Master chefs Frédéric Filliodeau – Le Cordon Bleu Ottawa, Nicolas Bernardé- Le Cordon Bleu Paris, Léa Linster – Luxembourg, Gérard Vié – Les Trois Marches, Versailles and Nicolas Abello receive a standing ovation at the end of the Cordon Bleu Gala Dinner on Saturday, November 20, 2004	Kurt H. Fischer, Founding Partner of the World Gourmet Club presents Reto Mathis, Corviglia Restaurants, St. Moritz Switzerland with the insignias of the World Gourmet Club
Agustin Huneeus, Vintner & Owner of Quintessa receives the International Food & Beverage Forum Hall of Fame Trophy from Claude Peiffer, Vice President, Villeroy & Boch	Agustin Huneeus, Vintner & Owner of Quintessa and the two students from UNLV who each received a scholarship of US $ 5,000, in the name of Agustin Huneeus, from the International Food & Beverage Forum
Reto Mathis, Founding Partner of the World Gourmet Club presents Kenny Kong, Raffles International, Singapore with the insignias of the World Gourmet Club	Michael Mina, Creator and Managing Chef of the Michael Mina group receives his Restaurateur of the Year 2004 diploma from Kurt H. Fischer, President of the International Food & Beverage Forum - The diploma is signed by all 50 active members of the International Food & Beverage Forum
Léa Linster, the only female Bocuse d’or winner, during the World Gourmet Summit opening reception preparing her world famous “ Lamb saddle Bocuse d’Or”	Raimund Hofmeister, Director of Culinary Arts at the Culinary Institute of Las Vegas, preparing a Mesquite Smoked Pistachio Crusted Chicken Lobster with Fire Roasted Salsa during the opening reception
Rudi Sodamin from Food Sensations, Coral Gables – Florida, preparing Banana & Pistachio Strudel with Rum Raisin Sauce during the opening Reception	Reto Mathis, Founding Partner of the World Gourmet Club presents Sam Leong, Tung Lok Restaurants, Singapore with the insignias of the World Gourmet Club
Foie Gras Lolli pops created by 2-Star Michelin Chef Hans-Henrik Välimäki, “Chez Dominique” Restaurant, Helsinki – Finland, specially for the World Gourmet Summit opening reception	Walter Staib from the City Tavern, Philadelphia preparing his famous Crab Cakes during the opening reception of the World Gourmet Summit