2023-05-19 12:00:18
The fair was inaugurated by Said Ahmiddouch, wali of the region, and Mr. Rahal among others.
Event : The 10th Salon Cremai (international crossroads of professionals in the catering, food and hotel industry), which is held under the High Patronage of HM the King, until May 21 in El Jadida, opens more on the continent. This edition has the particularity of better anchoring this interest in Africa.
“For Morocco, it is a question of really being a business destination, of purchasing raw materials, stainless steel or kitchen equipment, but above all of sharing this Moroccan know-how in terms of baking, pastry, cooking and share it with our African friends and brothers within the framework of His Majesty’s vision”. So says, for ALM, the founder of the Salon Cremai, Kamal Rahal Essoulami, also CEO of the Group bearing the same name, directly after the opening of the event on Wednesday afternoon. He even has ambitions in this direction. “Today we need more South-South exchange and bilateral relations, even to capitalize on African wealth and values,” said the speaker who opened the event with the wali of the region Saïd Ahmidouch. The opportunity also for Moroccan training institutes, on site, to present their offers in the presence of African ambassadors. And that’s not all !
This is the will displayed by Mr. Rahal, also president of the Moroccan Federation of Culinary Arts and that of Bakery and Pastry by signing an agreement with Bank of Africa (BOA) on the sidelines of the show. “We want our sector to be supported, accompanied by the banks with recognition. We would like to arrive at a certain moment to have bosses, so that we can be accompanied, financed and do our own business, ”he projects. For the time being, this is unfortunately not yet the case.
“But it will come. We are in the process of promoting our chefs in Morocco, even accentuating our strength there and we would like it to be really like the other countries where they are supported and where there are investment funds that support talented chefs. with know-how but who lack funding,” he said. At the same time, Mr. Rahal takes this edition for a relaunch after three or four years of Covid. “The sector has really suffered,” he explains. This year, it is a question of further promoting the products of Morocco, its gastronomy, its pastry and its bakery. He also thinks of “women and heads of the sector because without them, nothing will be done”. “Today in the midst of a crisis, we are trying to get out of it by creating added value and wealth,” he says. Beyond the fact of giving the opportunity to exhibitors to promote their culinary art and their products, this event is marked by quite interesting debates on the sector and its developments.
This is the title of the box
Perspectives on the connected kitchen
Conference
The show is also about debates. This is the case of the one devoted to catering 3.0 during a talk marked by the participation, among others, of the young Taha Bouchta, founder of a connected kitchen (Dark or cloud kitchen). Its concept is to offer customers a “restaurant experience as if they were there by having a meal delivered to their home”.
To this end, it is associated with Glovo, whose commercial director Ghizlane Harfaoui is keen on road safety and only 2% as a rate of complaints around deliveries while calling for the professionalization of dark kitchens. Also present at this conference, Imane Rmili, president of the National Federation of Tourist Restaurant Owners, shares her experience of digitalizing restaurants in Marrakech. A process that allows him to have “visibility on the reservations, even the allergies of the customers”.
For his part, Abdelkader Kandil, executive chef at the hospitality school of the UM6P in Benguerir, relays the innovation of the “Jibli” application to students fond of mother-made cuisine.
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