LVDI Marriott Shanghai
LVDI Marriott Shanghai
LVDI Marriott Shanghai
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
#04 / FEBRUARY 2011<br />
FAGOR PEOPLE<br />
Interview with Nadeem Abdul Wahed, Fagor<br />
Industrial’s Middle East Branch Manager.<br />
“<br />
Kepa Bedialauneta<br />
Managing Director, Fagor Industrial<br />
We are well aware of the capability of<br />
our R + D department, and we have<br />
full confidence in their talent.<br />
Continued on page 2<br />
”<br />
FAGOR FOCUS<br />
<strong>LVDI</strong><br />
<strong>Marriott</strong> <strong>Shanghai</strong>
FAGORNEWS 2011<br />
2<br />
EDITORIAL<br />
SUMMARY<br />
Kepa<br />
Bedialauneta<br />
Managing Director,<br />
Fagor Industrial<br />
2011: setting the pace<br />
on the path to success<br />
The New Year’s not such a recent memory<br />
any more, but we’d like to give it<br />
some thought right now, as traditionally<br />
it’s a time of year when we stop and think<br />
about what we’ve achieved over the last<br />
365 days and make our new year’s resolutions,<br />
giving some thought to the mistakes<br />
we’ve made and setting our goals<br />
for the coming year.<br />
But at Fagor Industrial, when we sat<br />
down to do that we couldn’t find any new<br />
goals to set ourselves... except for continuing<br />
on the path we followed in 2010.<br />
Everyone’s aware of the tough financial<br />
situation in Spain and abroad, but in<br />
spite of that we have continued with our<br />
WHAT´S NEWS AT FAGOR 4<br />
OF INTEREST 20<br />
FAGOR FOCuS 25<br />
FAGOR PEOPLE 30<br />
expansion policy, increasing our presence in<br />
other countries, and successfully carried out<br />
projects that have been a turning point for<br />
us, both for their dimension and their emblematic<br />
nature, which has made them an<br />
excellent form of international presentation<br />
for us.<br />
We are very pleased to see Fagor Industrial’s<br />
name directly linked with high-prestige projects<br />
such as fitting out the first Michelin starwinning<br />
London pub, or equipping one of<br />
<strong>Shanghai</strong>’s top luxury hotels, which is set to<br />
open in a few months’ time. We’re also pleased<br />
with the excellent work done by many<br />
of our offices abroad, developing major projects<br />
and extending our presence to new<br />
areas, showing that the best way to confront<br />
the economic crisis is to rely on quality and<br />
acknowledged hard work.<br />
TOGETHER WE EVOLVE<br />
This hard work has been constant, in fact,<br />
and so have our efforts to ensure it is acknowledged:<br />
in Autumn we made another<br />
advancement in the washing area with the<br />
launch of our new range of washer extractors,<br />
and at the same time we have been<br />
sure to attend the major sector trade fairs<br />
“We are well aware of the capability of<br />
our R+D department, and we have full<br />
confidence in their talent.”<br />
such as Hostelco or Expodetergo, to give<br />
customers, partners and any interested<br />
professionals the chance to discover the<br />
advantages of our products first-hand. And,<br />
closer to home, we have had the pleasure of<br />
sponsoring and supplying the equipment for<br />
the San Sebastián Gastronomika Congress,<br />
where our products were tried and tested by<br />
the world’s most demanding chefs.<br />
All this was made possible by our total confidence<br />
in the quality of all our product areas,<br />
and because we are well aware of the ca-
FAGORNEWS 2011<br />
pability of our R+D department and have<br />
full trust in their talent for competing on the<br />
highly competitive restaurant, hospitality and<br />
group catering market. Companies who do<br />
not look to the future or who are content to<br />
just sit on their laurels are the companies<br />
most likely to stagnate. The work done at<br />
our laboratories and showrooms is vital in<br />
keeping Fagor Industrial at the forefront, and<br />
so in 2010 we increased their number and<br />
capacity, and we intend to continue in this<br />
line throughout the forthcoming year.<br />
All in all, this issue of Fagor News is a good<br />
opportunity for us to announce our intention<br />
of continuing not just to grow, but also<br />
to make sure that this growth does not go<br />
unnoticed. We therefore intend to continue<br />
to launch new product ranges that are at<br />
the forefront as regards performance and<br />
technology with respect to our competitors.<br />
Which is another good reason for continuing<br />
to trust in the work of our offices in other<br />
areas in order to be backed by products<br />
and service of proven quality, for offering<br />
all-round solutions for equipment provision,<br />
and for continuing to extend the business<br />
unit and Fagor Industrial’s prestige and reputation<br />
in Spain and the rest of the world.<br />
TOGETHER WE EVOLVE
FAGORNEWS 2011<br />
4<br />
NEWS<br />
NEW ACCESSORIES FOR OUR RANGE OF OVENS<br />
To really make the most of the cooking potential<br />
of our range of ovens, Fagor Industrial<br />
has launched a full new range of accessories<br />
that will give users the benefit of more versatile<br />
cooking, ensuring they always obtain top<br />
quality final results.<br />
The range of grills has been extended with<br />
a new series of grill and multigrill models for<br />
grilling and browning meat, fish or vegetables,<br />
made of cast aluminium and designed<br />
for uniform cooking, with grill lines as desired,<br />
without burning the food. The multigrill<br />
can also be used for pizzas and other items,<br />
and the special rib grills have a larger capacity<br />
than the previous models and can also be<br />
used for grilling fish. The range also includes<br />
a specific stainless steel wire chicken grill,<br />
for even cooking of up to 8 whole chickens<br />
in vertical position.<br />
The new stainless steel trays for chips and<br />
frying also have a new feature: no oil is required<br />
to obtain a perfect fry, so cooking is<br />
healthier and saves money. We also offer a<br />
tray for eggs, omelettes and pancakes, with<br />
6 or 12 compartments, made of aluminium<br />
with a non-stick surface coating, and new<br />
bread and cake-making trays that improve<br />
heat transmission, including a special model<br />
with baguette moulds.<br />
TOGETHER WE EVOLVE<br />
Our granite enamelled steel Gastronorm containers<br />
have a rectangular design allowing<br />
the food to be easily divided into portions,<br />
for cooking dishes such as lasagne.<br />
The range of accessories is rounded off with<br />
a new series of extractor hoods, specially<br />
designed for the 061 and 101 electric ovens<br />
and ideal for any type of business that involves<br />
cooking in front of customers and with<br />
lower installation costs than for any other<br />
model of fume extractor. The condensation<br />
hood version also works as a power recovery<br />
system, making it more economical and<br />
saving on power.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
#04 / FEBRUARY 2011<br />
TOGETHER WE EVOLVE<br />
ADVANCE, THE NEW RANGE OF INDUSTRIAL COOLING SYSTEMS<br />
Fagor Industrial has increased its range of<br />
industrial cooling systems with the launch of<br />
the new ADVANCE range, a line of Gastronorm<br />
cabinets that stand out for their high<br />
power savings. The new range is also specially<br />
designed to obtain maximum storage<br />
capacity in a compact size.<br />
Energy efficiency and excellent hygiene are<br />
the main features of this range of industrial<br />
cooling cabinets. Energy efficiency is obtained<br />
by using new cooling system technologies<br />
that enable a 15% reduction in consumption<br />
compared to similar models in the<br />
CONCEPT range, without any loss of performance.<br />
They are also equipped with the new<br />
ECO function, which increases their saving<br />
capacity by an additional 12%. Heat insulation<br />
has been improved with the inclusion of<br />
a 60 mm layer of injected polyurethane, and<br />
both this insulation and the R-404 coolant<br />
are completely CFC-free, making ADVANCE<br />
a totally environment-friendly product, even<br />
more so if we take into account the 99%<br />
recyclable materials the products are made<br />
from and the LED interior lighting, which also<br />
saves on electricity.<br />
Cleaning is made much easier thanks to the<br />
built-in base with curved radii, built-in outer<br />
guides and easy pull-out shackles, and for<br />
optimum hygiene the new range also has an<br />
evaporator outside the chamber, which does<br />
not make contact with the food.<br />
The access door to the refrigerator unit of<br />
these cabinets is of the lift-up type and is<br />
located at the rear of the models, all of which<br />
have a hermetic compressor with ventilated<br />
condenser and evaporator placed outside<br />
the chamber to increase storage space. The<br />
interior and exterior are made of austenitic<br />
stainless steel with 7% nickel in its composition,<br />
providing better corrosion resistance.<br />
The ADVANCE range has electronic temperature<br />
and defrost control, shown on a digital<br />
indicator display. This range can work at<br />
100% efficiency at room temperatures of up<br />
to 43º C.<br />
5
FAGORNEWS 2011<br />
FAGOR INDUSTRIAL<br />
SPONSORS THE 2010<br />
SAN SEBASTIÁN<br />
GASTRONOMIKA<br />
CONGRESS<br />
6<br />
TOGETHER WE EVOLVE<br />
SAN SEBASTIÁN<br />
The international San Sebastián Gastronomika<br />
Euskadi Saboréala Congress, held at<br />
the Kursaal Palace in San Sebastián, was an<br />
unprecedented success in several aspects,<br />
both for the organisers - the congress ended<br />
with record figures for attendance and<br />
participation - and for Fagor Industrial, as<br />
this year we had the honour and the responsibility<br />
