by Jane Rosenstein
Omnivore World Tour featured young chefs during a food festival.
There were 102 food demonstrations , 120 chefs, barmen and also 6 Masterclasses.
The goal was for the attendees which mostly were chefs and people involved in the hotel industry as well as students from prestigious cooking schools like Le Cordon Bleu to meet the chefs and see how they created special dishes and to taste food from local producers in regions mainly in France and Italy for sale to restaurants and hotels.
The show took place at a large exhibition hall. La Maison de la Mutualité in Paris which had 5 floors for the exhibitions and demonstrations; La scène salé which means salted food” had cooking demonstrations. One thousand five hundred places were reserved in the auditorium at Maison de la Mutualité for the demonstrations. Chefs giving demonstrations included Pierre Gagnaire from restaurant Paul Gagnaire in Paris, France, Karen Urie and John Shields from restaurant Smyth & The Loyalist in Chicago, USA, Diego Rossi from Trippa in Milan, Italy ,Alexandre Gauthier from restaurant La Grenouillière La Madelaine -sous -Montreuil, France, Quique Da Costa from restaurant Quique Da Costa in Alicante, Spain, Bao La from La Garçon Saigon in Hongkong, China and Daniel Burns from Torst restaurant in New York, USA.
La sèene sucré which means sweet food” with cacao Barry featured cooking demonstrations. Chefs included Jerôme De Oliveira from Patisserie Institutions in Cannes, France, Thierry Marx from Le Mandarin Oriental, Paris, France, Carleki Gambiano from Gelato del Marchese in Paris, France Yann Couvreur, from Yann Couvreur Pâtisserie, Paris, France, Maxime Frédéric from L’Orangerie Four Seasons Hotel George V, Paris France, Yannick Tranchant from Neva Cuisine in Paris, France, Hughes Pouget from Hugo et Victor , Paris, France, Erwan Blanche & Sebastien Bruno, Boulangerie (bakery) Utopie Paris, France and Ramon Morato, creative director, Cacao Barry, Barcelona Spain.
La scène cocktail featured a masterclass by Monin, producer of sirops, fruit mixers sauces and restaurants in over 180 countries, called “ the mocktails 100% green”. Barmen included Joaquin Siaao from Pouring Ribbons, New York, USA, Maxime Potfer from Experimental Cocktail Club in Paris, France, Thomas Codksi from Castor Club, Paris, Thibaut Mequignon, from Danico, Paris, France Fredérck Boucher & Michael Mas from Gravity, Paris, France, Joseph Akavan from Mabel, Paris, France and other barmen.
The Village Omnivore featured known brands like the famous water compay ,Badoit, Lavazza coffee, Elle é Vire Professional butter company, Kitchen Aide with their efficient and durable cooking machines used by top chefs in the world;. Two cooking schools Le Cordon Bleu which instructs 20,000 students from 90 countries per year and Ferrière which wants to become the choice for hotels, gastronomy and deluxe cuisine had booyhd; Big Green Egg had a display which featured the cooker which is a barbecue machine, a pizza oven toaster and a machine to smoke food; It uses charcoal which runs non stop for 5 hours until it needs replacing.Twitter France was at Omnivore for all in attendence to ask questions to a chef and get the answers instantaneously.There were many food tastings including the good Lavazza coffee, ham, Parmegean cheese and even oysters on the half shell. The tastings were designed to offer regional products from Europe particularly France and Italy to chefs and high class restaurants. Participants had the opportunity to taste alcoholic beverages and spirits.
There were several events outside of the exhibition center.
Pop up dinners featured cooking by famous chefs. These were quickly sold out.
The dinner on March 6th featured David Toutain from DT Restaurant in Paris and John Shield from Smyth & The Loyalist restaurant in Chicago, and Daniel Burns from Luksus in New York.
World Omnivore Paris was an interesting and informative culinary event.
World Omnivore Tour goes to other cities including New York and Moscow.