The observation, the constant transformation of spaces of restoration and to understand the needs of the city, keys to success for new projects and dining areas How to be innovative and where to focus efforts to provide a differentiation in order to give value to the new projects was the reason for the conference organized…
Chef Ricardo Sanz and Xavier Torrents, an expert on innovation in gastronomy, have reflected on innovation in food service during a debate session organized by the Silestone Institute in collaboration with the Basque Culinary Center. The meeting revolved around Kirei by Kabuki, the first Japanese restaurant in a Spanish airport. The session was focused on…
Global Kitchen is a publication, edited by the Silestone Institute, that presents some reflections on the uses and global trends in the kitchen and its role in the home of the future. This publication is a complement to its predecessor “A 90 cm above ground” which has become a benchmark in the professional kitchen sector.…
The book investigates the needs of haute cuisine and defines the concepts and standards of today’s professional kitchen facilities. In research and analysisi conducted have tended to the needs of cooks on ergonomics, sustainability and energy efficiency. It includes the point of view of the main international chefs in order to extrapolate their concerns and…