The Beginning of a New Era – RATIONAL Introduces a New Product Category
The Beginning of a New Era – RATIONAL introduces a new product category: the RATIONAL iHexagon delivers the highest food quality in the shortest possible time.
RATIONAL is starting the new year with a World Premiere: With the new iHexagon, the world market leader has succeeded in coordinating steam, hot air and microwave technology so intelligently that the highest food quality is possible in the shortest possible time, evenly across all racks in the 6-1/1 unit. After introducing the combi-steamer and the iVario, this marks the third instance in the company’s history where it has pioneered a new product category.
At the end of February, Markus Paschmann, Chief Sales & Marketing Officer at RATIONAL, presented the iHexagon in an online keynote speech together with RATIONAL experts from Research & Development and the project team. The focus of the presentation was on the core element of the new model: iClimateBoost. The cooking assistant intelligently adjusts steam, convection and microwave heat to the respective food. This allows operators to produce the highest food quality in the shortest possible time.
Markus Paschmann says: “With the iHexagon, we are the first on the market to succeed in combining hot air, steam and microwave heat in the cooking cabinet so intelligently that the energy is distributed evenly across all six racks.” This means that the user achieves consistently excellent results across all levels and can even simultaneously cook various types of food. Despite our culinary expertise in the market, achieving this milestone presented a formidable challenge for us.”
“We weren’t satisfied with the quality of the food at the beginning,” Paschmann continues. But the product developers quickly found the solution: The microwave has been set against the most powerful heating power that RATIONAL has ever developed. This has restored the balance of power. Together with the fresh steam, the two types of energy are intelligently controlled to produce succulent food with the desired browning and rich roasted flavours. “It fills me with pride to present such a technical masterpiece and launch it on the market. With the iHexagon, we are demonstrating that we recognise our customers’ challenges and are responding to them with innovations,” explains the CEO.
The iHexagon is aimed in particular at customers whose business concept is focussed equally on quality and speed. The iHexagon is capable of generating substantial quantities, it is ideal for preparing meals for large gatherings or catering events, such as buffets. Secondly, thanks to its speed, it is able to quickly serve fresh food or heat up snacks in just a few seconds, even during rush hour. This translates to an end of queues and a boost in sales instead.
The iHexagon is of particular interest for kitchens that are geared towards standardised dishes and processes. This is where ConnectedCooking, RATIONAL’s digital kitchen management system, really comes into its own. MyDisplay, for example, which shows the most important functions individually on the display, can be set up via ConnectedCooking and distributed to all cooking systems, enables operation at the touch of a button and makes life easier, especially in kitchens with lower skilled staff.
The concept of the iHexagon is rounded off by autonomous cleaning with iCareSystem AutoDose. Cleaner and care cartridges are integrated into the cooking system and therefore securely contained. There is no contact with chemicals, and incorrect dosing is prevented. Instead, you’ll experience enhanced workplace safety and reduced costs.
All in all, it makes the iHexagon an intelligent specialist for certain applications; RATIONAL continues to see the iCombi and iVario as the primary solution for all other professional kitchens. For this reason, the company has also decided to employ product and application specialists for sales who can provide expert advice and identify whether the iHexagon is the right choice.
The iHexagon is now available in Germany, the UK and the USA, with other countries to follow gradually.
Markus Paschmann sums up the market launch as follows: “With the iHexagon, we have created a new, intelligent product category with performance features that are unique on the market. We are already speaking of a New Era.” Detailed information is available at rational-online.com, where you can also watch the keynote speech again.
Cheers to Beers: A Brew-tiful Day for an Educational Visit to Attic Brew Co.
This week, level 2 and 3 front of house students at South & City College in Birmingham, proud home of a Chefs’ Forum Academy, visited the largest independent brewery in Birmingham for an in-depth tour of the brewing facilities.
Organised and hosted by The Chefs’ Forum Academy Coordinator and Event Executive, Brogen, the students participated in the day as part of The Chefs’ Forum Academy, now in it’s second year at this fantastic Birmingham College.
Brogen said
“This was a fantastic opportunity for front of house students to learn about how and where beer is made and it was lovely to showcase a local brewery and the beer-making process; from grain to glass. It is wonderful to be able to support our colleges with our national network of producers and manufacturers.”
