Pirge Came Together with Chefs at the 4 AS Event in the Kitchen 

Pirge technology, solutions and firsts, the combination of 146 years of experience and quality, is the knife industry's 4 Aces in the Kitchen: Innovative Solutions for Efficient Kitchens continues to support the development of kitchens with its activities. To support the development of industry professionals and for more conscious kitchens İçim, In an event organized in collaboration with Bonna and Rational at Bodrum Doria Hotel on Wednesday, April 16, Pirge introduced its innovative solutions produced with the latest technology to chefs and kitchen professionals. Pirge came together with more than 80 chefs at the event, which touched on many topics such as the efficient management of time and resources in kitchens by chefs and kitchen professionals, the preparation of foods while preserving their nutritional values, and the use of the right equipment to eliminate biological risk factors. Pirge will reach more than 18 chefs and kitchen professionals in total with the 4 Aces in the Kitchen: Innovative Solutions for Efficient Kitchens events, which will be held in Eskişehir on June 1000 and will continue throughout the year in Samsun, Diyarbakır, Mersin and Antalya.

“We listened to the professional expectations of our chefs in the kitchens”

Sharing their views about the event Pirge Corporate Training Specialist Fırat Erbil, “As Pirge, we are aware of transferring our experience from the past to the present to our country, our culture and most importantly to our country’s cuisine. With this understanding, four important brands of the sector took action in order to promote our cuisine and culture and create much more conscious kitchens while doing so, and the 4 As movement in the Kitchen started. As the leading brands in the field, we came together with chefs and kitchen professionals with our event and organized presentations for kitchens that are efficient in every sense, based on time, resource and cost management. As Pirge, we touched on quite different topics from which knife should be used for which product, the anatomy of the knife to the importance of the metal and ingredients used in the knife for nutritional value and taste, to the contribution of environmentally friendly knives to nature. Again, we told our chefs about Pirge’s history, production technologies, our achievements abroad, our awards and our mission in the sector. We demonstrated how much we make chefs’ lives easier with every innovative knife we ​​produce. Finally, we listened to our chefs’ professional expectations in kitchens. As Pirge, we will use the data we obtain from the opinions and expectations of chefs and professionals to adapt them to new product development processes and to develop products that offer a much better kitchen experience, regardless of professional or home use.”

Source: HORECA TREND and Pirge