Welcome to enjoy!
FFCR PROGRAM
Coming later. The next FFCR Helsinki will be held on January 21-22, 2026. See you there!
LIVE KITCHEN
The Live Kitchen event arena is buzzing! The guests in the kitchen are the industry’s top chefs, whose work we get to watch up close. This arena is intended for all senses: while you watch and smell what’s going on in the kitchen, you’ll also hear our host, Samu Ovaska, and the guest discuss hot topics related to the industry. Finally, you’ll get to taste the products! (Note! Limited number of tasting portions).
Sponsors
Samu Ovaska
Live Kitchen Host
Assistant chef and restaurateur, Samu Ovaska, is the host of the Live Kitchen by Valio Aimo at FFCR Helsinki. Samu chats and cooks with our guests on the theme of Flavour Journeys – i.e. various success stories in the industry.
Samu is an assistant chef and co-owner of restaurant Vår.
WEDNESDAY 19.3.2025
10:15-10:45
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!”
14:00-14:30
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.
15:00-15:30
Meri-Tuuli Väntsi, chef & catering entrepreneur at Lucky Tart
Meri-Tuuli Väntsi is a chef and catering entrepreneur who runs the Lucky Tart catering company in Helsinki together with Pipsa Hurmerinta. The catering company, founded a year ago, is known for its uncomplicated and elegant food and holistic service. Meri-Tuuli gets inspiration for her cooking from the flavors and traditions of her childhood from abroad and her love of European culinary history in her cooking.
16:00-16:30
Vesa Saaristo, Head chef of Dieta Oy
Program content: Dieta’s chef Vesa Saaristo prepares “Light me up” gelato dishes – flamed pistachio oven ice cream with popcorn and meringue made in the Invoq oven will not leave anyone cold, even if there is ice cream. Gelato’s versatile possibilities will be shown through this dish.
Description: Over the past few years, homemade gelato has been a product around which many of our customers’ success stories have been built. Gelato has been an excellent way to stand out, offer your customers something unique and create good additional sales. Along with the preparation of the gelato dish, Chef Saaristo tells examples of how gelato has been involved in the activities of our different customers, e.g. in both Michelin events organized in Finland. Dieta has extensive expertise in making gelato and a partner network that guarantees the best equipment and raw materials. We also organize annual Gelato Academy training days for those interested in the art of ice cream.
17:00-17:30
Innovation Awards – distribution of the awards
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 20.3.2025
10:30-11:00
Joakim Dyhr – Johan & Nyström
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
Come to hear what the future of vegetarian food could be and learn practical tips and ideas that will take plant-based cooking to the next level – without compromising on taste! Gold&Green products will be presented and tasted by Pietari Kruus
12:15-13:00
Henri Alén
Henri Alén is one of the most famous and respected chefs in Finland. His career includes a long list of successful projects that have brought him to the top of our country’s gastronomy. Alén is especially known for modernizing traditional Finnish dishes and combining them with international influences.
Henri Alén will cook in the Live Kitchen by Valio Aimo area, where he will present his own innovative recipes and share cooking tips. Come and watch the master chef cook live and get inspiration for your own cooking.
13:30-14:00
Ravintola Vår, Samu ja Hannu
Samu Ovaska from Restaurant Vår and Hannu Tuhkanen will cook tasting dishes from leftover food from the live kitchen for visitors in the spirit of sustainable development, while discussing Vår’s success story.
14:30-15:00
Food culture fund award ceremony
In 2025, the Finnish Food Culture Foundation will award recognition awards to entities that have nurtured or developed Finnish food culture through their meritorious activities in teaching, research, product development or social media. In addition, four grants will be awarded for postgraduate studies.
The Finnish Food Culture Foundation was established by the Helsinki Finnish Club Foundation. Its mission is to promote Finnish food culture and research and to support individuals and entities that promote it. The fund has fulfilled its purpose by awarding grants and recognition awards since 2014. The initial capital of the fund was donated by Consul General, Gastronomist Heikki Tavela.
The decision on the recipients of the recognition awards has been made by the Board of the Helsinki Finnish Club Foundation on the proposal of the Finnish Food Culture Foundation’s Board of Trustees. The Board of Trustees is chaired by Markku Halmeenmäki (Econ.), Restaurateur, and the members are Antti Aho (LL.M.), CEO Riikka Kannas, Chef Helena Puolakka and Professor Mari Sandell.
WINERY & BREWERY & DISTILLERY BY FFCR
Schedule
WEDNESDAY, 19.3.2025
12-12:30 Kespro
13-13:30 Teerenpeli – combining whisky and cheese
14-14:30 T.R Björkbom, Cocktail training, Anastasia Sudak
15-15:30 Monditaly
16-16:30 Metro Wines – Trendy white wines of summer
17-17:30 VIP Bartenders – Fleurtending
THURSDAY, 20.3.2025
11:00-12:50 Mocktail competition FBSK/Monin
13:15-14:45 Metro Wines – Trendy white wines of summer
15:15-15:45 Tasting, BBWines
16:15-16:45 Tasting, Lepaan Viinitila, authentic flavors
COMPETITION AREA:
FASTFOOD CHAMPION 2025, SANDWICH
Schedule
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
