Reaton gathered experts in gastronomy at the Reaton Food Professional Days in Riga on February 13-14.
At the even there were organized Master classes with cooking legends and virtuosos. The tasting of oyster and other delicacies, lectures of foreign and local specialists, and an exhibition with a wide range of products.
"Reaton has been a reliable partner to its customers for 30 years, providing solutions, innovations and expertise, not just in food products. During Reaton Professional days, we bring the world here and at the same time we highlight the best masters of Latvia. Reaton Food Professional Days is in its fifteenth year of running. It has become an anticipated event where industry experts meet, opinions change, it creates inspiration and ideas for the summer season, "says Zane Lasmane, Marketing Manager at Reaton Food Department.
Guests of the event have the opportunity to get to know, taste and find out the benefits of more than 80 products manufacturers, and to see and hear highly appreciated Latvian and foreign chefs.
Masterclass with sensation
Master class program this year contains a bit of a sensation - after a longer pause, to share the secrets of his art has agreed the legendary chef in Latvia and the Baltic States - Martins Rītiņš, whose cooperation with Reaton has lasted for 25 years.
Along with the highly appreciated home cooks - Artūram Taškānam from Rocket Bean Roastery and Laurim Aleksejevam from restaurant 36.line - This year, a number of excellent experts from abroad perform and lectures in the masterclass: Fjodors Gadalovs - a steak cook from St. Petersburg who has mastered beef knowledge in Texas, USA, has worked in famous Italian chef teams and has trained in China for several years. He teaches masterclass in Riga for several US beef recipes called "American Beef St Petersburg". Pedro Manuels Martins-Romo Fernandess (Pedro Manuel Martin-Romo Fernandez) - Cured meat cutting expert from Spain, who, in his presentation, introduces to the masterclasses the types of cultivation, cutting and serving of Serano ham.
Another specialty this year is the Reaton Corporate Chef Edgara Jaunzema Gastronomic Laboratory. There you can find the recipes for Baltic Sea fish, as well as the preparation and tasting of pulled meat, Razor bivalve molluscs and Patagonian and California squid.
Lecture on oysters, chef's discussion and gastronomy laboratory
This year's lecture area has a world-wide and modern thought-based flight. One of the most prominent lecturers was Stefano Jiannini of Universita del Caffe in Trieste, who spoke about modern technology solutions in the hospitality sector and the best examples of cooking and serving in Latvia and in the world.
Our activity has always been focused on long-term cooperation with our customers based on mutual trust. At this point and time, Reaton has partnered with over 2,400 customers. Reaton represents 60 brands and offers over 5,000 products from 300 suppliers. We annually offer over 150 new products to our customers.