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Workshop on Cook & Chill: Chemistry of Smoking In Dubai

19th September, 2015

Time: 09:00 – 16:00
Hosted by: Chef Andy Cuthbert & Chef Silvano Costantini and Electrolux Chef Academy
Dress code: Chefs White

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 smoking of food. This seminar would assist in acquiring new culinary knowledge & skills while discovering the chemistry of smoking and the secrets behind it perfecting the taste of every dish by choosing the right tools, techniques, equipment and ingredients.

   

Learning outcomes

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

  • Understand & learn the dynamics and the chemical process behind the smoking of different types of food
  • Explain & demonstrate an understating of application of smoking using various cooking technologies (Sous Vide etc)
  • Successfully use Electrolux Technology for hot & cold smoking
  • Master the use of the smoker in order to achieve the best flavour while meeting the requirement of local cuisine
  • Select the most suitable wood in order to obtain the best results and flavour
  • Apply Smoking preparing wide variety of recipes from different market segments

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News Art&Science

Electrolux Professional activates partnership with Worldchefs in Singapore

Electrolux Professional is proud to announce the activation in Singapore of the international alliance with WORLDCHEFS, the global network of chefs associations founded in 1928, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking.

This activation of the partnership will launch in Singapore the program “Art & Science Come Together”. The program will combine the culinary creativity and talent of the WACS chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux Professional.

The first initiative within the “Art & Science Come Together” program is Chef2Chef, a series of seminars created to bring Chefs together at the Electrolux Professional Centre of Excellence, a live showroom equipped with training kitchens designed for demonstration, cooking sessions and educational trainings, at Galaxy, One North in Singapore.

These seminars will be focused around core themes, such as sustainable cooking utilizing locally sourced ingredients, with details on how chefs can plan, source, and prepare, using the technology and science behind the Electrolux Professional solutions, such as the Cook&Chill system.

In collaboration with the WACS Chef Ambassador, Chef KONG Kok Kiang (Chef KK), Chef Otto Weibel and supported by the Electrolux Chef Academy, we announce the 3 seminars for the period November 2015 – May 2015 as follow:

– cook&chill system for banqueting
– cook&chill and precise cooking, sous-vide cooking
– cook&chill and the ethnic cuisine

The first seminar will take place at Electrolux Centre of Excellence in Singapore and the participation to the seminar is limited to 20 executive chefs.

 

First seminar will take place on the 17th of November 2015 at the Centre of Excellence At-Sunrice Academy 1 Fusionopolis Place 7-10 Galaxis Singapore 138522 between 13:00-17:00. In order to participate email Chef Kong Kok Kiang [email protected].

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News Art&Science

High Productivity Cooking – Innovative Culinary Technology by Electrolux Professional in Art&Science

Date: Monday April 20, 2015
Time: 8:00am – 2:00pm
Dress code: Chef Uniform
Limited number of participants to 12
RSVP by April 1st 2015 to Robert Fasce at [email protected]

Location: Electrolux North American Headquarters (10200 David Taylor Drive, Charlotte, NC 28262)

A hands-on seminar hosted by Robert Fasce WACS’ Chef2Chef Ambassador for North America
Electrolux Professional and WORLDCHEFS are pleased to invite you to a 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 High Productivity systems, new technology that incorporates a series of technologically
advanced pieces of cooking and chilling products into a single solution. This innovative approach to sustainable cooking
also improves chefs’ daily activities.

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:
 Explain and demonstrate an understanding of the processes involved for cooking food using high productivity
processes
 Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes
 Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an
emphasis on healthy eating.
This is a 2015 accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.

For more information and participation please contact.
Robert Fasce
Genesee Valley Club
421 East Ave, Rochester, NY 14607
Direct: 585-327-4330
www.gvalleyclub.org

Categories
News Art&Science

Video from Cook&Chill ft. Bread Making workshop in Dubai by Electrolux Professional

Since its very beginning the international alliance between Worldchefs and Electrolux Professional has been paving the way to enable Chefs from around the world to gain new or upgrade previously acquired skills, using nothing less but the latest kitchen solutions demonstrated by some of the most eminent Chefs-Ambassadors. Nevyoertheless, putting the focus on sustainability and sustainable cooking practices, the Chef2Chef workshops aim to provide Chefs with long-lasting solutions, helping them to develop both – their workflow and business performances.

