Who is using Adande?
Michelin starred restaurants, hotel chains and QSRs have all been convinced by Adande's unique benefits.
See our case studies section for feedback from our existing customers
Adande Supports Fifteen London
Adande has donated a two drawer refrigeration unit, including the blast chill option, to Fifteen restaurant in London.
Fifteen has four restaurants worldwide - London (the first), Amsterdam, Cornwall and Melbourne - all of which operate a pioneering apprenticeship scheme for young people, between the ages of 18 and 24, alongside the day-to-day running of the restaurants.
Fifteen is named after the first cohort of 15 young people who joined the London chef apprenticeship scheme in 2002.
All profits from the restaurant, plus fundraising and sales of retail products go to support the work of the Jamie Oliver Foundation, a registered charity that offers young people, often in need of a break in life, the chance to transform their lives through the experience of learning to work in the restaurant business.
Fifteen London operates with 25 professional chefs and trains 18 apprentices every year. In 2009 the restaurant served 114,000 diners and 15 out of 18 apprentices made the grade.
Sponsors help the Foundation in all sorts of ways, with products or services, either donated or supplied at discount.
"The PR advantage is the gold dust effect," explains Mike Dowding, Head of Restaurant at Fifteen, London. "We are helping create the next generation of professional chefs, exposing them to the best possible suppliers of equipment and food."
Fifteen's Philosophy
"Fifteen's philosophy is to learn within the actual work environment, from experts in the field, surrounded by the produce, equipment and dishes that they will work with and be inspired by.
"The Adande unit is used within the bakery/patisserie section of the main kitchen and is used to store ice cream, creams and sorbets.
"Adande fits the core of what we do."
Efficient, Sustainable Quality
"Fifteen is all about quality food and drink and getting the staff used to how you use equipment, how to serve ice cream at the correct temperature and how to chill food down quickly.
"It's efficient and sustainable and we want to be sustainable in the true sense of the word.
"Our new chairs for example, are designed to last 150 years and are made from 80% recycled aluminium (made by US firm Emeco, designed by Philippe Starck).
"We apply the same ethos whether its chairs or fridges. If everything we had were as sustainable and efficient, that would be brilliant."
"The Adande is a very versatile unit that we use as a service fridge and a freezer; the flexibility to operate each drawer to either a freezer or fridge is a dream for the pastry team. The pull-out drawers make it easily accessible for service and the bases come out simply enough when we clean them each night."
Andrew Parkinson, Executive Head Chef, Fifteen London
www.fifteen.net
Contract Catering Equipment (CCE) designed and installed the equipment package at Fifteen.
www.contractcateringequipment.co.uk