of being sponsors of the event.<br />
In addition to having our own stand, Fagor<br />
Industrial’s sponsorship included supplying<br />
all the equipment used in the different areas<br />
and utility rooms, a task made easy thanks<br />
to the efficient management of our distributor<br />
Hosfrinor. And we knew we had to rise to the<br />
occasion: the 2010 San Sebastián Gastronomika<br />
was attended by the most important<br />
chefs on the national and international cuisine<br />
scenario, and the programme also included<br />
the Euskadi Saboréala alternative, which<br />
gave participants the chance to touch, smell<br />
and taste the dishes prepared by these topclass<br />
professionals, who hold 49 Michelin<br />
Stars and 51 Repsol Suns between them,<br />
plus another three suns that were won during<br />
the Congress by chefs Sergi Arola and<br />
Paco Roncero.<br />
In the words of Peio Bengoetxea, Fagor<br />
Industrial’s Marketing Manager, “there is probably<br />
no better framework for testing out the<br />
quality of our service than submitting it to the<br />
pressure of a culinary event of this dimension,<br />
in the hands of professionals who are<br />
only content with the very best”.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
#04 / FEBRUARY 2011<br />
Intensive promotion<br />
Our stand, with a surface area of 18 sqm<br />
and located in the “Market” space, was the<br />
epicentre for all the different types of communication<br />
activity. All the visitors asking for<br />
information at the stand took part in a prize<br />
draw for a meal at the Arzak restaurant,<br />
and a special edition of our magazine Fagor<br />
News was brought out with a print run of<br />
2000 issues, half of which were given to the<br />
congress participants and the other half to<br />
visitors.<br />
We were also involved in publicising the<br />
Congress, including an interview with Roser<br />
Torras, the director of San Sebastián Gastronomika,<br />
in our blog. She told us some of<br />
TOGETHER WE EVOLVE<br />
the secrets that have made this congress<br />
unique: “Most events only focus on cuisine<br />
itself, but San Sebastian Gastronomika<br />
takes in all the other sectors too: cuisine is<br />
certainly is a fundamental part of the event,<br />
with the Alta Gastronomika section being attended<br />
by the best Spanish and international<br />
chefs, but the parallel congress “Off Gastronomika”<br />
also brings together reference figures<br />
from the world of restaurants and wine,<br />
grill houses, hotels and culinary tourism”, she<br />
told us. She added that she considers Fagor<br />
Industrial’s collaboration “invaluable” for the<br />
congress, as “you’re a real reference point in<br />
every kitchen”.<br />
7
FAGORNEWS 2011<br />
A high turnout and a host of activities<br />
As expected, the crowds flocked to the<br />
event, with an official count of 12,000 professionals<br />
attending San Sebastián Gastronomika<br />
on 22, 23 and 24 November, including<br />
1,250 conference participants, 300<br />
speakers, 1,100 accredited exhibitors and<br />
over 400 journalists, in addition to the 600<br />
people who came to the Gastronomika “Jornada<br />
Popular” on Sunday 21st. An obligatory<br />
stop-off point for many was Fagor Industrial’s<br />
stand, where they were able to find out firsthand<br />
about all the advantages of the kitchen<br />
equipment being used at that very moment<br />
by the chefs at the Fair’s practical demonstrations.<br />
8<br />
And there was certainly plenty of show cooking<br />
on offer throughout the congress, along<br />
with three competitions that drew the attention<br />
of many visitors: the Official Competition<br />
to find Spain’s Best Sommelier 2010, the 1st<br />
“Jordi Estadella” International Gin and Tonic<br />
Contest, and the 1st National Grill Competition.<br />
San Sebastián Gastronomika’s events<br />
reached a high point at the end of the last<br />
day, when nine of the attending chefs - all<br />
belonging to the new generation of Spanish<br />
culinary creators - held a live banquet on an<br />
8-metre long table, offering their creations to<br />
the participants, who didn’t even have to get<br />
out of their chairs to sample the delicacies.<br />
TOGETHER WE EVOLVE<br />
All in all, the congress may have been tiring<br />
but it was a highly satisfactory experience<br />
for us, as we were able to demonstrate the<br />
quality of our equipment not only to all the<br />
professionals visiting our stand but also to<br />
the world’s most demanding master chefs.<br />
As Peio Bengoetxea explained, “this was a<br />
unmissable event for us, a top-class culinary<br />
encounter. The huge number of exhibitors<br />
and brands participating make it a prime<br />
objective for hostelry sector professionals”.<br />
Well, we can get some well-earned rest<br />
now... as we prepare for next year’s congress.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
LUCENA<br />
#04 / FEBRUARY 2011<br />
TOGETHER WE EVOLVE<br />
NEW INDUSTRIAL COOLING SYSTEM TESTING AND CERTIFICATION<br />
LABORATORY OPENED IN LUCENA<br />
Fagor Industrial’s group of purpose-built laboratories<br />
in Lucena (Córdoba) has recently<br />
extended its working scope and capacity<br />
with the start-up of a new installation specialising<br />
in the testing and certification of industrial<br />
cooling units. This new laboratory, which<br />
began functioning on 11 June 2010, follows<br />
on from the previous testing environment,<br />
and has now begun its activity with a staff of<br />
four technicians, carrying out testing for the<br />
new Advance range and the Green range for<br />
Coreco Industrial.<br />
In the words of Manuel López, the manager<br />
of the new laboratory, it represents “the spirit<br />
of renewal that characterises our brand<br />
made a reality: these new state-of-the-art<br />
facilities were designed with the most selfdemanding<br />
sense of efficiency so that any<br />
refrigerator unit can be tested and certified<br />
under truly extreme temperature and humidi-<br />
ty conditions, adapting our production to the<br />
optimum operating ranges for any climate in<br />
the world”.<br />
Testing is performed on aspects such as<br />
temperature, electrical consumption, door<br />
opening, tolerance, noise emission, durability<br />
of materials or traction resistance.<br />
This rigorous nature of the testing was acknowledged<br />
when the previous lab became<br />
the third laboratory in the world to obtain laboratory<br />
certification for the Pepsico Group.<br />
“That meant we went from being a company<br />
whose products are certified to a company<br />
certifying the products ourselves, on an international<br />
level”, Manuel López says, adding<br />
that the previous laboratory’s work had already<br />
been rewarded in 2005 when they became<br />
the Spanish pioneers in UL and NSF<br />
standard certification of their products for<br />
the American and Canadian market. “Since<br />
those early days, products have been certified<br />
year after year for different markets and<br />
customers in line with data from other labs”.<br />
Re-certification in 2009 confirmed the high<br />
quality of the testing carried out at these installations.<br />
The Lucena facilities will be extended in the<br />
future with the start-up of another two analysis<br />
units, making a total of six rooms with<br />
all the necessary equipment for recreating<br />
extreme climatic conditions, and a room<br />
for measuring noise level, which will help<br />
minimise the noise pollution caused by all<br />
the product ranges. “The technology effort<br />
we are making has one single purpose: to<br />
provide our customers with the very best<br />
products, safe in the knowledge that they<br />
will have no difficulty in exceeding even the<br />
toughest market requirements”, declares<br />
Manuel López.<br />
9
FAGORNEWS 2011<br />
PRESENTATION OF OUR LATEST INDUSTRIAL<br />
LAUNDRY DEVELOPMENTS AT HOSTELCO<br />
For yet another year, Fira de Barcelona was<br />
the venue for the International Hotel, Restaurant<br />
and Group Catering Equipment Trade<br />
Fair - Hostelco - an undisputed reference<br />
event for this sector. And for another year<br />
Fagor Industrial attended the exhibition, presenting<br />
new products that included the LR<br />
range of fast spin washer extractors for the<br />
self-service sector and the LA range of highperformance<br />
washer extractors in the Expolimp<br />
section of the Fair, which specialises in<br />
industrial cleaning.<br />
The new LR Range models have quickly<br />
become one of our star products, with their<br />
innovative extra-fast 200G spin speed, 25%<br />
higher than that of other similar models on<br />
the market. Visitors to Hostelco were able<br />
to view all the new models in this range of<br />
appliances designed for the self-service<br />
sector, with capacities of 10, 13, 18 and 25<br />
kg, along with the models LR-10 and LR-18,<br />
with specific coin-op function.<br />
10<br />
TOGETHER WE EVOLVE<br />
BARCELONA<br />
The LA Range of high-spin washer extractors<br />
also rose to the occasion, drawing visitors’<br />
attention with their ability to combine<br />
high performance with low water and power<br />
consumption, two factors guaranteeing<br />
quick investment recovery. These qualities<br />
are common to all the models in the range<br />
presented at Hostelco, with capacities of 10,<br />
13, 18, 25, 60 and 120 kg, in addition to model<br />
LA-13, designed for the self-service sector<br />
and also available in 10, 13, 18 and 25 kg<br />
capacities, which includes a kit for coin slot,<br />
central payment unit or charge card. Many<br />
visitors to the stand also noticed the stylish<br />
new appearance and design of this range,<br />
with more robust units and easier repair and<br />
