10:30 - 16:30
Restaurant OKO - Kesk tee 27, Haabneeme, Harjumaa
Topic of the day:
Art of Food,
- Emergence of celebrity chefs
- Food design and aesthetics
- Reflection of recent history in present culinary scene
presented by Markku Halmeenmäki (Haaga-Helia UAS)
Markku Halmeenmäki – Visiting lecturer, trainer and project manager in Culinary Management and Marketing at Haaga-Helia University of Applied Sciences and a former Programme Director of the university. Markku Halmeenmäki holds a Master’s degree in In Marketing from Turku School of Economics and a Bachelor’s degree in Culinary Management from Haaga-Helia University of Applied Sciences, both in Finland. He is also a restaurant cook and a chef. Markku is a certified Hospitality Educator (CHE) and has participated in further education at Institute Paul Bocuse in Ecully, France. At Haaga-Helia UAS he has been recently teaching Food Production Processes as well as Planning and Management of Food Production.
He has successfully been giving Sales and Customer Relationship trainings for companies like Palmia, RAY, Finnair and Wellness Manor Kaisankoti. He is currently involved in further education at Institute of Tourist Studies (ITS) in Malta teaching Concept Design, Trends and Innovation, Food Production Processes and Product Development, Creating Culinary Experiences as well as Marketing and Sales Management.
Case of the day:
Tõnis Siigur and his culinary world
Please register to the event through the link below by latest 9.02.18
Seminars 4 times a year
Membership 400 EUR per year
The membership can start any time of the year and it lasts for a year from the first meeting
In case of hindrance participation can be transferred to a colleague
Price of a single seminar for a nonmember is 150 EUR + VAT
Seminars are held in English and include lunch and coffee breaks.