CONFERENCE

Time

Sessions

10am—10.40am

KEYNOTE
China in Your Hand: Of Innovation & Investment
The role of chef-owners/investors today continue to cross boundaries, leaving the genius of greatness open to the mundane of legal potholes and unappetizing dealings. This Keynote presents some hardline lessons in a tough industry. What does it take to survive, grow and stay on top?

•  Adrian Khong, Owner, Jewel Coffee
•  Soh Kar Liang, Managing Director, Ella Cheong LLC
•  Albert Kong, Chairman / CEO, Asiawide Franchise Consultants Pte Ltd

10.40am—11.20am

In Search of Perfection
Technology in the food industry today has become an industry game-changer. The ability to present the convenience of low-cost customized fabrication and even precise nutrition control to staff management, new tools has added real business value to an industry where catering, in all its various structures, is pillar and power. How else is technology being used and what rewards has it already reaped?

•  Chef Janice Wong, Owner, Janice Wong Singapore
•  Francis Khoo, Little Island Brewery / The Alchemist
•  Keith Tan, Founder & CEO, Crown Digital IO
•  Bryan Victor, Blogger / Entrepreneur
 

11.20am—12pm

How to Keep Winning in a Complex Market
The shape of the market continues to change and consumer expectations continue to rise. How do operators get their offer right for their consumers and make informed local decisions? This session will explore the latest market trends, highlighting the importance of the relationship between food service suppliers and operators.

•  Soh Chung-Ky, Executive Director, Bangi Golf Resort
•  Gabriele Vendruscolo, FIREX 
•  Joey Oh, Deputy CEO, ‎U-Market Place Enterprise Pte Ltd

 

LUNCH
 

2pm—2.20pm

A Session by the Foodservice Consultants Society International (FCSI)
Food for Human & Planetary Health: Implementation of Plant-Based Menus
The plant-based diet is one of the biggest current foodservice trends, new restaurants are springing up offering a whole range of plant-based healthy and delicious foods to their clients: from vegetarian to vegan to raw. Major meat industry giants are now investing in new plant-based meats. This is a mass movement, and this lifestyle is highly contagious and it is here to stay.

“The Lancet” editorialised that climate change, caused by rising greenhouse gas emissions, represent represents “the biggest global health threat of the 21st century”. Our food supplies contribute to 1/3 of greenhouse gas emissions globally, the foods that create the most greenhouse gases are the same foods that are contributing many of our chronic disease.

According to the Academy of Nutrition and Dietetics in 2016, plant based diets are healthful, may prevent and treat chronic diseases, and are better for the environment. Researchers concluded that not only are vegetarian and vegan diets appropriate for all stages of the life cycle , but they also help reduce the risk for heart disease, high blood pressure, type 2 diabetes, stroke, obesity, and some types of cancer. Transitioning to a plant-based diet could reduce global mortality and greenhouse gases caused by food production by 10 percent and 70 percent, respectively, by 2050.

As foodservice industry become more aware of environmental and health impact of our food choices, we are faced with opportunities and challenges to educate ourselves with the various plant-based alternatives and substitutions for traditional ingredients, source local plant-based foods, design and develop delicious plant-based recipes and sustainable menus for our clients.

 “Evidence shows that as far as the climate is concerned, meat is heat.” By helping the planet, we can help ourselves. 

•  Clara Ming Pi, Foodservice Consultants Society International (FCSI)

2.20pm—2.40pm

FA Session by the Foodservice Consultants Society International (FCSI)
Meatless Monday Initiatives
•  Gladys Wong, Senior Principal Dietitian, Khoo Teck Puat Hospital

2.40pm—3.20pm

Sustainability in the Food Industry
Sustainability in the food industry is a major strategic issue for all stakeholders involved from beginning to end. From industry leaders to consumers, this industry is straddled by obligations from both sides of the supply chain, not to mention the newest challenges that include the handling of biomass waste. It’s a massive interdependent picture, wrapped by ever discerning consumers. What are the top concerns today?

