Chef Stories organized for once more the side events of the 34th Hotelia under the title “All about Gastronomy”. Gastronomy and Hospitality are more than ever interconnected, and food and drink is a reason to travel, not just part of the experience. The basic motive for guests is the passion for unique, original gastronomic experiences who are willing to spend above their budget. In the side events of Hotelia alternative cookings were presented with quality, pure, awarded and renowned greek products.
The gastronomy side events attended:
- Foreign visitors
- Hotel owners
- Boutique hotel owners
- Similar professionals (transportation, events organizations, weddings organization, etc)
- HO.RE.CA. professionals
The concept picked was “The snacks’ alternative”. Our ambition was to connect international trends in gastronomy such as street food with locality, with special and delicate products, for alternative, free from, low fat, kosher, halal snacks that are meals on the go.
In the specially designed area of Pavillon 9 all our cookings were presented in special stands where snacks of the following categories were offered:
- Wine snacks
- Beer snacks
- Mocktail snacks
- Coffee & Tea snacks
- Healthy snacks
At the same time, the gastronomic part, was joined by lectures and presentations in a nearby room, concerning the needs of today and the proposals for a promising future in the hotel business with many alternatives.