maintenance.<br />
The washer extractors on offer were rounded<br />
off with our sanitary barrier range. We<br />
presented a 16 kg capacity model from a<br />
range also including 22, 27, 33, 49, 67 and<br />
100 kg versions and which has been highly<br />
successful in hospitals and health centres<br />
as a result of its optimum sterilising capacity,<br />
preventing germs and infectious agents from<br />
spreading with its double door system.<br />
The drying and ironing range was also wellrepresented,<br />
with the presentation of the<br />
13 and 40 kg capacity SR Range tumble<br />
dryers, the PSE-35 roller dryer/ironer and<br />
the PSG-80/320 model, designed to work<br />
in a compact space and with an output of<br />
up to 180 kg/hour, while requiring very little<br />
manpower for large-sized items like sheets<br />
or tablecloths.<br />
This all-round offer was one of the factors<br />
that guaranteed us total success at the latest<br />
Hostelco Fair. The other factor, as in previous<br />
years, was the excellent work put in by all our<br />
colleagues in setting up the stand, presenting<br />
the products and attending to visitors,<br />
partners and the media. It was hard work,<br />
but we gained much satisfaction from being<br />
able to stand out with our products at one of<br />
Spain’s most important trade fairs.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
OUR 2.0 STRATEGY,<br />
FINALIST FOR THE<br />
2010 EUROPEAN<br />
EXCELLENCE<br />
AWARDS<br />
The Internet communication strategy developed<br />
by Fagor Industrial was a finalist in the<br />
Social Media category of the European Excellence<br />
Awards, Europe’s most prestigious<br />
communication awards. The prize-giving ceremony<br />
for these awards, which acknowledge<br />
the best international achievements in the<br />
communication and public relations sphere,<br />
was held in Prague in December.<br />
ALMOST 7 MILLION<br />
EUROS RECEIVED IN<br />
R+D DEPARTMENT<br />
SUBSIDIES<br />
Fagor Industrial has always considered an<br />
active research and development policy to<br />
be vital for any technology company wishing<br />
to grow and provide optimum quality standards<br />
in today’s increasingly competitive<br />
world. The work of our R+D department has<br />
always been one of our main assets in finding<br />
the solutions that have placed us at the<br />
forefront of our sector.<br />
#04 / FEBRUARY 2011<br />
The five shortlisted projects were selected<br />
by the jury from a total of 1,450 presented in<br />
this category. Fagor Industrial’s entry, entitled<br />
A Recipe for Social Media Success, focused<br />
on projection of the brand in the different Internet<br />
channels with the creation of a corporate<br />
blog and a Twitter channel that has succeeded<br />
in bringing together a community of<br />
nearly 800 enthusiasts in under a year, in-<br />
This talent for keeping at the cutting edge<br />
has enabled the company to receive almost<br />
seven million euros in subsidies for the<br />
projects it has presented to various public<br />
tenders for encouraging innovation in research<br />
and development, energy efficiency<br />
and business competitiveness. They include<br />
the New Single Systems Platform for<br />
the Fagor Industrial Group, which received<br />
over two million euros from the Ministry of<br />
Industry, Tourism and Trade’s Avanza 2009<br />
R + D Sub-Programme, or the High Energy<br />
Efficiency and Low Consumption Industrial<br />
Dishwashing Projects and the New Line of<br />
Industrial Ovens with their own Electronic<br />
System, which obtained over 600,000 and<br />
870,000 euros respectively in the form of<br />
loans and subsidies as a result of the call<br />
by the CDTI (Centre for the Development<br />
of Industrial Technology) for Research and<br />
Development Projects. Another project, for<br />
TOGETHER WE EVOLVE<br />
cluding sector professionals, chefs, culinary<br />
and catering bloggers and the media. In the<br />
words of Peio Bengoetxea, Fagor Industrial’s<br />
Marketing Manager, “having reached the finalist<br />
stage when we were up against top<br />
international campaigns is the best proof that<br />
we have exceeded all our expectations”.<br />
http://www.fagorindustrial.com/blog/<br />
http://twitter.com/FagorIndustrial<br />
developing Versatile and Efficient Small-Sized<br />
Industrial Ovens, has benefited from a<br />
subsidy of almost 500,000 euros from the<br />
call by the Technology Fund of the National<br />
Inter-Company Cooperation (CIE).<br />
In addition to these we would also mention<br />
the projects for Compressor Replacement,<br />
New High Load Capacity Programmable<br />
Industrial Washer Extractors, the New Electronic<br />
Pan Washer with Water Spray Technology<br />
and the Development of Industrial<br />
Induction and Vitro-Ceramic Cookers, which<br />
have obtained aid in the form of loans and<br />
subsidies as a result of several calls connected<br />
with the development of innovation and<br />
energy efficiency projects. In short, outstanding<br />
work by a department whose in-house<br />
efforts have produced results essential for<br />
our image with respect to our partners and<br />
customers.<br />
11
FAGORNEWS 2011<br />
CANARY ISLANDS<br />
FAGOR INDUSTRIAL’S CANARY ISLAND BRANCH EQUIPS<br />
THE GENERAL ALEMÁN RAMÍREZ BARRACKS<br />
12<br />
Fagor Industrial’s branch in the Canary Islands<br />
has totally fitted out the kitchens of<br />
the “Base General Alemán Ramírez” military<br />
barracks in La Isleta peninsula, Gran Canaria<br />
island. The project was embarked on after<br />
signing a contract with the company Acciona<br />
Infraestructuras and consisted of equipping<br />
a kitchen to cater for 1,500 people. In<br />
addition to the standard kitchen installations,<br />
it also had to include a refrigerated and neutral<br />
storage area, food preparation halls, a<br />
dishwashing area, a self-service area for<br />
officers and another for soldiers, plus a third<br />
self-service area for the VIP dining room and<br />
a soldiers’ social centre.<br />
The installation took a total of three months<br />
and was carried out under constant su-<br />
TOGETHER WE EVOLVE<br />
pervision from the Fagor Industrial projects<br />
department in Las Palmas, which visited<br />
the works at least once a week to check<br />
it was progressing as required. The results<br />
amply fulfilled the client’s requirements, with<br />
all the elements integrated in comfortable,<br />
spacious areas, in the case of both the interior<br />
zones - kitchen, washing area and<br />
workrooms - and the dining areas.<br />
As this was a single-floor installation, the only<br />
complications were those connected with<br />
installing the heaviest items in the building<br />
- the dishwashers, blast chiller and cooking<br />
units - although the problem was quickly solved<br />
thanks to the collaboration of the whole<br />
works team of the company Acciona.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
#04 / FEBRUARY 2011<br />
TOGETHER WE EVOLVE<br />
13
FAGORNEWS 2011<br />
14<br />
U.K.<br />
FAGOR INDUSTRIAL<br />
EQUIPS THE FIRST<br />
UK PUB TO WIN A<br />
MICHELIN STAR<br />
Set in the heart of London’s Fulham district,<br />
the Harwood Arms is the first-ever English<br />
pub to boast a Michelin Star, won for providing<br />
Londoners with a relaxed atmosphere<br />
for enjoying the finest British food, accompanied<br />
by excellent beer and wine at a great<br />
price. The man behind its success is Stephen<br />
Williams, former chef at the famous Ledbury<br />
restaurant. Proof of his talent is in the<br />
fact that in addition to the Michelin star, the<br />
Harwood Arms has also received awards including<br />
the Menu of the Year and the Diner’s<br />
Choice from the online restaurant reservation<br />
portal Open Table.<br />
COMMERCIAL<br />
CATERING SPARES<br />
TO STOCK SPARES<br />
FOR UK AND<br />
IRELAND<br />
HUGALL SERVICES,<br />
NEW PARTNER IN<br />
THE UK<br />
Part of the Harwood Arms’ success is thanks<br />
to its collaboration with Fagor Industrial UK,<br />
who took charge of installing all the kitchen<br />
equipment together with their service partner<br />
Hugall Services. It was not an easy task, as<br />
all the equipment had to be lifted in through<br />
the first-floor kitchen window.<br />
The chef Stephen Williams is deservedly<br />
famous for being not only talented but also<br />
highly demanding, which means he always<br />
insists on the top quality of the ingredients<br />
he uses. The equipment supplied by Fagor<br />
Industrial includes the 700 range of cookers,<br />
with high-power burners and an SG-70 sa-<br />
Fagor Industrial UK has signed a contract<br />
with Commercial Catering Spares, a company<br />
specialising in spares distribution for<br />
the catering sector, for the stocking and distribution<br />
of its catering equipment spares.<br />
This agreement will enable Fagor Industrial<br />
UK to concentrate its efforts on backing the<br />
distributor network for the sale of commer-<br />
Fagor Industrial has recently joined forces<br />
with a top-class ally in the UK: Hugall Services,<br />
a specialist maintenance and repair<br />
company with a staff of 28 technicians in the<br />
UK and numerous contracts with different<br />
Technical Services firms in the areas where<br />
it does not have its own technicians.<br />
TOGETHER WE EVOLVE<br />
lamander grill, along with one of our most<br />
recent launches, the Visual Plus Oven, with<br />
its four cooking methods (steam, adjustable<br />
steam, regeneration and convection), plus<br />
an auto reverse fan for balanced cooking,<br />
a HACCP recording system and five selfcleaning<br />
programmes.<br />
Fagor Industrial’s collaboration with the<br />
Harwood Arms adds another Michelin starwinning<br />
