Programm

Saturday, 09. November

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Back to Craftsmanship with Honest Ice Cream!

09.11.2024 , 10:00-11:00

Masterclass Bühne, salzburgarena

Wolfgang Steininger & Benjamin Munz

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Back to Craftsmanship with Honest Ice Cream!

09.11.2024 , 10:00-11:00

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Fundamentals, tips & tricks of Ice Cream Making – the royal discipline of Patisserie!

Wolfgang Steininger & Benjamin Munz

Gelato Experten der STOELNER Academy

STOELNER GmbH

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the NEXT espresso - from the bean to the cup

09.11.2024 , 10:00-10:30

WMF Stand 10-0606, Halle 10

Florian Sulzer / Anika Melchus

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the NEXT espresso - from the bean to the cup

09.11.2024 , 10:00-10:30

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Visit us daily at the WMF Professional booth and experience the art of perfect espresso up close! Twice a day, our barista will be a guest and will demonstrate how to prepare the perfect espresso using our latest innovation, the WMF espresso NEXT. Let yourself be guided step by step into the world of espresso culture and enjoy an excellent espresso at the end—freshly made on our revolutionary machine that combines the best of technology and tradition.
Highlight: Experience the brand-new WMF espresso NEXT in action and discover how to achieve coffee enjoyment at the highest level!

Florian Sulzer

Barista

CoffeeFlo

Anika Melchus

Barista

CoffeeFlo

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Opening "Alles für den Gast" 2024

09.11.2024 , 10:30-12:00

Gastro Circle Bühne, Halle 3/5

Alexander Kribus, MBA / Bernhard Auinger / Dr. Wilfried Haslauer

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Opening "Alles für den Gast" 2024

09.11.2024 , 10:30-12:00

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Greeting: Alexander Kribus, Managing Director of Messezentrum Salzburg
Speaker: Bernhard Auinger, Mayor of the City of Salzburg
Moderation: Alexandra Gorsche

Industry Talk: "Craftsmanship in Gastronomy and Hospitality"

Official Opening: Dr. Wilfried Haslauer, Governor of Salzburg State

Alexander Kribus, MBA

Managing Director of Salzburg Exhibition Center

Bernhard Auinger

Mayor of Salzburg

Dr. Wilfried Haslauer

Governor of the State of Salzburg

© Helge Kirchberger

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Organic Vegan Cuisine with Johann Ebner, biochi

09.11.2024 , 11:00-16:00

BIOWELT, Halle 10

Johann Ebner

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Organic Vegan Cuisine with Johann Ebner, biochi

09.11.2024 , 11:00-16:00

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Tasting Vegan and Vegetarian Organic Dishes.
In cooperation with Biogast & BIO AUSTRIA

Johann Ebner

Inhaber & leidenschaftlicher Koch

biochi

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Compote Complot: The magic of the new KOA cacao fruit

09.11.2024 , 12:00-12:45

Masterclass Bühne, salzburgarena

Jan Eggers / Lisi Brandlmaier

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Compote Complot: The magic of the new KOA cacao fruit

09.11.2024 , 12:00-12:45

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KOA cacao fruit juice or KOA flakes! Top pastry Chef Jan Eggers shows you the fantastic creations that can be made from these products!
With plenty of tastings for the audience!
Our Partners for this Masterclass: KOA, Original Beans, Spice!

Jan Eggers

Gault&Millau Patissier des Jahres 2024 (Zur Goldenen Birn, 4 Hauben in Graz)

Lisi Brandlmaier

KALK&KEGEL Kulinarik-Chefreporterin

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GRAND OPENING No & Low Alcohol Area

09.11.2024 , 12:00-12:10

No & Low Alcohol Area, Getränkewelt, Halle 4

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GRAND OPENING No & Low Alcohol Area

09.11.2024 , 12:00-12:10

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SOBER TALK

09.11.2024 , 12:15-12:50

No & Low Alcohol Area, Getränkewelt, Halle 4

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SOBER TALK

09.11.2024 , 12:15-12:50

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The SOBER TALK Participants
> Mario Morandell (GF Morandell International)
> Julia Ronzheimer-Gerstl (GF Mountains’s Goat GmbH)
> Frédéric Chouquet-Stringer (GF Zenotheque)
> Raphael Barbi (Sommelier Consultant)
> Frank P. Spängler (Owner OneWORLD HEROES)

