The Art
of Gastronomy
The Future of Gastronomy.. The Chef
André
J. Cointreau
President
Le Cordon Bleu International
André
J. Cointreau, President of Le Cordon Bleu, has been credited with the
recent renaissance of this culinary academy heralded as a leading authority
on culinary techniques, training and development. Bringing an innovative
and dynamic approach to the expansion of Le Cordon Bleu to include five
schools, building academic alliances and partnerships, and launching a
comprehensive culinary product line, Cointreau will share his philosophy
on the influences that will shape the future of gastronomy.
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Andrew
Moore
Project Director
Hirsch Bedner Associates
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Grahame
Latham
Director
Le Cordon Bleu Australia
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Ian Carr
Project Director
Hirsch Bedner Associates
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Culinary
Ambition
Educating for a Career or a Job: What is the difference?
Karl Guggenmos C.E.C., A.A.C.
Dean of the College of Culinary Arts,
Johnson & Wales University, U.S.A.
Imparting
his knowledge to students at Johnson & Wales University since 1988,
Karl Guggenmos has touched the lives of a great many of them, including
one who nominated him as a 2002 Olympic torchbearer. His devotion to the
advancement of future culinarians has earned Guggenmos the esteemed Sharing
Culinary Traditions award, an award given by the American Academy of Chefs
for his commitment to education. Here, Guggenmos will share his experience
and expertise in the culinary arts as educator and consultant.
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Service
Excellence
What does it take to provide legendary service?
Kurt Wachtveitl
General Manager
The Oriental, Bangkok, Thailand
Kurt Wachtveitl's
appreciation of the intricacies of the hotel business has resulted in
a personal commitment to ensuring that staff of The Oriental are able
to provide the level of service that creates an intimacy between the hotel
and its guests. As a recipient of the Order of the White Elephant, Fourth
Class by the Thai Court for his contribution to tourism in Thailand, Wachtveitl
will engage in the details of providing real legendary service - nothing
else but a welcoming attitude with smiles and efficiency - that is often
the turning point of a dining experience.
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Food
& Beverage Marketing
Sustaining Long-Term Growth - Driving Forces Behind the Business and
the Brand
M.P.S.
Puri
Senior Vice-President, Operations
Raffles International, Singapore
Respected
as being one of the most sagacious personalities in the food & beverage
industry, M.P.S. Puri has been accorded the Lifetime Achievement Award
at the World Gourmet Summit 2002 for his invaluable contributions to
the trade. With his extensive experience in organisations such as British
Airways, The Fullerton, Singapore and Raffles International, Puri will
identify the key drivers of value that sustains an establishment in
the food & beverage and hospitality industry even in a context of
evolving external pressures and threats.
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Tourism
Marketing
Understanding Food Psychology for Tourism Marketing
Pakir
Singh
Chief Executive
Singapore Hotel Association
Credited
with converting the Singapore Hotel Association from a S$250,000 organisation
into a S$12 million operation, Pakir Singh, as its Chief Executive,
was also instrumental in the founding of the Singapore Hotel And Tourism
Education Centre (SHATEC), which is renowned internationally for its
hospitality training and education standards. Pakir will open the Forum
with an examination of the ways in which the understanding of food psychology
can enhance the promotion of tourism development, thus making the chef
a key player in destination marketing.
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Food
& Beverage Operations
Lead, Follow or Get Out of the Way
- Winning Strategies for Achieving Operational Efficiency and Quality
Control
Walter
Wagner
Executive General Manager, Food & Beverage
Crown Limited, Australia
Under his charismatic leadership, Walter Wagner has led his 1500 food
& beverage staff to garner the esteemed 2002 Major Tourist Attraction
in Victoria award. Being at the helm of such a brilliant establishment,
Wagner will provide an in-depth analysis on how to combine the requirements
for achieving substantial financial returns - through providing consistent
quality to ensure continuous revenue growth, while still focusing on
operational efficiencies for profit maximisation - and develop a team
of employees that is to embrace this strategy successfully.
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