Training workshops in the kitchens of Servigroup Hotels
Servigroup Hotels, always at the forefront and constantly evolving, makes the most of the winter months to continue training kitchen and restaurant staff.
Throughout 6 intensive weeks, the kitchens of the Hotel Diplomatic Benidorm, Hotel Servigroup Venus and Servigroup Pueblo Benidorm will welcome more than 30 professionals for their training courses. Chefs, chefs de partie and kitchen assistants from the hotels in Peñiscola, Alcocéber, Benicasim, Orihuela Costa, La Manga and Mojácar will receive master classes from the hotel chain’s head coordinator of gastronomy Gregorio Sebastian and the head chef from the Hotel Servigroup Montiboli, Jean Marc Sanz.
Workshops that aim to standardise and execute Servigroup Hotels philosophy in reference to gastronomy. In order to do this, several master classes will be held to address different cooking processes, adhering to the hotel chain’s standards of quality. There will also be training on the use of new culinary techniques and methods of service, conservation, preparation, presentation and serving will also be revised in order to continue to maintain unified criteria and the excellence that Servigroup Hotels cuisine is renowned for.
Following these intense weeks of training, on March 5th and 6th, the XI “Gastronomic Days” will take place, an annual event where head chefs and restaurant managers from different Servigroup Hotels get together to discover first hand the latest developments and recommendations in the hotel and catering industry.
An event where new products will be presented and various workshops, lectures and seminars will be held. The attendees will also participate in the annual competition to prepare a regional dish and the winner will have the privilege of incorporating their recipe into the Servigroup buffet menu for the delight of the hotel chain’s customers.
February and March are very busy months for the Benidorm based hotel chain as it begins meticulously preparing for the culinary season, working hard to offer clients the best cuisine, service, quality, products and flavour.