In late April for 3 days Gostinii Dvor turned into International Exhibition Salon «Restaurant&Hotel World» where famous chefs from France, Italy, Latvia and Russia created their culinary masterpieces, successful managers and famous restaurateurs shared their knowledge and experience, the best products were presented by manufacturers of goods for HoReCa, talented cooks from all over Russia and CIS countries exhibited to the public their sophisticated dishes, and carving experts created unforgettable compositions made of regular vegetables.

12 thousand square meters of Gostiny Dvor hosted more than 140 exhibitors and friends of the Salon like Handmadefood, professional food designers, who transform the culinary process in an exciting adventure, also presented their products at the exhibition, the Best Restaurant Concept Club has expanded its borders and presented to the visitors of the Salon large-scale and updated program of business seminars and cooking master-classes, where the «Ukraine» hotel acted as a partner of the activities.

The most brave, creative and extraordinary culinary festival «Omnivore» full of exiting and diversified maser-classes also took place at Gostiny Dvor. We should not forget about the 2nd Culinary Congress as well as the 2nd All-Russia Team Championship in cooking art, where the winner takes the opportunity to go to the Culinary Olympics in Germany, and the 2nd team-opened Championship of Russia in carving.

Vadim Zuikov – the chief organizer of the Salon «Restaurant&Hotel World»: «Now, when the exhibition is left behind, I am happy to know that year after year more and more professionals among visitors and exhibitors as well are being interested in the Salon. I can say, that this year we were able to make a full-scale and diversified event at the highest level. It’s not just an exhibition of specialized goods, this event is a good school for chefs and managers, a platform for sharing knowledge and improving their professional skills. I am proud of the fact that «Restaurant&Hotel World» makes a huge contribution to the development of culinary arts in our country».

If a few days ago some of the participants were sure that the delicious flavor with unusual shades can be cooked only in Moscow and St. Petersburg, their stereotype was cruelly shattered. The winner prize of the 2nd All-Russia Team Championship in cooking art went to the team from Krasnodar, Togliatti took the second place and the third went to the cooks from Vladivostok.

Sergey Sinitsyn – the President of the Junior League under the Association of Russian Cooks: «All the teams showed a good cooking school and high level experience, I want to thank all participants of the championship and of course our audience. Many cooks came from other cities specifically to support their colleagues. I think that the championship does not just raise the level of culinary skills, it sets high standards we all should strive for. The professional jury included captains of participating teams. Chairmen of the jury - the President of the Association of Russian Cooks , Viktor Belyaev, and Gissur Gudmundsson, the President of WACS.

For two hours and a half each team was supposed to cook four dishes: cold appetizer based on beetroot, hot dish of fish, hot dish of meat, a dessert based on the puff pastry. However, the competition time was not enough for everyone. Most teams got penalties for violation of time rules, and many cooks have lost points due to poor organization of their workplace, as well as a boring presentation of their creations.

While some chefs were trying to decide who deserved the prize, their colleagues were conducting master-classes at the «Omnivore» food festival, a slogan of which this year became «going back to birth roots by using local seasonal products».
Based on this concept, the famous restaurateur of Black Market, Montalto, UDCC restaurants, Isaac Correa, presented to the audience the nostalgic Puerto Rican motives, Greenworld Michael from England and Simon Tondo from Italy presented dove tartar and oysters with nettle , and Vladimir Mukhin struck the imagination of visitors with defiant dish of a deer tongue, simmered in a cherry dough, and served in the straw.

It was the most intensive and informative event of 2012 in the restaurant and hospitality industry in Russia. We have to wait at least a year for the following event to take place.

The leading companies participated in the Salon: Blanco, Brita, CookTek, Cambro (USA), Croust'wich, De Buer, Hatco, Hobart, Hupfer, Hendi (Netherlands), Italgi (Italy), Enofrigo (Italy), Electrolux (Sweden) , Ecodryer, Henny Penny, HRJ SA, Huhtamaki, KitchenAid, Luker, Middleby Marshall, Menumaster, Moretti Forni (Italy), Pujadas (Spain), Stalgast (Poland), True, Pago, Palux, Rational, Robot-Coupe SNC, Steelite , Stillag, Skycold, Tivosan, Unitex, «Antaeus Expo»,»Aqua Brit», «Berner East», «Video seminar,» «Gomeltorgmash» (Belarus), Grodno plantmachinery sales,»Business Russia» plant «Progress» (Ekaterinburg), «Inox», «languor», «barcomplex» Trading House «Corner», Meat andlivestock Corporation of Australia,»The IncredibleCollection», «Equipment», «Palyuks AboutBusiness,» «Prestige,» «ice Cream Factory»SolKlin», «Tarpan», «Techno TT» Trade house»Peter», «TTM», «Commercial Design», «Chuvashtorgtehnika», «Fudek», «Franco», «Hupfer», Barbarum, «Star catering»« Ponnat & Co.», Big Greem Egg, Eco Dryer and many others.