Electrolux Professional hosted its first WorldChefs seminar of 2017 in Charlotte, NC on May 23rd, bringing together 15 Chefs from around the country to interact and learn about brand new cooking solutions. This year’s seminar series, consisting of 3 seminars, is culinary themed with the first concentrating on barbecue cuisine. Electrolux Professional is committed to delivering innovative and accessible technologies for its customers.
Launched in 2014, the “Art & Science Come Together” partnership between Electrolux Professional and WorldChefs combines the culinary creativity and talent of the Chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux. It brings chefs together at Electrolux’s Center of Excellence and provides world-class seminars, focused on Cook & Chill as a key solution to develop a Sustainable Cooking approach.
This initiative is about educating Chefs to recognize the importance of incorporating sustainable practices in their kitchens and to encourage and maintain high standards in the preparation and service of quality food. This is both innovative and creative in meeting the needs and expectations of Chefs. Electrolux explores how an integrated system offers an optimized working process incorporating the latest technology (including Sous Vide, Banqueting Systems, Low Temperature Cooking, etc.) and ensures higher levels of food safety and reducing food waste.
Since 2014, Electrolux Professional has been promoting the Cook & Chill technology benefits to countries such as Singapore, India, Turkey, Sweden, UAE, South Africa, USA, UK and Japan and China (2017).
“For all my years in the Hospitality Industry the Electrolux seminar was without question a refreshing eye opener on the newer, modern and emerging Cooking technologies by the best professional Chefs commercial equipment supplier in the market!” said Nickolas Zakharoff, Vice President, Food Service R&D, Sales & Marketing at Becks Smokery.
The 15 Chefs in attendance in Charlotte, NC were trained and educated by Electrolux Professional Corporate Executive Chef Corey Siegel on various techniques of barbecue and smoking, meats, poultry and seafood.
Walter Zuromski, Director of Research & Development at RAW SEAFOODS INC says “Increase the likelihood for success by minimizing the touch points and maximizing the through put. Cook & Hold, Cook & Chill and Programmable Cooking for precision outcome with rapid speed to finished goods is critical to the future of food production. Perfecting the Art in Cooking by engineering the tools to make it faster, better and more efficient is what I saw at Electrolux but its more than equipment it’s about their professional collaboration with industry through team building and sharing outcomes with the expert end-users “the Chefs”. Without technical engineering meeting the culinary arts it wouldn’t happen so congratulations Electrolux, you get the big picture.”
Angelo Grillas, Director of Marketing at Electrolux Professional, commented: “We are honored to partner with WorldChefs and join our knowledge of technology to the creativity of our Chef communities, and we are committed providing an educational seminar series that is of interest and enlightenment to any level of Chef.”
“What a fantastic wealth of knowledge I was able to take home with me from both Angelo and Chef Corey. I am looking forward to using what I have learned to train other culinarians, especially the young ones who have just begun to grow in our industry. As a Certified Master Chef, we are always challenged to pass on the knowledge we have learned to the next generation as well as our colleges (“Always the student”). The development of kitchen equipment over the years (I have been in the profession for 52 years) is unbelievable. I am sure that some of the chefs remember wood stoves, counter top smoking in hotel pans, long hours of meat and produce production and more. Baked beans done in the pressure braising pan from dry state in just 1 hour and 20 minutes – wow!” says Certified Master Chef Michael D. Russell.
Chef Harry Linzmayer, Certified Master Chef and member of L’Acadèmie Culinaire of France said “Chef Corey’s work was exceptional, passionate in the kitchen, (logrando) achieving the interest of all chefs present and making everything look easy.”