Lecture by Vilijem Cvek – Gastronomy as Experience (Gastronomija kao doživljaj) – Adriatic Hotel (as part of the Flowers & Nature floral event)
###
It is not enough to prepare, cook and sell food to the guests. More and more, they expect new flavors and experiences in the preparation and consummation of food. They want to try something that they cannot taste in the countries they are coming from,
###
It is not enough to prepare, cook and sell food to the guests. More and more, they expect new flavors and experiences in the preparation and consummation of food. They want to try something that they cannot taste in the countries they are coming from, in this way creating their own picture of customs, culture and history of the country they have visited”, said, among other things, Viljam Cvek, food and beverages manager in the hotel “Maistra” at his interesting lecture “Gastronomy as an experience”.
Cvek, who was declared the king of cooks in Hungary in 1999, and only two years after won a prestigious award “Il cuoco d'oro internazionale”, says that the world travelers have been abandoning the cuisines that favor globalization and turn towards autochthonous, domestic and international cuisines.
“It is necessary to go back to the roots and adjust the domestic food of our predecessors to the flavor of a modern nomad. Our own productions, that undoubtedly have certain quality, need to be branded and made easily recognizable throughout the world. For example, Italians have done it with their spaghetti and pizza, meals that always carry the sign “Made in Italy”. Istria could, for example, do something similar with their olive oil, truffles and asparagus, stated Cvek and added that there must be an interesting story behind each brand. Furthermore, in order that our meal becomes recognizable, it is necessary to obey our natural food, consistency in the meal preparation, attractiveness of the visual aspect, availability for the consumer and the entire marketing.
