The starlight did not overshadow the heat of the flame of their young souls Despite the accolades - Michelin Star and Best Young Chef award in addition to the Green Star already on display for a year - Matteo and Riccardo walking a little on clouds and a little on embers otherwise routine would turn everything to ashes Since last September they have been carrying out the Fire Soul project : one evening a month in which they share their small kitchen with a chef who somehow walks like them on the path of primordial cooking tries not to forget his dependence on nature and gratitude to it Avoiding as much as possible the artifices the diabolical presumption of self-sufficiency like the acumen of a flame that disappears and then reappears The soul becomes weighed down when it stands too much on its own when it avoids the shock of reality and thinks it can own it in a positivist rush that measures everything and divides everything Nourishment as sustenance can become food for the soul only if men and women listen only if they burn away conceit and self-referentiality The episode of Fire Soul with Alexander Silva was an opportunity not to stop at accolades rather at “recognizing” and thus at new knowledge that the Portuguese chef at the beginning of his entrepreneurial adventure had conceived an event very similar to the one conceived by the Grow brothers "Three years after he opened his restaurant - Loco was launched in 2012 - he came up with an event where he would host a great chef every month for an entire year Alexander couldn't afford to have everyone show up at his own expense; he thinks Chef Crenn didn't want compensation and even paid her own travel for Alex to take her around Lisbon and the surrounding area to discover the excellence of her territory In those twelve meetings Silva was able to grow exponentially from an organizational and management point of view as well as on the enhancement of the raw material." Where Alex Silva's spirit of sharing with Matteo and Riccardo comes from is not hard to understand so Alex twenty years ago wished to absorb as much as he could from colleagues ahead of him without thinking of “stealing” the recipes and dishes but to watch with wide eyes every single step and learn live the secrets of a llocal that works and serves moments of temporary happiness to its customers "I am happy to be here with Matteo and Riccardo partly because we often feel like we are walking alone in the dark When someone invites you to another country Making new friends from other countries and networking is something that enriches me Animal hunting is like a tribute to nature we take them and cook them from head to toe It doesn't matter if we go in the opposite direction that the world says I was born inside this culture and it is difficult for me to stay outside of it I don't care about restaurants that decide to use scallops when I go to another restaurant I am for sharing ideas and culture so I asked for local products to turn them into real Portuguese flavors eel and pigeon are from Lombardy but they will taste like Portugal." arrived in Brianza two days before the dinner The chefs from the other hosted restaurants-Oba and Jerico-tasted the local products at the restaurant but made their own dishes with the ingredients they had brought with them Alex Silva flew into the hold only the dehydrated tartlets that were needed for one of the entrées He sampled all the local ingredients he had requested to get familiar with them wanted to eat at the restaurant to observe the plate releases and the style of service one on the raw material and one on the creative part and the mise en place time shared with his wife and little daughter in another country and friendship beginning to fade from the ashes “I'm lucky because I've always had an older brother in every kitchen I've been in who told me what was best to do and which way to look I do it because I think he - Matteo - wants to see how different chefs work the same products in different ways If I just bring my own stuff and do what I'm used to doing in Portugal So instead I can grow more and he can be inspired and learn My father used to say that the fire inside you doesn't fear age When I imagine a four-hander in Lisbon I hope the chefs will use our products When I invite them I hope they come around with me to learn about our Portuguese raw materials and feel the differences with theirs." Matthew speaks with the humility of someone who knows that nothing is owed to him He confides in me about the three days he spent with Alex with the satisfaction of the student who has finally found the professor who can keep him from feeling the weight of time Everything does not always go right as in the case of the chef who would not listen to reason his dishes could only touch them and bring them to the table even though the service was delayed for forty-five minutes Clear and direct directions from Alex as well the difference being that the pulse was held not out of fear or superiority but only for the satisfaction of the customer and that of the team The serving temperature for the pigeon dish had to be 45°C which is why several hands were needed to serve the twenty-odd guests at the same time Go ahead and touch my