Following on from September’s MICE Focus Group when SACA’s (SA Chefs Associations) Thomas Overbeck took us through three hours of real understanding of what happens in the kitchens and participants gained much valued credits – the MICE industry is now being truly spoilt by Eco-Chef Beissel.
Beissel shares with us some words of wisdom ‘if you want to impress your delegates – be savvy about eco-food’ so says this extraordinary Chef of note.
Eco Chef Beissel is from Sustainable Food Services and together with the Event Greening Forum (EGF), guests will have the opportunity to be treated to a luncheon where our Eco-Chef Beissel takes us through our paces by consuming that which is both nutritious and sustainable.
This is a rare and most informative experiential two hours which will take place on Friday 1st November at the Sandton Convention Centre between 12h30 and 14h00.
EGF members attend free of charge while non-members pay a nominal fee of R150.00.