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Electrolux Professional and The Culinary Institute of America (CIA) hosted another Culinary Immersion program on October 29 and 30, 2008 for a group of top kitchen designers, consultants and foodservice operators at the CIA’s main campus in Hyde Park, NY. The two-day program included presentations and demonstrations on Electrolux Professional foodservice equipment in conjunction with a hands-on, world-class culinary experience guided by Chef David Bruno, Assistant Professor of Culinary Arts at CIA Hyde Park.
Sales Partners Joe Wilson from J. Wilson Marketing, Adam Kaufmann from Kaufmann & Associates, and Jim Day from Applied Systems Marketing (ASM), worked with the Electrolux Professional Marketing team to invite key equipment decision makers and new customers to the event. Event attendees represented an interesting blend of companies and organizations including ROI Food Service Design, Saratoga Restaurant Supply, Boston College, Sysco Food Services of Albany, University of Albany and designers from Studio E Design Group.
The program began with a company overview and then the group moved into the CIA Skills Kitchen for product demonstrations. Electrolux Executive Chef, Sean Lucas, demonstrated the versatility of the air-o-steam® combi oven, the energy-efficient, low emission combi oven that provides automatic and continuous real humidity control for consistent, high quality results. Chef Lucas also demonstrated the Electrolux Pressure Braising Pan by cooking risotto in just eight minutes. He also prepared a stir-fry using the Induction Wok cooktop connected to the Electrolux Libero Point, a mobile self-ventilated counter that holds up to three Libero cooktops.
“I learned a lot about Electrolux Professional as a company that I was not aware of,” said Joseph Canzoneri, a consultant and President of Canzoneri Development Group, Inc. who attended the October program. “I was impressed by the amount they put back into research and development and how far they have gone to ensure their equipment is as eco-friendly as possible.”
Operators were impressed with the innovative features of the Electrolux equipment and taking part in the program gave them a chance to experience firsthand how Electrolux equipment solutions can benefit their own kitchens. Later in the day, the attendees worked with the air-o-chill® blast chiller, the Thermaline S90 modular cooking range and the SMART Refrigeration line each used on site throughout the CIA’s facilities.
Chef Lucas, along with the Electrolux Product Managers and Sales Managers who attended, were also able to explain the unique benefits of each product and the services they include. For example, attendees were shown the savings in both meat and vegetable shrinkage as well as labor when using the Low Temperature Cooking cycle on the air-o-steam® combi oven. Electrolux representatives also discussed how the company’s many service programs, such as the Electrolux Platinum Star™ Service Warranty and Certified Chef Network, allow for the prevention of equipment problems. As part of the warranty, Electrolux customers receive planned preventative maintenance for one year and access to a network of more than one hundred highly skilled Service Partners to provide them with the best service in the industry for timely and accurate repairs.
“Being hands-on with the equipment was very useful but I also learned about the level of detail and innovation involved in Electrolux Professional’s manufacturing process such as using imprinted stainless steel bowls in boilers instead of welded seams,” said Michael Kann, program attendee and Associate Director of Food & Beverage at Boston College.
Day one of the program concluded with a group dinner at the CIA’s Ristorante Caterina de' Medici located on campus in the beautiful Colavita Center for Italian Food and Wine. On the second day, the attendees returned to the CIA main kitchen where they were divided into teams. Each team enjoyed a hands-on experience with the Electrolux products, preparing his or her own Mediterranean cuisine with guidance from Chef Bruno.
“It was an excellent program that provided invaluable experience by letting us actually use the equipment to see firsthand how it lives up to its claims,” said Canzoneri. As a result of the program and his interest to learn more about Electrolux Professional equipment, Canzoneri plans to visit a restaurant in Manhattan that has an Electrolux air-o-speed® high speed combi o | 
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