BGS ’25

Arielle Johnson
 The basics of flavour
Andy Hayler
 Michelin system and its evolution comparing with other ranking systems
Sebastian Frank
 Emancipated Vegetable Cuisine
Matthew Orlando
 Awareness, impact, responsibility
Emile van der Staak
 Food as a challenge: how skill, dedication, and creativity can shape a sustainable and innovative future for gastronomy
Paulina Štreimikytė-Martusevičė Dwell deeper into beverage fermentation: science, off-flavors and culture
Ingo Hettig
 Michelin stars and the way towards
Kim Wejendorp
 Flavour forward sustainability
Dr. Charles Spence
 Guest Psychology
René Frank
 Non-conformist cuisine
Rimantas Stanevičius
 Label as a flavour enhancer
Walter Sidoravicius Mediterranean Sushi and Ibiza Bluefin Tuna
Svetlana Riškova Sustainable and effective contemporary food service
Vincent Bauchet
 Champagne place in the world of gastronomy: who dictates trends?

Gallery