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Art&Science

The Dilmah Tea Inspired App 

On the Go Inspiration for Creating Elevated Guest Experiences .

The Dilmah Tea Inspired App introduces tea lovers from all walks of life – especially hospitality and culinary professionals to tea inspiration, which educates, guides, and informs the user about innovative uses of tea.  From tea and cheese pairings to tea gastronomy and mixology recipes and other experiential tea inspired concepts, this app stirs changes and more! 

Learn how to plan your tea menus for any moment, time and occasion with our app available for iOS and Android.  

Download on Android 

Download on iOS  

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News Press Releases Company / Partner National Country Art&Science

SkyLine gained the SMART Label award 2019

Paris, France · 21 October 2019 ·  SkyLine gained the SMART Label award 2019

Host Milano 2019The SMART Label is promoted by HOST – Fiera Milano in collaboration with POLI.design and awards innovation in the hospitality industry. SMART Label award rewards products, services and projects that stand out for distinctive features in terms of functionality, technology, environmental sustainability, and ethical or social implications.

“Innovation is something that makes the life of a client easier, more productive and more profitable. It means putting people – those who will actually be using those solutions in the end – at the centre of the development of products and processes. To achieve this, we use hi-tech solutions and A.I. algorithms,” explains Alberto Pezzutto, head of the Cook and Chill Category at Electrolux Professional, describing how innovative SkyLine appliances are.

“Our ovens and blast chillers work in a similar way, providing an integrated system that is unique on the market. The two appliances can also communicate with one another, which cuts preparation times, offering the very highest level of food safety and reducing errors and consumption to a minimum,” continues Pezzutto. Then, he specifies “Restaurateurs appreciate their ease of use and multi-functionality (a blast chiller can also work as a leavening compartment, a thawing device and a yogurt maker), and the fact that several appliances can be combined, which further simplifies things because shared accessories are made available.”

Based on the combination of smart technology and human-centered design, SkyLine is born to set a new bar in the Cook&Chill, and in the overall professional kitchen business. SkyDuo allows the oven and the blast chiller to be synchronized and communicate with each other, making the work-life in the kitchen leaner, always getting top food quality with the highest productivity.

The SkyLine range, with the new combi ovens and blast chillers, will be the flagship for all the chef live demos on Electrolux Professional booth at Host Milano 2019, where you will be introduced to the new Electrolux Professional brand as the OnE trusted partner for Food, Beverage and Laundry solutions.

Did you know you can experience SkyLine appliances using an app? Discover how to exploit the Augmented Reality with your smartphone.

DISCOVER ONE 3DR

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
News Art&Science

Paris, France · 22 May 2019: Worldchefs and Electrolux Professional Renew Art&Science Seminars for 2019

Worldchefs is proud to renew our “Art & Science Come Together” partnership with Electrolux Professional.

Launched in 2014, Art & Science Come Together aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology of the leading manufacturer’s commercial cooking solutions. Designed to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry, Art & Science Come Together helps kitchens across the globe to develop more streamlined cooking processes.

Through a series of hands-on workshops, the Art & Science program brings chefs together at worldwide Electrolux Centers of Excellence to explore innovations in culinary technology. With varying themes from Barbecue and Sous-Vide to Street Food, each workshop focuses on how chefs can cut food waste, build a leaner workflow, and optimize efficiency to reduce stress within the kitchen environment.

This year’s programming focuses on the Electrolux SkyLine Cook&Chill solution. A new frontier in chef-centered design and smart technology, the Skyline range was unveiled in April 2019 after more than 20,000 hours of development testing. SkyLine Combi Ovens and Blast Chillers communicate seamlessly with each other using cutting-edge SkyDuo technology, which can report current and future operations between multiple appliances for an integrated all-in-one solution.

With a 4-star certified ergonomics evaluation by independent body ErgoCert, the SkyLine range ensures a more comfortable working environment: the ease of use and smooth ergonomic design will contribute to a potential 75% reduction in sick leave and 25% increase in productivity for operators.

