The two stages of Hall 2, Masterclasses and Artoza Lab, are hosting unique live cooking demonstrations by leading bakery & pastry chefs as well as workshops and presentations by important market executives.
Distinguished bakery and pastry chefs as well as experts from the business sector are holding numerous presentations, live cooking shows, workshops during the parallel events of the exhibition that are taking place on the two stages of Hall 2.
Τhe Masterclasses stage is hosting top bakers and pastry chefs, who through unique live cooking demonstrations highlight the new trends in confectionary and show unique proposals that can make a difference in a business. The bakery and pastry chefs present recipes and suggestions for the production of sweets, ice cream, chocolate, restaurant desserts, vegan sweets, pastries, original breads, suggestions for individual sweets, traditional recipes from Greece but also from abroad, brunch ideas and creations of contemporary artistic bakery. Find more information about the program here.
At the same time, renowned experts of various specialties and market executives, on the ARTOZA Lab stage, are holding a series of presentations and speeches focusing on topics such as: Effective personnel management, ways to increase sales, expanding customer services, dealing of competition, costing, effective social media promotion, appropriate branding, computerization are some of the topics that are being analyzed. Find more information about the program here.
Also, on the stage of the ARTOZA Lab in Hall 2, the Hellenic Association of Food Technologists (EL.A.F.T) holds on Saturday 4th March, their conference during which chocolate, puff pastry, ice cream and slow-ripening sourdoughs are being put under the microscope by food technologist scientists as well as experienced professionals, who are presenting possible problems in handling them, giving the appropriate solutions.
Finally, on the same stage, the Panhellenic Latte Art and Ibrik Championships by SCA Greece were held on Friday, March 3rd. Latte Art is the method in which the barista, pouring frothed milk into the espresso, creates different designs on its surface. In other words, he processes the milk with the appropriate techniques in order to combine it with coffee, to prepare, but mainly to decorate his drinks. At the same time, the contestants in the Ibrik competition have demonstrated their skills in roasting coffee using the traditional technique in the kettle and on low heat. Find more about the competition and the winners here.