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Aplus GastroMarketing promotes Spanish gastronomy through Facyre

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The Federation of Chefs and Confectioners of Spain, Facyre, managed by the agency Aplus GastroMarketing, gains prominence in the sector over 2017 and it is postulated as reference entity for next year.

In this sense, the federation sum increasingly forces thanks to his work on behalf of associations, It is resulting in increased local organizations that bring together professionals by geographical area and carried out a vast program of annual activities, among which we can highlight formative actions, popular, solidary…

Events on product and Spanish cuisine

Meanwhile, Facyre, continues to swell its roster of events and offering more and more quality, both in terms of content and speakers. In addition still committed to the trends and new trends emerged in the Spanish gastronomic scene.

So that, this course began with the celebration of Spain Saborea Facyre Congress in Madrid Merger reunited the most representative Spanish chefs of the moment to talk about product and Spanish cuisine.So that, this course began with the celebration of Congress Savor Spain of Facyre in Madrid Fusion that reunited the most representative Spanish chefs of the moment to talk about Product and Spanish cuisine. In the same way, different brands were able to show the benefits of their products in what was configured as a meeting place where the papers acquired an important role.

Awards “Gastronomy” It is female

Barely break gave way to "Gastronomy is feminine", a new event that, on the occasion of International Women's Day, They were proposed recognize the work of all those women who extol the Spanish gastronomy. During the same counted with the presence of the Deputy Prime Minister, Soraya Saenz de Santamaria, which he highlighted the work and dedication of all those cooks who combine personal and professional life. Something that was palpable thanks to the testimony of cooks, sommeliers and entrepreneurs in the food industry.

"Gastronomy is feminine", a new event that, on the occasion of International Women's Day, They were proposed to recognize the work of all those women who extol the Spanish gastronomy. During the same counted with the presence of the Deputy Prime Minister, Soraya Saenz de Santamaria, which he highlighted the work and dedication of all those cooks who combine personal and professional life.In the same way, and with the aim of joining forces around gastronomy, He held the Meeting of Associations. An appointment which took stock of what happened and the foundations were laid for the near future marked by the joint work of federation and local associations.

Then came the turn of the III edition of Gastrobusiness, an event organized in collaboration with Aplus Field Marketing and popular Bank. This event has become a meeting point to discuss the new trends in the food market, as well as the different strategies that can be done to meet consumer demand and further develop the sector. From this approach to business management, personalities like Andoni Luis Aduriz, Jesus Sanchez, Javi Estévez, Francis Paniego O Rodrigo de la Calle They intervened in Congress to recount their experiences.

 III edition of Gastrobusiness, an event organized in collaboration with Aplus Field Marketing and Banco Popular. This event has become a meeting point to discuss new trends in the food market, as well as the different strategies that can be done to meet consumer demand and further develop the sector.On the other hand they launched the Days of Science and Gastronomy in which they were associated at this time with the Francisco de Vitoria University and its school of haute cuisine The Cordon Madrid and they attended by various chefs, specialists in marine biology, molecular biophysics, biotechnology, nutrition, microbiology and other disciplines, as well as representatives of major brands and students from different schools of hospitality.

Again, the workshops were a major attraction for attendees, as they could learn in a practical way with such original songs as molecular kitchen, maturation of meat, Cheese flavors, Choking performance against ...

 Days of Science and Gastronomy in which this time were associated with the University Francisco de Vitoria and his school haute cuisine Le cordonbleu Madrid and attended by various chefs, specialists in marine biology, molecular biophysics, biotechnology, nutrition, microbiology and other disciplines, as well as representatives of major brands and students from different schools of hospitality.These are some of the most representative events holding this entity and that must be added as National Gastronomy Contest, in which competing teams from around the country win the title of best cook and confectioner, or Cubi Awards, They are recognizing the work of all those people outside the restaurant industry but working and bet on it, still celebrate this year.

Facyre-2Definitely, many activities and special events they give a good account of a clear commitment restaurateurs and Spanish cuisine. With the firm objective to enable the sector internally and enhance our image to the outside, contribuyendo a generar marca España.

Aplus GastroMarketing promotes Spanish gastronomy through Facyre
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About the Author

Diego Olmedilla

Considered one of the most influential gastronomic marketing professionals in Spain, Diego Olmedilla is president of Aplus Gastromarketing, Director General of Facyre and has been Director of Marketing for Active FEHR, the marketing division of the Spanish Federation of Hotels and Restaurants.

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