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35th Hotelia, Nutritious Reservation,  November 2019, Organized by: Chef Stories

35th Hotelia, Nutritious Reservation, November 2019, Organized by: Chef Stories

Success is the word for the side events of the 35th Hotelia 2019 under the title All about gastronomy “Nutritious Reservation”, that were organized by Chef Stories and the administration of TIF Helexpo.

Gastronomy and hospitality are more than ever interrelated, since gastronomy is a reason to travel and not just part of the travel experience. Moreover, international trends and culinary uses, focus in a healthier – more nutritious diet and this is what we tried to emphasize with the delicious creations of the team of chefs of our events. More specifically, we presented:

• The use of high nutritious ingredients
• Regionality – local identity
• Special diet options and proposals
• Sustainability and transparency in the production process
• Mocktails & Smoothies

[ngg src=”galleries” ids=”67″ display=”basic_thumbnail” thumbnail_crop=”0″]Many important Greek companies active in the food industry, complying with all the above, took part in the side events:

Artemis drink mixer, Mixer Constructor (Drink Mixer, Lemon Squeezer & Blender)
Marianna’s vine leaves, Hand-made pies and pie pastry
Horafi, Pulses & Chick-pea Flour
Isostevia, Products with stevia
Sellas, Olive oil
Filema, Bread sticks & honey bars (sesame sticks)
Lemonis Bakery, Bread & bakery products
Apostolos Papadopoulos Meat Company, Cold cuts
MEVGAL, Dairy & yogurt
Mikros Kalliergitis, Baby greens & microgreens
MAKVEL, Pasta & Orzo with 5 cereals
Mega Ostrakon, Mussels
Tsakiris Family, Eggs, Pasteurized egg & Cereals
Domaine Porto Carras, Limnio, bio red wine
Chef stories, Apple with lemon & honey jam & Olive jam
Dorodouli, Tsipouro & Spirits

Our sponsors in equipment were:

  • Costos, Professional Equipment
  • SKG eco, Serving equipment
  • Papantoniou Appliances & Kitchen equipment

Talented Barmen from Bar Esc prepared smoothies and cocktails with spirits from Dorodouli,Tsipouro & Spirits. Students from the Departments of Culinary and Tourism Education from DELTA 360º took part as volunteers in the side events.

In a hall next to the main area of the side events, presentations and panels were held with well-known professionals referring to sustainability, green practices and certifications, healthy diet, wellness programs in hotels and dry ice applications. The panels and presentations were:

“Modern Platforms that maximize the hospitality experience of your clients “ HOTEZA CMS, Mobile app, Voice commands
Speaker: Andrianna Ifanti, B2B Dpt Powertech Electronics

“Perrotis College approach in the Agrifood domain: Health, Diet, Sustainability”
Speakers :Dr. Trifon Adamidis, Dr, Christos Vasilikiotis, Dr. Panagiotis Kampouridis

“Innovation, Sustainability and Green practices in Greek Hotels”
Panel coordination: Vee Bougani
Speakers : John Zarkadis, Dr. Ioannis Pappas, Stavros Psomopoulos

“Wellness Programs : a modern trend for quality vacation”
Panel coordination : Niki Athanasiadou
Speakers : Dimitrios Kalaitzidakis, Elena Mouratidou, Panagiota-Adriani Dozi, Lia Boudioukou

“Food safety in hotels and mass catering establishments : new laws and certifications”
PETET (Panhellenic Food Technologists Association)

“Sustainable hotels, eco-certification and the new tourism trends in for the Greek market”
Speaker : Sotiris Milonas

“Dry ice and its applications in gastronomy”
Speaker : Nikos Vakalis

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