May 6, 2014

Workshop in Cook&Chill and sous-vide cooking in London and Dubai


Electrolux and Worldchefs are organising workshops in Luton, Ul and Dubai. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.

The Aim of the Workshop

The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of sous vide cooking in modern day cuisine and culinary arts.

The key features and benefits of the Cook & Chill system include:

• An optimized work process incorporating the latest technology

• Higher levels of food safety

• Reduction in food loss and, ultimately, food waste

• Higher profitability for the food service operation

Learning outcomes:

On completion of this practical session participants will have acquired the ability to:

• Explain and demonstrate an understanding of the processes involved for cooking food using the sous vide method

• Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes

• Extend their range of technical and manipulation skills

• Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process

• Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating.

• Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients.



Date: May 17th 2014

Time: 09:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by May 1st to Andy Cuthbert :

Date: June 24th 2014

Time: 10:00 – 16:00

Dress code : Chefs White

NB: Limited number of participation

RSVP by 1 June to Daniel Ayton, Email:

For more information and participation please contact.

Andy Cuthbert


For more information and participation please contact.

Chef Daniel Ayton


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Electrolux Professional
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Koppert Cress
Les vergers Boiron
Q Industries

Corporate Partners

Andy Mannhart
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City & Guilds
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Chef's Roll
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