dishes and preserve the smiles of the customers The thing is that when I entered Grow's around 6:30 p.m. in time to bust everyone's balls a bit with my questions it seemed like nothing was supposed to happen at 8 p.m I found out a little later that the reason was due to the extreme organization of Alex Silva and his second Juan Matteo and Riccardo had asked them that everything be ready at 6 p.m. The quality in the organization and preparation approaching raw materials that one has known for only a few hours This is the thing the Virgin brothers absorbed the most Alex wanted a map of the restaurant room to have an eye on even the two tables with intolerances it is easier to override the ordinary and become an ally Leading a restaurant means having the understanding that every decision matters from the obviously important ones to the seemingly more mundane ones Control and creativity should not override one another Recognizing yourself to observe novelties that are epiphanies is a clue that you are on the right track "In the whole restaurant they have 10 other guys During the service there is one person at the pass to act as the conductor for both the dining room and kitchen-usually Alex or the head chef-giving both the go-ahead to get rid of and replace There is then a single person who does the plating There are three waiters and they are all sommeliers If one of the waiters is already busy with a customer the person who made the dish is called out and brought to the table." This approach applies to both Loco and Fogo a seventy-cover-per-night Portuguese trattoria where traditional dishes are all made over fire and embers There is one last thing Matteo tells me in an excited voice It is about something that perhaps borders on nerdiness actually coincides with an unbridled passion for the raw material and the customers' palate "Alex has eliminated the subjective factor of salt I mean that subjective addition that everyone makes at the initial stage and after cooking He studied the correct flavor point for each protein and proceeds with a marinade made with a coarse salt base he kept them under layers of coarse salt blended with garlic and bay leaves for five minutes Then he rinses and the matter touches no more salt It has studied to standardize the savoriness that we are interested in learning." Talking about the dishes at this point can only represent the closing of a circle What's the point then of holding back our preference Colombaccio Funghi e Topinambur is the dish of the evening flying on woody levels that even Uliassi and Gorini would look at each other as in a meme You couldn't count the different textures perfectly balanced with the face of someone making his Champions League debut and being immediately posterized by one of his idols Roasted Jerusalem artichoke puree and char-grilled kale shoulder the perfectly cooked breast and thigh the twist is the mustard grains dotting the caramelized mushrooms it is your tongue that would like to take flight is the dish in which the trout goes to sea and almost turns into a matured amberjack for the simple fact that the acidity yearned for prominence Let's talk about the “Cabidela” a reinterpretation of a traditional Portuguese chicken recipe Here it is made with rice cooked in onion broth all whipped with the blood of the animal itself A foam of sour cream emphasized the acidity even more without bringing out the umami we will not dwell on Puffed Rice and Deer or Marinated Yolk Kale and Duck Of Grow we want to talk about the dessert: Chocolate and Tobacco Cake which has now become a signature of Matthew's and you really get struck by how much a smoked tea-based sauce can lighten the chocolate and pasta sheet armor around it A dessert with a destiny of commercialization Because you would like to have it within reach every day Fire Soul is not a series of showcase events it is the coming-of-age stories of two mild-mannered brothers who have fire inside preferring the bright spots of embers to those of flashes Website Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy streetwear and denim division of Albini Group have created the Marcello Pipitone x Albiate 1830 collaboration.  The collaboration features three sportswear-meets-streetwear looks inspired by Japanese culture made with s/s 2025 collection denims and upcycled samples from the company's past collections The partnership was created to witness how supply chain and emerging designers can collaborate to create new looks and inspiration while avoiding waste The designer was inspired by "Mottainai-the art of revaluing," a family of fabrics from Albiate 1830's s/s 2025 collection inspired by the Japanese mindset to “avoid wasting” and emphasizing the importance of "respecting what you own” by using recycled and natural indigo yarns by mixing fabrics from the latest collection with other materials created as part of Albini_next Albini Group's think tank dedicated to sustainable innovation Photo: Marcello Pipitone x Albiate 1830 Marcello Pipitone x Albiate 1830 Among the experimental materials used for the men's looks is Grounded Indigo a natural textile dye created by Albini_next in collaboration with Stony Creek Colors an American producer of 100% plant-based USDA Bio Preferred certified natural indigo A second material was created as part of Retwist+ a new circular economy closed loop recycling project they recycled left-overs of 100% cotton denim after fraying and powdering them composed of 30% recycled cotton and 70% organic Supima virgin cotton.  