Marrakech: Kick-off of the 11th Edition of the International Exhibition for Hospitality, Catering, Pastry, Bakery and Food Industries (CREMAI)
The 11th edition of the International Exhibition for Hospitality, Catering, Pastry, Bakery and Food Industries (CREMAI) opened Friday in Marrakech. Held under the High Patronage of His Majesty King Mohammed VI, the event is themed “Hospitality 2030: A Moroccan Ambition, an African Reach, a Global Impact.”
Launched in 2004, CREMAI has become an essential platform for the hospitality sector in Africa. This 11th edition, aligned with a strategic vision for 2030, aims to strengthen Morocco’s ambition, drive the sector’s transformation, and pave the way for comprehensive modernization built on digitalization, sustainability, and the transmission of know-how.
Speaking to the press, Minister of Tourism, Handicrafts and Social and Solidarity Economy, Fatima-Zahra Ammor, stressed that hosting such an event reflects the Royal Vision to position Morocco as an African hub for hospitality and as an international showcase of its culinary heritage.
“This gathering allows us to combine innovation, sustainability and excellence to meet the challenges of a rapidly transforming sector,” she stated.
For his part, Kamal Rahal Essoulami, president and founder of CREMAI, emphasized that the exhibition is not just a commercial showcase but also a catalyst for transformation.
“This edition opens a new era for Moroccan and African hospitality, where culinary tradition and modernity meet to build a sustainable and competitive ecosystem of excellence,” he noted.
Several new features mark this edition, including the CREMAI Seal of Recommendation, a label of excellence guaranteeing the quality of products and services, the Mentorship and Innovation Award dedicated to intergenerational knowledge transfer and creativity, as well as the Green Hospitality Pavilion, an area showcasing eco-responsible solutions.
An African Hospitality Summit will also bring together decision-makers and industry leaders to strengthen regional synergies.
The competitive component remains a key highlight of the Salon, with the Africa Bread Cup bringing together eight African nations, the Morjane Halima Trophy celebrating female excellence in gastronomy, along with the continental selections for the Bocuse d’Or and the World Pastry Cup.
In parallel, interactive workshops, specialized training sessions, and mentorship programs will help sharpen the skills of professionals, reinforcing CREMAI’s role as a true talent incubator and a gateway to the international stage.
Editorial team/le7tv