For more information on Art & Science Come Together, visit: https://professional.electrolux.com/art-science. To view a video from a recent Art&Science workshop, click here.

Interested in attending? Learn more about upcoming Art&Science seminars by visiting our Events Calendar.

To discover what Cook and Chill can do for your business, visit https://professional.electrolux.com/commercial-kitchen-equipment/cook-and-chill.

ABOUT ELECTROLUX PROFESSIONAL 

Electrolux Professional is a leading provider and trusted partner for unit and full solutions, with a comprehensive and integrated offer for food, beverage and laundry. Our innovative and efficient solutions help to make our customers’ work-life easier, more profitable – and truly sustainable every day. With 10,000 service technicians in over 140 countries, we offer our customers a worldwide service network. In 2018, Electrolux Professional had global sales of SEK 9 bn and 3,000 employees. 

For more information, visit www.professional.electrolux.com


ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.


Categories
News Art&Science

Worldchefs & Electrolux Professional Renew the Art & Science Workshops in 2018

15 March 2018 – Worldchefs is proud to renew its
working partnership with Electrolux Professional in organising the Art &
Science Workshops for 2018.

Held at Electrolux Professional Centres of
Excellence across different countries and continents, the Art & Science
workshop series provides world-class seminars and demonstrations for chefs.
During the seminars, chefs will have the opportunity to create dishes with the
newest, state-of-the-art cooking technology, while networking and gaining
invaluable skills and advice from trained Electrolux Professional chefs.

Focusing on the core theme of the Cook&Chill
process, the Art & Science workshop aims to alleviate global culinary
standards, while educating chefs on the importance of incorporating sustainable
practices into their kitchens.

Based on the resounding success of last year’s
workshop, Worldchefs has extended the seminar to Canada and Thailand, and together
with Electrolux Professional are looking to expand the networking program to
new key markets and foster new relationships for deeper collaborations.

“In this day
and age, chefs need to straddle both the art and science of cooking, and the
Art & Science workshops have grown into a movement. This is why we are
happy to continue this partnership with Electrolux Professional, but to further
expand the reach.”, says Thomas Gugler, President of Worldchefs.

 

Worldchefs

The World Association of Chefs’ Societies, or
Worldchefs in short, is a dynamic global network of more than 100 chefs
associations representing chefs at all levels and across all specialties
worldwide. It was founded in1928 at the Sorbonne in Paris with the venerable
August Escoffier as first Honorary President.

Worldchefs is a global authority on food, creating
impact through these core focus areas:

education –
includes our landmark Recognition of Quality Culinary Education program and the
world’s first global culinary certification;

networking –
Worldchefs provides a gateway to global culinary networking opportunities and
hosts the landmark biennial Worldchefs Congress & Expo;

competition –
Worldchefs upholds a list of certified judges, sets global standards for
competition rules, and runs the prestigious Global Chefs Challenge;

humanitarian & sustainability – our
Feed the Planet and World Chefs Without Borders programs relieve food poverty,
deliver crisis support, and promote sustainability across the globe.

 

Electrolux Professional

Electrolux Professional,
part of the Electrolux Group, offers food service and laundry solutions for
professional users. Our smart products and worldwide service network make
customers’ work life easier and more profitable. With eight manufacturing plants
and 10,000 service technicians in over 140 countries, we conduct our business
in a sustainable way. In 2017, Electrolux Professional had global sales of SEK
7,7 bn and 2,900 employees. For more information, visit
www.electrolux.com/professional

 

Categories
News Art&Science

Senior Chefs & Industry Influencers: Agility of the Kitchen of the Future With Electrolux

20 MAY 2017: An excellent Arts & Science Seminar, part of the partnership between Electrolux & Worldchefs, took place in ICCA, Dubai on Saturday 20th May. The event gathered Senior Chefs and industry influencers, delivering a different format of Demo and Round table discussion on the industry-relevant topic of Agility of the Kitchen of the Future. During the session there was also insight from a Kitchen Design Specialist on how technology could help chefs to stay agile in the current high paced, competitive environment.

