Tag Archives: pastelería

b concept

Jordi Bordas’method: The B-concept

Jordi Bordas, today known as one of the best pastry chefs in the world, after being the World Pastry Champion  in 2011, has created the B-concept intended to revolutionize the field of pastry.

His passion for work and involvement, his perseverance, his desire to improve and the belief that nothing is impossible a priori, make him a charismatic leader and those were the characteristics that helped him to reach the World Pastry Cup.

Just when he reached this professional success, he decided to break away from the traditional recipes and evolve their formulas. It was the rise of B-concept.

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Alimentaria 2016

The 25th, 26th, 27th and 28th April was held at the Alimnetaria Fair in Barcelona. We were very lucky being able to visit it and this will be a short written to those who have not been able to attend. The Fair was composed of six different halls, separating the different themes: Interlact, Intercarn, Intervin, International, multiproduct and Restaurama. In each of them, there were stands of manufacturers, distributors, importers and exporters of various products: beverages, frozen foods, biscuits and confectionery, olive oil and vegetable oils, seafood, wines and sparkling wines, fruits and vegetables, pastry, ice cream, desserts and chocolates, and much more.

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In addition, there were some areas where visitors can live experiences in the Fiar. There were The Alimentaria, a key area for operators in the food chain in search business activities; The Food Experience, a place where the visitor is the protagonist of unique dining experiences.

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Another area was Vinorum, where the latest developments in the sector were displayed. It was full of renowned experts, wine critics, wine experts, masters of wine, sommeliers and chefs who give lectures and tastings. Other areas that caught our attention were Spain, the country of the 100 cheeses, a guided tasting of more than 100 different cheeses or the Gourmet olive oil bar, a self-guided tasting of oils through fact sheets to discover some of the best extra virgin olive oils produced in the world.

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GOURMET OLIVE OIL BAR

Of the six halls that were there, we will focus primarily on Restaurama together with The Food Experience, as we believe that is what most interests you.

Restaurama is the pavilion of reference in Europe for professionals and companies linked to the foodservice industry. This exhibition showcases new products, different formats and different management solutions for the foodservice industry, as well as to discover trends in catering and identify business opportunities. We found exhibiting companies such as Nestle, Damm, Makro, Unilever, Coca-Cola, Electrolux, Mammafiore or Font Vella. This year for the first time incorporated into new segments such as confectionery, bakery and ice cream shops.

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PA SOLÀ STAND

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Along with all these great brands and their introduction of their best products, there was The Food Experience, which include culinary  workshops, where chefs with Michelin stars such as Ángel León (Aponiente, Cádiz), Mario Sandoval (Coque, Madrid) or Camarena Ricard (Ricard Camarena Restaurant, Valencia) share workshops with international chefs like Virgilio Martinez (Central) or Mauro Colagreco (Mirazur). Joan Roca (El Celler de Can Roca, Girona) is the catalán representative of the event.

There were other chefs demonstrations, where visitors can learn new culinary techniques and cooking.

And there were also tastings, introductions and demonstrations of new techniques and new products.

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SHOWCOOKING WEDNESDAY  27th

The talk that caught more outh attention was the Food Bloggers Conference held in The Alimentaria Hub where were meeting in the same space professional bloggers and brands with the aim of strengthening their relationship and set common respective expectations. With the co-operation Cristina Martinez the program included panel discussions, interviews and the participation of international bloggers, who gave their point of view of the sector and the trends that would shape the evolution of the industry in the coming years.

We loved seeing Montsec products displayed on stands of our distributors, and our image as part of their own stand.

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MONTSEC PRODUCTS IN ALIMENTARIA 2016

And finally, one of the products that caught more our attention were these lollipops, a new frozen snack easy to use for foodservice and catering. These lollipops have different flavors: gin and tonic, foie with chocolate, foie with figs, cheese with quince, salmon with cheese or potato omelette. This product is sold in boxes of 4 trays of 40 units each, frozen. You have to let thaw for 30 minutes before serving.

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DIFFERENT LOLLIPOP

As always we say, let’s innovate, people do not stop doing it!

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Merry christmas and happy holidays

Dear friends,

We’re in the final stretch to the end of the year, close to those days when we celebrate 2015 has finished and 2016 starts.

