Congress of the Horeca Industry

Main Stage | Hall F

Era of Social Media in Gastronomy

The panel discussion “The Era of Social Media in Gastronomy” is a conversation about how social media has transformed the way we cook, eat, and choose restaurants. It’s a space for chefs, restaurateurs, and creators who prove that the kitchen doesn’t end on the plate — it also begins in the frame. Today, success in gastronomy is a combination of flavor, storytelling, and communication strategy. This panel is for those who want to understand how social media truly impacts restaurant growth and the future of the industry.

Conference Organizer

GRAFEN

Stand E2.39

A place where technology meets culinary passion!

Every day at our boothEvery day at our booth, you can enjoy inspiring culinary shows and presentations of modern gastronomic equipment — efficient, reliable, and highly functional. Our innovative solutions support chefs’ creativity, streamline teamwork, and raise standards in every kitchen.

Meet Masters and Experts

This is a unique opportunity to speak with renowned chefs and designers of gastronomic technologies, who will share their experience and advise you on how to effectively:
- Grow your existing foodservice business,
- Launch a new venue,
- Optimize kitchen processes to achieve maximum efficiency. 

GRAFEN Live Cooking Show Zone

Come and see with your own eyes how professional equipment combines innovation with tradition, creating space for true culinary magic. Live cooking shows are not only a feast for the senses, but also a solid dose of knowledge about modern solutions that improve quality and efficiency in the foodservice industry.

Discover how modern technology can become the key to your success!

 SUSHI SHOWS 

A blend of tradition and modernity — Paweł Trzaskowski invites you into the extraordinary world of sushi 

Get ready for three days full of inspiration during Sushi MasterClass shows led by Paweł Trzaskowski — an expert in the art of sushi. This is a unique chance to step into a world where precision meets creativity, and modern technology supports traditional techniques used to prepare this exceptional dish. 

What can you expect?

MasterClass shows offer a practical look at developing a sushi-based business. Paweł Trzaskowski will demonstrate how to combine the skills of a sushi chef with the latest technological solutions that improve workflow and enhance the quality of served dishes. You will learn how to:
- Save time and energy thanks to professional sushi machines that perform key processes with perfect consistency. 
- Support your kitchen team and relieve the head chef, so they can focus on creativity and crafting unique menu offerings.
- Actively grow your sushi business by offering high-quality dishes that impress both classic sushi lovers and those looking for new flavors. 

Technology that inspires 

During the shows, you will see in practice how modern sushi machines — precise and intuitive to operate — can transform everyday kitchen work. They help the team save time on routine tasks, creating more space for developing new, original compositions. 

Sushi MasterClass is a combination of knowledge, experience, and passion. It’s an event for everyone who wants to raise kitchen standards, inspire their team, and grow their sushi business to the highest level. Don’t miss the opportunity to see how tradition and modernity can go hand in hand — creating new possibilities for your venue!

 PIZZA 

Passionate pizzaioli invite you on a journey through Italian flavors — where tradition, aroma, and technology meet 

Get ready for a unique culinary journey across the Apennine Peninsula, where classic flavors meet a modern approach to baking pizza and bread. Renowned chefs and specialists, led by Andrzej Pietrzyk, will present true Italian masterpieces — from crispy pizza to aromatic bread in a variety of often surprising forms. 

What can you expect? 

Grafen booth demonstrations are not only a feast for the palate, but also a strong dose of knowledge and inspiration for restaurant owners, chefs, and baking enthusiasts. You will learn how to:
- Create perfect pizzas and breads while preserving traditional recipes and using the highest-quality ingredients.
- Use modern Moretti Forni oven technology, which ensures precise control of temperature and baking time, raising standards in every kitchen.
- Optimize the baking process to streamline team work and increase overall restaurant efficiency. 

 Technology that supports tradition 

The modern Moretti Forni ovens presented during the shows are an invaluable tool in the hands of chefs. Their advanced features provide perfect repeatability — from Neapolitan pizza to crispy artisan breads. For restaurateurs, this means higher productivity and a business that stands out through outstanding quality and flavor. 

