🎬 Multilingual subtitles
✍️ By: Team BC1.NL
What is there to do at the fair?
It's all about experience, and that begins with the food itself. "Eating with the eyes is seduction," as the opening images put it. Alongside the fair floor with its 300-plus brands, there are the cooking competitions of EvenTT Culinair, where chefs, assistants, and hospitality staff go on to serve the dishes to visitors in the restaurant afterwards.
How is the winner chosen?
On points. The jury assesses the courses, and whoever achieves the best average takes home the coveted Grand Prix, where taste, presentation, and hospitality all come together. The 2016 winner stood out above all with his starter and his dessert, which gave him the highest overall score. He himself stays modest about it, you'll have to ask the jury that, he says. His father, visibly moved in the hall, reckons his son does it purely for the honour.
Can you taste where a wine comes from?
At the fair, a three-time winner of the Wine Expert of the Year title took on a blind tasting. He named the wine straight away, a Madiran, and he turned out to be right, a Madiran Plenitude.
What is a milk lamb?
A lamb that's on the table within eight weeks. It comes from a flock of around 4,000 sheep, where some 6,000 lambs are born each year. At the fair, another use was added to the list, a croquette specialist was given the chance to turn it into lamb croquettes.
What matters besides the plate?
The whole picture, the right service and the right atmosphere. Guests should head home in the evening feeling they've had a thoroughly enjoyable time. Part of that is the story behind the food, because after a string of food scandals, guests want to know where it comes from. Being able to tell that story is real added value for any catering business.
Regional products, transparency and sustainability
One striking trend on the fair floor is the growing demand for regional products and organic ingredients, and producers are responding to it cleverly. In the cooking competitions, sustainable choices are rewarded, and chefs are challenged to cook with 80% vegetables and 20% meat or fish, inspired by the "Cooking in the greenhouse" concept.
Catering is recovering, confidence is returning
The positive energy at the fair is unmistakable. Exhibitors are investing again, trade is picking up, and the catering sector dares to look ahead once more. That makes HorecaEvenTT not just a fair, but a beacon of confidence and renewal.
Horeca EvenTT
From Monday 13 to Wednesday 15 February 2017, the leading HorecaEvenTT returns once again to the TT Hall in Assen. This trade fair for catering, industrial kitchens, and recreation has grown into the most important trade event in the north of the Netherlands. Its fair floor, a full 14,000 m², is packed from end to end with more than 300 national and international brands.
The video gives you an impression of the 2016 fair, filmed by Business Channel One.
