Silestone Institute presented the book “90 cm Above Floor Level. Restaurant Architecture: High Performance Sustainable Facilites” at Madrid Fusión (link video presentation) Three great chefs participated at Madrid Fusion in the presentation of the book “90 cm Above Floor Level”, whose authors are the dietitian and nutritionist Yolanda Sala Vidal and the architect and ecodesigner Jordi Montañés Biñana. The book was…
The Silestone Institute and The World’s 50 Best Restaurants have delivered the book “90 cm Above Floor Level”, whose authors are the dietitian and nutritionist Yolanda Sala Vidal and the architect and ecodesigner Jordi Montañés Biñana, to over of the 500 representatives of the international gastronomic scene that attended the gala where it was announced the list of the 50…
Presenters: Yolanda Sala Vidal. Dietitian and nutritionist. Jordi Montañés Biñana. Architect and ecodesigner. Santiago Alfonso. Silestone Institute’s General Secretary. The importance of planning considering the professional standards makes “90 cm Above Floor Level” a must have publication for any architectural project focused on high performance installations. The sustainability of the whole structure is only possible…
The book “90 cm above floor level. Restaurant architecture: high performance sustainable facilities” has been recently awarded by the Gourmand Award for the Best Professional Book category in Spain and, therefore, has been selected as a finalist for the International Gourmand Awards for Best World Professional Book. The gala dinner will be taken place in…
Five of the chefs leaders who have collaborated in the book “90 cm Above Floor Level” edited by Silestone Institute, such as Joan Roca, Carme Ruscalleda, Carles Abellan or Javier and Sergi Torres, will give master classes on Silestone countertop surfaces at the Alimentaria Fair that begins today in Barcelona. This year, Silestone countertops surfaces…
What began as an initiative of Silestone Institute to promote the study and knowledge of commercial catering sector one year ago, now has become the architecture framework for the professional kitchen facilities thanks to recognitions like the Gourmand Award for the Best Professional Spanish Book. The book, whose leitmotif is the definition of the concepts…
After being chosen the Best Professional Book by the Gourmand Awards in Spain, the book has represented the category “Best Authors and Chefs 2013” at the Gourmand International Awards gala dinners, which took place in Beijing. The event has count with the participation of more than 8,000 books from 187 countries in 5 continents. Finally,…
