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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 edición de Gastrobusiness, un evento organizado en colaboración con Aplus Field Marketing y el Banco Popular. Esta cita se ha convertido en un punto de encuentro para debatir sobre las nuevas tendencias del mercado gastronómico, así como de las distintas estrategias que se pueden realizar para satisfacer la demanda del consumidor y seguir impulsando al sector.Por otra parte pusieron en marcha las jornadas de Ciencia y Gastronomía en las que se asociaron en esta ocasión con la Universidad Francisco de Vitoria y su escuela de alta cocina Le CordonBleu Madrid y a las que asistieron diversos chefs, especialistas en biología marina, biofísica molecular, biotecnología, nutrición, microbiología y otras disciplinas, además de representantes de importantes marcas del sector y alumnos de diferentes escuelas de hostelería.

De nuevo, los talleres supusieron un importante atractivo para los asistentes, ya que pudieron aprender de forma práctica con temas tan originales como la cocina molecular, maduración de las carnes, sabores del queso, actuación frente al atragantamiento…

 Jornadas de Ciencia y Gastronomía en las que se asociaron en esta ocasión con la Universidad Francisco de Vitoria y su escuela de alta cocina Le CordonBleu Madrid y a las que asistieron diversos chefs, especialistas en biología marina, biofísica molecular, biotecnología, nutrición, microbiología y otras disciplinas, además de representantes de importantes marcas del sector y alumnos de diferentes escuelas de hostelería.Estos son solo algunos de los eventos más representativos que lleva a cabo esta entidad y a los que hay que añadir otros como el Certamen Nacional de Gastronomía, en el que compiten equipos de todo el país por alzarse con el título de mejor cocinero y repostero, o los Premios Cubi, que reconocen la labor de todos aquellas personas ajenas al sector gastronómico pero que trabajan y apuestan por él, aún por celebrar en este año.

Facyre-2En definitiva, multitud de actividades y eventos especializados que dan buena cuenta de una clara apuesta por los hosteleros y la gastronomía española. Con el firme objetivo de activar el sector a nivel interno y potenciar nuestra imagen de cara al exterior, contribuyendo a generar marca España.

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Sobre el autor

Considerado uno de los más influyentes profesionales de marketing gastronómico en España, Diego Olmedilla es Presidente de Aplus Gastromarketing, Director General de FACYRE y ha sido Director de Marketing de FEHR Activa, la división de marketing de la Federación Española de Hostelería y Restauración.

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