September 9-11th, the third annual Sauce Forum, a carefully curated event brough together international chefs, restaurant professionals, and culinary geeks from across the world to Tartu’s Estonian National Museum (Eesti Rahva Muuseum), enjoyed great success over a three day symposium.
Spanning the breadth of Europe, from East to West, with over 300 industry experts from 17 different countries and innovative minds gathering under one roof discussing THE NEXT COURSE: HOW TO SERVE THE FUTURE. #SAUCE2017 became a wholly immersive and sensory experience for all those involved. Together we investigated how we can champion a better future for the hospitality industry looking closely at ingredients, sustainability, service and education. Connections were made, relationships begun, and shared ideas became realities throughout the intimate event.
#SAUCE2017 kicked off with a collaborative Fire Dinner at NOA, in which top Estonian chefs, Tõnis Siigur (NOA, Estonia) and Orm Oja (NOA, Estonia) helped create an exclusive menu with top London chefs, Neil Rankin (Temper - London, UK) and Elizabeth Haigh (Kaizen House - London, UK). All four chefs showcased their skills and passion for fire through dishes such as brioche, beef & fire oil (Orm Oja and Tõnis Siigur), bone marrow, unripe berries, parsley, taré sauce (Elizabeth Haigh), smoked and grilled duck masala with jhal muri (Neil Rankin).
FORUM SPEAKERS & TOPICS
Hosts: Mattias Kroon, Heleri Rande , Harry Mc Kinley
Elizabeth Haigh | Kaizen House, London, UK | Smashing Stereotypes - My Kaizen Story
Amit Ashkenazy & Tzruya Calvão Chebach | Sustainability Foresight, Portugal/Israel | Pathways to Sustainability: How Chefs and Restaurants Can Deliver Change With Great Taste
Mehmet Gürs | Mikla, Istanbul, Turkey
Revival of Indigenous Food Cultures
Neil Rankin | Temper, London, UK | Mehmet Gürs | Mikla, Istanbul, Turkey | Enrico Vignoli | Osteria Fransescana, Modena, Italy | Tekuna Gachechiladze | Culinarium, Tbilisi, Georgia
Panel | Next Course. Chefs of Tomorrow | Moderator: Anna Sulan Masing
Justin Bergman | Monocle | Kenneth Nars | The World's 50 Best Restaurants | Ott Sarapuu | Visit Estonia
Panel | Food Tourism | Moderator: Mattias Kroon
Heleri Rande & Harry McKinley | Supper Magazine, UK
Bob Puccini | Puccini Group, San Francisco, USA
Can Hotels Win with F&B?
Kai Schukowski | Kempinski Hotel Cathedral Square, Vilnius, Lithuania
The Talent Hunt. How To Attract, Retain and Develop.
Sigurlaug Sverrisdóttir | ION Hotels, Nesjavellir & Reykjavík, Iceland
Concepts: Design, Service, Food & Beyond
Sigurlaug Sverrisdóttir, Kai Schukowski, Verni Loodmaa
Panel | How to Serve the Future? | Moderator: Ari Björkqvist
Ido Garini | Studio Appétit, The Netherlands
The Business of Experience