World Gourmet SummitLasVegas

“ W I T H A M E D I T E R R A N E A N T O U C H ”

November 5 - 9, 2008

Spiedini Ristorante

Le Cordon Bleu College of Culinary Arts Las Vegas

“The Summit” Pinnacle Community Center

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Welcome to the World Gourmet Summit Las Vegas 2008!

Hall of Fame Inductees 2008

2008 Honorees

Dear World Gourmet Summit Las Vegas Attendees,

It is my great honor to welcome you to the fifth annual World Gourmet Summit Las Vegas. This event

will also be the highlight of the fifteenth anniversary of the International Food & Beverage Forum.

The members of the International Food & Beverage Forum use this showcase of Culinary Arts

combined with the world’s finest wines and music to raise funds for scholarships and other

charitable causes.

Through the worldwide support and donations to our annual auction we will surpass this year the

$500,000 mark of scholarships. We are proud to have students of Le Cordon Bleu College of Culinary

Arts Las Vegas and the “Keep Memory Alive” Foundation as the recipients of this year’s funds raised.

Your contribution will give our scholarship recipients the opportunity to realize their dreams!

Thank you for participating.Sincerely,

Dr. hc Kurt H. FischerPresidentThe International Food & Beverage Forum

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Larry Maguire Hall of Fame Inductee 2008President, Far Niente Wineries

Passionate about wine, Larry is a trueAmbassador for the premium wineindustry. Under his leadership a smallwinery has grown into a globally-acclaimedluxury producer.

Mario BonafacciaHall of Fame Inductee 2008Hotel & Restaurant Consultant

Mario has inspired and served as mentor tomany young Food & Beverage executivesduring his time with Hilton International andCiga Hotels.

Walter WagnerRestaurateur of the Year 2008Crown Melbourne Limited

Walter has created the most excitingFood & Beverage concepts for theCrown Towers in Melbourne. Due totheir success he is now exportingthose concepts globally.

Donations in the name of this year’s honoreeswill be made to the Cordon Bleu Foundation tosupport scholarships for Culinarians and to:

Restaurateur of the Year 2008

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Wednesday, November 5, 2008

The International Food & Beverage Forum Master Chef Dinner

Time: 7:30 PM Location: Spiedini Ristorante, JW Marriott Las Vegas Resort & Spa

Members of The International Food & Beverage Forum, TheInternational Food & Beverage Forum Hall of Fame Society and invitedguests will meet the featured Master Chef for an informal dinner.

Rum, Coffee & Cigar Tasting at Gustav’s Cigar Bar

Time: 10:00 PM Location: Gustav’s Cigar Bar, JW Marriott Las Vegas Resort & Spa

Join The International Food & Beverage Forum Members, TheInternational Food & Beverage Forum Hall of Fame Society membersand the featured Master Chefs, taste some Costa Rican Coffee , Rumand enjoy a great Costa Rican Cigar. Costa Rican Coffee Experts will attend this event to present their coffee.

The World Gourmet Summit

Las Vegas is an event of the

World Gourmet Club organized

in association with the

St. Moritz Gourmet Festival ,

and the Masters of Australian

Food & Wine!

FEATURED SPEAKERS

Kurt H. FischerK.H. Fischer & Associates, LLCAs founder of the International Food & Beverage Forum, hecreated the Forum’s Endowment Fund and launched the FirstNorth American World Gourmet Summit.

Claude PeifferRAK Porcelain EuropeHis great knowledge of the hotel and restaurant industrycombined with his retail experience make Claude the leadingauthority in tableware.

Charles SatkewichHost Hotels & ResortsAfter a sixteen-year career with Westin Hotels & Resorts, Charlesmoved to Host Hotels & Resorts’ Asset Management Divisionwhere he now applies his skills from an owner’s point of view.

Alain NajarEcole Hôtelière de LausanneAlain has been teaching at EHL since 1992. He consults as amodule leader in the executive education programme organizedby Lausanne Hospitality Consulting around the world.

