4 FHA2018 SHOWDAILY 27 April 2018
Cook-and-chill is the new way to cook
UGO PRADELLA , corporate chef of Angelo Po , is a man with a mission at FHA2018 . He is here to introduce the cook-andchill method of cooking , which he insists brings about many advantages over current cooking methods .
“ Cook-and-chill is an advanced method of cooking , it is the future of cooking . With cook-and-chill , you can cook in much less time and you preserve the quality of the food ; and you can store the food for a much longer period of time .
“ For example , using cook-andchill systems , you would cook chicken meat in vacuum steam and cool it in a blast chiller immediately . Your chicken meat cooked this way can be kept in the refrigerator for up to 30 days without freezing .
“ At any point you wish , you can grill , boil , steam or prepare the chicken meat for consumption in any way you like . It would still be fresh and good ,” says chef Pradella .
He explains that with the old way of steaming or grilling chicken , you may lose up to 30 % of the meat weight during the cooking process . And we tend to buy meat close to day of consumption to ensure freshness . “ Imagine a hotel has to cater for 100 chicken meals . Instead of buying the chickens only a day or two ahead , the hotel can have the poultry purchased much earlier , or at a time when it knows the price is down and the quality of the stock is good .
Jackie ’ s displays modular fridge and chiller systems
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“ The best way to cook does not exist because every chef has his own way of cooking and his own recipe . But the technical part of cooking is the same and technology has improved the way we can cook .
“ We must change because we are in 2018 ; we cannot cook the old , inefficient way anymore !”
According to Pradella , with cook-and-chill we are not recooking food kept in the refrigerasaves space and enhances safety as the chef is shielded from direct heat in the front when drawers are opened .
Jackie ’ s is also showcasing modular stainless steel refrigeration systems from its own brand , Colbies , and chiller systems from Italian brand , Longoni .
“ We have a beautiful system here that is a wine chiller on one side and a dry-ageing meat chiller on the other . This is good as a display piece in a restaurant and , at the same time , it provides functional storage .
“ Customers can see both their wines and their meats together ,” says Chow .
Restaurants operate in smaller spaces today so open kitchens are popular . “ But with open kitchens , operators also want to incorporate sleek designs and functionalities . So we need compact kitchen tops where different types of cooking can take place , like open burners , deep fryers , charcoal grills and hot-tops .
“ And Jackie ’ s is on top of the trends , supplying solutions that meet these needs ,” says Chow , adding that
Ugo Pradella : “ We are in 2018 , we cannot cook the old way anymore … technology has improved the way we can cook .”
tor ; rather , we are re-generating the food .
At Angelo Po ’ s booth H4J1- 01 , chef Pradella stands proudly beside the BE . 1 Cook & Chill system which is able to deliver from -40 ° C to more than 300 ° C in the same machine .
Besides Cook-and-Chill , Angelo Po is also showcasing a sophisticated range of refrigeration systems , cooking lines and combiovens .
K . H . Ng of Jackie ’ s with the X-OVEN .
Jackie ’ s has been participating at Food & HotelAsia since 2000 and showcasing new solutions each time .
Leverage technology to turn food waste into high-quality fertiliser
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awareness of environment and sustainability issues , leaders in the hotel and hospitality industry have to be more sensitive to their guests ’ concerns for the environment and be willing to support efforts towards a zero food waste industry .
“ The technology is available today ,” said Dr Puah , adding that companies must take a serious view about managing food waste as there are proven solutions .
“ The Biomax technology that we have developed can efficiently treat any type of food waste at any stage of the food chain — literally from farm to fork . And with an enzyme-based system , we can convert food waste into high-quality dry fertiliser , free from bacteria , in 24 hours .”
He cited the Grand Hyatt Hotel in Singapore as an example of management tackling food waste head on . “ There are other examples of successful food waste
Revol seeks to imagine tomorrow ’ s table
FRENCH company Revol , a purveyor of sophisticated tableware and buffet ware , makes its presence count at FHA2018 with an elegant display at its booth ( 4D3-01 ).
Anne Valette-Dai , business development director , says Revol has been an exhibitor at FHA for 10 years and will continue to support the show .
“ We are in a dynamic industry and we need to keep up with fast-changing consumer tastes and trends .
“ Revol launches two new lines each year to stay ahead in the industry . We also aim to imagine tomorrow ’ s table and the future of dining experiences ,” says Valette- Dai .
“ Therefore , the FHA platform is invaluable to Revol . We use the opportunity to meet partners in Asia , and discuss projects with people in the industry who are driving the F & B trends , chefs and service people .”
At FHA2018 , Revol shows off its two new lines . The Equinoxe collection is adaptable to Asian cuisine with the inclusion of soup plates and a cover set . An interest-
management , such as a company in Australia that uses the technology to treat waste from an abattoir and a Vietnam company that uses the system to treat chicken dung .”
Dr Puah pointed out that beyond the immediate concern about investment costs , businesses need to take a longer-term view of things . He had a conversation with the owner of a resort in the Maldives . “ The owner was telling me his problem . He had clients who paid $ 1,000 a night to stay in his resort and they were upset to see that the resort was burning food waste or dumping it into the sea , thereby damaging the environment .”
“ We need to meet the aspirations of our clients who are now more environmentally conscious and our decision and actions must resonate with their concern for the environment ,” said Dr Puah .
Turning food waste into pathogen-free organic fertiliser to green our environment is the way to go .
The Equinoxe collection is adaptable to Asian cuisine with the inclusion of soup plates and a cover set .
The Solstice collection plays with texture and material to imitate the look of stone .
ing piece is the porcelain dim-sum basket , an elegant Revol porcelain dish made of cooking porcelain and topped with a cloche .
The Solstice collection plays with texture and material to imitate the look of stone , creating an artisanal look .