restaurant to its customer portfolio,<br />
after having contributed to the reconstruction<br />
of Andoni Luis Aduriz’s star establishment<br />
Mugaritz.<br />
cial equipment and increasing its after-sales<br />
service. Commercial Catering Spares, a<br />
company with almost 15 years of recognised<br />
experience in the sector, plans to initially<br />
store spares to cover 80% of the demand<br />
for Fagor parts at its recently opened base<br />
in Heywood.<br />
With over 25 years’ experience, Hugall Services<br />
offers a 48 hour repair service and major<br />
investment in stocks of Fagor equipment<br />
spares. The alliance of these two firms on<br />
the UK market is a reference point for high<br />
performance and potential growth.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
#04 / FEBRUARY 2011<br />
TOGETHER WE EVOLVE<br />
DOMINICAN REPUBLIC<br />
FAGOR INDUSTRIAL<br />
EQUIPS THE<br />
BRAZILIAN ARMY<br />
BASE IN HAITI<br />
Fagor Industrial’s branch in the Dominican<br />
Republic has signed a contract to fit out the<br />
kitchens at the Brazilian Army camp in Haiti<br />
as part of the United Nations Stabilisation<br />
Mission (MINUSTAH). The Mission, set up by<br />
the UN Security Council in 2004, was created<br />
with the aim of ensuring a safe, stable<br />
environment for developing the political process<br />
and strengthening the country’s Government<br />
institutions.<br />
The devastating earthquake that struck Haiti<br />
on 12 January 2010 led to the UN increasing<br />
the MINUSTAH force in order to support reconstruction<br />
work. On arriving in Haiti and<br />
on discovering that they would be staying in<br />
the country much longer than originally expected,<br />
the Brazilian army forces looked for<br />
a supplier to improve their kitchen facilities.<br />
A tender was launched and the supply was<br />
allocated to Fagor Industrial, who had bid<br />
against several American competitors. The<br />
equipment provided consisted of 4 cooking<br />
units, 2 tilting bratt pans, 3 cookers, 4 frytops,<br />
a dishwasher and a VPE-202 oven.<br />
The contract was signed in November, and<br />
the equipment arrived in Santo Domingo in<br />
early January, to be later sent on to Haiti.<br />
15
FAGORNEWS 2011<br />
FAGOR INDUSTRIAL INAUGURATES A NEW<br />
SHOWROOM IN POLAND<br />
16<br />
Fagor Industrial Poland increases its customer<br />
service capacity and number of partners<br />
thanks to the inauguration of a new<br />
showroom in its Palmiri facilities, which will<br />
provide the perfect setting to demonstrate<br />
the capacities of our cooking equipment.<br />
This showroom is large enough for 30 guests<br />
and is equipped with the latest cooking technologies<br />
designed by Fagor Industrial: two<br />
ovens –Visual and Visual Plus-, a hooded<br />
dishwasher and a refrigerated cabinet on the<br />
back wall. It also has two grills and a cooktop<br />
in the front, hidden behind a small dividing<br />
section made of wood and steel.<br />
FAGOR INDUSTRIAL TO EQUIP THE ELBLAG<br />
TECHNICAL SCHOOL OF CATERING<br />
Fagor Industrial Poland signed an agreement<br />
to equip the Elblag Technical School<br />
of Catering, including cooking, refrigeration,<br />
dishwashing and laundry equipment. The<br />
school, which belongs to the Elblag Secondary<br />
School of Commerce, boasts 50 years<br />
of tradition training chefs and waiters and recently<br />
received a subsidy from the European<br />
Regional Development Fund for its expansion<br />
and modernisation.<br />
TOGETHER WE EVOLVE<br />
POLAND<br />
The cooking shows will be recorded by two<br />
rotating cameras for exceptional presentation<br />
of all the processes, transmitting the images<br />
to two 50-inch screens. The showroom<br />
offers the option of installing a projector,<br />
for presentations focused on more technical<br />
aspects that require the use of images,<br />
and video images can also be transmitted<br />
through a laptop computer to the screens<br />
and projector. The audio signal is transmitted<br />
via computer, through two independent<br />
microphones. A combination of utility and<br />
state-of-the-art technology that will be used<br />
to increase Fagor Industrial’s presence in this<br />
country, while increasing the level of satisfaction<br />
of our partners.<br />
The agreement with Fagor Industrial includes<br />
the installation of 600 and 700 series cooking<br />
equipment; Visual, Visual Plus and HGV<br />
ovens; refrigeration cabinets and dishwashing<br />
machines for the main kitchen; three<br />
kitchen classrooms, a dessert classroom,<br />
a customer service classroom, two cafeterias<br />
and a laundry department. This important<br />
project was completed to the client’s full<br />
satisfaction, and represents an exceptional<br />
letter of recommendation for Polish professionals.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
EQUIPMENT FOR ONE<br />
OF THE EURO CUP<br />
STADIUMS<br />
FAGOR INDUSTRIAL<br />
EQUIPS 85<br />
UNIVERSITY<br />
RESIDENCE<br />
CANTEENS IN<br />
ALGERIA<br />
#04 / FEBRUARY 2011<br />
Fagor Industrial Poland was chosen as the<br />
supplier for all the kitchen and refrigeration<br />
equipment for one of the new stadiums being<br />
built to house the UEFA Euro Cup in 2012.<br />
ALGERIA<br />
Fagor Industrial has significantly increased<br />
its presence in Algeria after winning an international<br />
tender that attracted bids from the<br />
main sector companies, and being chosen<br />
to supply and install the equipment for 85<br />
canteens in university halls of residence. The<br />
call was made by the Office National des<br />
Oeuvres Universitaires, it is funded with 8.5<br />
million euros and it includes the installation<br />
TOGETHER WE EVOLVE<br />
The agreement includes 280 pieces of equipment<br />
for 23 hot and cold food preparation<br />
stations, to provide services for the 44,000<br />
fans expected to attend each game.<br />
of cookers, ovens, conveyor dishwashers,<br />
washer extractors and tumble dryers, in<br />
addition to frying pans, cooking units, ovens<br />
and all their accessories.<br />
This assignment brings the number of university<br />
restaurant establishments equipped<br />
by Fagor Industrial in Algeria to more than<br />
300 since they began to work in this country<br />
in 1992.<br />
17
FAGORNEWS 2011<br />
COLOMBIA<br />
FAGOR INDUSTRIAL<br />
COLOMBIA EQUIPS<br />
METAPETROLEUM<br />
AND OPENS A NEW<br />
OFFICE IN BOGOTÁ<br />
18<br />
Fagor Industrial Colombia has signed a contract<br />
with Pacific Rubiales Energy for equipping<br />
the kitchen installations of the oil company<br />
Ecopetrol. The facilities will consist of<br />
two central kitchens for preparing the meals<br />
for a staff of 6,000 - 7,000 workers, who will<br />
use two central canteens plus another three<br />
satellite establishments.<br />
The agreement includes the installation of<br />
11 Visual range ovens – 7 models from the<br />
202 series and 4 from the 101 series – in<br />
addition to six 200-litre cooking units, nine<br />
150-litre tilting bratt pans and two modu-<br />
TOGETHER WE EVOLVE<br />
lar ice-making machines with a production<br />
capacity of 300 kilos per day. This equipment<br />
is complemented by 13 portable trolley<br />
units for hot dishes and 6 for cold dishes,<br />
and 26 refrigerator cabinet units of different<br />
capacities. As regards dishwashers, Fagor<br />
Industrial has supplied six FI 120 dishwasher<br />
units, each with a washing capacity of 1,200<br />
plates per hour.<br />
Our Colombia office has also changed its location<br />
in Bogotá. The new offices are more<br />
centrally based and will therefore be more<br />
accessible for customers.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
MEXICO<br />
FAGOR INDUSTRIAL<br />
MEXICO EQUIPS<br />
THE CULINARY ART<br />
SCHOOL<br />
#04 / FEBRUARY 2011<br />
In December, our Miami office was awarded<br />
the Honorary Key to Miami Dade County at<br />
a ceremony held at the JW <strong>Marriott</strong> Marquis<br />
Miami Hotel and attended by Carlos Álvarez,<br />
the County Mayor, Mario F. Buisán, the Trade<br />
Commissioner for Spain, member of the<br />
Miami Dade County Committee and Sergio<br />
López de Arcaute, Fagor Comercial’s President<br />
in Miami.<br />
TOGETHER WE EVOLVE<br />
MIAMI<br />
FAGOR INDUSTRIAL RECEIVES THE MIAMI<br />
DADE COUNTY KEY<br />
Fagor Industrial’s Mexican branch is contributing<br />
to training new culinary professionals<br />
by fitting out the Culinary Art School, one of<br />
the most prestigious schools of haute cuisine<br />
in the country, based in Tijuana (Baja California),<br />
opened seven years ago and which<br />
has already issued degrees to nine intakes<br />
of students. The School has been refurbished<br />
and is now totally fitted out with Fagor<br />
Industrial products, supplied through our<br />
distributor company Cocinas Institucionales.<br />
The key-giving ceremony is an event held<br />
annually by the Beacon Council, Miami Dade<br />
County’s official investment promotion body.<br />
Fagor Industrial was chosen to receive the<br />
award in acknowledgement of its growth<br />
strategy, job generation and investment in<br />
the city.<br />
The Culinary Art School is the Mexican equivalent<br />
of London’s Wine and Spirit Education<br />
Trust (WSET), specialists in wine training.<br />
Both organisations share an avant-garde<br />
vision and use state-of-the-art technology<br />
in their application and development workshops,<br />
which is one of the reasons why the<br />
Culinary Art School chose Fagor Industrial to<br />
supply its equipment, concerned to tastefully<br />
integrate its cooking installations with the<br />
building’s architectural characteristics.<br />
19
FAGORNEWS 2011<br />
20<br />
OF<br />
INTEREST<br />
THE NON-SMOKING<br />
LAW AND ITS<br />
