PRESS / KEY DATES AND TIMING FOR PRESS

CULINARY STAVANGER 08

Opening hours Culinary Stavanger08

June 30th and July 1st, 2008:

 10.00 am to 06.00 pm
July 2nd: 10.00 am to 05.00 pm
Prize ceremony Bocuse d’Or Europe at 05.00 p.m. in the Culinary Theatre.

Key events

Buffet – trade show – culinary meeting point  (all days) (hall E, H and C)
Bocuse d’Or Europe 2008  - 1st  and  2nd of July (Culinary Theatre – hall F)
Food for the Future –Food conference 30th of June and 1st of July ( Hall A)
Norwegian Championship of Culinary Arts – 1st of July (Culinary Theatre – Hall F)
Penfolds Nordic Sommelier Championship – 1st  and  2nd of July (Hall C)
Norwegian Championship in Oyester Opening – 1st of July (outside)

Venue: Stavanger Forum

map

Press center – hall A
Culinary Theatre – hall F
Chefs’ Village – hall E

SUNDAY JUNE 29TH , 2008

06. 00 pm 


 Opening of the exhibition “Tradition in trance” with the presence of the Nordic food ambassadors, among other Wenche Andersen (TV2/Norway).  Kunstgalleriet. www.kunstgalleriet.no.

MONDAY JUNE 30TH, 2008 

08.30 a.m – 12.30 pm

“Open farm” – visit to Lamb farm producing for the Bocuse d’Or Europe.
By inscription. Departure from Stavanger railway station. Lunch included.
Inscription to: oda.christensen@ofk.no
Cellular: + 47 93 65 25 22
09.00 – 09.30 a.m

Press information point in the press center – A
09.30 a.m

Official opening of Culinary Stavanger08 by Eyvind Hellstrøm, president Bocuse d’Or Europe  and Gunn Ovesen, Innovation Norway. Stavanger Forum – A.
“Food for the Future” – food conference – Stavanger Forum – A.
Program
10.00 a.m. - 04.00 pm

 Norwegian Culinary Championship in the Culinary Theatre.
02.00 pm 

 Press conference, press centre – A with official Norway.
03.30 p.m.

 Press information point in the press centre – A
04.00 – 05.00 pm



 City walk – centre of Stavanger – Tourist Office Region Stavanger.(in English)
Please meet at the Fish market (in the harbour) under the sign “Regå”. Guide will be Erik Bersagel.
05.00 p.m.

 Prize ceremony Norwegian Championship of Culinary Arts (Culinary Theatre)
06.00 p.m.



 Welcome to the candidates of the Bocuse d’Or Europe by Paul Bocuse and Eyvind Hellstrøm at the Norwegian Lounge in the Chefs’ Village. Hand over of official jackets to the candidates and visit of the competition area.
07.00 p.m. Cocktail in Norwegian Lounge (Chefs’ Village) for Bocuse d’Or candidates, jury members and sponsors.

TUESDAY JULY 1ST, 2008

08.00 a.m.


 Start of Bocuse d’Or Europe contests in Culinary Theatre, Stavanger Forum (entrance through back-stage)
08.30 a.m – 12.30 pm




 “Open farm” – visit to Lamb farm producing for the Bocuse d’Or Europe.
By inscription.
Inscription to: oda.christensen@ofk.no
Cellular: + 47 93 65 25 22
08.30 am.– 11.30 pm


 Food for the Future Conference  - Hall A.
“Closing” of conference by Paul Bocuse and Ingrid Espelid Hovig.
09.00 – 09.30 a.m

 Press information point in the press centre (A)
10.00 – 11.00 a.m



 City walk – centre of Stavanger – Tourist Office Region Stavanger (in English).
Please meet at the Fish market (in the harbour) under the sign “Regå”. Guide will be Erik Bersagel.
10.00 a.m.










 Documentary film Bocuse d'Or 2007: The Chicken, the Fish and the King Crab. Stavanger Forum – A.
“The Chicken, the Fish and the King Crab” is a gastronomic thriller which charts the attempt of Jesus Almagro, Spain’s reigning culinary champion and one of the best chefs to emerge from the country’s internationally recognized gastronomic industry in recent years, to take home the Bocuse D’Or, the world’s most prestigious gastronomic prize awarded at the competition of the same name, held every two years in France.
More information
Inscription to: mette.dalsbo.ottem@seafood.no
Tel: + 47 99 23 49 69
11.00 – 13.00

 Theoretical test for Penfolds Nordic Sommelier Championship (Hall A)
12.15 p.m.


 Official Opening of the Competition by Paul Bocuse and Eyvind Hellstrøm. Arrival of national presidents to the Jury’s table. Culinary Theatre
01.00 p.m.

 Start of tasting of Fish dishes Bocuse d’Or Europe.
01.00 – 05.00 pm


 Visit to Norwegian Salmon farm at Hjelmeland – farm and production unit.
By inscription (eidis.biehler@wanadoo.fr)
1.35 p.m

 Start of tasting of Meat dishes Bocuse d’Or Europe.
03.15 p.m.

 Official Reception in Chefs’ Village “Visit Norway” stand.
03.30 p.m.

 End of day’s contests.
03.30 p.m

 Press information point in the press center (A)
04.00 p.m.

 Norwegian Championship in Oyester Opening (outside)
05.00 pm – 06.30 pm




 Documentary film Bocuse d'Or 2007: The Chicken, the Fish and the King Crab. Stavanger Cinema (downtown). See information above. By inscription.
Inscription: mette.dalsbo.ottem@seafood.no
Tel : + 47 99 23 49 69
07.00 pm – 08.30 pm



 Documentary film Bocuse d'Or 2007: The Chicken, the Fish and the King Crab. Stavanger Cinema (downtown). See information above. By inscription.
Inscription: mette.dalsbo.ottem@seafood.no
Tel : + 47 99 23 49 69

WEDNESDAY JULY 2nd, 2008

08.00  a.m.

 Start of contests in Culinary Theatre, Stavanger Forum  (entrance through backstage)
09.00– 09.30 a.m

 Press information point in the press centre (A)
10.00 – 11.00 pm



 City walk – centre of Stavanger – Tourist Office Region Stavanger (in English).
Please meet at the Fish market (in the harbour) under the sign “Regå”. Guide will be Erik Bersagel.
11.00 am – 01.00 pm

 Practical test Penfolds Nordic Sommelier Championship (Hall C)
12.30 p.m.

 Arrival of Presidents to the Jury’s table – Bocuse d’Or Europe Culinary Theatre.
1.00 p.m.

 Start of tasting of Fish dishes – Bocuse d’Or Europe
1.35 p.m.

 Start of tasting of Meat dishes – Bocuse d’Or Europe
3.30 p.m.

 End of day’s contests.
03.30 p.m.

 Press information point in the press centre (A)
03.30 – 04.30 pm


 “Chill out – while we’re waiting” – Visit Norway stand and Norwegian lounge – Chefs’ Village
5 p.m.- 6 p.m 


 Awards Ceremony in Culinary Theatre followed by press- conference and visit in the Chefs’ Village.
08.00 p.m. Gala dinner –upon invitation.

THURSDAY JULY 3rd, 2008

As of 09.00 a.m. Fixing of commemorative plaques in honour of the candidates and presidents of the three first teams at “Måltidets Hus” (The National Culinary house) – “Kunnskapsparken”.