All Senior industry professionals in attendance agreed that the change in the food industry these days is so fast, they need advanced technology in their kitchen to be able to stay on top of their game: saving time, energy, labor.

Experience and solutions such as Speedelight, Pressure braising pan, Cook&Chill help chefs to keep up with the pace and be less stressed whilst still producing great quality dishes.

For more photos from this event, click here

Stay tuned for more news and future events from Electrolux here 

 

 

 

Categories
News Art&Science

Worldchefs announces Extended Partnership with Electrolux Professional

March 2017 – Electrolux Professional has announced the renewal of its partnership with Worldchefs, extending the number of countries that will benefit from a global programme of activity throughout 2017.

The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology within the leading manufacturer’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes.

As part of the agreement, Electrolux Professional will be holding a series of chef2chef seminars at its worldwide Centers of Excellence in the UAE-Dubai, Turkey, Sweden, Singapore, the US, South Africa and Japan. Focused around the manufacturer’s unique Cook&Chill solution, these seminars will demonstrate how chefs can use the integrated system to reduce waste, ensure food safety and optimize working processes to reduce stress within the kitchen environment.

This follows Electrolux Professional’s most recent Taste the Stress campaign, a thought-provoking piece of research suggesting that whilst stress in a professional kitchen is a norm, customers are increasingly willing to buy from a partner that is committed to ecological, economical and social sustainability to make their work-lives easier and more profitable. A social experiment conducted by Electrolux Professional demonstrated that great food can be created through a leaner, healthier and more sustainable and more profitable work-life in the kitchen, with new technologies able to help streamline kitchen processes, reduce stress, and create more sustainable environments and businesses.

In addition to its chef2chef expert seminars, Electrolux Professional will also be holding a programme of local collaborations and networking sessions throughout China, Australia, Belgium and the Balkans – with a view to further widening the partnership’s activity in 2018.

Thomas Gugler, President of Worldchefs, commented: “We are very pleased to continue and build on this partnership between Electrolux Professional and Worldchefs, which has helped us to share and expand culinary technology knowledge to our Worldchefs members. The positive feedback from all sides has been very encouraging, and continuing this partnership will further create a win-win situation”

Alberto Zanata, President of Electrolux Professional added: “We all know that a certain amount of stress is part of working in a professional kitchen, but manufacturers are working all the time to take as much strain as they can away from chefs. Our partnership with Worldchefs gives us the perfect platform to do just that – showing how chefs can marry their creativity with leading technology to make their lives easier and more profitable through leaner, more efficient kitchen processes.”

For more information on Taste the Stress, watch the video and sign up for a free copy of the white paper at www.professional.electrolux.com/taste-the-stress.

Categories
News Art&Science

Art&Science program in partnership with Electrolux still going strong in USA

Do you want to find out more about Electrolux relate subjects? Visit http://professional.electroluxusa.com/

Corporate Executive Chef Corey Siegel and Electrolux Sales Rep Rob Vickers of J.Wilson Marketing (http:// http://jwilsonmarketing.com) are hosting a dozen local Chefs from Western NY State in Buffalo for the WorldChefs “Sous Vide & Technology” ACF accredited seminar. The seminar concentrated on advanced Cook & Chill techniques, also looking closely at baking and sous-vide applications.

This is Electrolux's second seminar of 2016, the first time we are hosting in Buffalo.

Buffalo is also home to Electrolux's partner the Niagara Falls Culinary Institute and friend/culinary director Mark Mistriner. Mark hosted our group last night at the school for a sampling dinner in their campus restaurant “Savor”.

The seminar focused on Sous Vide and High Productivity systems, new technology that incorporates a series of technologically advanced pieces of cooking and chilling products into a single solution. The seminar is called “Sous Vide & High Productivity Cooking – Innovative Culinary Technology” – A seminar exploring the use of high productivity equipment for the professional chef.

