Sure! Here’s the translation into American English:
Grupo Prodesco has launched its Special Christmas Catalog 2025, a resource designed to assist hospitality professionals in creating festive menus. This new edition features a carefully selected range of products and proposals crafted by its team of culinary advisors, aimed at inspiring, optimizing, and adding value to professional kitchens during the holiday season.
The presentation event took place on October 20 as part of “Feel the Mondays of Prodesco,” held at The Kitchen, where over 40 HORECA industry professionals gathered to participate in a day focused on creativity and profitability in menu creation.
The catalog serves as a comprehensive tool, including various options ranging from appetizers and main courses to desserts, wines, and cocktails. Additionally, it offers three menu proposals: traditional, gourmet, and high-end gastronomy, tailored to different culinary styles.
During the presentation, attendees enjoyed Menu No. 2, prepared with products from renowned brands such as Bombas, Lagartos y Cohetes de Vallekas, Huîtres Poget, and Caviar Lianozoff, among others. The standout preparations included the Fine de Claire No. 2 oyster with bloody Mary and celery crudités, carabinero croquettes, and a cheesecake with pistachio ice cream, all accompanied by Louis Perdrier sparkling wines and cocktails by Javier de las Muelas.
Advisory chefs Iñaki Antoñanzas and David Molinero emphasized that the catalog goes beyond being a simple product list; it is an invitation to creativity with culinary criterion and a commercial vision, seeking to support chefs and add value to their daily work.
The event also featured participation from Ignacio Martínez Cobos and João Kather, students of the MOM Culinary training program, supported by Prodesco. Kather is the executive chef of Tetsu, which has recently been included in the Michelin Guide, highlighting the company’s commitment to training and developing the sector.
This presentation marks the beginning of a series of activities that Grupo Prodesco will carry out in the coming weeks, including culinary demonstrations and presentations in various locations across Madrid and Barcelona, aimed at introducing the catalog and its offerings.
With this initiative, Grupo Prodesco reinforces its role as a strategic ally in the hospitality sector, combining quality, service, and knowledge, under a firm commitment: to dignify and professionalize gastronomy through distribution.
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Source: MiMub in Spanish