Moderation: Alexandra Gorsche

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Reduce Costs, Increase Profits: sustainability as a success factor in hospitality and gastronomy

09.11.2024 , 13:00-13:45

Gastro Circle Bühne, Halle 3/5

Victoria Berger / Jörg Wagner / Daniel Gintschel / Sebastian Kolb / Karl Wrenkh / Francois Leborgne

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Reduce Costs, Increase Profits: sustainability as a success factor in hospitality and gastronomy

09.11.2024 , 13:00-13:45

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Sustainability Pays Off – Not Just for the environment, but for your business!
Learn how energy-efficient appliances, optimized waste management, and smart water systems can lower costs in hospitality and gastronomy while opening up revenue potentials. From using filtered tap water to sustainable sourcing, this talk demonstrates how you can reduce operational costs through smart investments and modern technologies while delighting your guests. Sustainable success – here's how!

Victoria Berger

Gründerin & Geschäftsführerin

and-less

Jörg Wagner

Co-Founder

ESG-Expert COHO (Concepts & Communication for Hospitality)

Daniel Gintschel

Key Account Manager

BRITA

Sebastian Kolb

Key Account Manager HoReCa BRITA und Wassersommelier

Karl Wrenkh

Eigentümer Wrenkh Restaurant & Kochsalon

Francois Leborgne

SVP Astore – Accor Procurement - Europe & North Africa | Premium, Midscale & Economy)

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How to use RUM

09.11.2024 , 13:00-14:30

Getränkewelt, Halle 4

Daniel C. Schellander aka MisterSwizzle

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How to use RUM

09.11.2024 , 13:00-14:30

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Rum Masterclass at the Austrian Bartender Award Stage

Daniel C. Schellander aka MisterSwizzle

Barmanager

Hafenstadt Urban Area, Klagenfurt am Wörthersee

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Gastro Trends 2025: Inspire and impress hosts with these trends in F&B, concepts, management, and More

09.11.2024 , 14:00-14:45

Gastro Circle Bühne, Halle 3/5

Jan-Peter Wulf

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Gastro Trends 2025: Inspire and impress hosts with these trends in F&B, concepts, management, and More

09.11.2024 , 14:00-14:45

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Discover the Gastro Trends 2025!
With innovative F&B ideas, sustainable concepts, and smart management, you can set new standards. This way, hosts stay ahead in the competition and delight their guests.

Jan-Peter Wulf

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Compote Complot: A dessert to listen to!?!

09.11.2024 , 14:00-14:45

Masterclass Bühne, salzburgarena

Franziska Schaludek / Lisi Brandlmaier

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Compote Complot: A dessert to listen to!?!

09.11.2024 , 14:00-14:45

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She is THE shooting star of pastry: Franziska Schaludek! In this Masterclass, the head pastry chef from the Michelin-starred restaurant Gasswing brings a premiere to the stage: a dessert that appeals to ALL 5 SENSES! Can you really hear it too?
With plenty of tastings for the audience!

Franziska Schaludek

Chef Patissiére Glasswing, 1 Stern, 4 Hauben in Wien

Lisi Brandlmaier

KALK&KEGEL Kulinarik-Chefreporterin

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Press conference

09.11.2024 , 14:00-15:15

E-Mobility Talk, Halle 3/5

Jürgen Baumgartner, M.A. / Helmut-Klaus Schimany MAS, MSc / Henk Meiborg / Richard Absenger / Leo Fellinger

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Press conference

09.11.2024 , 14:00-15:15

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The press conference offers a unique opportunity to connect directly with the relevant players in the ecosystem surrounding electric vehicle charging. Participants will gain insights from leading experts in the hospitality industry, hardware providers, and service providers who will present innovative solutions—such as for the billing of CO₂ certificates or for the efficient management and billing of charging processes. The aim is to highlight the latest developments and opportunities in the charging infrastructure for e-mobility and to promote synergies among the various stakeholders. This event provides journalists and industry professionals the chance to gain exciting insights and valuable contacts firsthand.

Jürgen Baumgartner, M.A.