•   Gladys Wong, Senior Principal Dietitian, Khoo Teck Puat Hospital
•   Clara Pi, Foodservice Consultants Society International (FCSI)
•   Henry Woodward-Fisher, International Launch Manager, Impossible  Foods
•   Trina Liang-Lin, CEO, Halo Health Asia / CEO-Chair, World Food Future

3.20pm—4pm

NETWORKING TEA BREAK (for all CONFERENCE delegates)

4pm—4.40pm

KEYNOTE
The Future of Foodservice
A Keynote Fireside chat with industry veteran Rajeev Panjwani, risk-taker and F&B honcho. Listen in on what this ambitious CEO of the Coriander Leaf Group has to say about what’s happening in other parts of the world, gauging their potential impact in Asia, and how he is seeking out early adapters, looking at technology change-makers and how will other trends in allied industries affect the F&B realm.
•  Rajeev Panjwani, CEO, Coriander Leaf Group

4.40pm—5.10pm

EXCLUSIVE
Analyst

Time

Sessions

10.10am—11am

Masters of Collaboration: The Road Less Travelled
It seems that chemistry is everything – in food, business and relationships. How does one design & deliver the ideal experience, to exceed expectations & profitably? This rare session brings industry veterans who have succeeded in overcoming every kind of empathy, putting mutual trust, respect and friendship before the business. Is this the secret sauce to true success?

•  Adrien Desbaillets, Owner, SaladStop
•  Ben Gregoire, Vice President, LEVELS Studio
•  Varatt Vichit-Vadakan, Co-Founder / CEO, KINNEST Group
•  Keith Loh, Director, Caffeine Solutions & Industry Veteran

11am—11.40am

Menu Innovation: Never How it’s Meant to Be
However, you look at it, originality in the ordinary, and ingenuity in the familiar make for creativity unmatched in the competitive world of dining, finely done. What does it take to get heads turning and tongues wagging? This session brings together the culinary world’s new stars who have invention in their DNA.

•  Chef Reynold Poernomo, Chef-Owner, KOI Dessert Bar & Ti.ni artisan bake house

Moderator:
•  Marcus Leong, Brand Communications & Culture, Artichoke

11.40am—12.20pm

The War on Talent
Any award is positive, as long as your primary vision is to satisfy your guests, award-winning chefs have repeated expressed. Yet, to achieve such simple fulfilment, it takes an army of well-trained warriors. Running a tight ship to attain a reputation that speaks of unforgettable experiences, having the highest calibre and winning the bet on happiness entails unsung accolades. This session goes past the stage honours to look at real stocks behind the scenes.

•   Chef Eric Neo, Executive Chef, InterContinental Hotel
•   Chris Harris, Chief Operating Officer At-Sunrice GlobalChef Academy
•   Chef Eve Felder, Managing Director, The Culinary Institute of America
•   Joshua Gan, Regional Director Asia-Pacific, EHL

LUNCH

2pm—2.40pm

Re-Think, Re-Define, Re-Construct

With a drive that draws inspiration from beyond, some veterans have been charging head on in a mission to encapsulate & manifest a deeper sense of place and uniqueness. Listen in on a pioneer or two, as they affect big changes with signature techniques.

•  Florian Sander, Founder, iThink Consulting Group
•  Chef Gabriel Lee, Head Chef, 8picure
•  Sharon Tay, Owner, Momolato

2.40pm—3.20pm

A Session by the Society of Interior Designers, Singapore (SIDS)
Enticing Experiences
How technology and lighting mood influences the F&B experience
Accomplished lighting designer who recently made the international list of 40u40 (lighting designers).

•  Yah Li Toh, Principal, Light Collab – CLD, IALD, IES

3.20pm—4pm

A Session by the Society of Interior Designers, Singapore (SIDS)
Presentation / Fireside Chat

•  Jackie Lai, Founder, JIA Studios LLP

4pm—4.30pm

NETWORKING TEA BREAK (for all CONFERENCE delegates)

4.30pm—5.10pm

A Session by the Society of Interior Designers, Singapore (SIDS)

•  Ray Yeung, Founder, 2rE associates Ltd

5.10pm—6pm

A Session by the Society of Interior Designers, Singapore (SIDS)
Presentation / Fireside Chat by China’s award-winning F&B designer

•  Chen Lin, Founder, Chen Lin Design Studio

Delegates

Conference Pass

Early Bird
(Till 9 Aug 2019)

Regular Rate

Individual

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 320

SGD 400

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 180

SGD 220

Groups

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 300

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 150

Association Members

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 299

SGD 380

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 150

SGD 200

Exhibitors

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 300

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 160

    Note:

• All Conference All Access Pass Holder will be entitled to Networking Tea Break and Networking Evening             on 28 Aug 2019.
  
•  All Conference 1 Day Pass Holder will be entitled to Networking Tea Break only.
  
• Group rates is applicable to 3 pax and above registering from the same company.
  
• Association members may contact their association for the unique promo code to enjoy the discount.
• Exhibitors will receive a unique promo code by the organizer to enjoy the discount.