Euroexpo
I’m in the middle of Europe’s largest food show, SIRHA. This is where the actual competition for the Bocuse d’Or is held, and the number of people here is overwhelming. Just to move people from the train to the expo site, a constant stream of double lenght articulated busses move in a constant stream to handle the crowds.
David and Grace are busy with last minute preparations - organizing their equipment, double checking everything. Every detail is planned to the exact minute, and there’s a contingency plan for everything. While there is a big support team here to help with anything they need, the actual stacking of equipment - this pot goes here, this tray goes there - is something that David and Grace need to do on their own. They’ve done this prep dozens of times, and need to be able to reach for equipment and supplies without even looking.
For the next few hours, I’ll be looking over the best that Europe has to offer in the world of hotel and restaurant. Advances in food, equipment, lighting, safety, beverages, storage - every aspect of our business. This is the forefront, the leading edge of what we do, and it’s exciting to be able to have a sneak peek.
