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.
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
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:
- Modern British/European
- Rest of the World/Other
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…
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.”
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.
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...
Adande Sponsors Membership for New Guild Members
Adande Refrigeration is membership sponsor for the Craft Guild of Chefs during 2012 / 2013 and will offer to pay one year’s membership to 100 buyers of Adande product.
"Adande Refrigeration is proud to support the aims and objectives of the Craft Guild of Chefs, chiefly, the development of higher standards through training, the advancement of the art of cookery and the science of food, and raising the profile of professional chefs," says Adande Chairman Nigel Bell.
Every time a chef buys an Adande product – the original two-drawer fridge/freezer unit, the 'Matchbox' variant, the Chef Base or the new Compact or Saladette – Adande will promote the Guild to the buyer (if not already a member) and offer to sponsor membership for one year. Sales of Adande units have grown four-fold over the last three years and continue to grow quickly – so there will be no shortage of potential new members!
"First to join up courtesy of Adande is Marc Wilkinson," says Adande Sales Director UK, Karl Hodgson. "He is a chef who has one of the smallest restaurants in the UK and is looking forward to getting involved with Guild members in his area. Marc is Chef Patron of Restaurant Fraiche, Oxton, The Wirral. It is the first on Merseyside to be awarded three AA rosettes and Marc has also been named a rising star by Michelin."
Marc chose Adande because, "I wanted drawers for the kitchen, especially with freezer capability, to work with the Pacojet system. Adande seemed best suited to this purpose as it will hold temperature, even though my kitchen gets quite warm. It is also small, so the fact that the Adande can double as a work bench is a bonus.
"It was also a good opportunity to join the Guild – I am just taking on new staff and I would like to get them involved in further training or competition work in the future, as part of their development."
Continues Hodgson: "We have teamed up with the Guild to promote our new refrigeration technology, based on the unique insulated drawers. This is revolutionising the kitchen and if chefs don’t know how Adande could improve their cooking or presentation or stock control or operating costs, then please get in touch."
Lawrence Keogh started cooking at the tender age of 17, training at the Berkeley Hotel and the Ritz Casino London. He now heads up The Wolseley. Over his 30 year career he has developed a simple, rustic seasonal style of cooking that allows him to explore food memories and old classics.
"I would like to be part of the CGOC as I have many colleagues in the Industry who are part of the Guild and I believe that it is a great network for inspiring up and coming chefs.
"I looked for a long time to find the piece of equipment that could do exactly what I wanted. Now I have it! The two-drawer system with built in blast chiller is a chef's dream. It just takes the hassle out of busy days and consolidates my busier sections to be more productive."
Gerard Virolle trained for 4 years in cooking and 1 year in pastry at Souillac in France, leaving with the Baccalaureate in professional cookery and pastry. Now in his 16th year of cheffing, he heads up the brigade at Michelin-starred Gauthier, in London's Soho. Gerard's style is classic, simple and pure; to achieve this he feels that you have to respect the ingredients. He is inspired by his customers and, as long as they are happy and keep coming back, he feels that he is on top of his game.
"The Guild is a great way to stay up to date and know what is going on in the industry. "The drawer system has helped to make life in the kitchen easier, easier to use, easier to clean and they work."
Leigh Morris studied at Cambridge Regional College for three years. Over his ten year career Leigh has developed his own British cuisine, by taking basic ingredients and classic flavour combinations and using them innovatively, to add theatre to the dishes that he creates. Leigh is Head Chef at The Coach House, Potton, Bedfordshire.
"It is a great opportunity to get involved with competition and demo work, something that I have missed over the past two years. It is also a forum for keeping up to date with current trends, getting information, and knowing what going on.
"I have the drawers right on the pass, which means I have everything where I need it during service. I just open the drawer and it is there."
Paul Walsh has been in professional kitchens for 12 years after completing 3 years at Westminster and Kingsway College and leaving with NVQ levels 1, 2, 3 and a professional chef diploma. He is now the executive chef for 28°-50° in London's Fetter Lane, where he firmly believes in sourcing good ingredients, solid cooking and keeping it simple and seasonal with good flavours. At college Bob Salt and Simon Stocker had a great impact on him, as did spending five years at Hospital Road with Gordon Ramsay.
On joining the Guild: "Having an insight into what is going on and being able to be involved with like-minded people. It would be great to be involved in the demos and get some of the younger members of staff involved in the competitions.
"Adande is the most organised way of working and it really has made a difference."
Adrian Court is a 26 year veteran of professional kitchens. His first chef position after completing 7061 and 7062 at Stafford College was at The Ocean Bar in Leamington Spa. His career has taken him in to many kitchens including The High Table in Oxford and Browns in London. He has also held rosettes for the last 7 years. His ethos now is great English food cooked with passion and great ingredients. Due to the location of his current restaurant – The Muddy Duck, Hethe, nr Bicester – farm to fork is very much the theme. When he first started MPW was the inspiration and now it's Jamie Oliver, due to the passion that he has for the industry.
On Joining the Guild: "One word – networking – being connected to like-minded chefs and sharing feedback, development and getting involved more.
"We have a very small kitchen and pretty much the core of the menu is held in the drawers; it is the only way forward."
Tim Allen joined the DandD London restaurant Launceston Place, Kensington as Head Chef this year following seven years at the two-Michelin starred Whatley Manor. A West Yorkshire lad through and through, he's swapped the peace and calm of the countryside for his own little slice of Kensington. Tim has also worked under John Burton race for L'Ortolan and The Landmark.
Marco Giordino – Group Head Chef at Spaghetti House, London. Describes himself as experienced in Mediterranean food, developing recipes and menus for numerous groups. Originally from Turin, Marco is passionate about Northern Italian produce and wines, promoting old regional recipes and using affordable products to boost Italian restaurant menus.
Adebola Adeshina (known as Ade) – Parsons Restaurant, Waltham Abbey. Ade has worked under Gordon Ramsey and Marcus Wareing in the past and was a regional finalist in The Great British Menu competition, representing London.
He now runs the kitchen at fine dining restaurant Parsons, Waltham Abbey, on the borders of Essex, Greater London and Hertfordshire.
45 Pinbush Road
South Lowestoft Industrial Estate
Tel: 0844 376 0023
Fax: 01502 533 794
Craft Guild of Chefs Bulletin
With the quarterly magazine being sponsored this year by Adande, you can find out more about the Craft Guild of Chefs with copies available to download here...