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 Great Chefs Slated for IH/M&RS Culinary Events – 
Michael Nischan, Alain Sailhac, Bill Telepan and
Laurent Tourondel Among Presenters

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WHITE PLAINS, NY, October 13, 2004… Well-known local and national chefs, including Michel Nischan, Alain Sailhac, Bill Telepan and Laurent Tourondel, will take center stage at the International Hotel/Motel & Restaurant Show® (IH/M&RS), November 13-16, 2004 (Exhibits: November 14-16), at New York City’s Jacob K. Javits Convention Center. Exciting demonstrations and tastings in the Culinary Resource Center, and cookbook signings in the IH/M&RS Bookstore are part of this year’s line-up of one-of-a-kind culinary events.

“The IH/M&RS offers attendees the chance to meet some of the country’s top chefs and learn their culinary secrets,” said Christian Falkenberg, show manager. “In addition, other special food-related events at the Show provide invaluable educational and networking opportunities.”

Bill Telepan, a graduate of the Culinary Institute of America, has experience working with some of the legendary New York City chefs, such as Daniel Boulud and Alfred Portale. Tourondel graduated from the esteemed Saint Vincent Ecole de Cuisine in Montlucon, France and was named by Food & Wine magazine as one of its “Ten Best New Chefs” in 1998.

Demonstrations include:

Lamb Demonstration with Suvir Savan

Sunday, November 14, 11:00am-12:00pm

Savan’s first cookbook, Indian Home Cooking, was published in September 2004, and he has been featured in Food & Wine, Travel & Leisure, Metropolitan Home, US News & World Report, New York Magazine and the Los Angles Times. His first restaurant, Devi, features regional Indian cooking and a full spectrum of flavors.

Duck Demonstration with Michel Nischan

Sunday, November 14, 12:30-1:30pm

Nischan is credited with creating a cuisine of well-being, focused on a respect for pure ingredients and intense flavors. He revolutionized this cuisine at Heartbeat Restaurant and as renowned chef and best-selling author, has continued to raise the bar for healthful cooking with his first cookbook, Taste, Pure and Simple, which won a 2004 James Beard Award.

Potato Demonstration with Alain Sailhac

Sunday, November 14, 2:00-3:00pm

Sailhac is executive vice president and assistant dean of the French Culinary Institute (FCI). Prior to joining the FCI, Sailhac was executive chef at the “21” Club and culinary director at the Plaza Hotel. He has also served as chef de cuisine at LeMistral, Le Manoir and LePerroquet; and executive chef at LeCirque. As the 1997 Chef of the Year, he received the Silver Toque which places him among the world’s top culinary artists. 

On Monday, November 15, a unique session entitled “Modern Trends in Desserts” will run from 11:00am-12:15pm and 1:00-2:15pm. Presenters will include Colleen Apte, pastry chef, PastryArts.com; Nicole Kaplan, pastry chef, Eleven Madison Park; Steve Klc, pastry chef, Oxamel; Anil Rohira, pastry chef, Albert Uster Imports; Sebastien Rouxel, pastry chef, Per Se; Jarad Sipp, pastry chef, Nectar; and Todd Thrasher, sommelier, Restaurant Eve.

Restaurant Futurists

The fifth annual Restaurant Futurists  program, “Knowledge is Power: Equipping Yourself to Meet the Challenges of Present Day & Tomorrow,” will begin on Saturday, November 13, with a full day of programming at The French Culinary Institute titled “Food Arts Power Circles: Masters of the Future, Keepers of the Flame.” This full day event includes breakfast, a series of seminars, a three-course lunch at L’Ecole restaurant, and a closing reception at the Institute. Registration for Food Arts Power Circles is $99, which includes all programs, lunch, the reception and an IH/M&RS badge.

Following Saturday’s broad overview of industry challenges, trends, technology and education, Restaurant Futurists will present 8 in-depth sessions, expanding upon each of these topic areas, on Sunday, November 14 and Monday, November 15, at the IH/M&RS. Programs will include How Health and Nutritional Trends Can Affect Your Business; The Critical Importance to Operators of Keeping in Touch with Women and Keeping Women in Touch; and The Key Considerations When Developing a Restaurant: A Seminar within a Conference. 

The 89th annual International Hotel/Motel & Restaurant Show will run Saturday, November 13, through Tuesday, November 16, 2004, at New York City’s Jacob K. Javits Convention Center.  Following a full-day of conference and networking activities on Saturday, November 13, the IH/M&RS will feature three days of exhibits from Sunday, November 14,  through Tuesday, November 16. The market presents some 1,500 hospitality industry suppliers and attracts approximately 45,000 in total trade attendance.

The International Hotel/Motel & Restaurant Show is sponsored by the American Hotel & Lodging Association; the Hotel Association of New York City, Inc.; the New York State Hospitality & Tourism Association, and is managed by George Little Management, LLC (GLMÒ).


 
Contact:
Laura Koss-Feder
(914) 948-6088
laura_feder@glmshows.com
Also See: Guest Amenities, Furnishings and Bed Linens Top the Shopping Lists of Hoteliers Planning to Attend the 89th International Hotel/Motel & Restaurant Show / October 2004
Hospitality Leadership Forum – a New Full-day Conference Will Kick Off the International Hotel/Motel & Restaurant Show / September 2004


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