This new material appears as an already dyed finished product featuring a pale shade of indigo eliminating the entire dyeing step by reducing the use of water and resources during the production process Pipitone alternated classic blue denim with light blue denim creating unique optical effects and a contemporary and sophisticated feminine look.  Marcello Pipitone follows creative paths inspired by the idea of free craftsmanship reinterpreting classic patterns that he transforms according to his taste and vision of fashion through a dynamic and versatile material such as denim.  The result is a unique capsule collection that represents a mix of virtuous actions Photo: Marcello Pipitone x Albiate 1830 Marcello Pipitone x Albiate 1830 Pipitone was born in 1996 in the Milanese suburbs Inspired by art and the surrounding subcultures he discovered a great passion for color and the balance of shapes and volumes Fashion becomes for Marcello a synonym of redemption and freedom of expression of his own thoughts His collections are translated into garments that are aesthetically close to sportswear and attentive to reuse and upcycling $(document).ready(function() { adition.srq.push(function(api) { api.renderSlot("renderSlot_Rectangle-2"); }); }); READ ALSO: The Materials Look out for your first newsletter in your inbox soon The best of Chicago straight to your inbox We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy Chicago without spending a thing (as well as some options when you’re feeling flush) Our newsletter hand-delivers the best bits to your inbox Sign up to unlock our digital magazines and also receive the latest news By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Chicago From the time he started reading his mother’s Vanity Fair magazines as a child he became enthralled with tailored clothing after successful stints at places like Mark Shale and Suit Supply he went out on his own to open his West Loop suit shop shirts and waistcoats in fabrics from Loro Piana Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterinstagrampinterestspotifyAbout us Contact us Time Out magazine Matias Sandoval is a self-made man and a denim expert He is renowned for his post-heritage vision of denim and his own brand Matias Denim a complete total look capsule collection employing fabrics by two Italian prestigious manufacturers–Candiani Denim and Albiate 1830–according to new creative interpretations SI interviewed Sandoval asking about his work and his vision of the denim and jeanswear markets Photo: Matias Denim Matias Denim Finefusion x Candiani x Albiate I studied at the USC Roski School of Fine Arts and began exploring fashion in 2004 while still in school I first began exploring vintage garments by deconstructing vintage Levi’s and Dior pieces and asking myself why clothes are made the way they are From 2006 until 2012 I consulted for various brands and 13 years later here we are as my main focus has always been my brand Today I am also collaborating with Candiani as a creative and a denim and design consultant I was first exposed to denim as an artist-in-residency at a denim laundry in LA in 2005 I ran machines and did all of my own processing for years Today I make my own patterns (I learned myself) and manufacture all my products in a small shop in Los Angeles where we actually cut and sew everything though started exploring the denim world around 2006 We sell both avant-garde inspired denim pants We feel are between modern workwear and “avant-garde fashion.”  Photo: Matias Denim Matias Sandoval What is present denim market situation like Japanese and European brands are pushing the bar in terms of style and sophistication I ’m happy that the “lumberjack” movement–grossly adopted and bastardized as “Americana Heritage Style”–has relaxed a bit as too many brands have simply jumped on a bandwagon I’m happy that big brands like Levi’s collaborate with boutiques like Magasin in LA as many big players tend to concentrate less on creativity and research after a very depressing economic time when shops and designers took little risk I feel they are starting to take new chances and explore less traditional design though fabric innovation and sustainability will be the driving forces support creative projects with designers like me to wake the market up Where do you find inspiration for your work I get lots inspiration by traveling physically and via Web by exploring art France and Scandinavia also suggest me very Growing up around the ocean has given me such energy to create For this reason the surfing and beach culture are always present in my work Visiting different factories is also helping me greatly I would like to consider myself like a craftsman For this reason  I’m always learning from other talented craftspeople who have access to different machines Photo: Matias Denim Matias Denim SS 18 Photo: Matias Denim Matias Denim SS 18 What are main differences in the world's main jeans markets