing quality food service to corporate and educational environments at an affordable price to both client and customer. Our kitchens are designed to prepare
VI TRAINING PROGRAM IN SPANISH GASTRONOMY 10th June 7th November 2013 foodsfromspain.com winesfromspain.com C O N T E N T S 1. INTRODUCTION 2 2. Goals and Program details 2 2.1 Goals 2 2.2 Program details
NEWS RELEASE For Immediate Release, May 24, 2016 Contact: Andrew Marshall firstname.lastname@example.org 202-303-3407 United Fresh Start Foundation Joins Urban School Food Alliance & French Dignitaries to Celebrate
A project developed under the support of: Catalan culinary heritage safeguarding project Best practice initiative to transfer to CHARTS/ECTN regions Dr. Jordi TRESSERRAS email@example.com Dr. Juan Carlos MATAMALA
WILDWOOD CASINO CULINARY CHALLENGE OFFICIAL RULES NO PURCHASE NECESSARY PURCHASE WILL NOT IMPROVE CHANCES OF WINNING. MANY WILL ENTER, FEW WILL WIN. QUALIFYING BEGINS OCTOBER 11, 2013 AT 12:00:01 AM AND
ingredient that makes the difference OUR SERVICES Cooking Classes Culinary Competition Cocktail The Chef s Corporate Boutiq ue Lunch Reception Table Information & Booking : 514 750-6050 We believe cooking
Falabella Perú Peru Finance & Banking Day 2013 Julio Alcalde Chief Financial Officer Falabella at a Glance Operational Highlights Multi-format retailer in Chile, Peru, Colombia, Argentina and Brasil 298
TRUE BLU G OT H E N B U R G RADISSON BLU SCANDINAVIA HOTEL Södra Hamngatan 59, S-401 24 Gothenburg, Sweden T: +46 (0)31 7585 000 F: +46 (0)31 7585 001 firstname.lastname@example.org radissonblu.com/hotel-gothenburg
Out of a horizon of unforgettable experiences, Rio Ancho Gourmet Lodge was born. Located in a unique setting on the shores of the Rio de la Plata river and a few miles away from Colonia del Sacramento,
Call for proposals 2014 Facilitating Eu Transnational tourism flows for seniors in the flow and medium seasons Proposal of la Consejería de Turismo y Comercio de la Junta de Andalucía Consejería de Turismo
Sponsorship Information & Festival Demographics 2013 Weekend: July 19-21 Kirkland Uncorked Statistics Kirkland Uncorked is a grand celebration showcasing Washington s finest wines, gourmet food, engaging
9 th TRAINING PROGRAM IN SPANISH GASTRONOMY AND TAPAS 2016 1. INTRODUCTION ICEX Spain Trade and Investment is a Spanish Government entity responsible for the promotion and internationalization of Spanish
USDA Specialty Crop Block Grant Program State of Michigan award to Michigan Grape and Wine Industry Council Michigan Culinary Tourism Alliance: Developing Michigan s Wine and Food Experiences as Contributors
Night Clubs of Sochi Maneken Night Club MANEKEN Night Club 5a Rivyerskiy Lane, Sochi Manekenclub@bk.ru http://vk.com/nightclubmaneken Hours of operation: daily, from 21:00 to 6:00 The stylish and exciting
Tailor-made experiences ABOUT US We are specialists in tailor-made trips for those visiting Spain, no matter what your motivations are. We are moved by our passion for traveling around the world and discovering
belgium @ 2015 milan universal exposition 2015 milan universal exposition o Key facts and Expo Milano 2015 Targets: - 6 month event - 20 million visitors - 1 billion citizens - ± 140 countries - 1.1 million
CURSO SUPERIOR EN GASTRONOMÍA Y SPANISH GASTRONOMY AND CULTURE CULTURA SEMINAR ESPAÑOLA Come to Spain! Learn and Enjoy our Gastronomy DURATION 2 WEEKS GCE ED. 0 Over the last few years, the hegemony of
Culinary/Food Tourism Growing Pure Michigan! Ontario Culinary Tourism Alliance s Recipe for success Est. in 2006 to implement 2005-2015 Ontario Culinary Tourism Strategy & Action Plan OCTA s goals: Build
TRADE MARKS AND BRANDS (W.I.P.O 11th December 2009) The Ferrero Company is rich in history and culture. It is a family business, now in its third generation of management. The characteristics upon which
20th Annual Recreation Conference February 24th - 26th, 2016 Recreation: Part of the Bigger Picture Radisson Hotel Downtown Winnipeg Recreation: Part of the Bigger Picture Recreation Connections Manitoba