The Attic Brew Co. site, in Stirchley, currently brews nearly 1 million pints a year, and the students experienced in person the journey from wheat and barley to the brewery’s bestselling ‘Intuition’ 4.4% Pale Ale.
“It was nice to be able to get out of the college and experience the brewery first hand. I found it unexpected and surprising to see the different steps that go into making beer, and very interesting to see the process from start to finish” said Poppy Jane Booth, a Level 2 student.
The Chefs’ Forum Academy delivers masterclasses and sessions that make all areas of the industry accessible to the next generation of hospitality talent, both in the college and off site. This, in turn, shows them that the world of hospitality and catering is truly their oyster, and showcases the many career opportunities that are waiting for them after they complete their education.
“It was great to welcome the students to Attic and give them a tour around our brewery. Hopefully the visit has inspired some students to consider a future career in the brewing industry!” said Harry Gwilliam, Head Brewer, who kindly led the tour on the day.
Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College said: “Attic Brew Co. were very welcoming of us and our learners. It was a very informative day and reiterated what the students learn about beer making. It was fun for them to see the process first hand and to experience the sights and smells of a brewery. Thank you, The Chefs’ Forum, for organising another great session for our learners to help them with their qualification and thank you Attic for having us.”
Having recently taken a trip to Birmingham Wholesale Fruit market last month, to yesterday’s brewery trip, the students are now looking forward to a visit to The World of Wedgwood to see how fine bone china tableware is made.
Curriculum enrichment and employer engagement are a top priority for South & City College Birmingham and we know it is making a difference in boosting students’ grades and keeping them motivated and engaged.
Adam Porter, Head of School: Hairdressing, Barbering and Hospitality & Catering said
“The Chefs’ Forum Academy masterclasses, trips and visits have had a massive impact on the development of our students’ technical and wider skills. The masterclasses, menu development days, business market challenges and trips and have added great value to our students’ learning – Our students feel supported, engaged and motivated. The impact has been massive, where students have developed skills, attitudes and behaviours that are valued by employers and we have seen a significant positive increase of higher grades achieved by our students in craft assessments.”
Perfect Pastry & Asian Culinary Excellence on Display at Coleg Gwent
The Chefs’ Forum put on a display of pastry perfection at a taster day for school students at Coleg Gwent this week. 200 school students watched on as Thibault Courtosier of Patisserie Verte, who won Bake Off The Professionals in 2020, put on a masterclass.
However, he was joined by another award-winning chef Jubz al Manna of Grubz by Jubz, who gave an interactive cookery demo. Mocktails made by Mixologist Drew Patley and an interactive cocktail competition completed the ensemble and all the students went home happy.
Thibault said:
“I love events like this and getting young people talking about food and where it comes from. Honey from Dean Magna School really impressed me with her skills in making our vegan Valrhona Amatika chocolate and Sosa passionfruit crispy Tartlette. We had Alex Saunders from Valrhona here today, telling the schoolchildren and students all about where the top tier chocolate comes from; From bean to bag, we also watched a fantastic film on the whole journey. I think the industry needs more events like this and I am really happy to be both teaching at Coleg Gwent in The Chefs’ Forum Academy and participating in the Taster Day today.”
Thibault has invited the patisserie students to come and visit Patisserie Verte HQ in Cardiff for an enrichment visit and the college will make arrangements for this in the near future. He was also very impressed with the CookTek Helios induction hobs from Chefs’ Forum sponsor, MCS Technical Products, where precision and market-leading power come as standard – Exactly what top pastry chefs demand.
Dole Foodservice and Valrhona kindly provided fresh produce and delicious chocolate for the students to create canapés for the young guests, as well as ingredients for the demonstrations.
Our break-dancing chef, Kit Sells was also on hand to give a body-popping masterclass to some of the schoolchildren and their teachers, this was very entertaining indeed and made for an electric and upbeat atmosphere in the room.
Catherine Farinha, Director of The Chefs’ Forum, said afterwards:
“Our position as the leading chef platform dedicated to education enables us to bring in heavyweight industry professionals across the UK. We are about to embark on our third book – The Pastry Chefs’ Knowledge – and Thibault showed why pastry is so important as part of the chef curriculum. However, he was ably supported today by an outstanding deconstructed Bengali Seabass Curry demo from Jubz al Manna who really captivated the students.”
