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Art&Science Come Together features another Chef2Chef seminar, this time in Moscow

After successfully sealing a milestone partnership “Art&Science Come Together”, and launching a series of “Chef2Chef “educational 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 “Chef2Chef” 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 – 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.

When and Where?

June the 3rd 12 o’clock sharp.

Address: Volgogradsky Prospekt, d 42 corp. 8, Moscow Phone: +7 495 627 76 81/82/83/84

For more information on the latest innovational solutions from Electrolux Professional, follow the link.

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Art&Science News

The latest Cook&Chill seminar in Dubai

 

Upon the last week’s 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 chefs’ 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 – 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:

https://www.facebook.com/wacsyoungchefs

https://www.facebook.com/iccadubai.ae

For more information on Electrolux Professional, follow the link: http://professional.electrolux.com

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News Art&Science

Workshop in Cook&Chill and sous-vide cooking in London and Dubai

 

Electrolux and Worldchefs are organising workshops in Luton, Ul and Dubai. 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 cooking 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:

• Explain and demonstrate an understanding of the processes involved for cooking food using the sous vide method

• Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes

• Extend their range of technical and manipulation skills

• Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process

• Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating.

• Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients.

 

 

Date: May 17th 2014

Time: 09:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by May 1st to Andy Cuthbert : [email protected]

Date: June 24th 2014

Time: 10:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by 1 June to Daniel Ayton, Email: [email protected]

For more information and participation please contact.

Andy Cuthbert

Email: [email protected]

For more information and participation please contact.

Chef Daniel Ayton

Email: [email protected]

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News Art&Science

Meet Worldchefs and Electrolux Professional in Dubai on May 17th 2014

The international alliance between Electrolux Professional and WORLDCHEFS (WACS) is pleased to announce the launch of our “Art & Science Come Together” 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 chefs’ 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 chefs’ 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 – 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. 

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News Art&Science

Worldchefs and Electrolux Professional seal a milestone partnership

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 “Art & Science Come Together”, will provide chefs with an essential hands-on experience.

The first project in the pipeline is “Chef2Chef” – 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 “Chef2Chef” 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 ‘art & science’ in the kitchen to all our chef members globally.

For more information, visit Electrolux Professional website.

Categories
Art&Science News

Worldchefs Seals Global Partnership with Electrolux Professional “Art & Science Come Together”


 
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 “Art & Science Come Together” 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 “Art & Science Come Together” 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 – 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, “Electrolux 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.

“What makes Electrolux unique is that we are always focused on the solution for the foodservice players,” says Alberto Zanata, President of Electrolux Professional. “We 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 “Art & Science Come Together” 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 ‘hand in hand’ 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.

For more information visit the Electrolux Professional website 

 
 
About WORLDCHEFS

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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