Restaurants from all over Spain come together to learn and share experiences
Grilled meats took a back seat, because share the kitchen and the experiences between more than 180 hospitality professionals, make this take center stage in these emotional gastronomic events organized by the Scorching Group.
They arrived on Sunday day 20 in the afternoon and on Tuesday 22 October, all those attending this annual Party organized by Scorching returned home, with a high degree of motivation, to continue improving in their restaurants and in this exciting profession that allows them to enjoy pleasant experiences to their customers by giving them the best.
First thing in the morning they visited one of the family farms where the event was held, at the La Pilarica Farm in Torrejón el Rubio, Cáceres, Estremadura. Despite coming, this family of farmers from Toledo, They manage farms throughout Castilla La Mancha and Extremadura where they care for and feed their own breeding animals with the utmost care.
Group Photo of Scorching Annual Convention Attendees 2019
They then held a Cooking Contest with more than 50 participants in 10 groups of 5 people each, type Masterchef, where they fully enjoyed and were able to make clear the importance of teamwork in restaurants.
In the food, the Chef and advisor of the Scorching Group Carlos Torres, together with all his team, served all attendees, six new recipes created to be included in the menus of the attending restaurants soon, Clients and associates of the Scorching brand.
Scorching Annual Convention Attendee Food 2019
As a highlight of the day, the International Magician Luis Boyano, played master of ceremonies with tremendous communication skills, humor and good work entertaining everyone and presenting the three speakers who attended:
Juanjo Martínez, who spoke to us through his experience, what aspects should we take into account in our business to achieve a path of constant success in our restaurants.
Presentation by Juanjo Martinez at the Scorching Annual Convention 2019
And then, Carlos Torres gave an emotional presentation where he spoke to us, through his story of overcoming, how to get "the right slices of pizza for a balanced and happy life".
Presentation by Carlos Torres chef at the Scorching Annual Convention 2019
And as a final touch to the afternoon Enrique Perez, Chef and owner with his brother Eduardo, from El Doncel Restaurant with a Michelin Star, Siguenza, Guadalajara, gave us a masterful presentation of the importance in "The Kitchen in Empty Spain", where he also told us about its entire history and how to bring life and return to the beautiful towns that we have in Spain, through the kitchen, instead of all of us leaving it and complaining after the pollution and stress that we suffer in the big cities.
Enrique Perez Presentation at the Scorching Annual Convention 2019
In the evening, dinner with Iberico corner and grilled meats of the most innovative cuts of yearling veal and own-aged Iberian pig and others 8 fantastic and surprising tapas prepared by chef and cooks friends and clients of Scorching. And ending the party with Cocktails and Dj ’Sergio Marx who made everyone dance and enjoy until the wee hours of the morning.
Ember corner at the Annual Convention 2019
And on Tuesday the V National Scorching Cuts and Recipes Contest was held, and while they cooked the 10 finalists their recipes, all attendees enjoyed various lectures and workshops, of how to end the services with a good coffee and how to manage all the Digital part of the restaurants, with the loyalty app, Reservation book of each restaurant, communication and social wifi and the best management program for restaurants.
Jury and Contestants of the V National Contest of Cuts and Recipes at the Scorching Annual Convention 2019
The first prize with 600 € was for Javier Donaire, Eurotoques partner and co-owner partner of Scorching Restaurant El Mirador de la Mancha from Villarrubia de los Ojos and from Miramontes Meeting Room in Porzuna, Real city, with a surprising Recipe "Iberian Couland".
First prize of the V National Contest of Cuts and Recipes of the Scorching Annual Convention 2019
The second prize with 300 € was for Gloria Alarcon Duque, also a member of Eurotoques, chef and co-owner of the Restaurant Sabe a Gloria from the Huertas neighborhood, in Madrid with "Iberian double chin in four textures with arriero garlic cake".
Second prize of the V National Contest of Cuts and Recipes of the Scorching Annual Convention 2019
And the third prize of 150 € was for him Chef Jesús Rodriguez from Alfileritos Restaurant 24 and Aroma Manchego de Toledo with "Beef fish fajitas with corn squirt".
Third prize of the V National Contest of Cuts and Recipes of the Scorching Annual Convention 2019
Putting the finishing touch with a rice tasting from Unilever and three more recipes by Chef Carlos Torres to be incorporated into the next letters.