The schoolchildren were really impressed and engaged with Jubz’ curry and asked lots lots of questions and year 9 student, McKenzie Camp from Caldicot School assisted with the demo. He did such a good job that Jubz awarded him ‘Star of the Day’ and a copy of The Chefs’ Knowledge book.
Helen Lawless, Head of School for Hospitality at Coleg Gwent said: “The Chefs’ Forum really pulled out the stops for us today and it was easy to see how inspired the student visitors were. These taster days are so important for showing school students what they can expect on a catering course at Coleg Gwent.”
The visiting schoolchildren from five local feeder schools had a great time at the event, year 9 student Honey Griffiths from Dean Magna school said:
“I didn’t really know what to expect today, but I have really enjoyed all of the cooking, dancing and live competitions. I’m now really thinking about coming to Coleg Gwent for the next stage in my educational journey and cooking really appeals, it was amazing to discover so many new ingredients and meet such inspirational chefs. Thibault has offered me work experience at Patisserie Verte and I will definitely take him up on it – I really enjoyed making the chocolate tartlettes on stage with him, and have discovered that I’m a dab-hand with a piping bag!”
Bedwas School in Caerphilly was also very impressed by the day, a spokesperson said:
“We look forward to this annual foodie event every year, we have attended for the past three years and have it firmly in our diary going forward. It’s so lovely for the students to have enjoyed such an immersive and interactive event. You could see from the smiles on their faces how much they loved the event and their feedback has been amazing – Thank you to Coleg Gwent and The Chefs’ Forum for a hugely inspirational day!”
Film and photography by Carlos Farinha.
Chef of the Week: Matt Buscombe, Head Chef at Berwick Lodge in Bristol
How long have you worked at your current restaurant?
I’ve been working at Berwick Lodge for 6 years; I started as Sous Chef and in 2022 became Head Chef.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started at a very early age and into my teenager years, where most Sundays would involve cooking lunch with my Grandma – so many fond memories! I went on to study cooking at South Devon College and then was honoured to start as an apprentice at the New Angel with John Burton-Race. I also worked at an amazing French bakery in Dartmouth, which fuelled my passion for pastry further.
What do you enjoy most about being a chef?
The late nights and early mornings…
Name three ingredients you couldn’t cook without.
Butter, garlic & chocolate.
Which piece of kitchen equipment couldn’t you live without?
Our iCombi Rational oven!
What food trends are you spotting at the moment?
I think ‘sustainability’ and ‘plant-based’ are still the buzz words of the moment.
What do you think is a common mistake that lets chefs down?
Laziness and a lack of enthusiasm – it is a hard industry and not everyone is cut out for it. With that said, Berwick Lodge is a breath of fresh – everyone strives to learn and it’s all hands-on deck here.
What is your favourite time of year for food, and why?
It has always been British summer time, where all the fruit and vegetables in season. We’re very lucky to have our own kitchen garden, orchard and bees at Berwick that provides apples, pears, plums, honey, courgettes, herbs, edible flowers – to name a few.
Which of your dishes are you most proud of?
Afternoon tea – it’s our most popular meal of the day here. Each season it’s fun to come up with creative ideas and twists on classics.
How do you come up with new dishes?
I focus on what’s in season and available locally as much as possible. Our menu is classic British with a modern twist, the team are always scoping out the competition, researching online, quizzing the whole Berwick team and trying new techniques in order to keep things new and exciting.
Who was your greatest influence?
My heart has always been with the pastry section, so working with the many talented chefs at the New Angel.
Tell us three chefs you admire.
My team – Lily, Lauren & Rachel.
What is your favourite cookbook?
A Day at El Bulli: An insight into the ideas, methods and creativity of Ferran Adrià.
Who do you think are the chefs to watch over the next few months?
With our own strong female team, it was nice to see Kasae Fraser in the final of the 2023 MasterChef: The Professionals. With the city of Bath so local, I’ve been able to visit both the Flute and Robun.
Ground-Breaking New Kit From RATIONAL
The Beginning of a New Era: RATIONAL introduces a world first online.