Taste, knowledge, and inspiration

Join the shows where passion for tradition, premium Italian products, and advanced technology create a truly unique atmosphere. See how pizza masters combine craftsmanship with a modern approach, inspiring you to improve both the quality and variety of your offer. This event will reveal baking secrets, enhance kitchen operations, and take your guests on a true journey through the flavors of Italy!

 PASTA 

Pasta — discover why it’s worth making fresh pasta in your own venue 

If you dream of turning your restaurant into the culinary heart of Italy in your city, we invite you to special shows where we will reveal the secrets of building a foodservice business based on quality, passion, and authenticity. 

Wondering if it’s worth producing pasta in-house? During the shows, we will answer key questions: 

Why is it worth it?
- You will learn the advantage of handmade pasta over ready-made products. We will show you how to prepare pasta that sets your venue apart from competitors and keeps guests coming back.
- Profitability and revenue: You will discover how low food cost and high margins on flour-based dishes can significantly increase restaurant income. We will also discuss current trends, costs, and challenges faced by modern gastronomy.
- Consistency and standards: We will show you how to maintain top quality with every plate served.
- Modern technology: We will present professional equipment that offers unlimited possibilities for creating signature dishes and automates work.
- Italian-style business: We will share how to run a venue with both soul and profit. 

 Join the community of Italian cuisine enthusiasts and make your menu truly unforgettable!

INVESTMENTS WITH GRAFEN 

Grafen Investor Zone — your partner on the road to success 

The success of every foodservice venue begins with a well-thought-out kitchen back-of-house design. In the Investor Zone, Grafen specialists offer comprehensive support that will guide you through every stage of your investment — from the first vision to final implementation. 

Why choose us? 

 Our experienced advisors and designers fully understand the needs of today’s restaurateurs and the specifics of the foodservice market. What do we offer our clients?
- We answer questions and clear up doubts related to the project implementation.
- We create functional, efficient, and modern solutions that improve team workflow and reduce operating costs.
- We guide you step by step, ensuring the investment runs smoothly and is tailored to your needs and budget. 

Together, we build your success 

Thanks to our experience and individual approach, we will help you create a gastronomic back-of-house that becomes the foundation of a well-functioning and profitable venue. Visit the Investor Zone — where your vision meets professional support and becomes reality!

Conference Organizer

Klub Szefów Kuchni

Stand F2.01, Hall F

We start where others leave off. Convenience meets Fine Dining.

Convenience products: Drosed, Kruszwica – Wawrzyniec spreads, Dawtona – vegetables, Bona – mayonnaises/sauces, Cominport – sauces (Asia)

3-DAY CULINARY SHOWS

 Day 1 

PRESENTATION I

11:00–12:00 – Dish preparation
12:00–12:15 – Tasting
12:15–12:30 – Break (15 min)

Chef:  Jacek Schliske
Topic: Fried chicken gyoza dumplings by DROSED, Asian cucumber salad, and stir- fried vegetables.

• Show and workshop
• Discussion and demonstration of techniques
• Practical tips

PRESENTATION II

12:30–13:30 – Dish preparation
13:30–13:45 – Tasting
13:45–14:00 – Break (15 min)

Chef: Marcin Galik
Topic: Sous-vide duck breast, Jerusalem artichoke mille - feuille with beetrootand orange puree, and charred  juniper. Pampkin and sunflower Wawrzyniec

• Show and workshop
• Discussion and demonstration of techniques
• Practical tips

PRESENTATION III

14:00–15:00 – Dish preparation
15:00–15:15 – Tasting
15:15–15:30 – Break / end of day

Chef: Jacek Sychliske
Topic: Fried vegetable gyoza dumplings by DRISED, duck broth, marinted shiitake mushrooms, samhire, wld broccoli, wasabi mayo, and toasted sesame seeds

• Show and workshop
• Discussion and demonstration of techniques
• Implementation tips

 Day 2 

PRESENTATION I

11:00–12:00 – Dish preparation
12:00–12:15 – Tasting
12:15–12:30 – Break (15 min)

Chef:  Krzysztof Łoskiewicz
Topic: Duck breasty supreme glazde with beetroot and plum, vegetable puree with mushrooms, onion demi- glace with bacon, Vichy carrots.