Sales Development Manager E-Mobility

Fronius International GmbH

Helmut-Klaus Schimany MAS, MSc

BVe

Henk Meiborg

Initiator der e-Mobility Welt Gast Messe / Aussteller mit ZAPe

ZAPe

Richard Absenger

Inhaber Kaiserhof Anif

Hotel-Restaurant-Bar-Tagungen Kaiserhof Anif

Leo Fellinger

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the NEXT espresso - from the bean to the cup

09.11.2024 , 14:00-14:30

WMF Stand 10-0606, Halle 10

Anika Melchus / Florian Sulzer

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the NEXT espresso - from the bean to the cup

09.11.2024 , 14:00-14:30

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Visit us daily at the WMF Professional booth and experience the art of perfect espresso up close! Twice a day, our barista will be a guest and will demonstrate how to prepare the perfect espresso using our latest innovation, the WMF espresso NEXT. Let yourself be guided step by step into the world of espresso culture and enjoy an excellent espresso at the end—freshly made on our revolutionary machine that combines the best of technology and tradition.
Highlight: Experience the brand-new WMF espresso NEXT in action and discover how to achieve coffee enjoyment at the highest level!

Anika Melchus

Barista

CoffeeFlo

Florian Sulzer

Barista

CoffeeFlo

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No&Low Foodpairing Masterclass ''Casual''

09.11.2024 , 14:00-15:00

SOBER TABLE, Getränkewelt, Halle 4

Raphael Barbi

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No&Low Foodpairing Masterclass ''Casual''

09.11.2024 , 14:00-15:00

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Qualitative pairing with No&Low products is new and requires high attention! Food pairing with de-alcoholized wines cannot be the same as with alcoholic wines. For example, a de-alcoholized Riesling won't pair with the same dish as an alcoholic Riesling. To create harmonious food-and-drink combinations, you need excellent products, storytelling, individuality, and most importantly, a solid understanding of pairing and flavor! In this masterclass, Sommelier Consultant Raphael Barbi will guide us through the topic of pairing with No&Low products, as we explore various combinations with pizza from PIZZA & BAGUETTE GmbH.

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

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ALLES BUBBLE – KALK&KEGEL Boost Workshop

09.11.2024 , 14:30-16:00

Getränkewelt, Halle 4

Max Zankl

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ALLES BUBBLE – KALK&KEGEL Boost Workshop

09.11.2024 , 14:30-16:00

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Sparkling wines, PetNat, and international sparkling wines – a Boost Workshop Special where we explore what is currently STATE OF THE ART in sparkling beverages and how to best serve them to guests.

Max Zankl

Sommelier, Weinhändler KALK&KEGEL Podcaster

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Non Alcoholic Cocktails

09.11.2024 , 15:00-16:30

Getränkewelt, Halle 4

Daniel C. Schellander aka MisterSwizzle

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Non Alcoholic Cocktails

09.11.2024 , 15:00-16:30

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Non-Alcoholic Cocktails at the Austrian Bartender Award Stage

Daniel C. Schellander aka MisterSwizzle

Barmanager

Hafenstadt Urban Area, Klagenfurt am Wörthersee

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Big impact with a small budget: marketing tips for restaurateurs from chef influencer Dominik Süss

09.11.2024 , 15:00-15:45

Gastro Circle Bühne, Halle 3/5

Dominik Süss

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Big impact with a small budget: marketing tips for restaurateurs from chef influencer Dominik Süss

09.11.2024 , 15:00-15:45

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How can restaurateurs achieve great reach on a small budget? Dominik Süss, well-known restaurateur and chef influencer, shows how simple marketing tricks can help to inspire more guests and turn your restaurant into a brand. From social media to offline marketing - Dominik shares his secrets of success and gives valuable tips for everyday catering. The presentation offers inspiration and concrete ideas for implementation that not only attract new guests, but also position the restaurant as an attractive employer for new employees. including an exclusive Q&A session in which individual questions can be answered.

Dominik Süss

Koch, Gastronom & Content Creator

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Showkochen mit 3 Chefs on the Block (11er Nahrungsmittel)

09.11.2024 , 15:30-17:30

LOHBERGER Stand 01-0302, Halle 1

Marko Stanzer / Tommy Achilles / Markus M

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Showkochen mit 3 Chefs on the Block (11er Nahrungsmittel)

09.11.2024 , 15:30-17:30

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Marko Stanzer

Kreativ-Koch und Produktentwickler

11er

Tommy Achilles

STAY SPICED !