A few days of peace, dedicated to be with those we love and to open some gifts!
In addition, Christmas include the dates on which we get fat, unzip a button to continue eating and we eat lots of candies.
Good time to innovate and provide your customers irresistible sweets to buy as a dessert or just buy them as fancy gift.

We wish you happy holidays, a very good entry to 2016 and our best wishes for peace, health and love to you and your relatives.
Let’s innovate!

principal

Alls Hallows Eve is getting closer, chestnuts and panellets, do we have any alternatives?

The first of November is Alls Hallows Eve, a day dedicated to the memory of dead people. The nights are long, it gets a little colder, the leaves fall from the trees and nature in general is dead. It is for this reason a time of year that reminds death and in which a variety of cultures, remembering the dead. Continue reading

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Summer cakes

Summer cakes are one of the dishes more desirable and well-tasted of the summer. It is a perfect way to eat a single dish and there are lots of possible combinations of ingredients. In addition, if it is cold, you have the advantage that you can let the dishes beforehand.

Most summer cakes are made with bread; a slice of bread as a base layer, the ingredients chosen over it and then another slice of bread and so on.
We suggest some options to give you ideas and then you can tell us how much they have succeeded in your business. Continue reading

bcn gluten free

Barcelona in March will become the national and European gluten free capital

The 28th, 29th and 30th of March will be the BCN Gluten Free exhibition, the first spanish exhibition devoted exclusively to gluten-free products and diet, the main ingredient of the stability of flour. This exhibition will be held at the International Convention Centre (CCIB), a plot of more than 4.000m2.

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This fair will be attended by producers, doctors, journalists and chefs and there will be the latest gluten-free cooking demonstrations and talks by experts, manufacturers and engineers.

The BCN Gluten Free is supported by the Celiac Association of Catalonia, the Federation of Associations of Celiac in Spain (FACE) and the Association of Celiac and Gluten Sensitive of Madrid.

The Federation of Celiac in Spain says that every day there are more manufacturers that offer gluten-free products, but still a long way to go. It is estimated that 1% of the Spanish population is celiac and one of the main demands of this part of the population is that gluten-free products become cheaper. Sometimes, a gluten-free product can double its price compared to one that does contain gluten.

So, the challenge is, a part from being trendy, trying to offer a solution to this part of the population.

Good lucky! Let’s innovate!

alergenos

Recent development in the field of hotels and caterings

On December 13, entered into force the new law of EU Regulation 1169/2011 which obliges restaurants to provide information about allergens of all the food they serve. For this reason, is very important that all professionals involved in the process have a good training to prevent cross contamination problems.

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People who have an intolerance or allergy may suffer serious consequences in the case of ingesting traces (tiny pieces) of the product to which they are allergic to and that sometimes happens for cross-contamination or mishandling of food.

Therefore it is not enough that workers are informed and to inform customers of the dishes they can eat and the ones they can’t. It is necessary professionals become formed so that there is no possibility of contamination of the dishes served or mishandling of products that serve to the intolerant or allergic person who is eating out of home.

We hope you are being adapted to the new way of doing and that your customers are more than satisfied with your efforts.

Here are some links that we think they can be helpful:
How to design a menu showing allergens without losing style?
http://www.makro.es/public/Coemo%20elaborar%20una%20carta%20con%20alergenos%20sin%20perder%20estilo

Good luck guys!

obra arte

How to create the best work?

Both good actors and a well written script are essential to leave the cinema satisfied and happy to have gone to watch a movie. The entry seems even cheap when the movie has made us laugh and have a good time, we have got goose bumps or it has made us drop a tear.

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fotos muchas bolsas

Variables influencing purchasing

The other day, reading the digital version of the book “Marketing in the XXI Century” writen by Rafael Muñiz, I decided to make a post about the effect of environmental variables on consumer behavior.

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Internet, also an ally of restoration

As we read a few weeks ago in the magazine Hostelmarket, innovations in the catering sector are increasing in recent years. More and more, restaurants use different internet portals and mobile apps to get known and attract more customers. As e-commerce is getting so much weight it is almost impossible that any economic sector ignore it.

Otherwise, the restoration is still a very small volume in comparison with other sectors. The reduced size of the majority of restaurants, not allow them to manage the bookings and orders, and they have to leave these activities to outside companies.

The main allies found on the Internet which are helping restaurants to gain more market and clients are the followings: Continue reading


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