EFFECTS ON THE<br />
CATERING SECTOR<br />
Law 42/2010, amending Law 28/2005 concerning<br />
health measures against smoking,<br />
was passed on January 1 this year. More<br />
commonly known as the Non-Smoking Law<br />
or Anti-Smoking Law, it has had a major repercussion<br />
on many aspects of society, particularly<br />
the restaurants and catering sector,<br />
which is considered one of the areas most<br />
affected by the new measures.<br />
There are two basic reasons for concern<br />
among caterers and restaurant owners:<br />
one is the anticipated downturn in business<br />
caused by the total ban on smoking<br />
in bars and restaurants, as it means diners<br />
spend less time on the premises, speeding<br />
up consumption of desserts and aperitifs,<br />
while before the ban smokers stayed longer<br />
in the restaurants. The other reason is the<br />
investment that had to be made under the<br />
previous Law, when establishment owners<br />
could create separate areas for smokers and<br />
TOGETHER WE EVOLVE<br />
non-smokers on the premises. Screens and<br />
partitions were installed, which five years on,<br />
are of no further use.<br />
Contradictory figures<br />
As the debate rages on whether establishment<br />
owners should disobey the law or<br />
whether it is unconstitutional, the restaurant<br />
and catering sector, with the exception of a<br />
few isolated challengers, has been forced to<br />
place a total ban on smoking in all its establishments,<br />
with heavy fines being imposed<br />
on those who fail to observe the law. News<br />
features, studies and collective notices have<br />
proliferated in the online and offline media,<br />
but one particularly noteworthy study is a<br />
survey conducted in January by the Spanish<br />
Federation of Self-Employed Workers<br />
(ATA), “Smoking and the Restaurant and<br />
Catering Sector”, which yielded devastating<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
results: 65% of interviewees from the sector<br />
said business had declined as a result of the<br />
law, and more than a quarter complained<br />
of loss of investment after having installed<br />
special areas for smokers in their establishments.<br />
55.1% were even considering having<br />
to dismiss staff as a result of the slump in<br />
business.<br />
Not all the replies were negative, however:<br />
26.4% of those interviewed did not consider<br />
the enforcement of the Law to have affected<br />
their business, and 33.4% had not noticed<br />
any drop in the number of customers. Moreover,<br />
28.8% answered affirmatively when<br />
asked whether the non-smoking law could<br />
be beneficial for their business in the longterm.<br />
Bearing in mind that this survey was<br />
conducted within a fortnight of the law being<br />
passed, it may be necessary to collect the<br />
#04 / FEBRUARY 2011<br />
data again when a few months have gone by<br />
to determine the real extent of the change.<br />
The situation in other countries<br />
Spain is by no means the first country to take<br />
measures for curbing the smoking habit. Perhaps<br />
what the country most criticises about<br />
the law is that the most restrictive measures<br />
have been directly adopted, and sooner<br />
or later these will extend to all the countries<br />
in the European Union. France, Italy, Finland,<br />
Germany and Estonia are some of<br />
the countries that have already enforced or<br />
are currently drawing up similar restrictions<br />
to Spain, and in non-EU countries such as<br />
Canada, the USA, Singapore or Australia,<br />
smoking has been subject to prohibitions<br />
even more restrictive than those in Spain for<br />
several years now.<br />
TOGETHER WE EVOLVE<br />
The pioneer countries that were the first to<br />
enforce smoking bans have carried out studies<br />
on the evolution and effects of restrictions<br />
in the restaurant and catering sector. In<br />
2007, UK magazine Moneyweek published<br />
an extensive article written by collaborator<br />
Glynn Davis for which a host of data was<br />
gathered on the situation in other countries<br />
in order to examine the likely effects of the<br />
imminent ban on the pub and restaurant<br />
sector. Some of this data was quite surprising:<br />
a year after the smoking ban in restaurants<br />
was enforced in New York in 2003, the<br />
Zagat Guide conducted a survey of 30,000<br />
consumers and discovered that 23% dined<br />
out more often than before. Another study<br />
conducted in Ireland in 2004 concluded that<br />
support of the Non-Smoking Law had grown<br />
by 67% before its enactment, and 82% after<br />
it was enforced. English pubs that had kept<br />
a step ahead of the law by banning smoking<br />
21
FAGORNEWS 2011<br />
in their establishments before it was passed<br />
did not note any drop in business, and even<br />
in cases where drinks consumption had declined<br />
they discovered that food consumption<br />
had risen, perhaps due to the cleaner<br />
air and the fact that they had done away with<br />
a major source of appetite suppression by<br />
banning cigarettes.<br />
Pavement cafés, the<br />
cigarette’s last stand<br />
In any case, the recent history of the fight<br />
against smoking is filled with examples<br />
showing that when cigarettes are banned,<br />
awareness would appear to be raised, so<br />
much so that nobody - not even the smokers<br />
themselves - want a return to the previous<br />
state of affairs. In the 1980s, airlines began<br />
to ban smoking on short-distance flights<br />
and a decade later the ban was extended<br />
22<br />
to all flights without exception but, after the<br />
initial protest, nobody today contemplates<br />
the possibility of smoking on an aeroplane<br />
ever again. A study conducted in 2007 by<br />
the research company Synovate discovered<br />
that 60% of the smokers interviewed were<br />
in favour of restricting cigarette smoking in<br />
places like restaurants, bars and public buildings.<br />
The problem with implementing the law is<br />
the high percentage of smokers in Spain -<br />
just over 27% - and the fact that smoking is<br />
a deep-rooted tradition in this country. The<br />
fact that the law was enforced in mid-winter<br />
could lead to a possible upturn in the habit,<br />
as with spring just around the corner the<br />
outdoor terraces of bars and restaurants are<br />
turning out to be a providential solution for<br />
many smokers who are not willing to give up<br />
their cigarettes - or cigars, which were traditionally<br />
smoked with a postprandial drink<br />
TOGETHER WE EVOLVE<br />
and are probably the tobacco variant that<br />
has most suffered as a result of the ban.<br />
Some autonomous communities and city<br />
councils have already announced their intention<br />
of encouraging outdoor terraces in<br />
the streets, although it remains to be seen<br />
whether these measures will be accompanied<br />
by tax suppression to facilitate investment.<br />
For the moment, a side-business<br />
would appear to have boomed: the sale<br />
of outdoor heaters, which create sufficient<br />
warmth for clients to smoke in a pavement<br />
café on even the coldest days of the year.<br />
Although it is too early to say what the real<br />
consequences of the law will be on the restaurant<br />
and catering sector, and although<br />
opinions are raging on all fronts, there is little<br />
doubt that when the good weather sets in<br />
the smoke will soon be rising from the streets<br />
and squares of our country once again.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
Pescado. Un arte de Japón<br />
(Fish: a Japanese Art)<br />
Montagud EditorEs<br />
Synopsis: This book is considered<br />
the ultimate work on the<br />
centuries-old culinary art of fish<br />
preparation in Japan. Chihiro<br />
Masui, aided by the magnificent<br />
photographs of Richard<br />
Haughton, brings us the most<br />
complete, exquisite compilation<br />
of the history, traditions and cuisine<br />
itself that any fan of oriental<br />
delicacies could possibly desire.<br />
Collaborating chefs include<br />
big names like Hachiro Mizutani,<br />
a holder of three Michelin stars.<br />
Ingredients, utensils, cutting techniques,<br />
preparation, presentation,<br />
philosophy and culture<br />
fill the pages of a book that is a<br />
feast for the eyes.<br />
Las recetas de Solita.<br />
La cocina en los<br />
Episodios Nacionales<br />
(Solita’s recipes. Cuisine in<br />
the Episodios Nacionales)<br />
nn EditorEs<br />
#04 / FEBRUARY 2011<br />
COOKERY<br />
BOOKS<br />
Synopsis: Rebeca Calvo is not<br />
the first writer to look to a literary<br />
classic to find cuisine and recipes<br />
from past eras. But she has<br />
made a quite outstanding effort<br />
in combing the 46 novels making<br />
up Benito Pérez Galdós’ “Episodios<br />
Nacionales”, and not just for<br />
the huge dimension of the task.<br />
Rebeca Calvo confesses she is<br />
both a fan of the Episodios and<br />
a cookery lover, and so writing<br />
this book was quite a matter<br />
of course, as are its excellent<br />
results: a readable, informative<br />
compilation, in a beautifully-presented<br />
edition published by NN,<br />
of what people ate - or wolfed<br />
down rather - in the different regions<br />
of Spain travelled through<br />
and narrated by Don Benito. Its<br />
pages not only contain culinary<br />
or literary history: the book is a<br />
history of Spain.<br />
Our book selection for this issue is<br />
quite cosmopolitan and includes<br />
works on little-known and highly<br />
appealing aspects of Japanese<br />
and Argentinian cuisine and an<br />
overview of the world’s most outstanding<br />
chefs. And we also feature<br />
Pintxos 2011<br />
Ed. asoCiaCión dE HostElEros<br />
dE HondarriBia<br />
Synopsis: This book has now<br />
