Participants of The Virtuosos of the Kitchen 2009 included 83 delegates – cooks and chefs of restaurants, cafes and health resorts from 15 cities of Kazakhstan and Kyrgyzstan. The geographical representation of the delegates is impressive and covers cities such as Astana, Almaty, Zharkent, Zhezkazgan, Karaganda, Kaskelen, Kostanai, Kyzylorda, Pavlodar, Taldykorgan, Taraz, Ust-Kamenogorsk, Shymkent, Bishkek, and Cholpon-Ata.
The Congress included eight professional master classes by chefs from Almaty-based restaurants Tinkoff and Daikon, Saltanat Residence House, Afisha Café, and Biskvit Coffee House.
The master classes covered the following topics: Breakfast at a Restaurant, Desserts in a Restaurant Menu, Exquisite Recipes from Drumsticks: Japanese and Asian Cuisines, A Beer Restaurant Menu, Fish and Seafood Dishes, New Items in the European Cuisine, Dishes from Chicken Drumsticks: European Cuisine, The Italian Cuisine. A lot of delegates attended three or four lectures. The master class New Items in the European Cuisine by Alexander Tregubenko, President of the Association of Chefs, turned out to have most attendees. Notably, the USA Poultry & Egg Export Council (USAPEEC) was general sponsor of the Cooking Congress for the second time. Chicken drumsticks were provided by Globex International.
“In my view, every year the Cooking Congress becomes more and more important. First of all, this event had been anticipated by a lot of people, and its success only confirmed it. Secondly, there is a positive trend in the growth of the number of delegates – by 20% against the previous year. General sponsorship of the Congress allows us to work for the image of USAPEEC, take part in making up menus for master classes and organise tasting events. Our office operates in a vast region. We had had a choice in the venue for the Congress – Astana, Tashkent, Bishkek or Tajikistan. Almaty was selected deliberately. I believe that holding the Cooking Congress during HOREX is a very successful combination. Almaty has become a reliable venue for us”, said Bella Ablayeva, Regional Advisor for Eastern Europe and Central Asia, USAPEEC.
Sharing his opinion on organisation of the 2nd Cooking Congress, Alexander Tregubenko said, “The global financial instability affected our event, too. You might remember that the last year’s master classes during the Congress had been conducted by four foreign chefs from China, Cyprus and Thailand, along with the local ones. This year, we were able only to bring one chef – Marios Yangou from Cyprus. The topics, in general, remained the same – according to the 1st Congress delegates’ requests. However, we did add some new topics: desserts, beer restaurant menu, breakfasts. Next year, I would like to have a more extensive agenda and have the Congress split into two flows. This would allow for more of master classes. The wishes from our participants vary greatly, and we want to teach and share our experiences, bring other famous masters – but we need space. Besides, we are going to add lamb dishes, grille barbecues, dishes from fish and meat grown in our region, and dishes for health resorts. I would also like to include menus for banquets, buffet and cocktails in the Congress agenda. I hope all of our ideas will come true. Well, at least I do invite you to the next Congress, and you’ll see it with your own eyes!”
The 3rd Cooking Congress The Virtuosos of the Kitchen will traditionally be held during HOREX on 21-23 April 2010.
The Congress included eight professional master classes by chefs from Almaty-based restaurants Tinkoff and Daikon, Saltanat Residence House, Afisha Café, and Biskvit Coffee House.
The master classes covered the following topics: Breakfast at a Restaurant, Desserts in a Restaurant Menu, Exquisite Recipes from Drumsticks: Japanese and Asian Cuisines, A Beer Restaurant Menu, Fish and Seafood Dishes, New Items in the European Cuisine, Dishes from Chicken Drumsticks: European Cuisine, The Italian Cuisine. A lot of delegates attended three or four lectures. The master class New Items in the European Cuisine by Alexander Tregubenko, President of the Association of Chefs, turned out to have most attendees. Notably, the USA Poultry & Egg Export Council (USAPEEC) was general sponsor of the Cooking Congress for the second time. Chicken drumsticks were provided by Globex International.
“In my view, every year the Cooking Congress becomes more and more important. First of all, this event had been anticipated by a lot of people, and its success only confirmed it. Secondly, there is a positive trend in the growth of the number of delegates – by 20% against the previous year. General sponsorship of the Congress allows us to work for the image of USAPEEC, take part in making up menus for master classes and organise tasting events. Our office operates in a vast region. We had had a choice in the venue for the Congress – Astana, Tashkent, Bishkek or Tajikistan. Almaty was selected deliberately. I believe that holding the Cooking Congress during HOREX is a very successful combination. Almaty has become a reliable venue for us”, said Bella Ablayeva, Regional Advisor for Eastern Europe and Central Asia, USAPEEC.
Sharing his opinion on organisation of the 2nd Cooking Congress, Alexander Tregubenko said, “The global financial instability affected our event, too. You might remember that the last year’s master classes during the Congress had been conducted by four foreign chefs from China, Cyprus and Thailand, along with the local ones. This year, we were able only to bring one chef – Marios Yangou from Cyprus. The topics, in general, remained the same – according to the 1st Congress delegates’ requests. However, we did add some new topics: desserts, beer restaurant menu, breakfasts. Next year, I would like to have a more extensive agenda and have the Congress split into two flows. This would allow for more of master classes. The wishes from our participants vary greatly, and we want to teach and share our experiences, bring other famous masters – but we need space. Besides, we are going to add lamb dishes, grille barbecues, dishes from fish and meat grown in our region, and dishes for health resorts. I would also like to include menus for banquets, buffet and cocktails in the Congress agenda. I hope all of our ideas will come true. Well, at least I do invite you to the next Congress, and you’ll see it with your own eyes!”
The 3rd Cooking Congress The Virtuosos of the Kitchen will traditionally be held during HOREX on 21-23 April 2010.
Date:
Monday, May 25, 2009