Most consumers are now generally very price-conscious and shop at H&M Zara and Uniqlo–all chains offering similar fashion at very affordable prices US premium denim brands have started launching some new ideas recently Japanese selvage five-pocket has been a big thing for such a long time and is now over-saturated There are also some true artisanal jeansmiths in different parts of the world whose work is visible in all three major markets (US I feel China is a huge market with high potential of growth that started appreciating the top-notch products more and more Japan is very interested in creative Americans but has a super strong national jean culture that is very difficult to compete with I feel like there is a mainstay for the big brands a special complete look capsule collection employing Candiani and Albini’s Albiate 1830 fabrics What is the inspiration behind this project Candiani is known for bottom weight fabrics So I chose to employ their fabrics for more jackets It was an interesting project through which we could show their fabrics interpreted according to unexpected silhouettes As the launch event took place at Candiani’s Downtown Los Angeles design center and I was helped by Candiani’s fantastic team I could develop a project that employed those fabrics at their full potential What elements tie these two companies' fabrics together Although this collection will not be sold what potential customer did you think of when you designed it It was the most freeing experience not to have a customer in mind I designed everything as a showcase of these fabrics’ qualities Do you have a dream in your drawer as any special projects you would love to come true I would love to collaborate with Levi’s I’m not like a “superfan” of this brand but I’ve always respected it and it has been able to reinvent itself through trends while always staying true to who they are It would be amazing working with Rick Owen’s DRKSHDW I’m always open to collaborating with designers and large companies though I also want to make my own brand keep growing  Also read:  Interview the skull of a deer hanging on the wall is not a trophy It's not the vanity of the predator-prey scheme not the power displayed on the wall as if to say see-what-I'm-capable-of not even the pastime that turns into gossip evidence that ethics towards nature and the planet must return to that past where nothing was owed to you not even the beauty or the violence of nature Matteo and Riccardo Vergine are the owners of Grow Atypical because they are completely outside the stereotypes of Brianza Albiate is right at the beginning of this wild face of Brianza of which unfortunately only that of furniture factories and self-made entrepreneurs with a little Porsche is known The different and wild Brianza is that of Matteo and Riccardo "Our goal is to show that there is more than just Milan there is a precious part of green and rural Lombardy We want to try to bring our customers back to a primordial world almost devoid of the massive development we have become accustomed to We don't pause to think if it costs too much or too little goes against both human nature and nature itself It leads you to not appreciate the things you do; everything becomes a step and therefore Only whole animals that can fit through the door only fish caught by a single person in the rivers and lakes of Lombardy the production is in-house with a garden in Briosco and another cared for by the guys from In-Presa in Carate a training school that also Chef Matteo Vergine attended game and large ungulate meat were a passion "When we thought about opening our restaurant We are not hunters; we like to accompany hunting trips you understand that there is a gap even with the best farms in Italy it is delicate; it's delicate; Today's rules on hunting have improved the entire process of enjoying and preserving the prey hunters didn't have to have all the attention they have today because there were no precise rules hunters only communicate the animal's killing They don't explain that maybe they've been pursuing it for a year that there are many people involved in the shooting and checks." Matteo and Riccardo do it with their so radical choice Hence the problem of ensuring that meat throughout the year Keeping up with the hunting calendar would be impossible after an initial period of dealing only with wild game birds the two Vergine brothers chose the Sant'Uberto wildlife farm which set up the traceability of large ungulates and thus a direct and controlled supply chain with hunters they were the first to regulate the withdrawal game has increased significantly in the woods of Lombardy The absence of the wolf - the great regulator - which returned to our forests only a couple of years ago and the lack of a new generation of hunters led the European Union to allow certain Hunting Lodges to also convert into meat processing and sales centers Matteo and Riccardo collaborate and source from the one in the Prealpi Comasche The hunting chapter is something we cannot cover entirely What we have learned that's interesting is this: a hunter goes out for a hunt and takes down an animal A veterinarian examines the hunted animal and certifies that there are no diseases or