Richard SchneiderBally’s Atlantic CityRichard spent most of his career in the Casino world andoversees today the Food & Beverage division of Bally’s inAtlantic City.

Matthew SiegelASC Fine WinesA Sommelier by trade, Matthew has worked on three continentsto gather a global experience. Today Matthew heads theShanghai office of ASC Fine Wines.

Patrick Willis MARCAs COO of the Marlon Abela Restaurant Corporation Patrick hascreated a number of highly visible and award-winningrestaurants and other food-related businesses.

Walter WagnerCrown Melbourne LimitedWalter has created the most exciting Food & Beverage conceptsfor the Crown Towers in Melbourne. Due to its success he is nowexporting those concepts globally.

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Thursday, November 6, 2008

The International Food & Beverage Forum Panel Discussion

Time: 11:30 AMLocation: Le Cordon Bleu College of Culinary Arts Las Vegas

This event will give young hospitality students and facultymembers the opportunity to learn from top industry professionalstheir secrets of success.

International Speakers will cover the topic: “Go Green” in theHospitality Industry

The International Food and Beverage Forum Panel Discussion willbe moderated by the President of The International Food &Beverage Forum Kurt H. Fischer.

Speakers will include Charles Satkewich, Vice president, Host Hotels& Resorts; Alain Najar., Professor, Ecole Hôtelière de Lausanne;Matthew Siegel, Director of Sales, ASC Fine Wines; Claude Peiffer,Managing Partner, RAK Porcelain Europe SA and Denis Paul, Owner,EcoFuel Worldwide.

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FEATURED CHEFS

Yvonnik LalleMARC Restaurants – London, EnglandYvonnik gained experience in several Michelin Star Restaurantsin Paris and is now Executive Chef at Morton’s dining Club inLondon as well as the Corporate Chef of MARC’s Bistro division.

Katherine Donaho-WessmanLe Cordon Bleu - Las Vegas, USAKatherine is a certified and award-winning Executive Pastry Chefwho has led several major pastry operations in Las Vegas. Todayshe inspires the students at Le Cordon Bleu to achieve excellence.

José Luis Nunes PestanaReid’s Palace – Funchal, MadeiraJosé, a Madeira native has moved up the ranks at the world-famous Reid’s Palace in Funchal. He also represented Madeira inmany international promotions.

Joël SchaefferRestaurant Joël Schaeffer - Mertert, LuxembourgBorn and educated in Luxembourg Joël refined his culinary skillsin many high-end restaurants in France. Today he owns andmanages a Michelin star Restaurant.

Heinz LauerLe Cordon Bleu - Las Vegas, USAHeinz comes from a German restaurant owner’s family who aftermany years of practical experience has dedicated his efforts totrain young Culinarians.

Gustav MaulerGustav International – Las Vegas, USAGustav’s skills and knowledge influenced the changes of thehospitality industry in Las Vegas. Today Gustav’s Master ChefCatering Company is the highest-rated one in the state.

Emilio LaScalaGustav International – Las Vegas, USAEmilio started his career in his father’s restaurant in Milan. Aftergaining experience across Europe he came to Las Vegas where todayhe holds the position of Corporate Chef of Gustav International.

Carlos FernandezLe Cordon Bleu – Las Vegas, USACarlos has worked as Executive Chef in various locations acrossthe USA. Today he shares his expertise with the students of LeCordon Bleu College of Culinary Arts Las Vegas.

Carlos MontanéTenorBorn in Havana, Cuba, Carlos,has sung with major operacompanies around the world,including the MetropolitanOpera, New York.

Philip David ZawiszaCavalier BaritoneBorn in Michigan, Philip hassung at major Opera houses inEurope and the United States.In 1993 he was awarded theMarion Anderson Prize.

Piotr WisniewskiPianistPiotr’s repertoire contains not onlysolo piano works but chamber musicas well. He particularly enjoys workingwith vocalists.

Joanna RuszalaSopranoA graduate from the Academy of Musicin Katowice, Poland, Joanna hasperformed mainly in Eastern Europe andis now pursuing her Doctoral degree atIndiana University, Bloomington.

