The round table was held by Panda Gay and Mireia Anglada, professors of the Master in Culinary Arts and Kitchen Management of EUHT StPOL. Their presentation, together with Ada Parellada’s, chef at the Semproniana restaurant in Barcelona, ​​was part of the “restaurateur tour” program organized by the Barcelona Food Cluster, with the collaboration of HORECA Solutions and the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL).

What do we understand by organic and / or ecological product? Which impact do organic products have on cooking and catering? Is the philosophy of healthy cooking in hospitality a future trend or a reality? These are some of the issues on which the round table entitled “The product of the future and demand of the organic products” has been addressed by Panda Gay and Mireia Anglada, professors of the Master in Culinary Arts and Kitchen Management of EUHT StPOL. The activity was part of the so-called “restaurateur tour”, a day carried out in Mercabarna and promoted by the Barcelona Food Cluster with the collaboration of HORECA Solutions and the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL).

Along with Panda Gay and Mireia Anglada, the day also featured another round table, in this case, by Ada Parellada, chef of the Semproniana restaurant in Barcelona.

The event was moderated by Lluís Codó, CEO of Horeca Solutions and professor in different academic programs of EUHT StPOL.

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