Electrolux Professional & Worldchefs
Art & Science Come Together
Electrolux Professional and Worldchefs hosted three Chef2Chef training seminars as a part of their “Art & Science Come Together” alliance for 2017.
The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology with Electrolux Professional’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes.
May 23, 2017: Seminar 1
Barbecue using Innovative Culinary Technology
Electrolux Professional hosted its first WorldChefs seminar of 2017 in Charlotte, NC on May 23, bringing together 15 Chefs from around the country to interact and learn about brand new cooking solutions.
This year’s seminar series, consisting of three seminars, is culinary themed with the first concentrating on barbecue cuisine. Electrolux Professional is committed to delivering innovative and accessible technologies for its customers.
BBQ Recipe Book
Food Service R&D, Sales & Marketing
“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!”
Michael D. Russell
Certified Master Chef
“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!”
Director of Research & Development
RAW SEAFOODS INC
“Perfecting the Art in Cooking by engineering the tools to make it faster, better and more efficient is what I saw at Electrolux but it’s 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.”
Certified Master Chef
L’Acadèmie Culinaire of France member
“Chef Corey’s work was exceptional, passionate in the kitchen, (logrando) achieving the interest of all chefs present and making everything look easy.”
Fred Ramsey, C.E.C
Long Cove Club
Hilton Head Island, SC
Hey thanks again TEAM Electrolux great presentation and as always there was something to bring back to my kitchen.
Looking forward to 2018 agenda.
Thank you for the invite. Your facility and personnel were top class and I appreciate the opportunity to spend the day with all of you and the chefs in attendance.
It was highly informative and professional and a worthwhile activity.
Executive Sous Chef
The Polo Club
Boca Raton, FL
Big Thanks, Electrolux team, it was a pleasure touring your facility, meeting your team, and taking part in your presentation. Bravo on a job well done.
Vanessa N. Marquis
American Culinary Federation
Thank you for the opportunity to have us there! I actually already have a call into a local brewery here to ask If I may come by for a tour and see what they throw out!
I have taken home with me a lot of things and uses that the Combi will do for me!