Agents involved in any restoration facility, whether social or commercial, are: The location and promoter. The technical team restoration specialist multidisciplinary. Companies specialized construction and installation. Note that this approach is valid for any new project to remodeling existing ones. As a tip, you should always be made to study the project as a new…
The counter and the open kitchen as a show have become the great protagonists of restaurants There are two defined modernity lines in the design of restaurants: the counter and the open kitchen as a stage for cooking shows and an exercise of transparency towards dinner guests. The counter conveys the soul of our territory…
Silestone Institute has participated for the first time at the final contest of “Receteas para Superhéroes”, where three families prepared a meal like chefs and they learned how to cook safely. Furthermore, this edition has counted with the presence of the humourist El Monaguillo who, accompanied by the chef Ferran Adrià, taught a masterclass that…
The Silestone Institute participates in “The Caravan of Health”, an initiative launched by Carrefour along with Disney and the chef Ferran Adrià to promote healthy lifestyles. The Silestone Institute will organize Express Domestic Food Handler Workshops in the Caravan of Health by an expert on Food Safety. “The Caravan of Health”, an initiative launched by Carrefour along with Disney and the chef Ferran Adrià. The Caravan of Health will…
As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute. The chef Oriol Castro – Restaurante Disfrutar-, the architect Oliver Franz Schmitz –El Equipo Creativo – and Pilar Navarro –Cosentino Group– have shared a talk about “Disfrutar. the challenge of designing a new restaurant”. The event was…
1. Shopping, the first step toward trust Examine the shop: – Cleanliness of the establishment and personnel – Products which need to be refrigerated or frozen are properly stored Examine the product: – That the external appearance of the food is good – That packages are in perfect condition – That the label contains all…
Design or functionality? Chef Paco Roncero and interior designer María Villalón describe the process of designing a restaurant • Transmitting the essence of the restaurant to the interior designer and the presence of chemistry between the chef and interior designer is key to achieving the soul of the restaurant in the design (Paco Roncero) •…
The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy Dialogues, organized by Instituto Silestone. In this session, Carles Abellán, chef and entrepreneur of the Restaurant Tapas 24 Diagonal-Tuset and la Barra, the interior designer Cristina Campoy from Campoy Sinergias and Rafael Luque from Cosentino Group have shared a talk on “Synergies between cuisine…