On 26 February at 3 pm (GMT), RATIONAL will once again demonstrate its innovative strength worldwide: Markus Paschmann, Chief Sales and Marketing Officer at RATIONAL, together with colleagues from Research & Development and the project team, will unveil a world first during this online event. The company announces that it will be unveiling something the market has never seen before and promises to introduce a new product category alongside the iCombi and iVario. Markus Paschmann says: “The new product will be faster, more flexible and capable of more than anything we have ever developed before.”
If you want to be one of the first to see how RATIONAL is once again revolutionising the world of professional kitchens, you can watch the free English-language keynote presentation online – with subtitles in many other languages: rat.ag/new-era
Contact:
Vanessa Millard, RATIONAL UK Limited
Tel: 01582 480388
Mob: 07879 552017
E-mail: v.millard@rational-online.com
Web: www.rational-online.com
Duncan O’Neill Steps-up
Duncan O’Neill, one of the NHS experts who took part in our creation of The Healthcare Chefs’ Knowledge – due to be published in March – has taken on a new job at Manchester University NHS Foundation Trust (MFT). Duncan O’Neill has become Food Safety & Quality Assurance Manager at MFT. His previous position was Support Services Manager Catering at Stockport NHS Foundation Trust at Stepping Hill Hospital in Stockport.
MFT is one of the biggest NHS Trusts in the country with 10 hospitals and two local community organisations and the new role will see Duncan O’Neill support different styles of hospital food delivery.
“MFT is a fantastic opportunity for me,” O’Neill told Catherine Farinha. “I have a wealth of experience working in NHS catering and will be utilizing that knowledge in my new role as Food Safety and Quality assurance manager here at MFT which is a challenge I`m relishing. I’ll be looking to work alongside teams from around the Trust to improve the mealtime experience for all our service users and ensure this is done safely. It’s an absolute privilege to be working for the biggest Trust in the country in this role. It’s a different model of operation at MFT vs Stockport which was one of the attractions of the role here broadening my knowledge across the sector. At MFT we have a mixture of delivery methods across the twelve sites which include ward-level regen kitchens, catering kitchen regen and individually tailored methods of delivery. I’m keen for the Trust to have a presence in all conversations around catering services at a national level and hope to actively contribute to this via the relationships I have built and colleagues I have met through working alongside NHS England.
I`m always keen to challenge stereotypes and perceptions around health service catering and believe this platform gives me the opportunity to continue this work.
I have had a warm welcome from colleagues here at MFT and look forward to the challenges ahead.”
Catherine Farinha said: “Duncan played a big part in the research for The Healthcare Chef’s Knowledge and everyone at The Chefs’ Forum wishes him well in his new job. What we have learnt is that hospital catering is done differently at every NHS Trust and our book is a way of formulating best practice and showing, in one volume, that there can be a central way of working that every trust can buy into. Duncan’s new role at MFT will be part of that process.”
Putting on The Ritz
200 school students in West London were treated to a taste of the top drawer of London on Monday at a Hospitality Industry Taster Day, packed with live demos and entertainment – Show us a stage and we’ll give you a show!
West London College played host to the special student spectacular, with 11 invited schools getting a sneak peak of what a life in hospitality is like.
The worshipful Mayor of Hammersmith and Fulham Patricia Quigley and former student of West London College came to open the event. She spoke of the importance of being able to cook and how lovely it was to see students from her constituency represented in such great numbers.
The demos were interspersed with fantastic music and dancing from Manchester rapper Lowkeylimit, Kit Sells and Jake Morgan – Our young audience really enjoyed the performances, and this is how we use music and dance to engage this age group.
Valentina Maschio from Gordon Ramsay Burger at Harrods built gourmet burgers, but not the sort most were used to.
Valentina invited students to help her make a smash burger on the FlashGRILL, a new edition to our demo stage from MCS Technical Products.
She also broke-in our brand new Unox Bakerlux convection oven that has been generously supplied by the market-leading oven manufacturer in creating some beautiful brioche buns, garnished with seeds and grains.
Aaj Fernando from The Ministry then took to the CookTek Helios double induction hobs to demonstrate how to make Asian gyoza dumplings, before Luigi Cagnin from The Ritz Hotel made perfect crêpe Suzette – the orange-flavoured pancake which is normally flambéed at the tableside.
