• Restauration in 2016 (launching, operation, making profit)
• Relationship between Chef and his/her team: A trend towards humanity
• Feminine vision in gastronomy
• Training youths
• Be a chef at home : groumet cuisine at your own place
• The pastry in all its states
• Chefs des chefs d’Etat

• E-reputation and going viral
• How to attract clients through social networks?
• How to control media exposure?
• How to manage anonymous criticism?
• Digital tools servicing restaurants

• Code of ethics in traditional cuisines
• The wines of the world
• How to set up abroad : mistakes to avoid
• The modernism of the Russian cuisine
• The values of Mediterranean cuisine
• Feeding the world with creativity

• The consumer of tomorrow
• Ingredients and flavours of tomorrow; neither meat nor fish
• Trendy/visionary dining
• The emergence of self-taught restaurateurs

• Locavore: a journey from richness of the soil to gastronomic excellence
• Environmentally sustainable gastronomy
• Gastronomy, the expression of a cultural fusion

• The career of a famous chef (past and future)

• What are the innovative concepts of tomorrow?
• What complementary activities are profitable?
• How to develop sales of wine?
• How to deal with the increase in customers’ demands? (nutritional diets and food allergies)
• Tableware choices
• Culinary design

• Organic, health, well-being: recipe for longevity
• Create emotions at the table and experience the pleasure of eating
• Aphrodisiac food
• The restaurant : Place of conviviality and exchange

• Menus, table service and the role of the ‘MaÎtre d’hôtel’
• Relation between the kitchen and service

• Low temperature and sous-vide cooking

• Note by note cuisine
• Roasting chilies
• The use of wild plants in gastronomy
• The Middle East, Sweet and Savory
• From raw food to gastrawnomy
• The key of the evolution is the origin