issues regarding its consumption The veterinarian preserves a portion of the entrails for more in-depth analysis If the Hunting Lodge is also a meat processing center - like Sant’Uberto - the animal undergoes more thorough checks Grow project was born with the idea of having three people in the kitchen and two in the dining area is thanks to the determination and calm strength of Matteo and Riccardo We looked at each other again and then thought that in Albiate and none of the surrounding villages used sourdough bread has been the best possible advertising tool Matteo and Riccardo talked about Grow that was coming and many returned to try the cuisine and service They continue to make bread for the restaurant and also for external customers on Saturday mornings and 2023 confirmed that the project holds up with only the two brothers and 8 covers in the dining area We could say it's the most sustainable scenario the comparison is what Matteo and Riccardo continually seek Matteo never manages to come out to the dining area Riccardo follows his brother in the kitchen in all preparations Matteo accompanies Riccardo on all visits to wine producers The need was to establish a channel of dialogue with other young people like them such as the guys from Trattoria Contemporanea in Lomazzo and Davide Caranchini of Materia All offer what the typical Brianza resident demands: ossobuco and some preparations that also include game dishes like hare in salmì Opening a country trattoria has never been in the cards for the Vergine brothers especially given the context just described there has always been a fine cuisine project that does not involve the pursuit of quality and technique regardless of the waste produced and the breeding or availability methodology you must be aware of the past and the future of what you cook like that of American nomads who moved from north to south They use induction for stocks and long cooking they returned to how they were made before nouvelle cuisine We try to take what was done in the past with a contemporary eye and updated techniques the whole animal was used; we made cured meats There were conservation methods that were not entirely safe Meat preserves with beeswax were made in the past and are still made today They may seem new because there is a desire to rediscover the authentic taste of raw materials we have been accustomed to tastes without edges "Anguilla e anatra" (Eel and Duck) and "Come una fagianella alla milanese" (Like a Milanese-style young pheasant) are two dishes that draw from Lombard Sunday and family recipes Reinterpreted by that nephew who didn't want to recite poetry in front of everyone and then turned those dishes into a new lyric The first brings back the stewed eel served with onions and green sauce the eel is treated with the ikejime technique and then cooked under a bell on the grill whipped by an acidic breeze and the rancid intensity of the grill creating a surprising compulsivity in the act of eating The second dish is perhaps the least extreme of the entire journey The young pheasant is replaced by wild wood pigeon which is deboned whole and then stuffed with the traditional filling: mascarpone the wood pigeon with its filling is served with black truffle and bay leaf oil the filling facilitates the work of the teeth those to which we became due to the immediate everything that has made us beings for whom a "no" is unacceptable The right to taste has led us almost to its cancellation and to grow with little respect for nature Matteo says he didn't have a specific mentor but rather borrowed a bit from everyone he physically interacted with and those he encountered only in books whom he got to know through a teacher at In-presa This connection led him to meet professionals beyond and before the realm of cooked ingredients – the backstage of preparation "The first study on aging was a failure because we applied studies done by others on beef Beef has the fat content that allows it to endure certain humidity and temperatures and its aging is much more similar to what is done for cured meats Another issue is the difference between individuals you buy a beef today that is the same as the one from three months ago it's not the same; nature is not a supplier there's a significant difference between males and females is the most interesting in terms of flavor as it has all the hormonal aspects that significantly affect the palate The audience tends to appreciate females more as males come across as much more intense." Carni del Bosco is a dish where deer and mushrooms embody an ancestral existence A blood transponder for a damp forest where steps sink yet with a personality that we might associate only with liver The mushrooms and spores have a roasting level reminiscent of toasted peanuts here fresher and less "couch-bound." The deer jus puts you in front of a crevice and makes you jump "Gnocco stracchino daino e abete" is a dish where the potato reveals hidden talents especially when combined with the ancient stracchino cheese from Marco Previtali where sweetness is not imparted by the laboratory and thus cannot overshadow the animal acidity The gnocco is grilled; don't expect it to yield under your teeth or break apart It is