Markus M

R Express

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No&Low Foodpairing Masterclass ''Fine''

09.11.2024 , 15:30-16:30

SOBER TABLE, Getränkewelt, Halle 4

Raphael Barbi

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No&Low Foodpairing Masterclass ''Fine''

09.11.2024 , 15:30-16:30

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Say goodbye to boring juice pairings in your establishment! Would you really order a pairing of fruit and vegetable juices in a restaurant? Besides the added fullness from the juices, the monotony of these pairings is the biggest criticism. Drawing from a wide range of options is what sommeliers and restaurateurs love best. That's why, at the Sober Table hosted by Sommelier Consultant Raphael Barbi, we will explore the extensive product portfolio of the No&Low Area at the GAST 2024. In this masterclass, Sommelier Consultant Raphael Barbi will guide us through the topic of pairing with various No&Low products, as we try out different combinations with savory dishes from SALOMON FoodWorld® GmbH.

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

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Economic factor kitchen - cash cow or bankruptcy bird?

09.11.2024 , 16:00-16:45

Gastro Circle Bühne, Halle 3/5

Wolfgang Kellner

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Economic factor kitchen - cash cow or bankruptcy bird?

09.11.2024 , 16:00-16:45

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The invisible ingredients of success: How organization, planning, and calculation transform the restaurant kitchen into a profitable gourmet paradise!

Wolfgang Kellner

Coaching für die Gastronomie

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Compote Complot: Cauliflower as a dessert? How cool is that!

09.11.2024 , 16:00-16:45

Masterclass Bühne, salzburgarena

Kay Baumgardt / Lisi Brandlmaier

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Compote Complot: Cauliflower as a dessert? How cool is that!

09.11.2024 , 16:00-16:45

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Vegetables for dessert? And then some alpine caviar on top? THAT'S exactly the ingredients for the new pastry that star pastry chef Kay Baumgardt is impressing the world with! We promise: This will be an amazing combination!
With plenty of tastings for the audience!
Our partners for this Masterclass: Keltenhof, Alpenkaviar

Kay Baumgardt

Gault&Millau Schweiz Patissier des Jahres 2020, Gourmetrestaurant Mamesa in Burgeis

Lisi Brandlmaier

KALK&KEGEL Kulinarik-Chefreporterin

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Gastronomy? Now more than ever!

09.11.2024 , 17:00-17:45

Gastro Circle Bühne, Halle 3/5

Didi Maier / Jan-Peter Wulf / Silvia Tiemann / Jochen Pinsker

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Gastronomy? Now more than ever!

09.11.2024 , 17:00-17:45

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Insights for the industry on how to attract guests, find employees, and secure revenue.

Didi Maier

Jan-Peter Wulf

Silvia Tiemann

Akademisch geprüfte Unternehmensberaterin, Trainerin & Business-Coach

Jochen Pinsker

Senior Vice President, Industry Advisor Foodservice Europe

Circana

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Perfect Serve - No&Low

09.11.2024 , 17:00-17:30

SOBER TABLE, Getränkewelt, Halle 4

Raphael Barbi / Sainey Sawaneh

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Perfect Serve - No&Low

09.11.2024 , 17:00-17:30

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Because excellent products demand high-quality service! Unfortunately, non-alcoholic options and alternatives are often severely neglected in service. Personalized offerings, recommendations, glass selection, "perfect serve" – in this guided masterclass, sober experts will discuss how you can professionally integrate the diverse products from the No & Low Area into your establishment.

In cooperation with: Gabriel Glas GmbH

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

Sainey Sawaneh

Inhaberin, Einzelunternehmerin, Kommunikationsagentur„ Stimme für Hospitality“

Host.online e.U. Sainey Sawaneh

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GAST FINALE

09.11.2024 , 18:00-00:00

FourSide Hotel Salzburg, Am Messezentrum 2, 5020 Salzburg

Chef Partie Catering

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GAST FINALE

09.11.2024 , 18:00-00:00

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Hotel Bar Operations with Musical Accompaniment
Open End

Chef Partie Catering

Chef Partie Catering

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VOI.bio Restaurant

09.11.2024 , 18:00-00:00

Zentrum für Visionen, Urstein Nord 24, 5412 Puch bei Salzburg

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VOI.bio Restaurant

09.11.2024 , 18:00-00:00

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THE PHILOSOPHY 'LIVING VISIONS'
'New times require new paths and visionaries. 'VOI.bio' is based on the vision of a healthy diet that respects the environment. This is rooted in the belief that what we eat has a direct impact on our health and also on the planet.'"

