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A COOL PLACE FOR A HOT ARGUMENT
In conjunction with The Bathers Pavilion and Food Companion International Magazine, it was on.
We had a 'lively chef get-together' over a bowl of heartwarming risotto and a San Pellegrino water.
Executive Chef of The Bathers Pavilion, Serge Dansereau welcomed and Hobart and Moffat Food Equipment who showcased an evening for interested Sydney chefs who will exchange some valuable information about their Combi steam ovens and more.
What the FREE DINNER WORKSHOP INCLUDED:
- Combi Steam Oven Workshop - How Combi's can benefit a chef's day to day business with baking.
- Increasing your knowledge of all the different usage a combi will give you don't be afraid of using Combi mode more often.
- Better understanding of Combi steamer and what will they do for you ( A la carte situation, Banqueting , Production, Regeneration)
- Differences between a Combi with a steam generator and a Combi with steam injector.
- Ideal for Pastry Chefs and Chocolatiers.
- Reducing your food cost by a better usage of your machine yes you can cook overnight and it is safe
- Talk to the chefs from COMCATER/RATIONAL, ZANUSSI, ELECTROLUX, GOLDSTEIN/ESSWOOD, ANGELO PO, HOBART, MOFFAT and more.
- It was an opportunity to network amongst other Sydney chefs and manufactuerers, distributors and kitchen designers.
- All chefs and establishment were encouraged to bring an industry friend.
- Workshop saw around 140 people attending.
Bill Ranken, Sydney's social newspaper photographer was there to cover the event for Food Companion International.
Address: 4 The Esplanade, Balmoral Beach (location on map next to Shark Proof Pool)
Please rsvp your name/establishment to Mel Nathan for the next chef get-together at Food Companion International on mel@foodcompanion.com
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Oysters in the kitchen