Cooking 4 Life was the theme chosen by Corinthia Hotels International for its yearly international conference for company executive chefs and food and beverage managers from its 20 four and five-star properties worldwide.

The event was held in February at CHI’s upscale Corinthia Aquincum Hotel and Corinthia Grand Hotel Royal in Budapest, Hungary.

Chefs and food and beverage managers, representing a melting-pot of culinary cultures from Belgium, the Czech Republic, Hungary, Libya, Malta, Portugal, Russia, The Gambia, Togo, Tunisia and Turkey, met under one roof to discuss numerous food and beverage-related topics.

These included kitchen management, innovative and healthy cooking methods, company signature products, e-cooking library, organic cooking trends, quality assurance and also kitchen public relations.

Guest speakers at the four-day event included renowned Belgian “Vegetables Chef” Frank Fol, food scientist and nutritional expert Dr Stuart Thorne, from the University of London, and New York’s doyen of PR specialists Mira Berman, The Bradford Group President.

The event was spiced up with creative coffee breaks and interesting culinary themes such as Tuscan olive oil and Balsamic vinegar tasting sessions, and an introduction to the secrets of cheese-making by Hungary’s leading cheese-maker, Tamás T Nagy.

Cooking 4 Life is very much in line with the “Spirit of Corinthia” philosophy of offering all its employees the opportunity to widen their knowledge and share new ideas with their peers, in order to be able to deliver a unique hotel experience that exceeds the expectations of their valued guests.