“NOTONLYHOTELS” - WHERE CUISINE IS KING
 Rimini Fiera turns the spotlight on the traditional exhibition of SUITE magazine published by BE-MA, which this year, with “CooKING”, concentrates on the evolution of the relationship between hotels and restaurants
Rimini, 3rd June 2010 - The relationship between hospitality and catering/food service, in hotel design, is taking a new form: new formulae, new concepts and appropriate technologies are coming to light.
It is a recent rapid evolution, which will be highlighted and seen by everybody, thanks to the expo format conceived by Rimini Fiera and SUITE magazine published by BE-MA in the context of “NOTONLYHOTELS”, the cultural moment of SIA GUEST (The International Hospitality Exhibition, the 60th edition of which will be held at Rimini Fiera from 20th to 23rd November 2010) which, for ten the last years, has documented the innovation and trends under way in the sector.
Under the name “CooKING – courses with the kings of cuisine between technology and food experience”, six very high profile chefs, “the kings”, will make their contribution and add their thoughts with six prepared tables. The days will also be enriched by debates and networking covering the aspects of culture and marketing, technologies for kitchens, designing and planning spaces and services. Representing in an all-round in-depth manner a world that is changing at an exponential rate
Architect Giuseppe Biondo, the event's curator, anticipates, “In the set-up, as always staged under the spectacular large cupola of the south foyer at Rimini Fiera, there will be an eye-catching theatre stage, on which the in-depth debates will be held. Alongside, six tables prepared by the same number of chefs. Why did we choose this approach, so different from the previous ones, focussed in particular on the evolution of design? Because we realized that today hotel food service is the sector in which things are really happening. There is excitement round it and continual planning. A different relationship with kitchens is taking shape and the spaces dedicated to food are changing and expanding to meet clients' requirements. Extremely exciting approaches are constantly being found: free flow, show kitchens, open kitchens. All in order to understand and meet the needs of a varied clientele that is continually evolving from the nutritional point of view also. So there are those who propose kitchens along the lines of old homes, where one went down and took what was needed, those who organize small food service events on the various floors or in the corridors, those who propose islands with diversified menus conceived for workers or people who have short meal breaks or want to stay light. In short, from mere food service, the classic serving of meals, things are changing, with new ways of serving and eating. We will report on all this in the exhibition, with the help of videos, written recipes and new technologies.”
Avant-garde technologies, manufactured by the sector’s leading companies that are exhibiting at SIA GUEST.
www.siarimini.it |
