After successfully sealing a milestone partnership โArt&Science Come Togetherโ, and launching a series of โChef2Chef โeducational seminars, Worldchefs and Electrolux Professional keep on paving the way for food professionals worldwide to brush up their skills, implement sustainable practices, learn how to reduce food loss and increase profitability, while maintaining the high standards in the kitchens.
Moreover, after Dubai and London, the next โChef2Chefโ seminar will be held in Moscow on June the 3rd, at Electrolux Innovation Center.
During the seminar the participants will get an opportunity to obtain both โ theoretical and practical knowledge on Cook&Chill and Sous Vide cooking techniques. Furthermore, while handling the food and acquiring new skills, the participants will be using the latest innovational solutions by Electrolux Professional such as: Air-o-steam and Air-o-chill, the latest technology that incorporates an oven and blast chiller in a single solution.
Upon the last weekโs announcement, on May 17 the first in a series of workshops on Cook&Chill system, as part of the Chef2Chef seminar powered by Electrolux Professional and the Worldchefs, took place in Dubai (UAE).
The workshop is designed to merge the latest technology that incorporates an oven and blast chiller in a single solution and an innovative approach to sustainable cooking to improve chefsโ daily activities, and moreover to extend the range of their skills and techniques and build on their knowledge on nutritional value, texture, flavour and colour, while applying the art of sous vide cooking in modern day cuisine and culinary arts.
The Chef2Chef seminar in Dubai was held at the International Centre for Culinary Arts (ICCA Dubai), and led by an amazing team of Chefs: Silvano Costantini from Electrolux Professional and Andy Cuthbert, General Manager of Madinat Jumeirah and Chairman of the Worldchefs Young Chefs Development and the Emirates Culinary Guild.
Without any doubt and confirmed by the participants, the Chef2Chef workshop in Dubai was a very inspiring and insightful experience for both โ the ICCA students and the Chefs from across the UAE and from all sectors of the hospitality industry. While eagerly expecting June 24, when the second Chef2Chef seminar will be organized in London (UK), the next workshop in Dubai is already planned for September this year.
Many thanks to Chef Andy Cuthbert, Chef Silvano Costanini and Mr. Mauro Zanchetta from Electrolux Professional, and Mr. Sunjeh Raja, Director of ICCA Dubai, for putting the workshop together, sharing their very best knowledge and expertise and making sure the participant acquire new and upgrade present skills and techniques and carry them forward in their daily operations. To get a glimpse of the amazing working atmosphere during the seminar, click on the below links:
Electrolux and Worldchefs are organising workshops in Luton, Ul and Dubai.ย 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 chefsโ 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.ย This innovative approach to sustainable cooking also improves chefsโ daily activities.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge previously acquired.ย This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of sous vide cooking in modern day cuisine and culinary arts.
The key features and benefits of the Cook & Chill system include:
โข An optimized work process incorporating the latest technology
โข Higher levels of food safety
โข Reduction in food loss and, ultimately, food waste
โข Higher profitability for the food service operation
Learning outcomes:
On completion of this practical session participants will have acquired the ability to:
โข Explain and demonstrate an understanding of the processes involved for cooking food using the sous vide method
โข Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes
โข Extend their range of technical and manipulation skills
โข Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process
โข Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating.
โข Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients.
The international alliance between Electrolux Professional and WORLDCHEFS (WACS) is pleased to announce the launch of our โArt & Science Come Togetherโ seminars featuring Chef2Chef training.
These seminars 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 chefsโ creativity.
The seminars 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 chefsโ daily activities.
The key features and benefits of the Cook & Chill system include:
An optimized work process incorporating the latest technology (incl. Sous-vide, Banqueting systems, etc.)
Higher levels of food safety
Reduction in food loss and, ultimately, food waste
Higher profitability for the food service operation
As part of our WORLDCHEFS partnership, we have joined forces with culinary masters from all over the globe to help improve the efficiency and sustainability of demanding kitchens in the US, UK, Dubai and Russia.
The next Chef2Chef educational seminars will take place:
ICCA Dubai โ 17th May ICCA (Institutional Centre for Culinary Arts), accredited by WACS Block 8, Dubai Knowledge Village
Topic: Cook&Chill and sous-vide cooking methods
Hosted by: Andy Cuthbert (TBC), WORLDCHEFS ambassador of the Chef2Chef program and the Electrolux Chef Academy in Dubai
Click here for news on Electrolux Professional website.
