The world’s best avant-garde chefs, live and on stage
What remains at the core of CHEF-SACHE, and this year is no exception, is to provide a venue and a main stage for international chefs. For two days, the chefs in Düsseldorf will inspire decision-makers from trade and industry, culinary professionals, restaurateurs, sommeliers, winegrowers, F&B managers and hoteliers with an impressive stage program.
Top chefs like Manu Buffara* will delight the professional audience in Düsseldorf with their ideas, vision and ideologies in impressive live shows and will unveil the latest international culinary trends. The whole event is topped off by live discussions, demonstrations and lectures with, and by, industry experts and aspiring young chefs.
*The international bosses will probably not appear live on site, but will be streamed digitally onto the stage.
“Re-birth, the post shutdown gastronomy”
The Corona Shutdowns represented the greatest challenge for the catering and accommodation industry since the Second World War. With intelligent concepts, government aid and the support of their regular guests, most businesses have survived. Many restaurateurs became socially committed during this time, developed take-aways and created shops. In some cases with such great success that these activities will be retained as an additional profit center for the future. Beyond the everyday hamster wheel, the time of the shut-down offered more time to think generally about concepts and one’s own life. For example, some got rid of growing but ultimately unattractive business areas and are striving for a more settled work-life balance.
Corona has changed the world, people and our industry. At CHEF-SACHE we analyze the “after Corona gastronomy”.