Olmeda Origenes | Specialty makes us different
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01 Apr Specialty makes us different

Specialty makes us different

On March 6th I left Madrid with my suitcase full of samples of products by Olmeda Origenes in order to take our specialties to the hotels in a good part of Asia. I have been in seven countries and I have visited the head chefs in the best hotels of each zone: St Regis, Mandarin Oriental, Kempinsky, Shangri-la, One & Only, Lebua, Ritz Carlton, Grand Sheraton, Crown Plaza, Peninsula and Intercontinental among others During these days I have been with more than fifty chefs, I have cooked paella, cut ham and cheese in six events and made more than ten seminars with the sales teams of each local partner distributing Olmeda Origenes.

This trip has shown me once again that our products are gastronomic jewels, extremely appreciated by the best chefs in the world, that the Iberian Ham and our cold meats are products that are already a must-have in any reputed restaurant, that the paella made with bomba rice has made its way into the world of haute cuisine and that anchovies and white anchovies keep on surprising chefs all over the world.

There are so many specialties in Spain and they are so appreciated that Olmeda Origenes tastings turn into timeless meetings where a smoked sardine, marcona almonds, gordal almonds or quince jelly create moments with chefs that make me be incredibly satisfied when I see the shine in their eyes when they try our products.

I was back in Spain on March 30 th with the suitcase empty of samples but full of satisfaction, optimism and pride because after twelve years making these trips around the world the chefs know and appreciate Olmeda Origenes as the great selection of products  origin Spain and in many occasions they ask me: what specialty did you bring us this time? Specialty makes us different.

 

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