In 2013, Sirha will celebrate its thirtieth birthday: 30 years on the front line of innovation for the food service and hotel industries. This year, the trade fair showcases some of the future models and solutions for the foodservice industry, during the event taking place on January 26th-30th 2013.
One of the main aims of the event, according to the organizers, is to bring solutions and inspiration to the players dreaming up the food service of the future. While its flagship concepts such as Food Studio by Sirha and the Sixième Sens area will be more significant than ever, highlights of the 2013 show will include new events such as the World Cuisine Summit, a major conference dedicated to food service trends, changes and stakes for the future.
A laboratory for innovation
This year, Sirha expects to display an innovative array of equipment, products and services showcased by the 2200 exhibitors and brands for the hotel and food service industry, which will be visited by over 165,000 professionals in attendance. In 2011, 600 new products – including 175 international previews – were presented at the show. “From institutional catering to gastronomic cuisine, fast food to hotel catering, the food service has to stay a step ahead in order to meet customer expectations. More than ever, Sirha is forging a reputation as a trends laboratory where the food service of the future is invented. It helps professionals interpret consumers’ ever-changing eating habits and spot original products and efficient equipment,” said the organizers in a statement. 2013 will bring a new-look Food Studio by Sirha, the living trends laboratory especially designed for hotel and food service professionals. Run by some highly committed partners, four theme-based hubs inspired by the topics on the agenda at the World Cuisine Summit will explore culinary innovation by showcasing food service trends in original settings. For the first time, a culinary design exhibition will be set up at the heart of this area.
Competitions that set the standards
Since its creation, Sirha has been shining a spotlight on the professionals, by giving them the opportunity to demonstrate their skills and enter some of the world’s most prestigious competitions: the Bocuse d’Or and the Coupe du Monde de la Pâtisserie. The Bocuse d’Or – created in 1987 by Paul Bocuse, the Bocuse d’Or has become the world’s greatest gastronomic contest. Sixty countries now compete, and three continental selection rounds take place, in Latin America, Europe and Asia. On this incomparable stage, the world’s culinary cultures are defended by 24 teams of talented young chefs, who strive to show off their country’s heritage in the very best light. In 2013, new regulations will give the competition a boost, by giving more importance to improvisation and typical dishes from competing countries. The Coupe du Monde de la Pâtisserie – founded in 1989 by Gabriel Paillasson, the Coupe du Monde de la Pâtisserie is the benchmark competition in the pastry making world. The participating countries are designated on completion of four continental selection events (Europe, Africa, Asia, South America). Comprising a pastry chef, a chocolate maker and an ice cream maker, the teams from 22 countries have ten hours in which to pull off an incredible feat: producing 12 identical plate desserts, three chocolate desserts, three fruit-based ice cream desserts, an artistic creation made of cotton candy, another made of chocolate, and a water ice sculpture. The International Catering Cup – from South America to Asia, including Europe, the best caterer contest – inaugurated on a national scale in 2008 – has received overwhelming support and is now opening up to the world. As a result, in 2013 the International Catering Cup will welcome candidates from all continents during the grand final to be held at Lyon. More information is available at www.sirha.com