Latest food production trends for large scale events.
Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs – and has made as many as 1500 guests happy at once with his culinary creations. His experience is what helps him – along with a very special production process.
RATIONAL AG and COVID-19.
Together we face an extraordinary challenge. The global Corona virus pandemic affects us all - our families, our companies, but above all our way of life. It is very important to us at present to inform you how we at RATIONAL perceive the situation and how we deal with it.
“In the mornings we start our soups or sauces for our pasta, and for à la carte it is used for pan frying and to keep things warm.”