become a tradition, and this<br />
year’s recently-published version<br />
contains the best recipes<br />
– almost 90 of them – that competed<br />
in the Euskal Herria Pintxos<br />
Championship, held for the<br />
fifth time this year. The texts are<br />
in Spanish, Basque and French,<br />
and the excellent photographs<br />
by Pablo Jiménez are a temptation<br />
in any language. In addition<br />
to a full description of all the<br />
dishes, the book also includes<br />
a chapter on the Championship<br />
itself. An essential work for<br />
discovering the latest developments<br />
in bite-sized Basque<br />
cuisine.<br />
El gran libro de la paella<br />
y los arroces de la<br />
Comunidad Valenciana<br />
(The Big Book of Paella<br />
and Rice Dishes of the<br />
Valencian Community)<br />
Ed. CHroniCa<br />
Synopsis: If you think the famous<br />
rice and paella dishes are<br />
only typical of the Valencia region,<br />
then think again: rice is an<br />
ingredient used with variety and<br />
abundance in recipes from all<br />
over Spain. However, there is no<br />
doubt about the fact that Valencian<br />
Community is in a class of<br />
its own for rice dishes, backed<br />
by a centuries-old tradition. In<br />
2009 the Palace Fesol Rstaurant<br />
in Valencia celebrated a century<br />
of existence, run by the same<br />
family for four generations and<br />
always serving supreme quality<br />
rice dishes. Its current manager<br />
Francisco Sanmiguel narrates<br />
the history of the establishment<br />
in this must-have book containing<br />
a total of 150 rice recipes in<br />
the form of paellas, creamy rice,<br />
soupy rice and fideua.<br />
books that delve into the history of<br />
cuisine, reviving recipes from ancient<br />
Rome or dishes from the literary<br />
world of Benito Pérez Galdós.<br />
Without forgetting quintessential<br />
Spanish creations like Valencian<br />
paellas or pintxos.<br />
Curso de cocina. Macarons<br />
(Cookery Course: Macarons)<br />
Ed. H. BluME<br />
Synopsis: Macarons are a cutting-edge<br />
delicacy in the cakemaking<br />
world, and this book<br />
by Sébastien Serveau is an<br />
excellent way of learning to enjoy<br />
them without having to visit<br />
the most exclusive tea rooms.<br />
The author is the head of the<br />
confectionary area of the Alain<br />
Ducasse School of Cuisine, and<br />
not only does he teach professionals<br />
but also has useful experience<br />
in putting across his<br />
knowledge to the public at large.<br />
This experience is patent in his<br />
book, where a profusion of photographs<br />
and easy-to-follow advice<br />
turns macaron creation into<br />
something simple and fun. And<br />
there are plenty of chef’s tips to<br />
ensure your success.<br />
Coquinaria. XI recetas<br />
de cocina pompeyana<br />
(Coquinaria. XI recipes<br />
from Pompei)<br />
Editorial tEjuElo<br />
Synopsis: This book was<br />
brought out just over a year ago<br />
but is still a real discovery, not<br />
just for the beauty of the book<br />
itself - which won it the National<br />
Gastronomy Prize for the Best<br />
Publication of 2009 - but for the<br />
unusual and appealing subject it<br />
deals with. Reconstructing the<br />
recipes and culinary culture of<br />
ancient Pompeii is the task that<br />
Ainhoa del Carre and Jaime Ruíz<br />
de Velasco set themselves, and<br />
they succeed in transporting us<br />
to everyday life in its streets and<br />
palaces, with a minute description<br />
of its dishes - Poma duck,<br />
eggs in wine, Oplontis chicken,<br />
octopus vinaigrette, globis, wild<br />
mushrooms in honey, sweet and<br />
sour quail – and all the instructions<br />
you need to bring them<br />
back to life almost 2,000 years<br />
later.<br />
TOGETHER WE EVOLVE<br />
Our thanks to the Aliana<br />
Cookery Book Shop in Madrid<br />
(www.alianagastronomia.com).<br />
Coco<br />
Ed. PHaidon<br />
Synopsis: This single-volume<br />
encyclopaedia is a treat, a luxury<br />
item and more, as ten of today’s<br />
top masters of cuisine, including<br />
Ferrán Adriá, Alain Ducasse, Yoshihiro<br />
Murata, Gordon Ramsay<br />
and Alice Waters, have chosen<br />
the hundred contemporary chefs<br />
who are currently cooking<br />
up the very best dishes in their<br />
sanctuaries of cuisine. The book<br />
reveals the most interesting<br />
trends in world cooking in places<br />
ranging from Paris to New<br />
Orleans, from Bilbao to Kyoto.<br />
It includes an exhaustive list of<br />
menus and recipes, along with<br />
impressive pictures of dishes,<br />
kitchens and restaurants. For<br />
professionals, amateurs or anyone<br />
else who loves cooking.<br />
Siete Fuegos. Mi cocina<br />
argentina (Seven Fires:<br />
Argentinian Cuisine My Way)<br />
V & r EditorEs<br />
Synopsis: Argentinian cuisine<br />
has much more to offer than just<br />
steak. One of the professionals<br />
who can tell us the most about<br />
the subject is Francis Mallmann,<br />
a master griller who all his life<br />
has collected popular recipes<br />
from all parts of his country and<br />
now serves them up to the celebrities<br />
and statesmen who<br />
visit his restaurant, Patagonia<br />
Sur, or any the numerous other<br />
establishments he either runs<br />
himself or counsels. Excellent<br />
beef steaks can come off a cleverly-handled<br />
grill... but so can<br />
fish, chicken, pork and vegetables,<br />
and the forms of preparation<br />
are endless. The attractive<br />
photographs help readers fully<br />
understand the recipes, so that<br />
they too can reach new heights<br />
of charcoal-grilled perfection.<br />
23
FAGORNEWS 2011<br />
OF<br />
INTEREST<br />
CHICKEN<br />
CHILINDRÓN<br />
24<br />
WWW.mONSiEURcOcOTTE.BLOGSpOT.cOm<br />
DEGREE OF DIFFICULTY:<br />
For novice cooks who want to rustle<br />
up something scrumptious.<br />
Ingredients (for 6 people - invite<br />
a few friends round!):<br />
A 1½ kg chicken, kindly sliced by your local<br />
butcher.<br />
2 onions.<br />
1 fat juicy red pepper.<br />
My mouth’s already watering!<br />
3 green peppers.<br />
Homemade tomato sauce, thickened to<br />
taste (that’s the trick).<br />
Salt and pepper.<br />
PREPARATION:<br />
1. Brown the chicken in olive oil. When it is<br />
browned to your liking, set it aside.<br />
2. Peel and finely chop the onions. Wash<br />
the four peppers and slice as desired. Stew<br />
the onion and peppers in the oil you used<br />
to fry the chicken. Add the tomato sauce,<br />
salt and pepper. Add more tomato or less<br />
depending on how thick you want your stew<br />
to be. Leave it to cook on a slow heat for<br />
around fifteen minutes.<br />
3. Add the slices of chicken and cook it all<br />
together for another twenty minutes. Serve<br />
hot.<br />
It can be kept in the fridge for up to two days<br />
and you can also freeze it. If you make it for<br />
your partner - real or potential - they’ll see<br />
you in another light. ;) Chicken chilindrón is<br />
famous for its aphrodisiac powers!<br />
CULINARY BLOGGERS<br />
Cookery is making an increasing appearance<br />
in the 2.0 world, with new<br />
blogs constantly being written and<br />
maintained by a group of professionals<br />
who surprise us with their creativity,<br />
rigour and imagination, offering<br />
us content, knowledge and opinions.<br />
And we present two excellent examples<br />
of the phenomenon in this issue<br />
of Fagor News. Our two guest<br />
bloggers in this issue are Paco Becerro,<br />
the creator of “Lazy Blog”, and<br />
Jose María Serrano, the man behind<br />
“Monsieur Cocotte”, who, as is now<br />
becoming a regular occurrence, have<br />
each contributed a tasty recipe.<br />
Paco Becerro confesses he is a selftaught<br />
cook: he is actually a law graduate,<br />
but over 20 years cooking in<br />
his family environment together with<br />
the numerous cookery courses and<br />
workshops he has attended and the<br />
large and ever-growing number of<br />
books on the subject he has devoured<br />
have allowed him to forge his own<br />
culinary personality, which has led<br />
him to start up the “Lazy Blog” project<br />
(www.lazyblog.net). He chose<br />
the name as his blogger friends had<br />
to insist for ages before he finally got<br />
round to starting up the blog and posting<br />
his recipes.<br />
Three years after its creation, “Lazy<br />
Blog” not only features over 300 re-<br />
COURGETTE-<br />
WRAPPED<br />
CREAMY<br />
SEAFOOD RICE<br />
WWW.LAZYBLOG.NET<br />
Seafood rice is normally eaten in large<br />
amounts as a single main course. As<br />
Christmas has just gone by and we’re<br />
counting the calories, today we’re<br />
going to prepare it in small portions,<br />
wrapped in courgette slices and served<br />
with a mix of salad greens and<br />
olive oil with garlic and parsley.<br />
Ingredients for 4 people<br />
(It will be enough for 8 servings like<br />
the ones shown in the photo.)<br />
For the rice:<br />
300 gr. of bomba rice<br />
8 prawns, 8 mussels, 8 clams<br />
cipes for traditional and international<br />
dishes but also has other points of<br />
attraction such as a basic cookery<br />
section for beginners or recipe competitions<br />
with themes ranging from<br />
Italian to Mexican cuisine and including<br />
Christmas recipes or ideas for<br />
cooking with cherries from the Jerte<br />
Valley. Paco’s excellent work has<br />
not only placed his blog among the<br />
top pages in the Wikio cookery blog<br />
ranking, but it has also allowed him<br />
to extend his activity to collaborations<br />
for “Directo al Paladar” (www.directoalpaladar.com)<br />
and to be one of<br />
the twenty bloggers chosen to attend<br />
the Virgen Extra Jaen 2.0 encounter,<br />
organised by the Jaén Provincial Government<br />
to show participants the<br />
entire process of virgin olive oil production.<br />