Dehner Franks Trio“A musician who knows no limit!”Dehner is an accomplished songwriterand musician who has performed innumerous concerts as a soloist withorchestra, as jazz combo leader and as asolo pianist worldwide.

ENTERTAINERS

“Spices play a crucial role in moodmanipulation. Like notes on a musical scale,spices, when used skillfully, combine tocreate a sublime culinary symphony.”

Quote by Inder Singh Kalra Hall of Fame Inductee 2004

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Friday, November 7, 2008

Culinary Master Class & Wine Pairing Session I

Time: 12:00 Noon to 2:30 PM Location: Le Cordon Bleu College of Culinary Arts Las Vegas

This event will feature Joel Schaeffer “Bocuse D’Or finalist 2005”,Luxembourg and Jose Pestana, Executive Chef, Reid’s Palace, Funchal,Madeira.

Each Chef will present two of their favorite dishes

Each dish will be paired with two wines presented by Matthew Siegel,Master Sommelier, ASC Fine Wines, Shanghai, China

Friday, November 7, 2008 cont.

Port & Madeira Tasting at Gustav’s Cigar Bar

Time: 11:30 PM Location: Gustav’s Cigar Bar, JW Marriott Las Vegas Resort & Spa

Join The International Food & Beverage Forum Members, Hall of FameSociety members, the featured Master Chefs, taste some BartholomewBroadbent’s Port & Madeira and enjoy a great cigar from Gustav’sexquisitely stocked humidor.

Saturday, November 08, 2008

Culinary Master Class & Wine Pairing Session II

Time: 12:00 Noon to 2:30 PM Location: Le Cordon Bleu College of Culinary Arts Las Vegas

This event will feature two international Master Chefs Yvonnik Lalle,Executive Chef, Mortons, London and Corporate Chef Bistro Division,MARC Restaurants and Emilio LaScala, Corporate Chef, GustavInternational, Las Vegas.

Each Chef will present two of their favorite dishes.

Each dish will be paired with two wines presented by Matthew Siegel,Master Sommelier, ASC Fine Wines, Shanghai, China

Thursday, November 6, 2008

The World Gourmet Club Induction Gala Dinner

Time: 6:00 PM Location: Le Cordon Bleu College of Culinary Arts Las VegasAttire: Dark Suit

The event will start with a Champagne Reception and a selection ofvery special hors d’oeuvres.

At 7:00 PM Kurt H. Fischer, President of the International Food &Beverage Forum and Ken House, President of Le Cordon BleuCollege of Culinary Arts Las Vegas will officially open the newInternational Food & Beverage Hall of Fame at Le Cordon BleuCollege of Culinary Arts Las Vegas.

After the Cocktail you will be served a five-course Dinner “With aMediterranean Touch”, prepared by visiting Master Chefs José LuisNunes Pestana, Madeira, Joel Schaeffer, Luxemburg and YvonnikLalle, London. They will be joined by Chefs Carlos Hernandez, KathyDonaho, Pastry Chef and students of Le Cordon Bleu CulinaryCollege of Las Vegas under the guidance of Heinz Lauer.

Each course will be accompanied by fine wines from around theworld.

After the first course new members of the World Gourmet Club willbe officially inducted by the founding partner of the Club Kurt H.Fischer.

Following the main course several items will be auctioned off “live”for the benefit of young hospitality students.

Dinner music will be performed by the Dehner Franks Trio.

Thursday, November 6, 2008 cont.

Port & Madeira Tasting at Gustav’s Cigar Bar

Time: 10:00 PM Location: Gustav’s Cigar Bar, JW Marriott Las Vegas Resort & Spa

Join The International Food & Beverage Forum Members, Hall of FameSociety members, the featured Master Chefs, taste some BartholomewBroadbent’s Port & Madeira and enjoy a great cigar from Gustav’sexquisitely-stocked humidor.

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S Friday, November 7, 2008 cont.

