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El Bohío’s new kitchen by Repagas Concept

04 Dec 2017
After almost 3 months of hard work, the new kitchen of El Bohío restaurant is underway. The restaurant of Pepe Rodríguez, jury of Master Chef Spain and Michelin star, has relied on us to assume the reform of his kitchen. An exciting project that we have undertaken from our new service Repagas Concept, with great enthusiasm and professionalism. The main objective was to create a kitchen that covered the need to grow, and have an adequate infrastructure to the kitchen rhythm of a restaurant in this category. It was a challenge of great importance, since the demands of an international chef's  kitchen and the category of Pepe Rodríguez, were very high. Making a good optimization of the spaces we delivered a solution to all workflows and internal circuits of the kitchen. An integral project that consisted in enabling four work spaces: The cooking zone, the heart of the kitchen, the laundry plunge, the waiters office and the pastry area.

The cooking zone:

This area was designed with Repagas high technology, to create an efficient workflow and meet Sala demands. It has been equipped with the following Repagas catering machinery:
  • Gas cooker CG-920 / M of great design, power, functionality, safety and versatility. With fires that allow a high performance, created to offer the maximum possible calorific power. Exterior made of stainless steel.
  • COUP DE FEU / Radiant plate. CG-910 / RM. Gas cooker, Repagas radiant plate made of cast iron to promote temperature transmission and ergonomic heat resistant polyamide controls.
  • Repagas cooker with large fires, high performance, to offer the maximum calorific power.

The pastry area:

This workspace has the following hospitality equipment:

The waiter's office:

It has an excellent distribution to meet the service level of waiters at a restaurant like El Bohío. In it, workflows are facilitated to speed up the commands.

The area of ​​Washing:

From Repagas Concept, our new comprehensive advisory service, we have implemented the complete solution for this area, including the necessary washing equipment: as a mechanical dishwasher and a hood dishwasher.

Final score:

In the words of Pepe Rodríguez, chef at El Restaurante El Bohío, jury of Master Chef Spain and Michelin star, "Repagas has left its heart and soul to build a professional kitchen, finished to everyone's taste. It's that illusion, that desire to come in October with the kitchen that every chef has in his dreams; with square meters, space, technology and infrastructure. That's a chef's dream and I'll fulfill it thanks to Repagas. " Thanks Chef for trusting us! You can enjoy the full result in the following video and images [embed]https://youtu.be/h6UyRDj9H1M[/embed]   pepe_rodriguez_2
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Discover everything that happened in Repagas Master Tapa Contest, 1st edition.

30 Nov 2017
The time has come! The first edition of our Repagas D.O Castilla y León Master Tapa contest already has a winner: Ricardo Gómez Martín with his tapa "Iberian shell in thai marinade with sprouts and basil". Our contest, organized with the collaboration of chef Pepe Rodríguez, owner of El Bohío Restaurant and Masterchef jury, Quesería La Antigua de Fuentesaúco and La Jamonería de Carmen, fulfilled the objective of promoting and introducing traditional gastronomy and seasonal products with denomination of origin of Castilla y León. Repagas is very aware of the training and the use of the machines he manufactures, therefore, with this initiative we want to closely support the promotion of students that are being trained in cooking schools in Castilla y León. Attention @ that we want to tell you all the details ...

Previous phase

During the months of September, October and November we launched a call to cooking schools of Castilla y León. The students had the opportunity to share and put into practice the culinary creativity to participate in Repagas Master Tapa contest, creating a tapa with local products from the region.

Selection of finalists

On November 17th, the recipes of the participants were published through our social networks, and we opened the voting with a high participation. The selection was based on a 50% audience vote and 50% jury vote, taking into account various criteria such as originality, creativity and presentation, among others. The preselected students were:
  • ALEJANDRO JOSE RAPOSO NUÑEZ, With his "Coulant de Tostón"
  • ARMANDO SANTOS TORREJÓN, with his cover "El Capricho de Armando"
  • GUILLERMO MARTÍN MARTÍN, With his "Toast of chestnut bread with apple compote pippin and threads of cooked ham"
  • RICARDO GÓMEZ MARTÍN, with its tapa "Iberian shell in Thai marinade with sprouts and basil"
  • JESÚS LORENZO PALOMINO, With his "Toast of Ham and Cheese"

Grand Final of the Contest

The final was held at the School of Hospitality of Salamanca, on November 23th at 12.30h. In it, the finalists presented the members of the Jury with the recipe for their star cover. The jury consisted of:
  • Pablo Martinez: Repagas Corporate Chef.
  • Luis Franco: National Commercial Advisor of Repagas
  • Leyre Gómez: Marketing and Communication Manager of Quesería la Antigua.
  • Felipe Sánchez: Commercial Director of Jamonerías del Carmen.
master tapa repagas jury The finalists presented their tapas before the jury and prepared it on the spot explaining the elaboration process and the reason for choosing each of the ingredients and processes. The criteria basis of which the jury made the assessment being 1 the lowest rating and 5 excellent, were:
  • ORIGINALITY
  • CREATIVITY
  • PRESENTATION
  • ORGANOLEPTIC / SENSORIAL QUALITY
  • TEMPERATURE SERVICE / REGULARITY
  • REPRESENTATIVITY
  • TECHNICAL COMPLEXITY
  • INTEGRATION OF INGREDIENTS D.O. AND SEASONED
In addition, the jury took into account that the elaborations included the recommended ingredients: IBERICO pork products and CHEESE as part of the preparation process of the Repagas lid, as well as the use of the combined oven. master tapa repagas tapas master tapa repagas Each member of the jury made their personal assessment after tasting each of the tapas, and according to the totality of the points obtained, they met to deliberate and share assessments. The final decision was very close since all finalist elaborated a very elaborate tapa and an excellent presentation. Finally, the winner of the "1st Repagas Master Tapa Contest with D.O Castilla y León" was RICARDO GÓMEZ MARTÍN, with his tapa "Iberian conch in Thai marinade with sprouts and basil" master tapa repagas Ricardo also won a Pack of Old Cheese and Jamonerías el Carmen, and a meal with 1 companion at the restaurant El Bohío, by Pepe Rodríguez. It has been a very wonderful experience and we can not wait to have the second edition of the contest. Thank you very much to everyone for the participation! #RepagasTalentSchool    
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