Culinary shows by master Jarosław Uściński

The fair has been and has been event no. 1 in the world of Polish Gastronomy and companies related to this industry.
Recent years have seen a series of turns and changes. If we add to this two years of Covid and partly the devastation of the market, we can be sure that the fair, although taking place in these difficult times, will and should bring good news. We have the opportunity to present what has been missing so far at the Euro Gastro Fair. Education and practical knowledge. We have prepared a framework idea at the invitation of the industry. Cooks, but also waiters, managers, restaurateurs and hoteliers.
We would like to emphasize this year’s edition with the Polish National Team of Chefs for the Luxembourg 2022 World Cup.
Poland National Culinary Team is a symbol that has been putting the craftsmanship and quality of work of Polish chefs among the best teams in the world for over 12 years. This team struggles with the best at the World Cup and Culinary Olympics, always bringing back medals from these events. It is these cooks who are to be active people creating this year’s Euro Gastro. I can say that this is the first time in the history of Euro Gastro.

Theoretical knowledge: is a series of trainings, meetings, presentations and discussion panels.Schedule:

First day, May 17 (Room B2)

10:00 Jarosław Uściński

Food cost - costs, their easy counting and ongoing control. Schemes. Simple hints

11:00 to the end of the day – Chef Maciej Grubman, Artur Musztyfaga and Daniel Ostrowski.

How to marinate, smoke and simply prepare the wonderful flavors of BBQ (outside area outside the hall)

11:00 Anna Dębska

Marketing, or rather its lack, in most places that feed people.

12:00 Jarosław Dumanowski

”Kuchmistrzostwo” Inspirations from the latest cookbook (it will be available on the spot that day)

13:00 Marek Posłuszny

Workshops and food paring but with hard alcohol - still a topic not used much in gastronomy offers expected by guests

15:00 Meeting with Jacek Czauderna from the Polish Gastronomy Chamber of Commerce

Important and difficult topics and the opportunity to ask questions. The problems of the industry do not disappear, but the opposite is true. A valuable meeting

15:40

Discussion panel on industry expectations from associations and associations' expectations from their Members and potential Members. Industry unity and weakness. How little is needed for the industry to have power.

Second day: May 18, Room B2

10:00 Polish Chamber of Regional Products

Regional products - small producers. How to use it even for marketing purposes in a restaurant. How and why it is worth looking for and serving them in your restaurants.

11:00 to the end of the day – Chef Maciej Grubman, Artur Musztyfaga and Daniel Ostrowski.

How to marinate, smoke and simply prepare the wonderful flavors of BBQ (outside area outside the hall)

11:00 Anna Dębska

Marketing, or rather its lack, in most places that feed people

12:00 Michał Oszczyk

What is real tea and how powerful it is. How to use the quality of this product in gastronomy.

13:00 Maciej Nowicki

Open workshops on the fusion of ancient and contemporary cuisine - inspirations, ideas and their practical application. (at the stand) ** At the Here stand, every full hour we start with shows and tastings conducted by the Chefs of the Polish National Team OSSKIC. We will inspire you and help you reconcile quality, price and seasonality

13:30 Meeting with Jacek Czauderna from the Polish Gastronomy Chamber of Commerce

Important and difficult topics and the opportunity to ask questions. The problems of the industry do not disappear, but the opposite is true. A valuable meeting

14:30 Grażyna Uścińska

The herbs in the kitchen also the ones we step on

15:30

Discussion panel on industry expectations from associations and associations' expectations from their Members and potential Members. Industry unity and weakness. How little is needed for the industry to have power.

Third Day, May 19

10:00 Jarosław Uściński

Food cost - The mechanism of calculating the costs of our activities from purchase to sale.

10:30 Grażyna Uścińska

The herbs in the kitchen also the ones we step on

11:00 to the end of the day Chef Maciej Grubman, Artur Musztyfaga and Daniel Ostrowski.

How to marinate, smoke and simply prepare the wonderful flavors of BBQ (outside area outside the hall)

12:00

Wine - kitchen. Yes, this is an element that is still underestimated in most places. Why you should choose wines for the menu offer will be told by a valued and recognized for years man who knows everything about it.

13:00

An open discussion panel - the topic that will be indicated in the first two days of ours. Meetings. Important, difficult and maybe legal problems. Together with the Polish Gastronomy Chamber of Commerce, we will try to identify and help with any doubts

14:00

Confectionery, desserts in every restaurant, but without confectioners - ideas and suggestions

15:00 Jarosław Uściński and Jacek Czuderna – Chef

How to control your problems. How to delegate and how to value. How to build team unity.

IGGP panels topics - Jacek Czuderna

1. Benefits of integrating the catering industry. The role of the Associations, Foundation, Chamber of Commerce in the process of this integration and development of gastronomy in Poland. Conducted by Jacek Czauderna - President of IGGP

2. Shortening the supply chain by creating purchasing groups within the Polish Gastronomy Chamber of Commerce as an effective tool to reduce Food & amp; Beverage cost and other costs of running a catering facility. Special, more favorable conditions for the purchase of goods and services for IGGP members. Presentation of Polo Portal and Food Buy solutions - Robert Kazimierski - President of Food Buy sp.z o.o. and Jacek Czauderna - President of IGGP

3. Tasks of the Polish Gastronomy Chamber of Commerce for 2022 aimed at improving the financial stability of gastronomic owners. Advisory role of the Polish Gastronomy Chamber of Commerce and the Academy of Gastronomy and Hotel Practices in the development of the industry - Sławomir Grzyb - IGGP Secretary General

4. Presentation of the conclusions of the post-pandemic food market research conducted in 2021 and the conclusions of these studies. The importance of financial navigation of your catering business on a daily basis on one integrated platform - presentation of the practical ProfitManager.pl solution - Jacek Czauderna