Sixth edition of Servigroup Hotels’ Gastronomic Days
On the 26th and 27th February Servigroup Hotels held the 6th edition of its Gastronomic Days, the event gathered together the head chefs and waiters from its 16 hotels to share and incorporate new techniques an ideas, whilst continuing to develop and promote the hotel chains exquisite gastronomy. The event was held in the chains flagship hotel, Servigroup Montiboli Hotel, where for two days the team gathered to share their ideas and techniques.
During the event there were presentations and workshops from leading firms such as T500 Puratos, Martin Braun, Spain Dekora, Irinox, Flour Santa Rita, Mundopastel, Mini Waffle, Mc Cain, and Ronner among others.
The event began on the 26th of February with an analysis of 2013 and new proposals for 2014 , followed by an interesting presentation of Irinox techniques with its latest techniques in vacuum cooking, after which there was a lunch consisting of recipes prepared in this manner . The afternoon offered an attractive Oriental Cuisine workshop by Isicio Egea, head chef of the Hotel Servigroup La Zenia, and winner of the first chefs contest, which took place during last years gastronomic event.
Thursday the 27th February commenced with a pastry workshop provided by international group Puratos T500, experts in innovative solutions for bakery, pastry and chocolate. New decorations , toppings , mini portions, cupcakes , etc. were discussed . and included the participation of the hotel chains head chefs who helped to prepare the recipes.
During the sixth edition of this gastronomic event , and for the second time the chain held a competition for the chains head chefs, a contest where kitchen staff are encouraged to be creative with their own ideas. In the category of the best hot dish the jury selected winner Manuel López Gomera, the Head Chef of Hotel Servigroup Pueblo. As for the best dessert, many proposals were submitted but eventually the winner emerged as Ángel Novella Navarro, Head Chef of Hotel Servigroup Calypso.
The event ended on Thursday 27th of February at 17:30 pm with a toast of brut champagne of the famous actress Charlize Theron, above all this event has achieved very positive results that will introduced in it restaurants this year.
According to Alfredo Garfella, Sales Manager of Food and Beverages, these days it is necessary to innovate going beyond gourmet buffet, introducing the concept of an extensive and sumptuous buffet with the abilty to gain and captivate the guests emotions, making them perceive the buffet service as something unique, attractive and personalized.