Adande partners Craft Guild of Chefs Adande and the Craft Guild have teamed up to prove to UK chefs how the world of catering refrigeration has changed forever. New technology is revolutionising the kitchen and the chefs who grasp that fact have to have Adande.

Education, Education, Education

Adande technology is so revolutionary, chefs 'in the know' are taking a new look at refrigeration.

We will be giving Guild members technical reports written by independent hygiene consultants, explaining the benefits of Adande's unique Temperature Stability.

Chefs - not Adande - say why they choose the new technology. We will highlight new case studies, technical and bespoke product developments (such as a purpose designed fish prep counter) and helpful information including energy saving trials and a food waste comparison between Adande and conventional fridges.

National Chef of the Year Competition

We were delighted to sponsor the Craft Guild of Chefs’ National Chef of the Year (NCOTY) competition at the Restaurant Show 2011, at Earl's Court in October. The crème de la crème in the industry met in a live final where each competitor used an Adande two drawer unit, with the top drawer set to fridge mode and the bottom to freezer.

Craft Guild of Chefs Award

We sponsored the Education Chef Award 2011, rewarding excellence in the education sector. Congratulations to Ian Jaundoo of Liverpool Community College on winning this prestigious award.

 

Prize Auction: Adande Drawer

Nothing beats using an Adande drawer, so we put one up for auction in aid of the CGOC. The drawer was displayed at the Graduate Awards on 6th September and the auction itself was held online later that month.

Chef Profiles

Over the year we will be profiling prominent CGOC members with interviews detailing their views on the Association, the industry and the future - including the future of catering equipment. This will be their 'soapbox', a good chance to put the world right. Members watch out for more in their inbox and on the website.

Chefs Love Adande

Matthew Tomkinson, Head Chef, The Montagu Arms Hotel, Beaulieu: "The Adande just ticks away at 0.2 degC or just above zero, but the food inside does not freeze up. This is the thing that most amazed me." Read more

Jeff Galvin, La Chappelle: "One of the first things to go on my equipment list would be Adande. I wouldn't build another kitchen without one." Read more

Alan Gleeson, Head Chef, The Fish House, nr Chicester: "We do not need to use ice to keep the fish in prime condition." Read more

John Campbell at Coworth Park: Conventional refrigeration was originally specified. Then Campbell was introduced to Adande and changed the spec to include 26 Adande drawers.

Hrishikesh Desai, winner of the National Chef of the Year 2010 says "I would definitely want one if I were to open my own restaurant.” Read more

Hayden Kain Groves, Executive Chef, Lloyds of London “The ability of the Adande units to hold temperature in hot environments is quite remarkable. They are the must have units for any hot busy kitchen.”

Craft Guild and Adande Team up to Support Skills Development in our Industry

Adande was Delighted to Sponsor the Craft Guild of Chefs National Chef of the Year 2011

The crème de la crème in the industry met in a live final at the Restaurant Show at Earls Court 2, London, on Tuesday, October 11 2011.

Each competitor used a two drawer Adande unit for the competition and they benefitted from the superior temperature stability and storage conditions that Adande Drawers provide.

Four out of the eight finalists in 2011 were either current users of Adande units or have used them in the past.

Ahead of the competition, Hrishikesh Desai, winner in 2010 said “It’s great news that Adande is sponsoring National Chef of the Year and giving competitors use of their two-drawer units.. read more

The competition, which has now switched to an annual format, has helped support the careers of many past winners including Gordon Ramsay, Mark Sargeant, Kevin Viner, Simon Hulstone and last year’s winner Hrishikesh Desai of the Lucknam Park Hotel, near Bath.

The Craft Guild of Chefs’ National Chef of the Year (NCOTY) competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry. This includes hotels, restaurants, pubs, universities and contract caterers.

Celebrating the multicultural nature of the UK is the key aim of the competition and the revised format, which was introduced last year, is certainly helping to showcase that desire.

This year the categories were divided up as follows:

• Asian/Oriental
• Modern British/European
• Rest of the World/Other

http://www.craftguildofchefs.org/competitions/the-national-chef-of-the-year

The winner this year was Frederick Forster, Head chef at Nuovo restaurant in South Woodford.

Frederick’s winning dishes included sauté scallops with crab beignet and roasted breast of duck with braised thigh flavoured with smoked bacon.

Second and third places went to Alyn Williams of The Westbury and Hayden Groves of Lloyds of London.

David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: "The dishes produced by all the final eight were of such a high standard. Choosing a winner was never going to be easy, but all the judges were in agreement that Frederick created a winning menu from the original basket of ingredients. His menu was innovative, well planned and brilliantly executed on the day under enormous pressure.”

Adande Refrigeration has teamed up with the Craft Guild of Chefs to give members a "soapbox".

Over the year we will be profiling prominent members with interviews detailing their views on the Association, the industry and the future - including the future of catering equipment. This will be their 'soapbox', a good chance to put the world right.

March 2012: Stephen Scuffell, Executive Chef at Crown Moran Hotels, one of the most active members of the Guild encourages members to work hard for the Guild..

THE MORE YOU PUT IN...

“My message to Craft Guild members and those thinking of joining is you only get out what you put in; and, of course, the more you put in…

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January 2012: Michael Godfrey, Executive Head Chef at Eton College, has been the training manager for the cooking category of UK Skills since 2008 and is the first to achieve two consecutive gold medals for cookery internationally.

ENTER COMPETITIONS CHEF

“I would like to see more people getting involved in culinary competition. They are a great tool for learning and there is never a right time to let a pair of hands go. But what you get out of are new ideas, innovation and enhanced learning – and that is good for our business.”

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August 2011:  Ian Jaundoo, Executive Chef Lecturer, Academy Restaurant, Liverpool Community College and winner of the CGOC Education Chef Award 2011.

LOOK TO YOUR OWN STANDARDS CHEF!

“In my own area, many of the Head Chefs in local restaurants or hotels do not encourage their young chefs to gain qualifications. ............ Their own establishment standards need to be addressed before they look at the college as not providing them with the skilled young chefs they will need.

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May 2011:  Scott Lucas, Chef Trainer and Lecturer at South Bristol Skills Academy, City of Bristol College.

LOOKING FOR A GOOD CHEF, CHEF?

“Everyone is crying out for good chefs. But how many of you support the colleges? There is just not enough support from the industry overall...

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