That’s not bad for someone<br />
who refers to himself as lazy in the title<br />
of his blog!<br />
Jose María Serrano, known in the<br />
blog world as Monsieur Cocotte, studied<br />
computer science and worked<br />
for banks and consultancy firms until<br />
the dot com bubble burst and he<br />
changed job, working for the Regional<br />
Government. But throughout all this<br />
time cookery was close to his heart,<br />
in spite of the fact that - as he himself<br />
declares - he isn’t a chef and doesn’t<br />
intend to become one. However it’s<br />
also true that he has been cooking for<br />
250 gr. of squid rings<br />
1 Italian type green pepper, 1 ripe tomato<br />
2 cloves of garlic<br />
1 litre of fish fumet (preferably made<br />
with monkfish or sea bass)<br />
Saffron, salt, extra virgin olive oil<br />
For serving:<br />
1 courgette, 100 gr. of Mesclun salad,<br />
a dash of ajopere (a mix of extra virgin<br />
olive oil, a clove of garlic and a nice<br />
bunch of parsley).<br />
PREPARATION<br />
Blanch the tomato to loosen the skin,<br />
and peel it. Finely slice the cloves of<br />
garlic and fry them in extra virgin olive<br />
oil, in the same cooking pot you will<br />
later use for the rice. Remove when<br />
brown. In the same oil, make a sofrito<br />
with the chopped tomato and the<br />
green pepper. When it is soft, set it<br />
aside. Sautée the squid rings and shellfish<br />
in the same pan, and set aside.<br />
Heat the rice in the oil you used for<br />
frying until it is transparent, and add<br />
the sofrito and the fish stock. Brown<br />
the saffron in a frying pan, add a<br />
spoonful of stock and add to the rice<br />
and sofrito. Cook the rice for 8 minutes<br />
on a high heat and then add the squid,<br />
TOGETHER WE EVOLVE<br />
years, and this interest finally led him<br />
to create “Monsieur Cocotte” (http://<br />
monsieurcocotte.blogspot.com),<br />
which he set up in March 2010 as an<br />
online recipe book, but since then it<br />
has evolved into a point of encounter<br />
for his cookery-loving friends and<br />
followers, not all of them cooks themselves,<br />
but all of them with a keen<br />
interest in the culinary world.<br />
Jose María’s aim is to post recipes he<br />
has tried out personally and to explain<br />
their preparation in his blog as clearly<br />
and simply as possible, enhancing<br />
them with a personal touch not just<br />
strictly concerned with cuisine itself:<br />
he accompanies them by a story, or a<br />
touch of humour (you have to laugh at<br />
his definitions of the degree of difficulty<br />
of each dish). His blog also includes<br />
links to programmes and videos<br />
on the subject of cooking and food.<br />
Social collaboration is also one of the<br />
strong points of “Monsieur Cocotte”,<br />
as he is highly active in Facebook and<br />
Twitter (twitter.com/monsieurcocotte),<br />
and much of the content that<br />
ends up in his blog originates from the<br />
comments on these sites, as Jose<br />
María considers them “crucial” for<br />
its functioning. With so many friends<br />
taking part, it’s easy to see why the<br />
results are outstanding.<br />
the shelled mussels and the peeled<br />
prawns. Reduce to medium heat until<br />
the rice is cooked.<br />
When the rice is almost done (around<br />
14-16 minutes in all), add the shelled<br />
clams, previously soaked in a bowl of<br />
water to remove any grit, and turn off<br />
the heat so that the rest of the cooking<br />
can be done on residual heat. Leave to<br />
stand for up to 5 minutes, and serve.<br />
PRESENTATION<br />
Use the blender to prepare an ajopere,<br />
mixing 1 clove of garlic with 10 cl of<br />
virgin extra olive oil and a nice bunch of<br />
fresh parsley. Finely slice a courgette<br />
using a mandoline slicer and blanch<br />
for 2 minutes in boiling water.<br />
Place two courgette slices on each<br />
plate and with the aid of a serving ring,<br />
place a small portion of creamy rice on<br />
them and then carefully remove the<br />
ring. Garnish with the lettuce mix and<br />
with a dash of ajopere on the rice and<br />
another on the plate. Serve immediately<br />
so that the rice keeps its texture.<br />
#04 / FEBRUARY 2011
FAGOR<br />
FOCUS<br />
<strong>LVDI</strong><br />
MARRIOTT
FAGORNEWS 2011<br />
26<br />
TOGETHER WE EVOLVE<br />
FAGOR INDUSTRIAL EQUIPS <strong>LVDI</strong> MARRIOTT, THE NEW AND MOST<br />
EMBLEMATIC HOTEL IN LUXURIOUS SHANGHAI<br />
FEATURE<br />
During recent months, a new silhouette has<br />
been taking shape in <strong>Shanghai</strong>’s spectacular<br />
skyline. It is the Lvdi Hotel, <strong>Marriott</strong>’s<br />
latest milestone, located in the heart of a<br />
new neighborhood in the exclusive district of<br />
Luwan, an area that is popular with high-end<br />
tourists because of its entertainment and<br />
shopping possibilities: from the yachts docked<br />
at the port to the fashion shops, luxury<br />
automobile dealerships, jewelry and watch<br />
shops scattered along the streets.<br />
Designed by Callison, one of the top architecture<br />
and design firms in the world, both<br />
the new <strong>Marriott</strong> Lvdi Hotel and the surrounding<br />
area were conceived precisely for<br />
this type of tourism, which has not ceased<br />
growing in the Modren city in recent years.<br />
This category of customer is well known in<br />
the hotel sector, not only for its potential, but<br />
also because it is very demanding. The hotel<br />
will satisfy these demands with 300 luxury<br />
rooms and a comprehensive offer, including<br />
meeting rooms, shops and various gourmet<br />
restaurants.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
It is precisely in this last sector where Fagor<br />
Industrial has played an important role, in<br />
charge of equipping the hotel’s restaurants.<br />
This is one of Fagor Industrial’s largest projects<br />
in Asia, opening the doors to other<br />
collaborative efforts with this hotel chain in<br />
China<br />
An important trip<br />
This type of collaboration does not happen<br />
overnight. The project’s success was the result<br />
of intense work based on the reliability<br />
of installing a range of top-quality products,<br />
as well as firm support from our dealer<br />
<strong>Shanghai</strong> Polytek. This firm, established in<br />
Hong Kong in 1975, has offices in Beijing,<br />
#04 / FEBRUARY 2011<br />
<strong>Shanghai</strong>, Guangzhou and Chonqqing, and<br />
is considered a leading company in the region<br />
offering design, supply, installation and<br />
services in the industrial kitchen and refrigeration<br />
equipment, and laundry and accessories<br />
sectors.<br />
“It may seem as though this project fell into<br />
our laps, but our success has much to do<br />
with the long-term effort made by our sales<br />
team,” stated Mikel Olarte, General Manager<br />
of Fagor Industrial China. “Our sales teams<br />
have always maintained contact with Polytek<br />
<strong>Shanghai</strong> to promote the Fagor brand and<br />
keep them up to date with the latest products<br />
and marketing materials.”<br />
This work to promote the brand was given<br />
TOGETHER WE EVOLVE<br />
a definitive push forward in March, 2009,<br />
when Polytek representatives visited Fagor<br />
Industrial headquarters in Oñati. They had<br />
the opportunity to see, first hand, the quality<br />
standards to which we work, as well as some<br />
of the most important projects in which we<br />
have participated. Without a doubt, it was a<br />
long trip, but both parties were very satisfied<br />
with the results: “Fagor is one of the three<br />
important brands we believed could satisfy<br />
the needs of the hotels we supply,” stated<br />
Pan Bin, a Polytek <strong>Shanghai</strong> representative.<br />
“But after visiting its headquarters in Spain,<br />
we were completely sure of the brand. As<br />
such, we were sure that the quality of its products<br />
and services could be a determining<br />
factor for this project’s success.”<br />
27
FAGORNEWS 2011<br />
Polytek’s support played a fundamental role<br />
in <strong>Marriott</strong>’s final decision to choose Fagor<br />
Industrial as the sole supplier for its restaurant<br />
equipment needs, support that was<br />
fostered by the work carried out by Fagor’s<br />
salest eam, who showed the dealer other<br />
projects developed in the same city. The<br />
project for the Lvdi <strong>Shanghai</strong> <strong>Marriott</strong> was up<br />
to par with the establishment, and included<br />
kitchen equipment for a Chinese restaurant,<br />
a restaurant offering western food and an<br />
employee cafeteria. The project took its first<br />
steps in November of 2009, when Fagor<br />
Industrial presented its proposal, and was<br />
confirmed with the signing of the contract in<br />
February of 2010.<br />
28<br />
Designing the perfect kitchen<br />
The installation was completely finished in<br />
three months and, according to Pan Bin,<br />
the process was perfectly smooth. “The<br />
only difficulty was perhaps during the design<br />
phase, when we had to change the equipment<br />
lists various times, because designing<br />
the perfect kitchen it not an easy task, and<br />
sometimes there is a difference between<br />
what you imagine and reality. In any case,<br />
Fagor really helped us in this matter, and<br />
the sales team and refrigeration design department<br />
in Kunshan made a real effort to<br />
find the best solution to design the perfect<br />
kitchen for the <strong>Marriott</strong>.”<br />
TOGETHER WE EVOLVE<br />
May is the month during which Fagor<br />
Industrial’s equipment will be put to the test,<br />
when the Lvdi <strong>Marriott</strong> opens its doors.<br />
“Usually, there are two important factors that<br />
lead customers to choose a hotel,” explains<br />