Worldchefs and Electrolux Professional have announced a milestone partnership, aimed at sharing their knowledge and increasing awareness of specific topics related to sustainable cooking.
Combining culinary creativity, talent and experience of the Worldchefs members with the knowledge, technology and proficiency offered by Electrolux Professional, the joint project titled โArt & Science Come Togetherโ, will provide chefs with an essential hands-on experience.
The first project in the pipeline is โChef2Chefโ โ a series of seminars created to bring chefs together at the Electrolux Professional Innovation Centers. The Electrolux Professional showrooms are designed and equipped to enable a vast of educational opportunities through different cooking sessions, trainings and demos. The โChef2Chefโ educational training sessions will be focusing on the core themes, such as sustainable cooking, all stages of utilizing locally sourced ingredients, along with premium technology solutions provided by Electrolux Professional, such as the Cook&Chill system. In its first stages, the partnership will focus on four key areas: Dubai, Russia, UK and US, and will feature several annual events in each Innovation Center. Worldchefs looks forward to this partnership and in bringing the beauty of โart & scienceโ in the kitchen to all our chef members globally.
WORLDCHEFS is proud to announce an international alliance with Electrolux Professional, the world-renowned leader of professional kitchen solutions, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking.
This partnership will launch a number of dedicated exciting activities which will unite the beauty of the culinary arts with the breakthroughs in culinary technology, more specifically, the โArt & Science Come Togetherโ program will combine the culinary creativity and talent of the Worldchefs chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux Professional.
For decades Electrolux has been present in one of the most demanding workplaces, the professional kitchen, gaining exclusive insight from working among top-ranked and talented chefs worldwide, which has led to the development of innovative and thoughtful solutions that improve the business of restaurants around the world and help consumers experience culinary enjoyment. Sharing this knowledge is at the very foundation of this exclusive partnership.
The first initiative in the pipeline within the โArt & Science Come Togetherโ program is Chef2Chef, a series of seminars created to bring Chefs together at the Electrolux Professional Innovation Centers, extensive showrooms equipped with training kitchens designed for equipment demonstration, cooking sessions and educational trainings, spread across the world.
These educational training sessions 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. The partnership will focus initially on four key areas – Dubai, Russia, United Kingdom and United States โ and will be featuring several annual events in each local Innovation Center, but more activities will follow, involving even more countries.
Says Gissur Gudmundsson, President of Worldchefs, โElectrolux has always been a preferred professional brand for chefs. We are pleased and excited about this partnership, which opens up numerous opportunities for chefs around the world to improve their skills and benefit from the vast knowledge and experience Electrolux Professional brings to the table.
โWhat makes Electrolux unique is that we are always focused on the solution for the foodservice players,โ says Alberto Zanata, President of Electrolux Professional. โWe offer a complete system that starts with the preparation, then the preservation and refrigeration, then the cooking process. When designing a product we talk about the complete process. You need product specialisation but at the same time we are also systems integrators: combining technology, sustainability and training is precisely what we aim to achieve with the โArt & Science Come Togetherโ seminars.”
About Electrolux Professional
Electrolux Professional is the only supplier worldwide offering a complete range of high-performance products for professional kitchens and laundry under the same brand. Electrolux Professional provides best-in-class solutions and innovative products with excellent features and services to meet the needs of even the most demanding customers and which are frequently used under the same roof, working โhand in handโ in businesses such as hotels and in hospitals. One professional brand with unique expertise within each business, Electrolux Professional supplies more than one third of the star-winning restaurants on the continent and remains a strong market leader in the professional laundry business. Our 2,000 service partners in 140 countries ensure that our resource-efficient equipment, leading in innovation and design, improve our customer’s everyday business. In 2013, Electrolux Professional had sales of EUR 640 million, 2.600 employees, 7 factories and over 1.000 dealers.
WORLDCHEFS is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President. Today, this global body consists of 100 chefs associations as members that represent over 10 million professional chefs worldwide. The biennial Worldchefs congress is a hallmark tradition of the World Association of Chefs Societies and has been organised in over 20 cities across the world throughout its illustrious 86-year history. WORLDCHEFS is managed by an elected presidential body consisting of the WORLDCHEFS President, Vice President, Treasurer, Secretary General, as well as the board consisting of Honourary President, Past President and seven Continental Directors from Asia, Europe South, Central and North, Africa, Pacific and the Americas. Three separate committees, the Culinary Competitions Committee, the Education Committee and the Marketing and Communication committee, as well as several sub-committees, managing WORLDCHEFS programs and different activities.
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