• Show and workshop
• Discussion and demonstration of techniques
• Practical tips

PRESENTATION II

12:30–13:30 – Dish preparation
13:30–13:45 – Tasting
13:45–14:00 – Break (15 min)

Chef: Darek Sienicki 
Topic:  Goose gizzards, sesame yuzu sauce, briocha, radish salad with coriander, ginger and spring onion, toasted  sesame seeds lime.

• Show and workshop
• Discussion and demonstration of techniques
• Practical tips

PRESENTATION III

14:00–15:00 – Dish preparation
15:00–15:15 – Tasting
15:15–15:30 – Break / end of day

Chef: Maciej Kowalski 
Topic: Breaded chicken tenderloin, potato gratin with Wawrzyniec sun - dried tomato and cranberry spread, carrot with Dawntona apricot- apple puree, cheese sauce 

• Show and workshop
• Discussion and demonstration of techniques
• Implementation tips

 Day 3 

Continuous block (11:00–14:00)

Format: continuous show + ongoing tasting

Topic: Thermal processing of convenience dishes – street food-style sides

11:00–14:00 | Show & tasting

Chef: Monika Kowalska
Topics:
- high-temperature cooking: plancha, grill, contact grilling
- low-temperature cooking and reheating/regeneration
- quick finalization and “finishing” of street food dishes
- working with convenience products to Fine Dining standards 

 Tasting

Conference Room – Hall F

KRGIC Forum of Polish Gastronomy – EuroGastro 2026

Polish Gastronomy Forum

Conference Organizer

The National Association of Chefs and Pastry Chefs

Hall E

Culinary Competition – Traditions of Polish Cuisine – First Edition

The National Association of Chefs and Pastry Chefs invites you to take part in exceptional culinary competitions during EuroGastro 2026 in Warsaw!

Traditions of Polish Cuisine – First Edition will be held in two categories:

10 March 2026 – competition for students of gastronomic schools

Addressed to young aspiring culinary professionals who want to test their skills and gain their first experience in professional competitions.

Prizes: trophies, medals, and material prizes for the top three teams.

11 March 2026 – competition for professional chefs and pastry chefs

Addressed to actively working professionals from restaurants and hotels in Poland who wish to present their original recipes and professional experience.

Prizes: trophies, medals, and material prizes, and additionally, for the winners, a trip with the Poland National Culinary Team to the Culinary World Cup 2026 in Luxembourg!

Purpose of the competitions: Promotion of Polish cuisine, improvement of professional qualifications, integration of the gastronomic community, and development of young talents.

Important dates: 

Applications accepted until: 31 January 2026, 10:00 PM

Announcement of qualified teams: 10 February 2026

Confirmation of participation until: 15 February 2026

 Competition rules and application forms available at: http://www.osskic.org.pl/konkursy.html

Conference Organizer

EURO TOQUES POLSKA

Hall F Stand F2.05

Culinary shows promoting Opole carp – Euro Toques Poland

Conference Organizer

SEMPRE

Hall F, Stand F1.02

SEMPRE Culinary Shows

Conference Organizer

ProChef

Hall E – stand E5.22a

TASTING OF BAKED BRIOCHE BUNS WITH ICE CREAM

Conference Organizer

LAVAZZA

Hall F, Stand F5.07a

EDUCATIONAL ZONE

*more information coming soon

Conference Organizer

TARSMAK

TARSMAK zone, hall E

Culinary Shows

LIVE COOKING ZONE 

 The Live Cooking Zone is a unique space brimming with flavors, inspiration, and culinary experiences. Live cooking demonstrations and tastings will take place daily, showcasing new products, chefs' original inspirations, and practical solutions for the food service industry. 

 The demonstrations will take place over the three days of the event, from 10:00 AM to 5:00 PM. Experienced chefs will be responsible for the culinary experience, using products from the zone's partners, demonstrating their capabilities in practice and sharing their know-how. 

 The Live Cooking Zone is not just about live cooking – it's also a venue for industry meetings, a space for business discussions, exchanging experiences, and experiencing products in action. This is where theory meets practice, and taste becomes the best recommendation.