The Las Vegas Grand Gourmet Safari

Time: 6:00 PM to 10:00 PM Location: Desert Vista Ballroom, “The Summit” Pinnacle Community Center

WINE EXHIBITION Through Southern Wine & Spirits and the International Food & Beverage Forum contacts we will showcase wines from four continents.

Wineries will show the wines which were awarded The InternationalFood & Beverage Forum 2007 Wine Awards.

A special “Fiji Water” station will be featured.

COSTA RICA STATIONThrough Costa Rica Secrets this station will include a display of CostaRican Art and Coffee station to sample Costa Rican Coffee.Costa Rican Coffee Experts will attend this event to present their coffee.

FOOD STATIONS International Master Chefs and Individual Restaurateurs from LasVegas will host food stations to showcase their specialties.

FOOD PRODUCTS AND EQUIPMENT EXHIBITIONThrough the International Food & Beverage Forum contacts we willattract a number of companies to present their food products andfood-related equipment at individual stands.

Tillamook Cheese will feature a special Cheese Tasting station.

ENTERTAINMENTThe Dehner Franks Trio will perform throughout this event.

CHARITY AUCTION Through the International Food & Beverage Forum members andfriends, Southern Wine & Spirits of Nevada and other sponsors we willattract a large number of auction items which will be auctioned off atthis event for the benefit of the Cordon Bleu Foundation providingscholarships to culinary students and to Keep Memory Alive.

The auction items will include stays at top hotels, dinner at toprestaurants, large bottles of wine from four continents, food andbeverage-related items and more.

SPIEDINI RISTORANTE

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S Saturday, November 8, 2008 cont.

The International Food & Beverage Forum Hall of Fame Gala

Time: 6:30 PM Location: Spiedini Ristorante at JW Marriott Las Vegas Resort & Spa Attire: Black Tie

The event will start with a Champagne Cocktail Reception duringwhich the guests can view details of the final auction items for theBenefits of The International Food & Beverage Forum’s EndowmentFund supporting scholarships for young Hospitality students and“Keep Memory Alive” supporting the mission of the Lou Ruvo BrainInstitute.

After the Cocktail you will be served a six-course Dinner, preparedby visiting Master Chefs José Luis Nunes Pestana, Madeira; JoelSchaeffer, Luxemburg; Yvonnik Lalle, London; Kathy Donaho, LasVegas; Gustav Mauler and his brigade of Spiedini Ristoranteassisted by students of Le Cordon Bleu College of Culinary Arts LasVegas.

Each Course will be accompanied by wines from around the world.

Before the main course the newly-elected 2008 Inductees of theInternational Food & Beverage Hall of Fame and the 2008Restaurateur of the Year will receive their trophies.

After the main Course some very special items will be auctioned offlive. All the proceeds of this evening will benefit the Cordon BleuFoundation providing scholarships to culinary students and “KeepMemory Alive” supporting the mission of the Lou Ruvo BrainInstitute.

Dinner music will be performed by the Dehner Franks Trio and aspecial guest performance features Professor Carlos Montané,Tenor; Joanna Ruszala, Soprano; Phil Zawisza, Baritone and PiotrWisniewski, Pianist.

Saturday, November 8, 2008 cont.

Costa Rican Coffee and Cigar Tasting at Gustav’s Cigar Bar

Time: 11:30 PM Location: Gustav’s Cigar Bar, JW Marriott Las Vegas Resort & Spa

Join The International Food & Beverage Forum Members, Hall of FameSociety members, the featured Master Chefs, taste some Costa RicanCoffee and Rum and enjoy a great Costa Rican Cigar.

Costa Rican Coffee Experts will attend this event to present their coffee.

Spiedini Ristorante at JW Marriott Las Vegas Resort & Spa

The Le Cordon Bleu logo is a registeredtrademark of Le Cordon Bleu BV.

“Le Cordon Bleu College of Culinary Arts Las Vegas has a rich history providing

quality culinary educations. Thank you for being a part of our students’ success.”Ken House, President

1451 Center Crossing RoadLas Vegas, Nevada 89144