I decided not to leave things only in posts on Instagram and Facebook, but to write about my asynchronous experience, in the National Palace of Culture, in brief NPC, according to the theory of the economics of experience,….
Chief Heinz von Holtz has organized a great culinary spectacle in which we ourselves were both an audience and actors. He was telling us interesting things, demonstrating, we were trying, smesvahmeing, brkahmeing, and we laughed a lot with his subtle sense of humour. But apart from the pure entertainment from the heart, we received very interesting information about the life and culture of the people of Bali Island, about the traditional cuisine, about various cooking techniques and tricks. Extremely entertaining experience, enriched with educational value.
I want to tell you about a very impressive example of fine customer experience “staging”, whose “director” is the owner of Bumbu Bali restaurant and Rumah Bali Villas at Nusa Dua, Bali-Chef Heinz von Holzen.
When I write about some interesting place, I perceive it not only through the prism of my tool the 5DSensograph, which evaluates what it heard, saw, smelled, tasted and felt, but also through the theory about Experience Economy.
I had the pleasure again this year to attend the ceremony Restaurant of the Year for 2018 by Bacchus Magazine. And you know what- the event was on the Birthday Eve of the magazine.The grand dinner on the award ceremony covered all important aspects for a good and memorable experience. According to the Experience Economy theory by Joseph Pine and James Gilmore, the good experiences should be directed as drama in theatres, in which the customer is actually both a spectator and an actor.
The cuisine of restaurant Cosmos is already legendary with the unconventional presentation of old Bulgarian products and recipes through modern gastronomic techniques. However, for their cocktails one has to write separately and grant special attention.
What are the new summer cocktails of Pavel Pamukchiev from Travel Cocktails, one of the best bartenders of Bulgaria. Attention, the video contains spoilers! 😉
Here’s how it was at the StrEat Fest in Sofia, organized for a consecutive year by Bacchus magazine: Delicious, hot, musical, cool!
In the gastronomic back office of Tams House are perfomring Melissa, born in Peru and Todor, who is from Plovdiv. The two have cooked for three-Michelin-stars restaurants around the world. We are very pleased that they have chosen Kapana to demonstrate their high class. Their restaurant became another place in Plovdiv, favourite to us! ❤️
After winning the grand prize of EUR 50 000 in the gastronomic TV format Hell’s Kitchen, Chef Dany Spartak was not content only to manifests on TV, but also decided to invest in his own gourmet restaurant. Its name is Dobra Godina, which means A Good Year.