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”

Pirge Corporate Training Specialist Fırat Erbil, sharing his views on the event, said , “As Pirge, we are conscious of transferring the experience we have gained from the past to the present to our country, our culture, and most importantly, our country's cuisine. With this understanding, four important brands in the sector have taken action to promote our cuisine and culture, and to create much more conscious kitchens, and the 'Four Aces in the Kitchen' movement has begun. As leading brands in the field, we came together with chefs and kitchen professionals at our event and organized presentations for kitchens that are efficient in every sense, based on time, resource, and cost management. As Pirge, we touched upon quite different topics, from which knife should be used for which product, from the anatomy of the knife to the importance of the metal and materials used in the knife for nutritional value and flavor, to the contribution of eco-friendly knives to nature. We also told our chefs about Pirge's history, production technologies, our successes abroad, our awards, and our mission in the sector. We showed practically how much we make the lives of chefs easier with every innovative knife we ​​produce. Finally, we listened to the professional expectations of our chefs in their kitchens. As Pirge, we took into account the views of chefs and professionals..." We will use the data we obtain from their expectations to adapt them to new product development processes, developing products that offer a much better kitchen experience, whether for professional or home use,” he said.

Source: HORECA TREND and Pirge