Welcome to enjoy!
FFCR PROGRAM
Coming later. The next FFCR Helsinki will be held on January 21-22, 2026. See you there!
Delicious moments with food and drink await — flavors, inspiration, and fresh insights! FFCR Helsinki 2026 brings together industry professionals, innovations, and engaging discussions about the future of food.
Read more about the program below!
LIVE KITCHEN
Things are heating up at the Live Kitchen event arena!
Top professionals from the industry will visit the kitchen, giving us a chance to follow their work from just a few steps away. This arena is a full sensory experience: while you watch and take in the atmosphere of the kitchen, you’ll also hear our host Jani Salmela (Brasserie Deux), mise-en-place chef Hannu Tuhkanen (Demo), and their guests discuss the latest and hottest topics in the industry. And finally, you’ll get to taste their creations as well.
Note: A limited number of tasting portions is available.
Sponsors
Jani Salmela
Live Kitchen Host
A long-time professional in the restaurant industry and now restaurateur (Brasserie Deux), Jani Salmela, will be the host of the Live Kitchen area at the FFCR Helsinki event. Jani will cook and chat with our guests about current topics in the industry. Welcome to enjoy, taste, and get inspired.
WEDNESDAY 21.1.2026
10:45-11:15
Event's
opening number
46-year-old Maria Koivula started in the restaurant business as a 14-year-old dishwasher at Restaurant Villiviini and is still on that journey.
Maria has worked in the industry for the past 20 years in various expert and management positions in the restaurant industry.
Companies: Helsingin Osuuskauppa, PalaceKämpGroup, Royal Ravintolat, Kanresta and now NoHo Partners for the past two years.
Maria has completed all her studies after high school alongside work (Bachelor of Business Administration, Hospitality Management and is currently finishing her Master’s thesis at the University of Eastern Finland, where she has studied since 2020, majoring in civil law and minoring in financial law.
“I want to learn even more about our industry, which is the best industry in the world!”
12:45-13:15
Keliakialiitto -
Quinoa, a gluten-free grain
Päiväkumpu is a private family business operating in Helsinki that offers joy in life and gentle care. Its services include, among others, nursing homes, assisted living, home services, day activities and the café and restaurant services of the Cafe Elo. CEO Anne Kangas and head chef Matti Mattinen will be presenting the operations and services.
14:15-14:45
Linnea Vihonen
The Plant-Based Food Revolution
Linnea Vihonen is a versatile presenter, host, and media professional with a strong background and passion for cooking and food. Her warm, intelligent, and engaging presentation style is paired with a genuine dedication to the food industry—particularly in the plant-based sector.
At the Live Kitchen, Linnea explores the wide variation in plant-based options across restaurants: why do plant-based menus differ so much? Is it due to technical challenges, lack of inspiration, or is the whole topic simply considered too complicated? She will prepare interesting plant-based dishes in the kitchen while sharing her own thoughts and experiences on developing plant-based cuisine in the industry.
15:15-15:45
Atria - Two men show, meat meets the fire
Welcome to a unique two-man show, where the precision of a butcher’s hands meets the expertise of a chef in a display of genuine skill.
As the cutting progresses, a delicious dish is created from the same piece of meat, with aromas and stories that will captivate you.
16:00-16:30
Dani
Hänninen
The Innovation Awards is a competition that aims to highlight ground-breaking ideas and celebrate innovative players and provides a platform for our exhibitors to showcase their latest product innovations. We have divided the competition into five categories – the most innovative beverage product, the food product or raw material of the future, the most innovative solution for the HoReCa and service sectors, the innovation of sustainable development. Both before and during the first event day, visitors also have the opportunity to vote for their favorite in the “audience favorite” category from the finalists the judges have chosen.
THURSDAY 22.1.2026
10:30-11:00
To be
announced
Johan & Nyström is a specialty coffee roaster founded in 2004. We believe that coffee can always taste better and be produced in a more environmentally sustainable way. Joakim has worked with specialty coffee for a long time and he has enjoyed excellent coffee most recently today.
Come and taste some coffee and listen to a story about hot beverage trends and how sustainable development in coffee production enables us to have better tasting coffee.
11:15-11:45
Teemu
Laurell
Teemu Laurell is a head chef, restaurateur, and entrepreneur whose food philosophy is built on combining flavor, simplicity, and visual appeal. He won Finland’s Top Chef competition in 2012, after which his career has included founding restaurants, appearing on TV shows, and authoring a cookbook. In his cookbook Teemun pöydässä, Laurell shares 60 of his favorite recipes—from breakfast to late-night dishes—featuring a wide range of meat, fish, and vegetarian options, as well as easy-to-make sauces and desserts.
12:15-13:00
Samuli Sepponen
Food & Social media
Samuli Sepponen is the winner of MasterChef Finland, who, after his victory, began working full-time pursuing his passion for food. Today, as an entrepreneur, Samuli’s days are filled with managing his social media account (@Samulinsoppa), private chef gigs, recipe development, and commercial collaborations with various brands. He is especially known for his relaxed and positive approach, and for showing that delicious, flavorful food can be both approachable and ambitious at the same time!
14:00-14:30
Atria - Two men show - Meat meets the fire
Welcome to a unique two-man show, where the precision of a butcher’s hands meets the expertise of a chef in a display of genuine skill.
As the cutting progresses, a delicious dish is created from the same piece of meat, with aromas and stories that will captivate you.
15:00-15:45
Jaakko Sorsa -
NoHo Partners
Tule kuuntelemaan mitä voisi olla kasvisruoan tulevaisuus ja oppimaan käytännön vinkkejä ja ideoita, jotka vievät kasvipohjaisen ruoanlaiton uudelle tasolle – mausta tinkimättä! Gold&Greenin tuotteita esittelee ja maistattaa Pietari Kruus.
16:15-16:45
To be
announced
Welcome to a unique two-man show, where the precision of a butcher’s hands meets the expertise of a chef in a display of genuine skill.
As the cutting progresses, a delicious dish is created from the same piece of meat, with aromas and stories that will captivate you.
Schedule
WINERY & BREWERY & DISTILLERY BY FFCR
WEDNESDAY, 21.1.2026
12-12:30 TBA
13-13:30 Teerenpeli, Whiskey and cheese
14-14:30 Metro Tukku, tasting
15-15:30 Monditaly, Spirits tasting
16-16:30 BBWines – Cognac Tasting
17-17:45 Julkaistaan pian
THURSDAY, 22.1.2026
11:30-12:00 BBWines, Veneto Tasting
12:30-13:00 TBA
13:30-14:00 TBA
14:30-15:30 Metro Tukku, tasting
16:00-16:30 TBA
Schedule
COMPETITION AREA:
FASTFOOD CHAMPION 2025, SANDWICH
WEDNESDAY, 19.3.2025
11:00-11:45 Announcing the Competition order
12:00-12:45 Competitor 1
12:10-12:55 Competitor 2
12:25-13:10 Competitor 3
12:45-13:30 Competitor 4
12:55-13:40 Competitor 5
BREAK
14:45-15:30 Competitor 6
14:55-15:40 Competitor 7
15:05-15:50 Competitor 8
15:15-16:00 Competitor 9
THURSDAY, 20.3.2025
10:30-11:15 Competitor 1
10:40-11:25 Competitor 2
10:55-11:40 Competitor 3
11:15-12:00 Competitor 4
11:25-12:10 Competitor 5
BREAK
13:15-14:00 Competitor 6
13:25-14:10 Competitor 7
13:35-14:20 Competitor 8
13:45-14:40 Competitor 9
15:30 Announcing the winner
