In Yalta, a three -day forum was held for representatives of the tourism and hospitality of HoReca Fest

Krympress reports:

The International Forum HoReca Fest was first held in 2022. For three years, more than 7,000 representatives of the hospitality industry from Russia, India, China, France and the CIS countries took part in it.

The theme of the forum of this year: Human centricity as a principle of doing business, where the main thing is the well -being of a person in society as a whole, because people are the basis of any organization.

From April 10 to 12, master classes and round tables, strategic sessions and business communication were held for participants and guests of the event.

Speaker Valery Tumanova spoke about the 2025 marketing revolution, revealing the strategy of the total capture of the market. Daria Plotnikova spoke about the prospects of resort construction and implementation of the federal project of year -round resort “Golden Sands of Russia” in Yevpatoria, as well as the prospects for the development of the resort investment real estate market for Crimea and Sevastopol.

The winner in the nomination “Best Chef of the North-Western Federal District” of the IV annual Prize “Chef of the Year” 2024, diploma in the international exhibition-forum “Russia” for contribution to the development of Russian cuisine 2023–2024, the ideologist and brand-chef of the restaurant of northern cuisine in Arkhangelsk, Andrei Annikyev conducted a master class “Malication of the Northern Kitchen. stereotypes for gastronomy. » He prepared a dish of arctic salmon, grapes, radishes and algae of the White Sea, and also pleased the guests with a dessert-a black, broken gingerbread with coffee in a mechanical coffee.

The chef not only showed the recipe for the dish-he plunged the audience in the life of Arkhangelogorodsy, showing a presentation about his research journey through their native places where he discovered gastronomic specialties in each region. The main product of the Arkhangelsk region, according to the statement, is salt. Sea and mineral, which was historically mined in the north. Salt is the main preservative and is used in any recipe.

An interesting story about jelly turned out to be interesting for the Crimeans: the chef told about the difference between the northern jelly and those jelly that we have known us from childhood. It turns out that in the Arkhangelsk region, Kisel is a snack of a dense consistency of peas or oats, which was poured on plates, insisted, and then cut. Like pudding. Or jelly.

For several days, entrepreneurs, business trainers, restaurateurs and chefs sorted out real cases, shared the experience and secrets of their success, talked about new methods of attracting the audience. The organizer was the «Academy of hospitality». The event combined 56 industry experts from 19 regions of Russia.

Author: Anfisa Tretyakov, photo of the author

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