Consejo Regulador del Mezcal Consejo Mexicano Regulador de la Calidad del Mezcal P R E S I D E N C I A CIRCULAR # 56 Oaxaca de Juárez, Oaxaca, México 1 de Abril de 2015. A TODOS NUESTROS ASOCIADOS Como
The Strawberry Ladies by Tara Stood Economic Development Element Economic development enhances San Clemente s quality of life by providing local goods and services and expanding employment and business
Marc Krampe Social Southern Bar & Table A Lafayette native, Executive Chef Marc Krampe is a graduate of Le Cordon Bleu. Krampe began his career at Eddies V s in Austin, Texas, sharpening his skills staging
San Francisco Xavier Business School Sharing information on progress (SIP) 2014-2015 Javier Ismodes Talavera Executive Director San Francisco Xavier Business School email@example.com www.sfx.edu.pe The
132 The Embarcadero San Francisco CA 94105 i. our restaurant ii. our event space iii. our chefs iv. our contact info 132 The Embarcadero San Francisco CA 94105 i. our restaurant 132 The Embarcadero San
2014 Taste of the Town Restaurant Sign Up Welcome back to our returning restaurants and for you first timers, Taste of the Town 2014 will be a day filled with fun, food and lots of entertainment! Thank
Ontario Wine and Culinary Tourism Strategy EXECUTIVE SUMMARY The Ministry of Tourism, Culture and Recreation (MTCR) and the Wine Council of Ontario (WCO) commissioned the preparation of an Ontario Wine
Xu Tusong Deputy Director of Hangzhou Economic and information technology commission Outlook on the development of Hangzhou Silk and Women s Wear Fashion Industry The fashion industry refers to a series
Franchising Information Package TABLE OF CONTENTS Company Overview 3 Mission & Growth 4 Company History 5 What Makes Us Different 6 Site Requirements & Investment 7 Franchisee Requirements 8 Management
Engaging Families in Health and Wellness These tips are based on the fundamentals of engaging family in learning with a twist of wellness! Through small changes at your youth center or school we can create
Oil China with B2B, B2C, O2O to Chinese Market May 18,19, 20 & 21, 2015 Beijing & Shanghai April 18, 2015 10 th China International Olive Oil Competition Beijing, China www.eoliveoil.com www.oilchinaexpo.com
Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last
PRESENTED BY QUEENS NYC & Company, New York City s official marketing, tourism and partnership organization, together with American Express, today launched See Your City: Eats Edition, the largest five-borough
Competition Dining Series Greenville, SC Invitation to Apply Deadline: June 12, 2015 Dear Chef, The Competition Dining Series invites you to apply to compete and showcase your talent as a chef in the Competition
Grand Prix Costa Rica Travel Guide By Judge Martin Chaves QUICK FACTS Electricity: 120V 60Hz Time Zone: GMT -6 Calling Code +506 Language and Travel Information Spanish is the official Language of Costa
TASTE OF CUISINE AA SSHOWCASE HOWCASE OF CUI SINE Sponsorship Prospectus & Presented by: www.chtatasteofthecaribbean.com A SHOWCASE OF CUISINE The Caribbean Hotel and Tourism Association (CHTA) is hosting
3rd Experimental Audiovisual Design Festival Valdivia 2014/Santo Tomas Design Area Introduction The goal of Santo Tomas Design Area is to enhance The 3rd Experimental Audiovisual Design Festival Valdivia,
NEW YORK 2014 2014 SPONSORSHIP OPPORTUNITIES About Probably the most remarkable characteristic of our Web design community is that we truly care about our craft. We care about best practices, about our
5th Annual Taco Festival of Innovation Introduction Moveable Feast is proud to present the third annual San Jose Taco Festival of Innovation on Saturday, May 24th, 2014. The inaugural San Jose Taco Festival
presents Best Practices of Diocesan Outreach Ministries or, Some Really Good Ideas to Make Your Program Run More Smoothly! Fall 2010 Fall 2010 Dear Outreach Ministry Leaders, is so pleased to offer you