SIHRE 2018 – the indicator of modern trends in the HoReCa sector

The exhibition marked a 20% rise in the number of participating companies

The maxim says: a successful hotel and restaurant business is the one that is ever evolving.  That requires a continuous approach, following a vision constructed in advance, planning and building up contacts with the right partners. This is why the events valued most by representatives of the HoReCa sector are those which bring together representatives of the sector, trends, diverse solutions and innovative practices and technologies.

Knowing all this, professionals from the HoReCa sector immersed themselves in the ecosystem of the SIHRE exhibition, held in Inter Expo Center from 7 to 10 November. “Once again, we witnessed the unique Universe presented by this professional event and its comprehensive overview of hotel, restaurant, catering and SPA equipment,” visitors stated. Held in parallel with the food sector exhibitions MEATMANIA, WORLD OF MILK, BULPEK, SALON DU VIN, and INTERFOOD&DRINK, SIHRE attracted the attention of 23 560 visitors.

“At this year’s edition, we recorded a significant 20% rise in the number of participating companies,” the organizers reported. In the course of four days, visitors viewed company stands exhibiting professional kitchen equipment, innovative products and solutions, software products, hygiene consumables and materials, hotel solutions – cosmetics, accessories, impressive interior design solutions and others.

Top level accompanying program

The scent of professionalism, exceptional dishes created by top level master chefs inspiring enthusiasm in future chefs. All these elements were at the core of the program accompanying SIHRE, witnessed by guests from Bulgaria and abroad during the four days of the exhibition.

Top level professionalism could be felt in the halls from the very first day when the culinary event GastronomiX began. With the support of The Alimentaria Experience, the exhibition halls hosted the demonstration of the extraordinary skills of Eduard Xatruch, Mateu Casaсas and Oriol Castro from Disfrutar restaurant in Barcelona. “We are not only master chefs. We feel real joy; we are a team,” Eduard Xatruch shared. He gave visitors in the demonstration area the chance to experience what a day in the professional kitchen feels like. Mario Sandoval shared his magic and secrets for creating culinary masterpieces. The master chef in Coque restaurant, Madrid, recognized worldwide for his daring and unique interpretations of modern Madrid cuisine, applied his skills, perfected in Escuela Superior de Hostelería de Madrid and built upon for many years in Madrid, Catalonia and France.

The Art of Chocolate

Besides its enchanting flavors, chocolate opens up a wide range of possibilities for professional chocolatiers. It was at the core of the master class given by British pastry chef chocolatier, Martin Chiffers. In the company of Radi Stambolov and Borislav Ekzarhov from the Bulgarian Pastry Academy, Martin Chiffers presented precise techniques for carving and creating chocolate sculptures. GastronomiX 2018 also turned into the arena for prominent Bulgarian culinary experts to pass on their professional knowledge.

Visitors were also mesmerized by the culinary contest UniChef 2018. The winner was the master Tsvetomir Nikolov, who won the big prize – a culinary course in Bangkok Thailand! First prize in the contest for future chefs, Unichef Junior, was awarded to Ivaylo Gaserov, a student at the Professional High School of Tourism “Dr. Vassil Beron”, Veliko Tarnovo.

SIHRE is the professional event of the HoReCa sector. This is how those who attended the exhibition described it, recognizing the wide range of business opportunities combined with the top level accompanying program. The next edition of SIHRE will be held at the end of January 2020.