"Unity is strength", says popular wisdom, and the Catalan culinary sector applies this maxim wherever possible. Despite the fact that in restaurants and hotels the visible heads of the business are what people notice, many people are working behind the scenes in the kitchen, and they know that to take their cooking to the next level, they need to strengthen the foundation to keep building higher. Meetings between professionals are a good opportunity to make this union visible, to exchange ideas, foster relationships and thereby make them an excellent promotion tool. [caption id="" align="aligncenter" width="649"] Chefs at Pordamsa[/caption] Pordamsa, conscious of the opportunity that these meetings offer, invited around twenty chefs from all over Spain to its premises in July this year. The idea of the visit was so the professionals could gain first-hand experience of all the products that this company offers the sector, but also so they could understand the care taken to produce this crockery, as well as the manufacturing process, from the thinking up and designing of a new product, to its production. For us it's a luxury to be able to accompany the chefs and explain our business, the porcelain manufacturing process, to them in person, including the latest techniques that we apply and the new designs we have at our disposal to dress the table. Manuel Puigdemont is the idea man behind Pordamsa's products and a smile of satisfaction spreads across his face when he talks about these meetings with the chefs. As a naturally restless person, he is convinced that these occasions always result in new proposals that can translate to products and later be used in their restaurants. The exchange of ideas is very positive to move forward, to know what their needs and concerns are and take these into account in our creations. [caption id="" align="aligncenter" width="648"] Manel Puigdemont shows the manufacturing plant of Pordamsa[/caption] Some of the professionals who came to visit the Pordamsa premises were Joan Roca, Fina Puigdevall, Carles Gaig, Jaume Font, Benvingut Aligué, Joan Bosch, Roseta Jorba and Pere Bahí, amongst many other representatives renowned the world over for their great cooking. The meeting ended, as you can guess, with a meal for which Porsamsa contributed the ingredients and the chefs their expertise in preparing them.