Aaj also gave the students a butchery demo in the kitchen prior to the event using Aussie wagyu picanha which he has used in the Middle East and now at The Ministry in London. The young guests were able to try the wagyu beef in delicious canapés which were kindly sponsored by Meat & Livestock Australia.
As the demos were being performed, canapé-sized versions of the dishes were handed out to the students in the audience.
They also got to try pineberries, physalis and seasonal root vegetables butternut squash and celeriac kindly sponsored by First Choice Produce and Valrhona chocolate.
A final mocktail competition with Nathaniel Morales, Assistant Restaurant Manager at Gouqi London completed the two-hour session that also included lunch, kindly sponsored by Premier Foods.
Jo Wyke, Brand Manager – Foodservice said
“I really enjoyed the event today. There was lots to taste and learn about. Premier Foods were delighted to sponsor pasta pots for lunch with our Homepride brand. As the event spanned over lunchtime, it was important to ensure that our young visitors has a substantial, nutritious lunch as well as all of the lovely canapés, mini sliders, fruit, chocolate and mocktails.”
Head of Curriculum at West London College, Denise Charles, said: “We love these taster days that are organised by The Chefs’ Forum. They give school students an opportunity to come and visit and see what we do at the college and to get an insight into the sort of establishments we work with. It was great to work with Luigi from The Ritz and to sample Gordon Ramsay’s burgers. The cocktail competition with Nathaniel was also great fun.”
Catherine Farinha, Director of The Chefs’ Forum, said: “A huge thank you to all our participants and to West London College for their continued support. Aaj Fernando and Nathaniel Morales rounded out a brilliant morning and we love it when we can bring in such dedicated professionals from the best hotels and restaurants to work with schools and students. It’s what having a Chefs’ Forum Academy is all about.”
All the students who helped-out with the demos won a subscription to CKBK, a fantastic online recipe repertoire of the finest cookbooks and the winners of the cocktail competition won dinner for two in Taste restaurant at the college.
There were past students showcased as success stories, as well as current students who had previously attended our Taster Days at the college in previous years. What we are doing is definitely working in driving-up college registrations year on year, making a valuable contribution to solving the chef shortage.
The Chefs’ Forum is looking to expand its network of Chefs’ Forum Academies across the UK and would be more than happy to stage similar events at FE colleges around the country.
Next week sees the demo stage and Hospitality Industry Taster Day event travel to Coleg Gwent, with Cambria and South & City College Birmingham hosting in March and April.
Photography & film by Carlos Farinha.
Top Chefs Love Bragard!
When it comes to chef jackets, Luciana Berry (winner of Top Chef Brasil 2020) knows a thing or two about how to make them look good. But, it turns out, the tailoring is only half of the benefit of going Bragard.
“It’s really important when we perform cookery demonstrations at big shows, spanning over a few days, that we are comfortable, smart and cool. With Bragard I know I always will be and I don’t wear anything else. I’ve just been in Berlin for Fruit Logistica where I showcased fabulous Brazilian cuisine on the Abrafrutas stand, showcasing amazing Brazilian produce. Thank you to Bragard for sponsoring by jackets.”
Next month I’m going to be on the BelOrta stand at IFE showcasing Belgian Ruby Red tomatoes. So, I’ve got to look and feel my best as Executive Chef of The Chefs’ Forum’s BelOrta demo stage, both organising the chefs who will showcase tomato recipes as well as demoing myself each day.”
Luciana has always worn Bragard and has bought over thirty jackets from them over the past decade for various events and shows as a celebrity chef.
Chef Works UK have a full-service embroidery service, so can produce bespoke, branded jackets for any occaision and supply all jackets for Chefs’ Forum events and the chefs absolutely love them!
Luciana continued
“With Bragard I can always be sure of the tailoring. It’s perfect and the Impulse jacket enables me to move freely whilst giving a cooking show to the audience of show visitors.”
“The Chefs’ Forum is incredibly proud to be working with Bragard, showcasing their beautiful chef tailoring at all of our Chefs’ Lunches.” said Catherine Farinha, Director of The Chefs’ Forum.