BIO-FINE DINE" CONCEPT
The concept of Bio Fine Dining at "VOI" features an exceptionally high-quality cuisine made exclusively from organically grown and sustainably produced ingredients. All dishes are prepared and presented with the utmost care.
The menu for Bio Fine Dining offers a selection of refined gourmet dishes based on seasonal products. Special emphasis is placed on fresh flavors, top-notch taste, and aesthetically pleasing presentation. The ingredients come from local farms or producers and are free from chemical additives.
Additionally, the Bio Fine Dining restaurant ensures that all food is processed in a resource-efficient manner—such as through efficient energy use or sustainable disposal practices like recycling.
The main highlight of our exceptional cocktail bar, including a fireplace lounge, is the unconventional drink options. Here, traditional cocktails are reinterpreted and combined with exotic ingredients. The talented bartenders are true artists in their field and are happy to accommodate individual guest requests.

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Sunday, 10. November

For this day and the selected filters, no program is available.

Compote Complot: The spectacular finale

10.11.2024 , 09:00-16:00

Masterclass Bühne, salzburgarena

Celestine Bengui / Benjamin Sellemond / Luise Grottenthaler

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Compote Complot: The spectacular finale

10.11.2024 , 09:00-16:00

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The NEW & GRAND Pastry Competition by KALK&KEGEL in partnership with Confis Express! In the final, the best up-and-coming pastry Chefs from Europe face off, creating desserts from the finest ingredients in the world! Moderated by KALK&KEGEL culinary chief reporter Lisi Brandlmaier, with a jury of top pastry chefs! Continuous tastings for the audience! Award ceremony at 3:30 PM!

Celestine Bengui

Ocean in Portugal, 2 Michelin Sterne)

Benjamin Sellemond

Konditorei & Café Sellemond in Südtirol

Luise Grottenthaler

Söl’ring Hof auf Sylt, 2 Michelin Sterne

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NENI Kitchen Brunch

10.11.2024 , 10:00-12:00

Halle 1, Stand 0202&0302

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NENI Kitchen Brunch

10.11.2024 , 10:00-12:00

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Dive into the culinary world of the Levant at our NENI x STAY SPICED event! Join Haya Molcho and our friends from STAY SPICED at the GAST trade fair. Indulge in the distinctive NENI delicacies and enjoy the vibrant atmosphere!
Afterward, join us for a MEET & GREET from 1 PM to 3 PM in Hall 10, Stand 0542

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the NEXT espresso - from the bean to the cup

10.11.2024 , 10:00-10:30

WMF Stand 10-0606, Halle 10

Florian Sulzer / Anika Melchus

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the NEXT espresso - from the bean to the cup

10.11.2024 , 10:00-10:30

Apple

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Microsoft 365

Outlook.com

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Visit us daily at the WMF Professional booth and experience the art of perfect espresso up close! Twice a day, our barista will be a guest and will demonstrate how to prepare the perfect espresso using our latest innovation, the WMF espresso NEXT. Let yourself be guided step by step into the world of espresso culture and enjoy an excellent espresso at the end—freshly made on our revolutionary machine that combines the best of technology and tradition.
Highlight: Experience the brand-new WMF espresso NEXT in action and discover how to achieve coffee enjoyment at the highest level!

Florian Sulzer

Barista

CoffeeFlo

Anika Melchus

Barista

CoffeeFlo

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Rekrutierung von Auszubildenden und Fachkräften aus dem Ausland – DEHOGA Bayern Projekte

10.11.2024 , 10:15-11:00

Gastro Circle Bühne, Halle 3/5

Catherine Karanja / Walter Veit

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Rekrutierung von Auszubildenden und Fachkräften aus dem Ausland – DEHOGA Bayern Projekte

10.11.2024 , 10:15-11:00

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Catherine Karanja

Advisor on Vocational Education and Industry Promotion

Bayerischer Hotel- und Gaststättenverband DEHOGA Bayern e.V.

Walter Veit

ÖHV-Präsident

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Charging infrastructure for hospitality, gastronomy, and recreational facilities – what do guests expect? What use cases arise from this?

10.11.2024 , 10:30-11:30

E-Mobility Talk, Halle 3/5

Helmut-Klaus Schimany MAS, MSc

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Charging infrastructure for hospitality, gastronomy, and recreational facilities – what do guests expect? What use cases arise from this?

