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.
“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.”