3 2014 SUSHI EUROPEAN
PARIS 3EUROPEAN SUSHI rd 24 OCTOBER 2014 CONVENTION The SUSHI CONVENTION we organise in Paris every 2 years, the day after SIAL, offers to the delegates: •an up-to-date information concerning the new developments in the sushi-busines area •the possibility to exchange and share ideas and experience and also • to meet people who are facing the same problems. The dedicated round-tables are very much appreciate. AGENDA 9h Reception of participants and Coffee 9h30-13h00 • Introduction (Eric Polgar et Sergio Dus - CH & I) • Sushi-School Training for Sushi-Chefs (Emmanuel Letellier - GB)) • Sushi Robots NEWS (Sergio Dus - I) • Rice Cooking The Process (OPEN) • Sushi Topping Fish Topping and Tuna Saku (Jeroen van Galen - NL) • Sushi wine (OPEN) • Franchise Sushi-Roller (Yuri Pervak - CZ) • Fresh Sushi in Supermarket, New Concept (Pierre Bergougnoux - F) • New packaging to increase Shelf Life (Gonzalo Campos - E) • Operating a Sushi-Bar with Take-Away (Steffi Mambelli - CH) • Magnetic Conveyor (Eric Polgar - CH) 13h00-13h30 Sushi Lunch made by The Sushi-Chef Team 13h30-14h00 Concert World Creation of a SUSHI CONCERTO by Jean-Claude Malgoire (Conductor) with «La Grande Ecurie et la Chambre du Roy» ORGANISED BY 14h00-18h00 Round tables Sushi-Topping Sarl +41 79 5108920 [email protected] Prismafood Srl +39 0434 85081 [email protected] Demonstration of sushi robots Manufacturing sushi by a team of sushichefs 3EUROPEAN SUSHI rd CONVENTION REGISTRATION FORM The number of participant is limited to 100 people. Please send your Registration Form as soon as possible Please send this FORM back with your payment Company Name Surname Adress Post Code Town Country Tel Number E-Mail THE SUSHI BUSINESS Sushi business is growing more than 25% per year and is in a constant evolution. SUSHI is not only a trend but more and more an Art of Life. QUALITY is the first factor of success and now is appearing 2 new lines of progress to boost future growth. • At first the manufacturing and sales of fresh sushi inside the fresh food area of Super- and Hyper-Markets (kiosks). •Then new developments has been achieved in packing processing and packaging to increase tremendesly the shelf life. Those 2 topics will be developped and discussed. PARIS 24 OCTOBER 2014 Registration Fee 350.00 Euro HT for one participant 500.00 Euro HT for two participants Account Sushi-Topping Sarl Bank BSI CH-1002 Lausanne SWIFT BSILCH22 IBAN CH85 084660 00N20 9459 AB Contacts +41 79 5108920 [email protected] HOW TO REACH THE SUSHI CONVENTION House-boat « La Balle au Bond » staying in front of 3 Quai Malaquais, 75006 PARIS
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