Nearly 100 chefs working for Barcelo Hotels & Resorts EMEA are currently participating in the "Ser Cocina" project, led by the prestigious Dr. Escribano, geared to training them in the "Healthy Gourmet" initiative.
The Barcelo Sevilla Renacimiento was the property chosen to host the "Ser Cocina" project, a training programme designed by Barcelo Hotels & Resorts for over 80 chefs from all over Europe, whose aim is to familiarize them with the "Healthy Gourmet" initiative which the chain will implement at all its properties in 2015. "Ser Cocina" forms a part of Barcelo Hotels & Resorts’ "Ser" project, a plan offering employees continuous training. The main aim is that all the areas of the chain’s properties implement the latest advances and innovations so as to standardize quality with a clear objective in mind: service excellence.
In the words of Sara Ramis, marketing director of Barcelo Hotels & Resorts, "the ’Ser’ Project was launched in 2014 so as to train all of our staff under very specific guidelines as regards the need to always provide an innovative, quality service at all of the chain’s hotels."
Barcelo Sevilla Renacimiento: haute cuisine summit
In addition, this year’s training workshop will be attended by Dr. Antonio Escribano, an endocrinology and nutritional expert and one of the creators of the research project addressing new cooking processes and methods: Barcelo Healthy Gourmet.
Introducing a more innovative counterpoint, Escribano will show the chain’s chefs how to reduce the fat content of food and increase the nutritional value of dishes, thus creating an exquisite menu but with half the calories. "Warm broccoli salad with wild mushrooms and orange, beef sirloin with cheese and mustard spheres, beans and broccoli, and oil sponge cake with orange aroma and mandarin sorbet is just one example of an haute cuisine menu, although with only 300 calories," Dr. Escribano explains.
For Alberto Segura, manager of the Barcelo Sevilla Renacimiento, "the Barcelo Healthy Gourmet project has found the way to combine two pleasures: haute cuisine and health consciousness. We are very proud of being able to promote this concept on an international level at the rest of the chain’s hotels."
The Barcelo Sevilla Renacimiento was the first of the chain’s properties to incorporate the "healthy gourmet" concept in its menus and coffee breaks in 2013. The hotel has become the chain’s gastrolab and is a benchmark as regards gastronomic innovation within the group.
