We are in a model of important change both in human resource management models and in production processes in kitchens and technology can be the best companion. Machines that can make work much easier and allow the same work to be carried out more precisely with less time and fewer personnel.
Analysis and redesign of kitchen workflows to reduce downtime, improve coordination and maximize staff productivity.
Training of the kitchen team to make the most of the equipment already installed, optimizing performance without the need to purchase new devices.
Design and implementation of preventive maintenance routines to extend the useful life of equipment and avoid unexpected stops in daily operation.
Comprehensive evaluation of the kitchen, analyzing areas for improvement in the use of resources, personnel and machinery, with recommendations to increase profitability.
Optimize, save and improve! The real value of our advice is not in the machinery you already have, but in how you can manage it better to obtain optimal results with the available resources.
You want to improve processes and be more efficient in the kitchen; good staff training helps improve productivity and results. You have acquired new equipment and need a start-up adapting the old processes to the new ones, continuing training can be a solution.
We can do training in our Cal RiHu kitchen-workshop located in Palamós and/or in your establishment
We offer different packages of hours that you can organize in the most convenient way, in a few intensive sessions, spread throughout the year...
A good rice a la carte can be an important attraction in your establishment and we know how to do it...
Tasting and improvement of recipes.
Research and development to improve preparations or new products.
Presentations and tasting your preparations for promotional events.
We have our own kitchen-workshop to carry out tastings, presentations, improvement of preparations...
It's next to the Vía Verde and close to Playa del Castillo, surrounded by nature. Towns like Pals, Begur, Peratallada, and Calella de Palafrugell are just a few minutes' drive away. It's also close to the center of Palamós. A bright and cozy house where you can relax and feel at home. We look forward to welcoming you.
CAL RIHU - vacation rental
If you're looking to organize a private party, we offer our facilities for small groups. At Cal RiHu, you'll find a fully equipped kitchen and plenty of space for workshops, product presentations, tastings, cooking classes, content creation, and more.
Don't hesitate to contact us with any requests. Available year-round. In Palamós (Baix Empordà).
T + 34 646 213 745 - Jordi Ribas
A cooking proposal based on the flavors of traditional Catalan cuisine recipes in a farmhouse in the rice fields of Pals. In the kitchen, chef Jordi Ribas leaves no one indifferent, his personality transmitted on the plate.
GO TO SOL BLANC
Born in Sant Feliu de Codines in 1976.
A few years later I went to the Barcelona School of Restoration and Hospitality where I graduated as a professional technician specialized in cooking.
Started in the town's pizzeria, I combined studies with seasonal or weekend jobs at Camping Cypsela in Pals, the Campus Hotel in Bellaterra, and L'Avet pizzeria in Llivia. Later as a kitchen assistant at the Hotel Duran in Figueres, Myriam in l'Escala, extra banquet services for Catering Paradís gourmet and Conde y Carreras as a cook. At the La Fonda restaurant in Madrid as chef de partie and I ended up at the Hostal Jaumet with grandmother Ramona.
My first business, a bar in Begur that did not finish working and then I moved on to a project in Cerdanya, for four years as director and executive chef of the Hotel Restaurant Sant Guillem(****), Hotel Rusticae, to later add the Hotel Mas Roig(****) in Pals.
New stage as head chef at Mas Batlle de Quart, Sol Blanc in Pals and finally as manager and tenant of the Cal Ros Restaurant in Girona, which after seven good years we left to start a new project, the Sol Blanc restaurant in Pals.
We arrived at Sol Blanc in 2013 and over the years we have achieved the restaurant we wanted. With a demanding gastronomic proposal for cooking lovers.
At the same time I started as a gastronomic advisor, application manager and savory chef for Dallant (a company in the industrial sector, specialized in aromas and concentrates for food).
Free-lance chef-technician for Rational and Frima, and consulting and training chef for Giplasat (kitchen manufacturing and assembly company)
In 2024, with Sonia Labrador, we have acquired Cal Rihu, a farmhouse in Palamós, where we have built a kitchen-workshop to hold parties, workshops and training.