English
FrançaisFood Pairing Symposium
Bernard Lahousse, Scientist of the Flanders Taste Foundation and creator of www.foodpairing.be Following his studies as a bio-engineer and a Masters degree in Intellectual Property Law, Bernard Lahousse worked as a project engineer in the cheese factory of Passendale and as R&D manager for Soubry Ltd.
Following his passion for gastronomy, he began to aid Belgian chefs in their quest for more innovative flavors. He currently helps some of the worlds best chefs and is internationally sought after to speak, shedding light on the alliance between science and gastronomy. Additionally, he works in cooperation with research establishments such as Alicia in Spain in the search for innovation in cuisine.
In 2007 he launched a website www.foodpairing.be at Lo Mejor de la Gastronomia in Spain. With more than 1,000,000 visitors the website has become a reference in its own right. Not only do chefs consult this website to create new combinations of food and drink, but more and more international companies are making use of the site in their product development process.
Following his passion for gastronomy, he began to aid Belgian chefs in their quest for more innovative flavors. He currently helps some of the worlds best chefs and is internationally sought after to speak, shedding light on the alliance between science and gastronomy. Additionally, he works in cooperation with research establishments such as Alicia in Spain in the search for innovation in cuisine.
In 2007 he launched a website www.foodpairing.be at Lo Mejor de la Gastronomia in Spain. With more than 1,000,000 visitors the website has become a reference in its own right. Not only do chefs consult this website to create new combinations of food and drink, but more and more international companies are making use of the site in their product development process.
Karen Page & Andrew DornenburgCalled "the brightest young author team on the culinary scene today" on National Public Radio and cited as two of a dozen "international culinary luminaries" by Relais & Chateaux’s L’Ame et L’Esprit magazine in 2007, Karen Page and Andrew Dornenburg are the bestselling authors of What To Drink With What To Eat, which made history in 2007 as the first book ever to win both the International Association of Culinary Professionals (IACP) "Cookbook of the Year" Award and the Georges Duboeuf "Wine Book of the Year" Award. They were honored with the James Beard Award for Best Writing on Food for their first book Becoming A Chef, which has sold more than 100,000 copies. Married since 1990, the couple also penned the global bestseller Culinary Artistry, and currently writes the weekly wine column for The Washington Post. Their book The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs has been published last year. The couple lives in New York City.
Healthy Cuisine Symposium
Elizabeth B. Berry, Minister Counsellor for Agricultural Affairs, United States Embassy in Paris (The US Governement Organic Agriculture Program)Mrs. Elizabeth Berry is Minister counselor for Agricultural Affairs at the U.S. Embassy in Paris since 2005. Before that, she was director of the fisheries & forestry division at the Foreign Agricultural Service (2003 – 2005), deputy director of the cereal and animal food division at the Foreign Agricultural Service (2001 – 2003). From 1997 to 2001, she was Minister Counselor for Agricultural Affairs at the U.S Embassy in Rome. She also served as agriculture attache in Quito (Equator) and Seoul (Korea). Mrs. Berry is a graduate in social sciences from the University of Michigan and holds a Masters Degree in agriculture Humphrey University in Minnesota.
Sophie Bouyer, Sous-directrice of Regulation, Research and Inspections Coordination - Food General Direction - Agriculture and Fishing Ministry Chief inspector of the public veterinary health, Sophie Bouyer is in charge since July, 2008 of the directorate for the food quality in the Directorate-General for Food which is part of the French Ministry of Agriculture.
She was responsible since December, 2005 for directorate for research, regulation and coordination of the controls in the same head office.
From 2000 till 2005, she was guiding departmental directorate for veterinary services of Eure, and having been, between 1997 and 2000, the chief of the border post of inspection at the airport of Roissy Charles De Gaulle. She was previously, from 1992 till 1995, responsible for questions of sanitary safety and animals products in Marne. From 1991 till 1992, she was in charge of meat- based products inspection on the MIN of Rungis.
Sophie Bouyer is awarded a diploma by the veterinarian national School of Nantes and by the national School of the veterinarian services.
She was responsible since December, 2005 for directorate for research, regulation and coordination of the controls in the same head office.
From 2000 till 2005, she was guiding departmental directorate for veterinary services of Eure, and having been, between 1997 and 2000, the chief of the border post of inspection at the airport of Roissy Charles De Gaulle. She was previously, from 1992 till 1995, responsible for questions of sanitary safety and animals products in Marne. From 1991 till 1992, she was in charge of meat- based products inspection on the MIN of Rungis.
Sophie Bouyer is awarded a diploma by the veterinarian national School of Nantes and by the national School of the veterinarian services.
Henri Charvet, President of Euro-Toques France Henri Charvet began his career in 1965 with the Restaurant La Maison de Bois in Mâcon (France). He then opened and managed several restaurants, among which the famous Au Comte de Gascogne, where he obtained a Michelin Star in 1989. Henri Charvet is Maître Cuisinier de France, Chevalier du Mérite Agricole, France President and International Vice-President of International Chef association Euro-Toques, whose goal is the defense and promotion of quality products, local farming and the European Culinary Heritage.
Bernard Fournier, President of the Food Committee to the European Commission, Brussels. Maître Cuisinier de France. Bernard Fournier has been Owner-Chef of the Restaurant Le Petit Colombier in Paris from 1973 to 2005. He is a specialist of fresh game, of foie gras and of the truffle in a trendy traditional cuisine.
Maître Cuisinier de France, he is Honorary President of Eurotoques France, President of the Eurotoques European Food Committee to the European Commission and Founder-President of the Syndicat des Restaurateurs de Métiers. He is also co-founder of “La Semaine du Goût”and of “la Fête de la Cuisine”. Bernard Fournier obtained the prestigious awards of Officier du Mérite Agricole and Officier de l’Ordre National du Mérite.
Maître Cuisinier de France, he is Honorary President of Eurotoques France, President of the Eurotoques European Food Committee to the European Commission and Founder-President of the Syndicat des Restaurateurs de Métiers. He is also co-founder of “La Semaine du Goût”and of “la Fête de la Cuisine”. Bernard Fournier obtained the prestigious awards of Officier du Mérite Agricole and Officier de l’Ordre National du Mérite.
Dr May Garnier, International Health Research Center. Based in Munich.Laurent Thieule, Communication Director, Committee of the Regions of European Union.
