We are coming to final stretch of 2017, and we want to tell you what we have been doing these past few months. At Repagas, contact with our customers is a fundamental part of our business. It is for this reason that we have been present throughout the year at various events to increasingly further our culinary solutions and our catering equipment. Today we will tell you about the fairs and events which we have participated in.
International exhibition of culinary tourism, Xantar:
From January 31 to February 04, 2017, Ourense, Galicia, Spain.
This was the first event of the year in Galicia, with the support of our distributor for the area Equip’hotel. We carried out a masterclass in the Medio Rural/Cuevas cooking showroom with cooks, demonstrating the power and precision of our combi ovens. The program was based on the introduction and development of the “Cook and Chill” culinary production system. The masterclass was complemented by explanations by our sales team about the functionality, robustness and design of our cooking equipment presented for the occasion.
The North of Spain’s Food and Equipment Exhibition Center, Salenor:
From 20 to 22 February 2017, Avilés, Asturias, Spain.
Here we carried out various demonstrations at our distributor J. L’s stand. REFRIGERATION, with particular emphasis on the participation of the chefs (end users), inviting them to interact with our combi ovens. We carried out sous vide and low temperature processes. In addition, the chefs had the opportunity to check the quality, robustness and design of our customised cooking blocks together with our sales team.
From 12 to 14 March 2017, A Coruña, Galicia, Spain.
This time we had to combine live cooking sessions at our own with presenting our cooking equipment at our stand. We had the opportunity to interact with our end-customers providing “tailor-made” solutions for their specific needs, allowing them to interact with our combined ovens to verify its accuracy and reliability. In addition, the chefs had the opportunity to check the quality, robustness and design of our customised cooking blocks together with our sales team.
Showcooking at the Catering College of Salamanca:
June 20, Salamanca, Castila and León, Spain.
For this Showcooking we carried out a participatory course of gastronomic uses of the combined oven, with the assistance of the Vocational Training students from the aforementioned school. We had the opportunity to delve into aspects such as different cooking modes and the physicochemical processes produced when cooking SOUS VIDE.
Now after the summer we are full of energy, eager to tell you about all the things that we have lined up for the end of 2017. Soon we will be present at two of the most important gastronomic events of the sector, Host Milan in Italy and Hostelco in Barcelona. We are waiting for you!