Electrolux is a continued partner and supporter of WorldChefs.

Categories
News Art&Science

Announcing an Electrolux Art&Science seminar in collaboration wih Rougie!

Workshop in Cook&Chill and Cook&Serve for fine dining restaurants. (In collaboration with Rougié)

At the Electrolux Center of Excellence Singapore, Electrolux SEA Pte Ltd 1 Fusionopolis Place, #07-10 Galaxis, Singapore 138522

Accredited by the World Association of Chefs Societies

Date: April 20th 2016

Time: 14:00 – 17:30

Dress code: Chefs White

NB: Limited number of participants

RSVP – Kong Kok Kiang (Chef KK): kongkokkiang@onefarrer.com

A hands-on workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador and Daniel Schneider of Electrolux Professional in Electrolux Chef Academy in Singapore (In collaboration with Chef Jocelyn Deumie, Rougié)

Electrolux Professional and WORLDCHEFS are pleased to invite you to the third Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

The Aim of the Workshop

The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on hotel banquet and restaurant operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the field of hotels and restaurants where Chefs are making each served dish a culinary art.

The key features and benefits of the Cook & Chill system include:

• An optimized work process incorporating the latest technology

• Higher levels of food safety

• Reduction in food loss and, ultimately, food waste

• Higher profitability for the food service operation

Learning outcomes:

On completion of this practical session participants will have acquired the ability to:

• Understand a food cost & control the profitability in banqueting operations

• Maximize the use of Cook&Chill system in Hotel and Restaurant operations

• Reduce the weight loss & control the food texture using Sous Vide cooking technology and low temperature cooking process • Standardize & monitor the food quality & safety in bulk operations achieving consistency

• Focus on innovative equipment in Hotel and Restaurant operation in order to increase productivity & improve the workflow

• Learn to manage rethermalization process in order to achieve consistency, sustainability & quality during a la carte or banqueting operations

For more information and participation please contact.

Chef Kong Kok Kiang

Email: kongkokkiang@onefarrer.com

Categories
News Art&Science

Art&Science starts 2016 with Dubai seminar

Electrolux Professional & WorldChefs on 23rd of January welcomed Chefs from Dubai & Abu Dhabi to the first in 2016 Chef2Chef Seminar a part of Art & Science Come Together Alliance.

Hosted by Andy Cuthbert Worldchefs Che2Chef Ambassador & Global Development of Young Chefs Chairman & ICCA School for Culinary Arts and by Electrolux's Chef Silvano Costantini who this time brought to our attention yet another exciting & interesting topic: Differently Cooked: Raw Fish. Elaborating on healthy ways of eating raw fish while making sure that it is always safe to do so & preserving its best flavours.

The workshop was focused on Educating the Chefs, sharing the best practices on safety procedures benefiting from using Electrolux Blast chiller/freezer & technology behind it as well as demonstrating skills, techniques on serving raw fish.

The Chefs in attendance admitted that the topics selected was a game changer in the perception of serving raw fish & using the right technology to preserve it.”

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Categories
News Art&Science

Art&Science reaches South Africa: find all about our first seminar there

Electrolux Professional & WorldChefs were truly thrilled to have the first Che2Chef Seminar in Johannesburg. South Africa as a part of the Art & Science Come Together Alliance. Hosted by Stephen Billingham WorldChefs Chef2Chef Ambassador & President of the South African Chefs Association & HTA School of Culinary Art & by Electrolux's Chef Silvano Costantini the mind & passion behind the Seminar's Creations. We aim with these workshops to Educate Chefs on implementing sustainable practices in their kitchens while maintaining high standards.

This first in South Africa workshop was focused on Cook& Chill & Sous Vide Cooking & we have received an excellent feedback pleased to know that Chefs in attendance were excited to take back to their kitchens after Seminar new culinary knowledge, skills & techniques in the art of Sous Vide Cooking using Electrolux Technology

 

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