Newsletter – July 2018

Art & Science Come Together: Worldchefs Seminars

The World Association of Chefs’ Societies, or Worldchefs in short, is a dynamic global network of more than 100 chefs associations representing chefs at all levels and across all specialties worldwide. The organization is dedicated to maintaining and improving the culinary standards of global cuisines and accomplishes these goals through education, training, and professional development.

Electrolux Professional and Worldchefs are hosting three Chef2Chef training seminars as a part of their “Art & Science Come Together” alliance for 2018. These training seminars are held at the Electrolux Center of Excellence in Charlotte, North Carolina.

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. In these workshops, the chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

Worldchefs traveled to Electrolux in April for the first culinary seminar. Led by Electrolux Corporate Executive Chef Corey Siegel, the focus of the workshop was on charcuterie. Siegel sourced and broke down half a pig and utilized it all. Then Siegel brought in Lee Menius from the local Wild Turkey Farms to discuss with the attending chefs about raising premium meats and the importance of working with local food sources.

The efficiency of preparing different types of charcuterie was shown using Electrolux Professional technology. Cook & chill along with high productivity kitchen technology can deliver speed as well as fantastic flavor in the desired end product. Different charcuterie items prepared included andouille sausage, pork headcheese, duck rillettes, pate en croute and roasted pork belly. Pickling was also demonstrated.

“The beauty of using Electrolux equipment to prepare charcuterie is that we can take a timeless tradition and incorporate it with the consistency of technology along with the ease of operator’s efficiency,” Siegel said.

The next seminar will be “Sustainable Seafood Creations” on Tuesday, Aug. 28, at the Electrolux Center of Excellence.

New Sales Rep Team Members Trained in Charlotte

Electrolux Professional welcomed new sales representative firms from the United States and Canada. The new sales team members were brought in for equipment training at the Electrolux Center of Excellence in Charlotte, North Carolina.

New reps include: PCH Solutions covers northern California and northern Nevada territories. Hawksley Ventures covers British Columbia and Alberta in Canada. Agence Innov covers Quebec in Canada. Young Equipment Solutions covers western Tennessee, Arkansas, Louisiana, and Mississippi. Pardee Freeman, Inc. covers New England (Maine, Vermont, New Hampshire, Massachusetts, Connecticut, Rhode Island). Starliper & Associates covers Pennsylvania, New Jersey, and Delaware.

Executive Corporate Chef Corey Siegel led the 2-day training and education seminars along with Territory Sales Managers Pedro Martins (Canada), Mark Ortiz (Southern USA), Isaac Kim (Western USA) and Roger Kenney (Northeast USA) as well as Richard Bocian, North America Category Manager for Food Preparation. Head of Service, Joe Takhar, and new Head of Marketing, Erin Gordon, also presented during the training events.

Hands-on equipment demos were presented in the test kitchen showcasing the range of applications using cook and chill equipment (combi ovens paired with matching blast chillers, thawing cabinet and rethermalizer), high productivity cooking (pressure braising pan), high speed cooking (SpeeDelight), EMPower restaurant range equipment, food prep equipment and dishwashing.

Electrolux Professional Continues Support of Consultant Community

Electrolux has long been a supporter of FCSI and the consultant community and recently completed a project working with Cini Little at UC Merced in California.

The university installed Electrolux full size 202 air-o-chill blast chiller/shock freezers, full size 202 air-o-steam Touchline gas combi ovens, 45 gallon gas tilting pressure braising pans, 40 gallon gas tilting kettles and EMPower Restaurant Range modular equipment suites including 36” charbroiler tops, 36” 6 burner gas range tops, 36” French tops, 36” smooth griddle tops, fryers, oven bases and refrigerated/freezer bases.

Electrolux was a diamond level sponsor for FCSI The Americas 2018 Conference earlier this year at the Hilton Denver City Center in Denver, CO. Electrolux Professional Project Management team members Angelo Grillas, Vikram Joneja and Alberto Sbalchiero with the international project management team attended the conference.

“We showed support of the consultant community and FCSI. We rekindled and strengthened existing relationships and met new people for the future,” Joneja said.

Walmart Costa Rica Production Kitchen Powered by Electrolux

Electrolux Chef Claudio Ferrer traveled to Costa Rica in June to provide chef training for Walmart. Regional Service Manager Dino Restrepo joined Ferrer to provide any needed technical support.

Walmart Costa Rica is currently using the air-o-steam Touchline 202 combi oven to prepare chicken and other products.

Newsletter – July 2018 2018-07-24T13:06:06+00:00 Electrolux Professional