Pan Bin. “One is the attractiveness of the<br />
surrounding areas, including location, connections<br />
and entertainment. The other is the<br />
hotel’s facilities and services. In this sense,<br />
the <strong>Marriott</strong> will be located in an area designed<br />
to be attractive for both business and<br />
luxury travelers. This means many luxury<br />
brands will set up their shops here, making<br />
it an area of choice for many events. Connections<br />
are also important: it is half an hour<br />
from the airport and there is a Metro station<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
CASE STuDY<br />
TechnIcal DaTa<br />
TYPe OF InSTallaTIOn<br />
New luxury hotel in <strong>Shanghai</strong>’s Luwan<br />
district, focused on high-end tourism.<br />
lOcaTIOn<br />
<strong>Shanghai</strong>, China.<br />
only 100 metres away. Also, the hotel offers<br />
first rate facilities and services so guests can<br />
enjoy a pleasant and luxurious stay. Our employees<br />
have worked intensely to offer the<br />
best customer service, both reliable and<br />
custom-tailored.”<br />
The best reference<br />
Yet despite the responsibility of carrying out<br />
such an important project, always based<br />
on “quality, price and post-sales service,” in<br />
the words of Samuel Zhong, Sales Manager<br />
of Fagor China, Fagor Industrial’s sales<br />
team was never overwhelmed, because “we<br />
believe each project is our most important<br />
#04 / FEBRUARY 2011<br />
PrOjecT DaTe<br />
Carried out in 2010, completed in June.<br />
SaleS In charge OF The PrOjecT<br />
Fagor Industrial China<br />
project. Be it the Guangdong Sheraton,<br />
the Tianjin Westin or a small restaurant; we<br />
always try to put our best efforts into managing<br />
the project and fully supporting our customers.”<br />
However, it seems that our success<br />
in equipping the Lvdi <strong>Marriott</strong> is the best reference<br />
we have for future projects in the area:<br />
“A good reference project to show potential<br />
customers.”<br />
For now, the completion of the Lvdi <strong>Marriott</strong><br />
has already had direct consequences,<br />
including the implementation of a project in<br />
Guangzhou, the Zhangija <strong>Marriott</strong> Hotel, for<br />
which Polytek will once again seek the collaboration<br />
of Fagor Industrial.<br />
FagOr eQUIPMenT<br />
TOGETHER WE EVOLVE<br />
Kitchen equipment for a Chinese restaurant,<br />
a restaurant offering western food<br />
and an employee cafeteria.<br />
“Our sales strategy in such a competitive<br />
market as this is based on professionalism,”<br />
stated Samuel. “And that does not only include<br />
selling products. It also includes our customer<br />
service, including training, testing the<br />
equipment, visiting the facilities to make sure<br />
everything is working properly, etc. Sales is<br />
only the first step, the first stage; the second<br />
stage includes long-term commitment and<br />
offering efficient post-sales services to final<br />
users.”<br />
29
FAGORNEWS 2011<br />
FAGOR PEOPLE<br />
Nadeem Abdul Wahed<br />
Middle East Branch Manager.<br />
Q & A<br />
FAGOR PEOPLE<br />
When Nadeem joined Fagor Industrial fulltime<br />
in 2005, with the mission of opening<br />
FIME (Fagor Industrial Middle East) - the<br />
division created to support clients in the<br />
Arab Emirates and Middle East countries -<br />
he became involved in a business which,<br />
as he tells us, has never stopped growing<br />
and which currently exports to 14 countries<br />
in the Middle East, India and Eastern Africa.<br />
FIME was set up in the free trade area of the<br />
Emirate of Sharjah, with the idea of re-exporting<br />
to other countries. The United Arab<br />
Emirates has the advantage of being the<br />
Arabian Gulf’s most important trade centre<br />
and the point for redistribution of the goods<br />
to other countries in the area. Nadeem tells<br />
us about his years of non-stop activity, ceaseless<br />
but fascinating.<br />
How long have you worked for Fagor<br />
Industrial?<br />
My experience with Fagor Industrial spans<br />
over ten years now: it began in 2001, when<br />
I was working as the Sales and Marketing<br />
Manager for Fagor’s distributor in Yemen, in<br />
charge of both the household appliances<br />
division and the division corresponding to<br />
Fagor Industrial. In 2005, Plácido González,<br />
the Fagor Industrial’s former Export Manager,<br />
asked me if I would like to create and<br />
manage a new division, the Middle East division,<br />
in the United Arab Emirates. And I’ve<br />
been here ever since.<br />
30<br />
What memories do you have of those<br />
years?<br />
My most important and strongest memory is<br />
of when I arrived in the United Arab Emirates<br />
and started setting up the Fagor Industrial<br />
project in-situ, right from the first day and the<br />
very first steps.<br />
What were those early beginnings like?<br />
The Export Manager and I visited many free<br />
trade zone in the United Arab Emirates - as<br />
you know, this is the Middle East’s leading<br />
country for free trade zone and investor backing<br />
- until we finally opted to set up in the<br />
Sharjah International Airport free trade area.<br />
Some of our authorised distributors had<br />
their offices in Sharjah and Dubai, so this<br />
was the ideal location for us. In just a short<br />
time we succeeded in registering the brand,<br />
obtaining our business licence and opening<br />
our offices in the place where we decided<br />
our distribution centre was to be based.<br />
TOGETHER WE EVOLVE<br />
“Fagor industrial is known for the<br />
value for money.”<br />
What do you remember about your first<br />
clients?<br />
Most of all, I have an excellent memory of<br />
the Fagor distributors who were already<br />
working directly with our factory in Oñati in<br />
Guipúzcoa, Europe, as right from the start<br />
they gave us a great welcome and a lot of<br />
help, and that’s been the case right up until<br />
today. And we always try to do the same,<br />
offering them all our support.<br />
Which areas and countries is Fagor<br />
Industrial currently offering its services<br />
to?<br />
Well, since we set up the centre, our aim has<br />
been to offer our services to all the countries<br />
in this region, which apart from the Emirates<br />
were Oman, Qatar, Bahrein, Kuwait, Saudi<br />
Arabia, Irak, Yemen, Jordan, Iran, and Pakistan,<br />
India, Sri Lanka, the Maldives and Mauritius,<br />
together with East African countries<br />
like Sudan, Eritrea, Djibouti, Ethiopia, Kenya<br />
and Tanzania, plus the recent addition of<br />
South Africa.<br />
#04 / FEBRUARY 2011
FAGORNEWS 2011<br />
What type of services does the division<br />
provide?<br />
The main reason for creating the division<br />
was to be close to our distributors, to provide<br />
support and supply them with our<br />
products and spare parts whenever they<br />
needed them. And in fact we managed to<br />
reduce the delivery time from 30 days to<br />
24 hours in the United Arab Emirates and<br />
to 3-7 days for other countries in the area,<br />
which was a great help to our distributors.<br />
Our services include knowledge of market<br />
requirements, as well as providing commercial<br />
and technical training for our clients.<br />
We’ve heard you have plans for your<br />
warehouse to move to bigger premises<br />
due to the increase in demand. What<br />
can you tell us about that?<br />
As I mentioned before, offering our services<br />
to all these countries means we always<br />
need to have most of our products in stock<br />
to attend to the clients’ needs, and this availability<br />
is the main reason for our success.<br />
But it implies stocking a sufficient amount of<br />
all our products - cookers, ovens, dishwashers,<br />
refrigerators and laundry equipment.<br />
That’s why we decided to make more storage<br />
space available.<br />
#04 / FEBRUARY 2011<br />
What do you think the difference is<br />
that makes Fagor Industrial the clients’<br />
favourite?<br />
Fagor Industrial is known for the return on<br />
investment it provides, and its value for<br />
money: it’s been on the market for over 50<br />
years, which means our products, factories<br />
and services are well-trusted, and we constantly<br />
endeavour to improve them, responding<br />
to the feedback we receive from our<br />
clients. I think they value the open, honest<br />
rapport we have with them, and that’s one<br />
of the main values that makes them part of<br />
the Fagor Industrial family. I also think that<br />
Mónica Gallastegi, Mikel Coronado (representing<br />
Fagor Oñati) and myself and Miss<br />
Lina in FIME work as a real team, that we’re<br />
accessible to the clients and offer a good<br />
service.<br />
And lastly, what do you like doing when<br />
you’re not at work?<br />
To be honest, sometimes even when I’m not<br />
working I can’t resist checking my e-mail,<br />
and I think I’m not the only one who does<br />
that! But at weekends I spend time with<br />
my family of course. I have two daughters -<br />
one’s ten and the other’s twenty - who are<br />
always waiting for the weekend to come<br />
around so that we can all be together.<br />
T Q<br />
Age: 43.<br />
Character: easy-going.<br />
TOGETHER WE EVOLVE<br />
FAGOR PEOPLE / IN BRIEF<br />
Hobbies: swimming and watching<br />
TV documentaries on different cultures.<br />
Favourite dish: steak.<br />
A challenge: to grow from a solid<br />
base.<br />
A film: avatar.<br />
A book: the Koran.<br />
A colour: blue.<br />
A date to remember: june 2006.<br />
A truly essential Fagor Industrial<br />
product: the cooking line.<br />
31
Bº Santxolopetegi, 22<br />
Aptdo 17 - 20560<br />
Oñati (Guipúzcoa) Spain<br />
Tel.: +34 943 71 80 30<br />
www.fagorindustrial.com