served with deer caramel – a way to squeeze the essence from the deer – and its bottarga obtained from the most dried bresaola and therefore gratable "Chocolate and Birch" is the final touch of the ungulate Sweetness is diluted in the milk panna cotta from Azienda Salvaderi and in the deer jus obtained from particularly aged bones evoking notes of chocolate mixed with roasting and tobacco Special mention also goes to the panettone that the Vergine brothers learned to make from Ian Spampatti a young rising star in leavening from Castione della Presolana he welcomed Riccardo and Matteo into his workshop revealing his interpretation of the Christmas leavened bread They make it with clarified butter and cocoa butter to create a more airy structure and a crisper bite The panettone is sturdier without being dry the choice of limiting themselves exclusively to Lombardy would have been truly challenging with a selection of only natural approach wineries The only exception is a separate list of Champagnes from selected small artisans a Nebbiolo from Valtellina by Stefano Beltrama a carpenter turned winemaker with pre-phylloxera centenary vines We don't know if the Grow brothers will remain just the two of them in 2024 We will return to visit them for one of their special evenings where they explain an animal comprehensively Website Specialized shirting fabric manufacturer Cotonificio Albini is celebrating its 140 anniversary with many initiatives They have just a launched a photo campaign featuring Elisa Sednaoui “We chose her as our global ambassador because we share her same desire to spread principles of social responsibility - as she created her own benefic foundation ESF - and because we share the same common love for Egypt,” explained Silvio Albini president and representative of the fifth generation of the Albini family Photo: Laura Sciacovelli Elisa Sednaoui for Cotonificio Albini Albini actually owns some fields of cotton in Egypt  where they grow highest quality cotton for a selection of their most precious fabrics Such fabrics are made with the finest and longest Egyptian staple fiber cotton– Giza 45 and Giza 87 – grown in this country and rarely available elsewhere As part of their celebrations there will be a series of events A very exclusive party will happen on 7th September 2016 in Milan Photo: Cotonificio Albini Silvio Albini Italian renowned top quality shirting fabric manufacturer Cotonificio Albini is betting on further growing the upper sportswear market their own division producing top quality casual and indigo-dyed fabrics “Our Albiate 1830 selection of fibers combines our top quality two-ply and single-ply cotton shirting fabrics with indigo dyeing expertise and with Albiate 1830’s historical DNA born as producers of flannel and checked shirting fabrics,” continues Albini but only since 2008 gave a more clear direction to thoroughly grow in the upper casual segment while aiming at further expanding worldwide by also exhibiting at specialized denim trade shows such as Denim Premiere Vision and Kingpins Amsterdam Photo: Cotonificio Albini Albiate 1930 fabrics Cotonificio Albini owns eight productive units out of whose one is based in Egypt and another one in the Czech Republic and all others in Italy They have a productive capacity of 16 million meters and registered €148 million sales in 2015 even if they also count more clients now in Scandinavia and The Netherlands thanks to their Albiate 1830 casual clear strategic growth plan The Albiate 1830 division counts for almost 3 million meter of the company’s total productive capacity even if they see higher potential growth: “Our fabrics become more beautiful the more you wear them and the more you wash them,” comments Albini “They are the perfect match for a pair of jeans or a casual outfit And we think that in the denim business there is not enough culture for high quality shirt fabrics We can bring such know-how to many high-end sportswear and premium denim brands.” Thanks to their expertise and flexible structure they deliver their seasonal collections and their ready to order fabrics though can also produce smaller minimum quantities of fabrics – even from 60 meters- and develop exclusive products upon request They can work on about 20,000 new different fabric variations at the same time and over 4,000 exclusively conceived products for specific clients (also because they work with many designers Fabrics trade show Denim PV recently announced it will move to London in December 2018, change dates and become itinerant in the future (also see Denim Première Vision moves away again) denim insiders and brands share their opinion on whether all these changes will help the show return to being the first international denim-focused event Italy: “We exhibited at Denim Premiere Vision three seasons ago and we were quite disappointed We think that moving the show from Paris to Barcelona and the again to PEC in Paris were not good moves We like the idea to be in Paris because it can be reached from all over Europe–including Northern European countries–though the Paris Event Center location was not the right one Let’s hope the new one the show will move to in May can help its recovery The idea that the December edition