“Bragard will also be supplying all of our demo chefs with jackets for our demo stages in the IFE and co-located HRC taking place next month at Excel- 25th-27th March. We’re all going to be looking fabulous!”
For more information on Bragard chef jackets and specialist embroidery services, please contact ben@chefworksworld.com
Joké Wins Big as Michelin Recognises Chishuru
Adejoké Bakare, known affectionately as “Joké” has become the first black female Michelin-starred chef in the UK and only the second in the world.
Joké is the founder of Chishuru restaurant which opened in its new location in Fitzrovia last autumn having had a run in Brixton. The cuisine is West African.
Interestingly, a second West African restaurant Akoko, also in Fitzrovia, was also awarded with a star.
“It hasn’t sunk in yet,” Bakare told The Guardian. “Until this morning I was just focused on enjoying the accolade itself, which I’m hugely honoured by. But seeing reactions on social media today, I’m starting to feel a weight of responsibility on my shoulders too, it’s lovely.”
The menu includes dishes such as sinasir (fermented rice cake), moi moi (bean cake) and ekoki (corn cake).
Denise Charles
“We make our own rules,” Bakare continued. “We answer to no one, we do our own thing. As a black female chef I’m not totally sure I could have done it any other way.”
Chefs’ Forum favourite Denise Charles, Head of Curriculum at West London College, said of the news:
“Congratulations Adejoké Bakare on being the first black woman to achieve a Michelin star, breaking through the ceiling and ensuring that there is a path for others to follow. Well done. I will look forward to booking and eating the delicious cuisine.”
We echo those words. A fine achievement demonstrating that patience and belief are the keys to success.
Chef of the Week: Chris Alexander, Executive Chef at Restaurant Associates in Birmingham
How long have you worked at your current restaurant?
I have worked at Restaurant Associates for 2 years as a Exec Chef in corporate hospitality.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family, watching my grandparents grow their own vegetables in their allotments. The idea of picking something and turning it into a meal interested me. I believe that’s how it all started. I learnt my skills in high end accoladed restaurants, and have also done stages in 1 and 2-star restaurants that I have admired, and I will continue doing so.
What do you enjoy most about being a chef?
Creativity, great produce, development with the team with dishes and the big one, always learning something new.
Name three ingredients you couldn’t cook without?
That’s a hard one… onion, garlic and flour.
Which piece of kitchen equipment couldn’t you live without?
My Japanese knife.
What food trends are you spotting at the moment?
I feel the biggest trend and focus now is very much no wastage, stainable produce and producing dishes with a low carbon footprint.
What do you think is a common mistake that lets chefs down?
Chasing money, we all have to live I get it but learn your trade as mush as you can. Get some stages in high end restaurants. It will pay off in the long run.
What is your favourite time of year for food, and why?
Springtime is one of my favourites. It brings such great produce and a great time to forage. I find the dishes are lighter but still big flavours this time of year.
Which of your dishes are you most proud of?
I think if I had to pick one it would be my “Asian Beef Tartar, Beef Dumpling, Dashi broth. “ it is fresh, clean and hits all the right notes.
How do you come up with new dishes?
I like to take inspiration from classics and applying twists plus adding in current trends. I feel my style constantly changes and believe every dish is a team event. In the kitchen we come up with an idea and the dish evolves.
Who was your greatest influence?
Many chefs Thomas Keller, Magnus Nilsson. But I’ve had some great influences along my career. Chef Jon Mills opened my eyes to what you could do with one good ingredient, with a great tuna three ways dish that inspired me and pushed me to feed my passion. Chef Paul Gilmore is a great chef and the same very grounded chef taught me flavour is always first and how to pack flavour in.
Tell us three chefs you admire.
Tom Shepherd, Gareth Ward and Adam Thomason.
What is your favourite cookbook?
Noma Guide to Fermentation or Fäviken.
Who do you think are the chefs to watch over the next few months?
Stuart Deeley at Smoke and Brad Carter at Carters at Eighteen.
What’s been your favourite new restaurant opening of the last year?
It’s not last year but it’s got to be Upstairs by Tom Shepherd. I haven’t eaten there yet, but I have eaten at Adams when Tom was there. But it’s my favourite because Tom is an inspiration and what he’s achieved in the time frame. You must admire his drive and achievements.
