3 2014 SUSHI EUROPEAN

PARIS
3EUROPEAN SUSHI
rd
24 OCTOBER
2014
CONVENTION
The SUSHI CONVENTION we organise in Paris every
2 years, the day after SIAL, offers to the delegates:
•an up-to-date information concerning the new
developments in the sushi-busines area
•the possibility to exchange and share ideas and
experience and also
• to meet people who are facing the same problems.
The dedicated round-tables are very much appreciate.
AGENDA
9h
Reception of participants and Coffee
9h30-13h00
• Introduction
(Eric Polgar et Sergio Dus - CH & I)
• Sushi-School Training for Sushi-Chefs
(Emmanuel Letellier - GB))
• Sushi Robots NEWS
(Sergio Dus - I)
• Rice Cooking The Process (OPEN)
• Sushi Topping Fish Topping and Tuna
Saku
(Jeroen van Galen - NL)
• Sushi wine (OPEN)
• Franchise Sushi-Roller
(Yuri Pervak - CZ)
• Fresh Sushi in Supermarket,
New Concept
(Pierre Bergougnoux - F)
• New packaging to increase Shelf Life
(Gonzalo Campos - E)
• Operating a Sushi-Bar
with Take-Away
(Steffi Mambelli - CH)
• Magnetic Conveyor
(Eric Polgar - CH)
13h00-13h30
Sushi Lunch
made by The Sushi-Chef Team
13h30-14h00
Concert
World Creation of a SUSHI CONCERTO
by Jean-Claude Malgoire (Conductor) with
«La Grande Ecurie et la Chambre du Roy»
ORGANISED BY
14h00-18h00
Round tables
Sushi-Topping Sarl
+41 79 5108920
sales@sushitopping.com
Prismafood Srl
+39 0434 85081
info@prismafood.com
Demonstration of sushi robots
Manufacturing sushi by a team of sushichefs
3EUROPEAN SUSHI
rd
CONVENTION
REGISTRATION FORM
The number of participant is limited to 100 people.
Please send your Registration Form as soon as possible
Please send this FORM back with your payment
Company
Name
Surname
Adress
Post Code
Town
Country
Tel Number
E-Mail
THE SUSHI BUSINESS
Sushi business is growing more than 25% per year and is in a
constant evolution. SUSHI is not only a trend but more and more
an Art of Life.
QUALITY is the first factor of success and now is appearing 2 new
lines of progress to boost future growth.
• At first the manufacturing and sales of fresh sushi inside the
fresh food area of Super- and Hyper-Markets (kiosks).
•Then new developments has been achieved in packing
processing and packaging to increase tremendesly the shelf life.
Those 2 topics will be developped and discussed.
PARIS
24 OCTOBER
2014
Registration Fee
350.00 Euro HT for one participant
500.00 Euro HT for two participants
Account Sushi-Topping Sarl
Bank BSI CH-1002 Lausanne
SWIFT BSILCH22
IBAN CH85 084660 00N20 9459 AB
Contacts
+41 79 5108920
sales@sushitopping.com
HOW TO REACH
THE SUSHI CONVENTION
House-boat « La Balle au Bond » staying
in front of 3 Quai Malaquais, 75006 PARIS