happens in London is interesting as it is hard for us to find clients there and participating a show in London could give us an opportunity to meet some  Right now we are still considering what fashion shows we will participate in the future.” “Denim Premiere Vision has been one of the iconic and longest running trade shows in our industry and Chantal Malingrey and her team did great job nearly for 10 years it would create new excitement as London is one of the most important European fashion cities with a strong denim background and Shoreditch is one of the most visited areas by denimheads during market trips December might be a tricky month for designers and brands as they would have to finalize the collections (and holiday season) but as development now becomes a continuous process therefore brands are always open to see newness.” “Moving to London could be very interesting for us London could be a good choice as we are now starting to enter the UK market and recalling an increasing success by participating the Fairtrade London show a show specialized in fabrics though not focused on denim We see an increased interest for our products there and in the future we might be part of a small area dedicated to denim as there are no shows specialized for denim specialists happening there.” “I think that moving to London is a smart move since people love to see new places which can be a source of inspiration for them This new location could help the show become more attractive for more companies though I believe that only changing location is not enough A mix of factors including good organization different exhibitors and similar aspects would support the success.” director global business development for denim “Lenzing hasn’t exhibited at Denim Premiere Vision for more than two years and will not join it even though the show is planning changes for their location. The denim trade-show space is very crowded and we prefer to balance trade show participation with direct customer visits and separate marketing initiatives."   Photo: ANDY_ZHONG_PROSPERITY ANDY_ZHONG_PROSPERITY “I think the move is good for the industry you need fresh ideas and new inspirations always so once a year in Paris and once a year in another European city would attract different visitors from more markets It’s also making exhibitors have more chances to get in touch with more diversified buyers So we would keep joining the shows for sure.” for the opening of new markets and also as it is twice a year or four as it happens for those who also go to Premiere Vision It is more complicated for logistics and organization but we think it is more attractive We will continue supporting Denim Premiere Vision.” “Denim Premiere Vision addresses a mass market that is not interesting for us Plus if it starts to become itinerant even less Its choice to exhibit in London is even less strategic for us as it will be visited by far more Asian visitors than before I think that a good solution for Denim PV could be skipping a season and move the show to July presenting new collections for spring/summer 2020 rather than a belated presentation of f/w 2019-20 I also think that a better location where it could take place is Milan I think Italy continues to be the key country for the denim 40% of the denim companies based outside of Europe continue hiring Italian experts: Italian know-how still rules in this market.” “This show definitely needs a new approach and location but it’s important to note it needs to change on two main points Everyone loved Barcelona and there was a general level of disappointment when it moved to Paris By the beginning of December most buying teams have more or less planned where they are going to place their bulk orders At that point it is just a matter of finalizing the details so the question is: will it be too late anyway?” Photo: Ines Rust “We view the relocation of Denim PV positively and hope for a more vibrant environment and a more contemporary and fashion-oriented orientation We are currently breaking away from the fixed seasons and our developments are ongoing the different dates of the trade fairs are advantageous.” there were four stops with the airport bus to the fair and the hotel Not to mention the magnificent exhibition grounds Paris is worth a visit to discover new products and go shopping after the fair the fair location was quite uncomfortable and unspectacular is very good because it can offer everything." “I feel that the denim market and its professionals are very open to new experiences and often appreciate changes For this reason we think that this new decision by Denim Premiere Vision to start taking place in London can work Definitely new cities may gain more attraction even if when choosing what shows to participate in we are also always looking for factors like ease of travel though the success of a show also depends on its own organization even if we have started investing less in it in recent times Now we think we can start investing more in it again Every business needs competition and I believe this move will help fairs to move forward.” $(document).ready(function() { adition.srq.push(function(api) { api.renderSlot("renderSlot_Rectangle-2"); }); }); Also read: Trade Show