As part of the this global partnership named “Art & Science Come Together” seminars featuring Chef2Chef training have been focusing on many different topics (Cook&Chill, Sous-Vide, Banqueting, Nose-to-Tail cooking concept, Bread making..), when many Chefs and food professionals have had an opportunity to take part in and join this very exciting and valuable educational experience.

To see how it was during the recent Chef2Chef BREAD MAKING workshop held at ICCA in Dubai, check out the video below and don’t forget to apply the very next time you spot the invitation across Worldchefs and Electrolux Professional social media channels and websites.

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News Art&Science

Get ready for Chef2Chef workshop in Dubai

Worldchefs and Electrolux Professional are pleased to invite you to another Chef2Chef workshop in Dubai, happening on December 6 at International Centre for Culinary Arts (ICCA), from 09:00 to 4:00 pm.

This time Chefs Andy Cuthbert and Silvano Costantini will be all about Cook&Chill and Banqueting and will make sure to fill you in on as much knowledge as possible.

By attending the workshop you will get an opportunity to:

  • Understand food cost & control profitability in banqueting operations
  • Maximize use of Cook&Chill system in catering operations
  • Reduce weight loss & control food texture using Sous-Vide cooking technology and low temperature cooking process
  • Standardize & monitor food quality & safety in mass operations and achieve consistency
  • Focus on innovative equipment in catering operations, increase productivity & improve workflow
  • Learn to manage rethermalization process, be in line with sustainability and ultimately set up top quality banqueting operations

To apply or get more information please contact Chef Andy Cuthbert at: [email protected]

 

 

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Art&Science News

Brush up your skills nose to tail

Final call Chefs to secure your place at the upcoming #Chef2Chef seminar in the UK, and get an exquisite opportunity to brush up your culinary skills from nose to tail.

Hosted by UK's Chef2Chef Ambassador Daniel Ayton and Electrolux Chef Academy

Powered by Art&Science professional alliance by Electrolux Professional and Worldchefs

#To obtain the latest updates follow us on Facebook and Twitter 

Categories
News Art&Science

Invitation to SOUS VIDE Techniques Level 2 training in New York

Electrolux Professional and Worldchefs are pleased to invite you to the second Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance.

Hosted by the Electrolux Chef Academy, and introduced by Charles Carroll, Worldchefs’ Chef2Chef USA Ambassador, the second seminar will take place on:

SOUS VIDE TECHNIQUES LEVEL 2 TRAINING AS APPLIED USING ELECTROLUX TECHNOLOGY

Monday September 22 or Tuesday September 23, 2014 (choose either day)

8am-2pm

Jones Wood Foundry
Chef/Owner host Jason Hicks
401 E 76th Street
New York, NY 10021

www.joneswoodfoundry.com

Dress code: Chef Whites

RSVP by 1st September to Charles Carroll ([email protected])

Summary:

Using Cook~Chill technology for leavening and retarding and Sous Vide Techniques and Experimentation fruits/creams and egg based dessert products in modern day cuisine and culinary arts. 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 previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of Sous Vide techniques, bakery and dessert products and experimentation-fruits/creams and egg based dessert products in modern day cuisine and culinary arts.

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:

• Food quality and safety – reducing food waste – kitchen workflow efficiency

• Basic principles of blast chilling, Soft Chilling, Hard Chilling, Blast Freezing and regeneration

• Utilising the blast chiller for different food types

• Extend their range of technical and manipulation skills.

