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Chefs will discuss food from fine dining to quickserve at Sirha World Cuisine Summit


Since 1983 chefs, winemakers and other foodservice professionals have gathered in Lyon, France for Sirha, the biennial international hospitality and foodservice conference that also encompasses two of the world’s most prestigious cooking competitions: the Bocuse d’Or and the Coupe du Monde de la Patisserie, or World Pastry Cup. While these events — often referred to as the culinary Olympic Games — have been drawing chefs to Sirha for decades, this year will mark the debut of an event at the conference. On Jan. 28, Sirha will host the inaugural World Cuisine Summit, which will bring together culinary professionals from all levels of the foodservice industry, from fine dining to quickservice.

The World Cuisine Summit will focus on international culinary trends, sustainability and the growing diversity of global menus, and will include notable keynote speakers such as chefs Magnus Nilsson, Alain Ducasse and founder of the Bocuse d’Or, Paul Bocuse.

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