MoreRegistration is open for Europain 2012, a multi-faceted tradeshow that
takes place March 3-7, 2012 at Paris-Nord Villepinte in Paris.
Registration is open for Europain 2012, a multi-faceted tradeshow that takes place March 3-7, 2012 at Paris-Nord Villepinte in Paris. Hosted by Intersuc, Paris, this bakery, pastry, ice cream, chocolate and confectionery exhibition is dedicated to offering all bakers and foodservice professionals a new window into innovations and trends and will feature nearly 650 exhibitors, 82,500 visitors (35% international, 65% French) and 140 countries.
It will also focus on such trends as bakeries, innovation, quality and innovation in organic produce and products, pastry-making, quality and innovation in industrial baking and bread as a health food.
The show will also take place in conjunction with SuccessFood, the “show that is reinventing foodservice.” SuccessFood is expected to attract around 1,000 exhibitors and brands and 85,000 visitors.
Europain 2012 will also shine the spotlight on “Innovation Stars” by hosting the 2012 Innovation Area to promote innovative products and equipment in a variety of categories; the Europain Innovation Awards to reward leading innovators; and the 2012 Intersuc Collection to demonstrate the very best sugar and chocolate creations.
Other events include:
The Bakery World Cup, a world-wide competition that unites 36 of the most talented bakers from 12 countries (South Korea, Costa Rica, France, Italy, the Netherlands, Peru, Poland, Sweden, Senegal, United States, Taiwan and Japan). Three members of each national team will take part in a final challenge according to their speciality: baking, pastry or the artistic centerpiece.
The International Confectionery Art competition is a four-day tournament that involves teams from 16 countries.
The International Culinary Cup will feature young chefs accompanied by two commis chefs. In just a few hours, 12 teams will create a main course with garnishes and a dessert, which will be judged according to their technical prowess and taste.
The French Schools Cup turns the spotlight on young talent and promotes the sharing of knowledge and skills through an artisan baking and pastry-making competition aimed at young trainees.
“Rue des Ecoles” attracts numerous French and international schools to help promote professional training.
To register for Europain 2012, go to www.europain.com/exhibition/presentation/europain-2012.
Registration is open for Europain 2012, a multi-faceted tradeshow that takes place March 3-7, 2012 at Paris-Nord Villepinte in Paris. Hosted by Intersuc, Paris, this bakery, pastry, ice cream, chocolate and confectionery exhibition is dedicated to offering all bakers and foodservice professionals a new window into innovations and trends and will feature nearly 650 exhibitors, 82,500 visitors (35% international, 65% French) and 140 countries.
It will also focus on such trends as bakeries, innovation, quality and innovation in organic produce and products, pastry-making, quality and innovation in industrial baking and bread as a health food.
The show will also take place in conjunction with SuccessFood, the “show that is reinventing foodservice.” SuccessFood is expected to attract around 1,000 exhibitors and brands and 85,000 visitors.
Europain 2012 will also shine the spotlight on “Innovation Stars” by hosting the 2012 Innovation Area to promote innovative products and equipment in a variety of categories; the Europain Innovation Awards to reward leading innovators; and the 2012 Intersuc Collection to demonstrate the very best sugar and chocolate creations.
Other events include:
The Bakery World Cup, a world-wide competition that unites 36 of the most talented bakers from 12 countries (South Korea, Costa Rica, France, Italy, the Netherlands, Peru, Poland, Sweden, Senegal, United States, Taiwan and Japan). Three members of each national team will take part in a final challenge according to their speciality: baking, pastry or the artistic centerpiece.
The International Confectionery Art competition is a four-day tournament that involves teams from 16 countries.
The International Culinary Cup will feature young chefs accompanied by two commis chefs. In just a few hours, 12 teams will create a main course with garnishes and a dessert, which will be judged according to their technical prowess and taste.
The French Schools Cup turns the spotlight on young talent and promotes the sharing of knowledge and skills through an artisan baking and pastry-making competition aimed at young trainees.
“Rue des Ecoles” attracts numerous French and international schools to help promote professional training.
To register for Europain 2012, go to www.europain.com/exhibition/presentation/europain-2012.
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