• Utilisation of blast chiller to speed up production of puff pastry/danish pastry dough

• Using cook chill technology for leavening and retarding

• Sous vide techniques and experimentation-fruits/creams and egg based dessert products

• Effects of humidity, ventilation and fan speeds on bakery processes

For more information and participation please contact Charles Carroll <[email protected]>

Categories
News Art&Science

Cook&Chill and Bread Making Workshop in Dubai

After a big success back in May, Worldchefs and Electrolux Professional are delighted to invite you to another Chef2Shef seminar in Dubai. This time all eyes are on bread.

Hosted by Electrolux Chef Academy, and led by an amazing team of Chefs: Silvano Costantini from Electrolux Professional & Electrolux Chef Academy in Dubai, and Andy Cuthbert, General Manager of Madinat Jumeirah and Chairman of Worldchefs Young Chefs Development and the Emirates Culinary Guild, the second Chef2Chef seminar will take place on:

Saturday September 27th 2014

09:00 – 16:00

@ International Centre for Culinary Arts  (ICCA) from Dubai

Dress code: Chefs White

RSVP*: Andy Cuthbert: [email protected]

*The number of participants is limited

Aim

Focusing on Cook & Chill system, new technology that incorporates an oven and a blast chiller in a single solution, and putting sustainable cooking practices in the forefront, the aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on bread making previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of bread making combining tradition & modern day cuisine and culinary arts.

Learning outcomes:

 

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

 

  • Explain & demonstrate an understanding of the processes & technics involved in bread making
  • Achieve an excellent result in bread making regardless of the availability of the ingredients using starter dough, Poolish etc.
  • Understand the application of Electrolux Cook&Chill related to all types of bread whether it is continental, middle eastern or Indian bread
  • Improve organization & workflow being able to make & present variety of breads at any required time
  • Extend their range of technical & manipulation skills

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

 

For more information on how to sign up, please contact Andy Cuthbert:

Email: [email protected]

Mobile: +971 504592315

P.S. In the meantimeclick hereto take a glance at the previous Chef2Chef seminar held in Dubai.

 

We are expecting You!

Categories
News Art&Science

Invitation to another Chef2Chef seminar in the UK

Electrolux Professional and Worldchefs are pleased to invite you to the second Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance.

Hosted by the Electrolux Chef Academy, and introduced by Daniel Ayton, Worldchefs’ Chef2Chef UK Ambassador, the second seminar will take place on:

Tuesday 16th September 2014

10am-4pm

@ Electrolux Professional Innovation Centre:

99 Oakley Road

Luton

Bedfordshire

Dress code: Chef Whites

RSVP by 1st September to [email protected]

Summary:

Using Cook~Chill technology for leavening and retarding and Sous Vide Techniques and Experimentation fruits/creams and egg based dessert products in modern day cuisine and culinary arts. 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 previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of Sous Vide techniques, bakery and dessert products and experimentation-fruits/creams and egg based dessert products in modern day cuisine and culinary arts.

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:

• Food quality and safety – reducing food waste – kitchen workflow efficiency

• Basic principles of blast chilling, Soft Chilling, Hard Chilling, Blast Freezing and regeneration

• Utilising the blast chiller for different food types

• Extend their range of technical and manipulation skills.

• Utilisation of blast chiller to speed up production of puff pastry/danish pastry dough

• Using cook chill technology for leavening and retarding

• Sous vide techniques and experimentation-fruits/creams and egg based dessert products

• Effects of humidity, ventilation and fan speeds on bakery processes

For more information and participation please contact Daniel Ayton @ [email protected]

 
Categories
News Art&Science

Electrolux мастер-класс Cook&Chill в Москвe

Всемирная Ассоциация Сообществ Поваров (Worldchefs) и Ассоциацией Кулинаров России, совместно с Electrolux Professional представляють мастер-класс Cook&Chill.

Вы будете иметь возможность узнать о технологии Cook&Chill в теории и на практике, технологии Sous Vide, а также об инновационных решений oт Electrolux-a как Air-o-steam и Air-o-chill.

Kогда и где?

3 июня 2014г, в 12:00

Oфициальное представительство Electrolux Professional Волгоградский проспект, д 42 kopп. 8,

Москва Tелефон: +7 495 627 76 81/82/83/84 

 

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