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Events
It is been three years since august nights in Castell Jalpí sound like classic music. This year Santa Florentina Festival, that celebrates its XX edition, has offered performances for 9 days with first level musical proposals, such as the soprano of Natalia Labourdette. This singer is known to have won the first prize in the Juventudes Musicales de España permanent Competition, 2015 EMCY (European Union of Music Competitions for Youth) prize and recently, she has also won the XIV Certamen Nuevas Voces of Seville first prize.
Orchestre de Chambre Français performance stood out with its director Horts Sohm at the front, who was named “Honorary member” from the European movement by the Strasburg European Council. Founded in 1989, the orchestra has performed more than 1.300 concerts and acts regularly in Paris, in Salle Pleyel, the Théâtre Champs-Élysées, salle Gaveau, in the convention centre, St. Pierre de Montmartre church and the main festivals in France. Furthermore, they have played in Barcelona, Madrid, Granada and the International Festival of Santander.
During 9 magic nights, Castell Jalpí has been a reference landscape and has received well-known national and international artists, such as emerging ones. This scenery has offered high quality cuisine proposals, as it always does.
All attendees could savour ARCS Catering gastronomy 2 hours before each concert in two different formats: a table service dinner to savour all menu exquisite plates or an informal and chilly meal in Patio de Armas based on crafted tapas, gourmet sandwiches and a wide range of different beverages.
As every year, Santa Florentina Cultural Association, who takes care of the organisation, wanted to thank and congratulate ARCS Catering team due to its professional activity development in Castell Jalpí, Grup SERHS head office, highlighting their kindness, professionality and the enthusiasm of working in a cultural act of such characteristics.
The Tenor Gala on august 24th was the act that closed the 9 concert cycle of the XX Santa Florentina Classical Music Festival. The marvellous male voices marked the last performance and confirmed the great health of the festival with a strongly faithful and dedicated audience that consolidates its success year after year.
On June 14th, Castelldefels Castle hosted the 1st Conference of the Foodservice Cluster of Catalonia dedicated to innovation under the heading “Innovation Day” with the aim of putting the focus on the latest trends and uses of ICT in the feeding sector. Raimon Bagó, general director of SERHS Food, has participated in this meeting to explain that “technology has helped us to adapt to the individual needs of users” in the field of collective catering.
For SERHS Food general director, “when it comes to making a meal, we have to put the person and their uniqueness at the centre of our activity. This is what a kitchen like the High Performance one of Mataró allows us to produce today”. The High-Performance Kitchen that SERHS Food launched in the capital of Maresme was precisely thought and designed to offer a kitchen tailored to the individual needs of the users of collective catering. For this reason, its facilities allow the elaboration of specific recipes, for example, crushed, textured and allergen-free meals, among others.
SERHS Food bets for its collective catering service to become a reference in the preparation of recipes aimed, essentially, to individual satisfaction, while responding to nutritional criteria within a varied and rich food proposal. In addition, as Raimon Bagó explains, “this is what makes us different from the rest, thinking about the uniqueness, the diversity of each of our users. And all this, with the maximum guarantees of food safety, product quality and efficient and professional management”.
Raimon Bagó, Foodservice Cluster of Catalonia new president
The day also served so that Raimon Bagó, until now vice-president of the entity, left chosen like new president. In his speech he thanked the trust placed and strongly highlighted the work done by the president so far, Jaume von Aren, who valued the commitment and dedication of the first years.
The new president of the entity highlighted the new challenges that Cluster Foodservice has today and the obligation not to lower the standards. “Work and collaborate with the 53 companies that are part of this organisation, to continue drawing, defining and strengthening the strategic lines of Cluster Foodservice in the coming years”.
Since its establishment, in January 2014, Cluster Foodservice has contributed to forge the relationship with all the companies that are part of it. Companies of diverse scope such as production, logistics, collective catering, new technologies or research and knowledge. This diversity is the great strength of this transversal and dynamic sector, which at the same time involves a strong complexity of coordination and management.
SERHS Food celebrates the first anniversary of the official inauguration of the High-Performance Kitchen in Mataró
Over this first year, the plant has increased its production by 40% and continues with a high rate of growth.
One year later, the commitment to innovative and efficient solutions to bring comprehensive support to managing professional catering is a success in every sense of the word. This Saturday April 21, the Mataró High-Performance Kitchen of SERHS Food, as well as its central offices, mark one complete year since their official inauguration, in which national authorities and those of the Maresme area took part.
As of today the plant, which covers 2500 m2, has increased its production by 40% and continues to grow at a very good pace. Over this first year, one of the mostly highly-rated spaces of the SERHS Food High-Performance Kitchen has been the independent allergen-free kitchen, which offers services principally to educational and healthcare centers.
Nevertheless, the office area and main arena have seen numerous visits from clients and companies interested in seeing the installations which reflect the philosophy of SERHS Food. This philosophy is directed at the commitment to prepare food products of the highest quality, following the basic principles of traditional cooking, and availing of the latest technology capable of providing the very highest standards of food safety and environmentally-friendly production.
During the circuit, especially designed for groups, all the steps making up the production process can be seen, from reception of the raw materials to the packaging of the finished product. Likewise, the main arena, with seating and a “showcooking” area, is often used for workshops, demonstrations and conferences, thus complementing visits to the installations.
Today, SERHS Food has a strong presence in Catalonia and is engaged in a major drive for growth in the Balearic Islands, Valencia and other parts of Spain. The Mataró High-Performance Kitchen has been devised with great versatility and flexibility to allow cooking of all kinds of recipes and formats for presentation and preservation, such as vacuum packing, ATM, pasteurization, sterilization and deep freezing.
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