The commercial team of Rośliniak, thanks to the courtesy of CHEFS CULINAR, a professional distributor in the food service sector, participated on Wednesday, December 6 in a workshop combined with a mini fair that was organized for ELBEST hotels.
The event took place in a beautiful winter atmosphere at the Krynica Hotel and was dedicated to the management staff of ELBEST hotels and centers: Managers, Chefs and Department Managers and the Management Board of the ELBEST Group. CHEFS CULINAR invited its best suppliers to participate in the event, so we found ourselves in a really respectable group, listing, among others, companies such as Maspex, Kotanyi, Debic, Violife or Fanex.
At our presentation stand, participants of workshops and trainings could get acquainted with the offer of Rośliniak snack products – nuggets a ‘la qrczak and tarts with plant-based salmon alternative and “qurczak” (plant-based chicken alternative) paste, as well as talk about the meat alternative products we offer and the “Plant-based” vision for the development of plant-based products in the HoReCa segment.
In the workshop part, our Chef Rafał Krzysztyniak, together with the team from ELBEST Hotels, prepared dishes using Rośliniak bestselling products, i.e. a plant-based alternative to beef minced meat and chicken. The result of the workshop were panko-breaded balls of vegetable meat filled with prunes macerated in brandy, served with herbal crunch and BBQ sauce and vegetable “qrczak” curry with jasmine rice.
The participants also prepared dishes for a dinner party, which took place in the evening after all the classes. On this occasion, our team has prepared the plant-based salmon with vermicelli rice noodles, balls of “qrczak” in panko breadcrumbs with mayo-wasabi sauce and plant-based tuna teryaki on lettuce with colorful quinoa and grilled vegetables. All dishes were presented by the event host, Mr. Rafał Dziubek from CHEFS CULINAR, and served on a hot buffet with dishes prepared on the basis of the products of all companies participating in this event. Judging by the speed at which all dishes disappeared from the bar, it was clear that all the Chefs and workshop participants performed their tasks very well.
The event ended with an entertainment part where the employees of ELBEST hotels and the representation of CHEFS CULINAR and all invited participant could get to know each other better, integrate and simply have a good time – because, as you know, man does not live by work alone!
We sincerely thank the organisers for the opportunity to participate in this event, especially since Rośliniak is just starting his adventure with CHEFS CULINAR. We hope that the solutions we have presented will bring you closer to the possibilities of using plant products in hotel catering, especially since the requirements of guests in this area will only increase with the raising awareness and knowledge of plant-based products.