10.11.2024 , 10:30-11:30

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Moderation: Helmut-Klaus Schimany

Helmut-Klaus Schimany MAS, MSc

BVe

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Compote Complot Talk: The future of the Pastry

10.11.2024 , 11:30-12:30

Masterclass Bühne, salzburgarena

Tommy Achilles / Haya Molcho / Markus Pfeiffenberger / Barbara Hirner / Christina Steindl / Julia Leitner / Thomas Brejla / Yann Meyer / Thomas Scheiblhofer

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Compote Complot Talk: The future of the Pastry

10.11.2024 , 11:30-12:30

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"What is the future of modern pastry? How can it be an asset for every kitchen? And how does one reach the top? We will discuss this and much more with leaders in international pastry, top producers, and pastry specialists.
Moderated by KALK&KEGEL culinary chief reporter Lisi Brandlmaier.

Tommy Achilles

STAY SPICED !

Haya Molcho

Markus Pfeiffenberger

Geschäftsführer

S&P Catering

Barbara Hirner

Christina Steindl

Küchenchefin und Unternehmerin

© Lukas Kirchgasser Photography

Julia Leitner

CODA, Berlin – Nr. 62 World’s Best Restaurants, 2 Michelin Sterne

Thomas Brejla

Confis Express

Yann Meyer

Les vergers Boiron

Thomas Scheiblhofer

TIAN, Wien – 1 Michelin Stern, 4 Hauben

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Award Ceremony: Best Employer

10.11.2024 , 11:30-14:30

Gastro Circle Bühne, Halle 3/5

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Award Ceremony: Best Employer

10.11.2024 , 11:30-14:30

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Falstaff Profi awards the distinction for the best employers in the hospitality and gastronomy sectors for the third time.
Moderation: Alexandra Gorsche.

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Why choose de-alcoholized wine when I can just order grape juice?!

10.11.2024 , 12:30-13:30

SOBER TABLE, Getränkewelt, Halle 4

Frédéric Chouquet-Stringer / Raphael Barbi

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Why choose de-alcoholized wine when I can just order grape juice?!

10.11.2024 , 12:30-13:30

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A question that most restaurateurs and sommeliers may ponder, but many guests do not! In this presentation, Sommelier Consultant Raphael Barbi will discuss with industry experts the necessity of de-alcoholized wines in gastronomy. We will talk about the reasons for reduced alcohol consumption across different generations, the process of de-alcoholization in general, and why we often don’t find non-alcoholic options and alternatives on many wine lists. Among other things, we will taste de-alcoholized wines and sparkling wines from various brands of Zenotheque.

Frédéric Chouquet-Stringer

Founder & Managing Director

Zenotheque GmbH

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

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UNDERDOG RACE – KALK&KEGEL Boost Workshop

10.11.2024 , 12:30-13:30

Getränkewelt, Halle 4

Helena Jordan

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UNDERDOG RACE – KALK&KEGEL Boost Workshop

10.11.2024 , 12:30-13:30

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Furmint, Sylvaner, Traminer, Neuburger, Zweigelt & Co. Wir zeigen dir, dass diese Rebsorten längst mehr als nur eine NEBENROLLE spielen und präsentieren dir eine Auswahl an vermeintlichen Underdogs, die dir und deinen Gästen in Erinnerung bleiben werden.

Helena Jordan

Sommelière, Unternehmerin

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Showkochen mit Thomas Hohenwarter (11er Nahrungsmittel)

10.11.2024 , 13:00-14:30

LOHBERGER Stand 01-0302, Halle 1

Thomas Hohenwarter

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Showkochen mit Thomas Hohenwarter (11er Nahrungsmittel)

10.11.2024 , 13:00-14:30

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Thomas Hohenwarter

Junge Wilde 2024

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Technology, charging solutions, and billing – what makes sense for different applications – an overview!

10.11.2024 , 13:30-14:30

E-Mobility Talk, Halle 3/5

Helmut-Klaus Schimany MAS, MSc

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Technology, charging solutions, and billing – what makes sense for different applications – an overview!

