The catering and hotel trade trends stage their show in Geneva
Following the acknowledged success of its first edition in 2010, Gourmet is expanding and becoming Sirha Geneva, a concept devised and designed to meet the expectations of all the Franco-Swiss professionals in the hotel, restaurant and catering industries.
Combining the experience gained at Palexpo and that of Sirha, the exhibition will unveil the new trends in the sector to the expected 12,000 visitors. In addition to a full range of products, equipment, catering and accommodation, the 200 exhibitors present will offer many attractions for three days. The key word at this second edition, due to be held from February 5 to 7 at Palexpo, will be creativity.
Of the 91 trade fairs and exhibitions of the group GL Events Exhibitions, more than ten are connected with the food industry. 12 competitions are organized during the year, including the prestigious Bocuse d'Or.
Sirha Geneva will also be the scene of exceptional competitions and novel attractions.
The new Chef & Designer Trophy, which combines the world of pastries with that of design, will be awarded for the first time. Eight teams of two, consisting of a designer and a pastry chef, will combine their talents to make some "haute couture" collections of pastries, facing the audience. An event at the cutting edge of all the trends. This novel competition will be presided over by two renowned pastry chefs Philippe Guignard and Philippe Rigollot.
Perfectly in keeping with its policy of anticipating trends, Sirha Geneva will also reward an exceptional hotel for the first time. From a selection of the 100 most beautiful hotels in the Swiss, Italian and French Alps, 10 high-end mountain hotels will be displaying their reception and accommodation offerings, ranging from the most original to the most innovative (design, wellness offering, clubbing, music programming, sustainable development label, etc.).
Sirha Geneva will also be the first stage of the Omnivore World Tour, the 100% young cuisine event. The first edition of the Omnivore World Tour will begin at the heart of Europe, in Geneva, and end in Sydney in December 2012. Twelve dates on which the public will be able to meet the greatest international chefs, discover emerging talent and witness the connection of the cuisines.
The Omnivore World Tour Geneva will feature a programme never seen before in Switzerland.
Finally, as a talent revealer, the Swiss Bocuse d'Or is also the gateway to defending the colours of Switzerland in the Bocuse d'Or Europe in Brussels in March 2012. An exceptional jury will be in charge of electing the future Swiss representative at the Bocuse d'Or Europe.
As a food industry specialist, I have been the manager of Sirha for more than 20 years. Every day I place my expertise at the service of the catering market. I am filled with excitement by this multi-faceted profession in which one has to constantly question oneself. It is necessary to work permanently on the trends, to anticipate the market changes, to go out and discover the best and most innovative things that are being done around the world.
We are both pleased and honoured to be presenting and sharing with our Swiss partners all the trends and innovations that will be exhibited during Sirha Geneva from February 5 to 7, 2012.
Manager of Sirha Geneva
General Manager of Sirha