Sauce is an international community that brings together restaurant professionals and all of us keen on to explore the future of food. It is on-going conversation that culminates in an annual event in September, this year taking place in Helsinki. Sauce is a blend of a festival, a conference and a dining pop-up. We meet to discuss, get inspired, make connections, and eat together.
Sauce event attracts people who are serious about the business of food and hospitality. It is for those who are looking to constantly develop and refine their careers and their business. Sauce focuses on education, networking, sharing collective resources and building a community that helps to strengthen the industry.
09.30 - 17.30
At Sauce Forum, together with the guest speakers and partners, we open an ongoing conversation about how food can make cultures thrive and ensure environmental sustainability and economic profitability both on the global and local scale. Food has tremendous power in many sectors and it should be taken seriously.
The day is full of talks, panel discussions and keynote speakers. See all speakers and topics!
18.00 - 19.30
The Forum finale networking cocktail session is organized by Arctic Blue Gin
Double-Gold Winner & The Spirit of the Year 2018: World Spirits Award 2018:
Night is young and so are we. Cooking Sauce2018 continues through the whole night and the flavour just keeps getting better. Networking dinners at Ultima, The Cock and Teatteri Grill. After Party at Teatteri VIP from 22.30 onward.
Sauce2018 was a great success, the best Sauce this far. Thank you all for participating and those who made it happen.
Special thank you to: Arlene Stein, Andu Westerholm, Dmitri Mägi, Seni Glaister, Andrea Petrini, Stephen Jones, Laura Jaspers, Niklas Loven, Maksut Askar, Rebecca Mackenzie, Mohammad Orfali, Joe Warwick, Joao Wengorovius, Kamal Mouzawak, Edouardo Jordan. Kalle Ruuskanen, Kenneth Nars and all panel discussions participants.
Royal Restaurants/Restamax, Vaasan, E.Ahlström, Fredman Group, Arctic Blue, Nordics, Metos, StartUp Refugees, Prolocalis, Viinitie, Borderless Co.
Matylda Grezelak, Adrian Klonowski, Laura Valli, Katrina Kollegaeva, Nea Seppo, Petri Pirkola, Kenno Bogoslovsky, Mikko Spoof.
ADUKI, FRIMANS, GOODIO, GREEN BAKE, HORTOHERTTUA, REDBEV, ROCKET BEAN, VELLAMO, WEST CHARK, ÖUN
MEET & GREET DAY
"NO BORDERS" COMMUNITY DINNER
15.00 - 20.00
Sauce Meet & Greet day is already a famous tradition. Here the ice breaks, connections are made and it is a guaranteed fun and the day is full of flavours.
This can not be missed!
Boat runs every 15 min from Ehrenströmintie 13
Tickets by name registration at the venue.
“No borders” dinner is big communal celebration of food culture and food being beyond any frames or boundaries. This dinner celebrates migrants and their cultural flavours all over the world.
Food is a wonderful way to introduce different cultures and develop positive perspectives. It teaches people respect, sharing, love, care and most importantly teaches one about acceptance. Every sixth restaurant in Finland is ethnic. Migrants have been developing Finland's food scene since 1950, let's hope this will continue.
THE GUEST CHEFS
This wonderful migrant food fiesta is created by:
MAKSUT ASKAR - NEOLOKAL
MOHAMMAD ORFALI - MORFALI
6 AMAZING REFUGEE CHEFS:
WEAD, VAHID, ALI & WAFAA, ISRAA AND DANIAL, FROM IRAQ, SYRIA, IRAN AND AFGHANISTAN
Eleven Madison Park is a three Michelin star restaurant in Manhattan and currently being named #1 restaurant in the world by the World's 50 Best in 2017. Dmitri Mägi, originally from Estonia, has been with Eleven Madison Park since 2011, first as a line cook and working his way up to Chef de Cuisine. Dmitri has been an integral member of Chef Daniel Humm's kitchen team.
SAUCE FORUM SPEAKERS
Meet our wonderful speakers and hosts!