International Colloque De Africa Gastronomique Summit :

The International Forum being the largest existing event in the African Gastronomic Organization, it contains all the existing activities in the project and generally comes to close all the festivities that were carried out during all the different countries.
This event takes place once a year and in a country requesting such a meeting from the organizer.
Its particularity is to show the innovative ideas that have been developed in different countries during the year.
The ideologies which embody the development of African gastronomy.
To bring consumers, producers, processors and hotel and restaurant professionals around a table.
to discover African gastronomy from another angle.
To invite all member countries of the Organization Afrique Gastronomique to a table to discuss the challenges of the development of African gastronomy

The event is placed under the coordination of the general management and led by the local association.

For it to be successful at such an event, it is always advisable to call on professionals in the organization of events.
The event ranges from a period of 4 to 8 days at most

The Theme of the Conference:

The theme of the event is chosen according to the organizers the stakes of the event the theme adapts according to the circumstances.
Innovative ideas can improve the system and change the mind of the culture and revolutionize African gastronomy.
The theme must embody the ideologies of the African Gastronomic Organization
And technical the reality on the groundSupport and authorization:
The International Forum is generally placed on the sponsorship of the highest authority of the country And also the godfathers and the godmothers to accompany events, line ministry.
And both godfathers and godmothers to accompany events.
The event Must have authorization from the local government and the responsible ministry.

The goal :

The main goal is to share the recipes and products of different African countries.
In fact, discover ancestral African cuisine to the whole world.
To bring all existing partners in the country and internationally around a table of sharing and exchange on their services and the development of African gastronomy.
To give added value to gastronomic products, to taste and discover the services of different partners.
To discover the talented genius of African chefs.

To bring together cooks and consumers to face the challenge of developing gastronomy.
Brings gastronomic tourism to guests and local populations
To draw the know-how on the local products and services offered by the partners in the competition of the development of the African gastronomy.
The event is 50% commercial.

To meet among us members of the Africa Gastronomic Organization and discuss the problems that undermine the development of African gastronomy during a congress.

Component :

The International Forum is an event organized by Africa Gastronomique and all of its partners.
50 partners minimum is necessary for the organization of this event
And more than 10 official partners To be able to help raise funds for the organization of the event
The event should be held in a public place with a conference hall an exhibition esplanade for the mini time. An ideal space to set up a professional kitchen adapted to the event

Activities:

1- Discoveries
Open to the public of the Times exhibition of agri-food products and sale of services
An open kitchen for tasting the dishes made
Training workshop Theory and practice closing by certificates
Conference and education on products and services department
2- Entertainment
Fashion show with African outfits, concept of the country, outfits of African cooks
Music and humor presented by the African gastronomic entertainment club.
3- Advertising:
Presentation and demonstration of partner products and services
Testimony, areas passionate about the culinary art

4- Competition:
A competition is planned for this purpose only for amateurs much more those who are in training in schools of hotel trade and restoration the Competition this to discover the best talent of chef amateurs of African gastronomy.
5- African cuisine
Chefs from different countries present African gastronomy with local products. All the different member countries of the African gastronomic organization
Each country that made the trip must have a menu to offer throughout the forum.
6- The Congress
A conference-debate is thus organized during the forum
On the management and whole of the Africa Gastronomique Organization.
The annual report presented by the project director and the evolution of the organization

Talks and dialogue on African gastronomy
Awareness and awakening of African consciousness on the consumption of local products

Press conference and update
Every day of the forum. THE MAIN TARGETS:
National and international populations.
Culinary tourism enthusiasts and Loisy.
Hotel and restaurant professionals.
Students from the hotel and catering school.
The traditionalists
Dietitians, Nutritionists and Vegetarians
The promoters or regulators of hotel and catering structures.
Passionate and amateur of African gastronomy

THE PARTNERS ARE TARGETING:

Structural regulators in the hotel and catering industry.
Direct consumers
Hotels, restaurants,
Canteens, coffee shops.

Hotel and restaurant training structures.
Women’s associations.

Processing of local products
Food industries store selling local produce.
Local food processing industries.

Agriculture and livestock
Farmers fish farmers.
The planters.
Producers of catering appliances and equipment.
Sales structures for kitchen equipment and appliances.

Sponsors target
Governments
Ministry of Tourism
Ministry of Commerce
The Ministry of Public Health
The Ministry of Arts and Crafts
The Ministry of Agriculture.
The song
Men of charity.
Passionate about African culture.
Businessmen
Hotel and restaurant training structures.
Women’s associations.

Processing of local products
Food industries store selling local produce.
Local food processing industries.

Agriculture and livestock
Farmers fish farmers.
The planters.
Producers of catering appliances and equipment.
Sales structures for kitchen equipment and appliances.