Les Collectionneurs, gathered 70 chefs in Paris

(ANSA) - ROME, MAY 13 - A meeting on the challenges of tomorrow with the brand president Alain Ducasse: this is what was organized in recent days in Paris with the traditional Déjeuner desChefs and the participation of the chef les Collectionneurs, community of restaurateurs, hoteliers and travelers .

The meeting was attended by the president Xavier Alberti and the general manager Carole Pourchet.

The initiative, after two years of forced interruption, attracted the attention of 70 chefs, who came from all regions of France and also from Italy, thanks to the participation of the chef Chris Oberhammer of the Tilia Restaurant, Andrea Besana diAndree and Nicola Annunziata of the Praia Art Resort.

The meeting took place at Rech - Maison de l'Amérique latine, in the heart of the gardens of the Faubourg Saint Germain.

The community chefs - informs a note - were able to meet and spend a day sharing in a convivial and relaxed way.

The lunch was an opportunity to discuss the role of the community in relation to current economic, social and environmental issues.

This

year-ago the community-exchanges and working groups are planned throughout France, and also in Italy so that the chefs, or their teams, can share their vision and experiences on current topics: the adaptation of the offer catering in response to rising raw material prices and staff shortages, team recruitment and retention, corporate social responsibility in the catering sector.

"We are at the beginning - said Alain Ducasse in commentary of the meeting - of a new era. We will have to adapt and be inventive. We will have to assume our responsibilities".

adaptation of the catering offer in response to the increase in raw material prices and staff shortages, the recruitment and retention of teams, the social responsibility of companies in the catering sector.

"We are at the beginning - said Alain Ducasse in commentary of the meeting - of a new era. We will have to adapt and be inventive. We will have to assume our responsibilities".

adaptation of the catering offer in response to the increase in raw material prices and staff shortages, the recruitment and retention of teams, the social responsibility of companies in the catering sector.

"We are at the beginning - said Alain Ducasse in commentary of the meeting - of a new era. We will have to adapt and be inventive. We will have to assume our responsibilities".

(HANDLE).