10.11.2024 , 13:30-14:30

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Moderation: Helmut-Klaus Schimany

Helmut-Klaus Schimany MAS, MSc

BVe

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the NEXT espresso - from the bean to the cup

10.11.2024 , 14:00-14:30

WMF Stand 10-0606, Halle 10

Anika Melchus / Florian Sulzer

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the NEXT espresso - from the bean to the cup

10.11.2024 , 14:00-14:30

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Visit us daily at the WMF Professional booth and experience the art of perfect espresso up close! Twice a day, our barista will be a guest and will demonstrate how to prepare the perfect espresso using our latest innovation, the WMF espresso NEXT. Let yourself be guided step by step into the world of espresso culture and enjoy an excellent espresso at the end—freshly made on our revolutionary machine that combines the best of technology and tradition.
Highlight: Experience the brand-new WMF espresso NEXT in action and discover how to achieve coffee enjoyment at the highest level!

Anika Melchus

Barista

CoffeeFlo

Florian Sulzer

Barista

CoffeeFlo

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No&Low Foodpairing Masterclass ''Casual''

10.11.2024 , 14:00-15:00

SOBER TABLE, Getränkewelt, Halle 4

Raphael Barbi

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No&Low Foodpairing Masterclass ''Casual''

10.11.2024 , 14:00-15:00

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Qualitative pairing with No&Low products is new and requires high attention! Food pairing with de-alcoholized wines cannot be the same as with alcoholic wines. For example, a de-alcoholized Riesling won't pair with the same dish as an alcoholic Riesling. To create harmonious food-and-drink combinations, you need excellent products, storytelling, individuality, and most importantly, a solid understanding of pairing and flavor! In this masterclass, Sommelier Consultant Raphael Barbi will guide us through the topic of pairing with No&Low products, as we explore various combinations with pizza from PIZZA & BAGUETTE GmbH.

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

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Live-Cooking powered by Lohberger

10.11.2024 , 14:30-16:00

LOHBERGER Stand 01-0302, Halle 1

Oliver Scheiblauer

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Live-Cooking powered by Lohberger

10.11.2024 , 14:30-16:00

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Erlebt Kochkunst hautnah bei unserem Lohberger Live-Cooking! Unsere Köchinnen und Köche zaubern kulinarische Highlights direkt am Stand und zeigen, wie vielseitig unsere Küchentechnik ist. Kommt vorbei, lasst euch inspirieren!
#Lohberger #LiveCooking #AllesFürDenGast #Kochkunst #Inspiration

Oliver Scheiblauer

Research & Development

Pro Food GmbH

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RIESLING LOVE – KALK&KEGEL Boost Workshop

10.11.2024 , 15:30-16:30

Getränkewelt, Halle 4

Helena Jordan

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RIESLING LOVE – KALK&KEGEL Boost Workshop

10.11.2024 , 15:30-16:30

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Forget the old Riesling world – we’ll show you THE NEW STUFF! Rieslings full of minerality and vibrancy, with invigorating acidity and an amazing drinkability. Our personal best-of this grape variety.

Helena Jordan

Sommelière, Unternehmerin

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Costs, funding, and greenhouse gas reduction quotas – what costs are associated with what returns?

10.11.2024 , 15:30-16:30

E-Mobility Talk, Halle 3/5

Helmut-Klaus Schimany MAS, MSc

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Costs, funding, and greenhouse gas reduction quotas – what costs are associated with what returns?

10.11.2024 , 15:30-16:30

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Microsoft 365

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Moderation: Helmut-Klaus Schimany

Helmut-Klaus Schimany MAS, MSc

BVe

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No&Low Foodpairing Masterclass ''Fine''

10.11.2024 , 15:30-16:30

SOBER TABLE, Getränkewelt, Halle 4

Raphael Barbi

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No&Low Foodpairing Masterclass ''Fine''

10.11.2024 , 15:30-16:30

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Say goodbye to boring juice pairings in your establishment! Would you really order a pairing of fruit and vegetable juices in a restaurant? Besides the added fullness from the juices, the monotony of these pairings is the biggest criticism. Drawing from a wide range of options is what sommeliers and restaurateurs love best. That's why, at the Sober Table hosted by Sommelier Consultant Raphael Barbi, we will explore the extensive product portfolio of the No&Low Area at the GAST 2024. In this masterclass, Sommelier Consultant Raphael Barbi will guide us through the topic of pairing with various No&Low products, as we try out different combinations with savory dishes from SALOMON FoodWorld® GmbH.

Raphael Barbi

Founder & Owner, Sommelier Consulting

Probeschluck e.U.

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