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27/09/2006
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The caterer's cornucopia - the COOK + Chill theme park
Cook & Chill is a focal theme at this year's hogatec 2006, the International Trade Fair for Hotels, Gastronomy, Catering in Düsseldorf. From 24 to 28 September 2006 decision-makers and those in charge of food service from the fields of gastronomy and institutional catering, in particular, will be given hands-on information on holistic solutions for planning high-quality and efficient Cook & Chill operations.
On a total floor space of 1,200 m² in Hall 11 visitors can get a "hands-on feel” for the technology and products free of charge.
Supported by such renowned participants from the industry as Electrolux (the main sponsor) as well as Hörstke, WinklerDesign, Zamek, MKN, Convotherm, Elro and EletroCalorique, to name but a few, Messe Düsseldorf and K&P Consulting GmbH have once again succeeded in offering an attractive platform. Participants will not only be offered keynote technical lectures on user-related subjects and live cooking demonstrations illustrating the complete process chain but they will also be given plenty of scope for information, exchange, discussion and networking. Admission to all Cook & Chill activities is free for all visitors to the trade fair but for participation at the seminar and show cooking event prior registration is requested. (Contact name: Ekkehart Lehmann, K&P Consulting GmbH, Tel.: +49 211 160 03 18, Email: lehmann@kup-consult.de)
Held over the entire duration of hogatec, the daily "Cook & Chill live” programme will start at 10.00 am with a welcome to participants. Non-stop from 11.00 am to 4.00 pm the "show kitchen” sponsored by Electrolux will demonstrate cooking, chilling, regenerating and - needless to say - it will also be possible to taste the results. Chefs equipped with headset mikes will explain all process steps, which will be simultaneously projected onto a big screen.
The two sessions will start at 10.00 am and at 4.00 pm and comprise two lectures of 30 minutes each covering important criteria and support for decision-making in practice. Interested parties will take home key background information on the Cook & Chill process. In terms of content, the talks will focus on possible applications for this system, a case study describing the introduction of Cook & Chill in a kitchen and provide answers as to the efficiency of this system compared to other systems offered on the market. Prof. Dr. Peinelt from the University of Applied Sciences, FH Niederrhein, will present the latest scientific findings from current Cook & Chill studies carried out at hospitals: "Catering at clinics - without an own kitchen?”. Gerhard Eichhorn, Convotherm Elektrogeräte GmbH, will explain the factors to be taken into account in order to make C & C successful in food service and the actual changes that take place in the daily kitchen routine. The afternoon session will be kicked off by Peter Siepermann, MKN, replying to the question: "How can the system be optimally used in food service and banquetting?”. Under the heading "Competition of the Systems” Ekkehart Lehmann from K&P Consulting will finally compare the systems available on the market and their efficiency.
Admission to all Cook & Chill activities is free for all visitors to the trade fair but for participation at the seminar and show cooking event prior registration is requested. (Contact name: Ekkehart Lehmann, K&P Consulting GmbH, Tel.: +49 211 160 03 18, Email: lehmann@kup-consult.de)
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(Informationsquelle: Messe Düsseldorf)
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