iVario Pro by Rational – The New Performance Class for the Professional Kitchen

The iVario Pro sets new standards for the professional kitchen. The cooking system, which works with contact heat, impresses with intelligent functions and consumes 40% less energy than conventional tilting pans and boiling pans. Although connected loads have been reduced compared to the predecessor VarioCookingCenter, it has up to 20% higher searing capacity and with the maintenance-free pressure cooking option, it is up to 35% faster compared to cooking without pressure.

iVarioBoost, the intelligent energy management system, ensures precise temperatures on the pan base and sensitively regulates them. With iZoneControl, the pan base can be divided into up to four zones, so the user can cook different foods simultaneously, on a time delay and at different temperatures. The ergonomy also sets new standards with height-adjustable legs, cold pan sides and rounded corners allowing for safer working.

“Productivity, flexibility and simplicity are what characterise the new iVario Pro,” explains Simon Lohse, Managing Director, Rational UK. The patented iVarioBoost heating system is based on ceramic heating elements which are firmly attached to the scratch-resistant pan base and evenly distributed. The iVario Pro will heat up to 200° in less than 2.5 minutes and has enough energy to sear around 30kg of goulash in approximately 15 minutes. This makes iVarioBoost 4 times faster than conventional technology. Also, when cold liquid, for example cream is poured into a casserole there is no drop in temperature. The iVarioBoost can take away the energy almost just as fast, preventing delicate foods such as rice pudding from sticking or boiling over. Lohse continues, “This is maximum power alongside extreme precision.”

The precision is provided by the iCookingSuite, the cooking intelligence in the iVario Pro. Sensors detect the quantity and condition of the food, regulating the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring. Such as with AutoLift, which automatically lifts the food out of the cooking liquid,” explains Simon Lohse. At the same time, the operating concept is new and the user can either select cooking programs for meat, fish, poultry and side dishes, or cooking methods such as frying pan or deep-fat fryer. This will save time for training and learning.

iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time, for example you can delicately fry fish, while the asparagus is cooking at a low temperature and also sear the lamb cutlets on a high heat, then let them rest.

The new cooking system sets new standards in terms of ergonomics. The height of the cooking system can be adjusted meaning the user can work ergonomically with the cooking system at the optimal height, simplifying many preparation methods, such as turning escalopes or steaks. Different setup variations are available, such as wall hanging or on castors making the new cooking system very adaptable.

As nothing sticks on the pan it means that the iVario Pro is easy to clean, a little water, a little detergent and a sponge, completed often in two minutes, saving time.

The iVario Pro 2-S with two pans is ideal for restaurants or as an additional unit in business and industry catering. The two single-pan cooking systems with capacities of 100 or 150 litres are the new performers in industry catering. The new generation units are complemented by the iVario 2-XS, which is perfect for restaurants from 30 meals with its two 17-litre pans and a full package of accessories.

Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020. Interested parties will soon be able to experience all cooking systems also live at the More Tour 2020, the dates will be available on

The iVario Pro sets new standards for the professional kitchen. The cooking system, which works with contact heat, impresses with intelligent functions and consumes 40% less energy than conventional tilting pans and boiling pans. Although connected loads have been reduced compared to the predecessor VarioCookingCenter, it has up to 20% higher searing capacity and with the maintenance-free pressure cooking option, it is up to 35% faster compared to cooking without pressure.

iVarioBoost, the intelligent energy management system, ensures precise temperatures on the pan base and sensitively regulates them. With iZoneControl, the pan base can be divided into up to four zones, so the user can cook different foods simultaneously, on a time delay and at different temperatures. The ergonomy also sets new standards with height-adjustable legs, cold pan sides and rounded corners allowing for safer working.

“Productivity, flexibility and simplicity are what characterise the new iVario Pro,” explains Simon Lohse, Managing Director, Rational UK. The patented iVarioBoost heating system is based on ceramic heating elements which are firmly attached to the scratch-resistant pan base and evenly distributed. The iVario Pro will heat up to 200° in less than 2.5 minutes and has enough energy to sear around 30kg of goulash in approximately 15 minutes. This makes iVarioBoost 4 times faster than conventional technology. Also, when cold liquid, for example cream is poured into a casserole there is no drop in temperature. The iVarioBoost can take away the energy almost just as fast, preventing delicate foods such as rice pudding from sticking or boiling over. Lohse continues, “This is maximum power alongside extreme precision.”

The precision is provided by the iCookingSuite, the cooking intelligence in the iVario Pro. Sensors detect the quantity and condition of the food, regulating the cooking parameters accordingly so that the desired result can be achieved without the user having to do much. “The iVario Pro eliminates the need for checking and monitoring. Such as with AutoLift, which automatically lifts the food out of the cooking liquid,” explains Simon Lohse. At the same time, the operating concept is new and the user can either select cooking programs for meat, fish, poultry and side dishes, or cooking methods such as frying pan or deep-fat fryer. This will save time for training and learning.

iZoneControl provides more flexibility, as the iVario Pro pan base can be divided up into four zones, which can be of any shape or size. Each of the zones can be used with different cooking paths and temperatures. It is possible to cook foods with very different requirements at the same time, for example you can delicately fry fish, while the asparagus is cooking at a low temperature and also sear the lamb cutlets on a high heat, then let them rest.

The new cooking system sets new standards in terms of ergonomics. The height of the cooking system can be adjusted meaning the user can work ergonomically with the cooking system at the optimal height, simplifying many preparation methods, such as turning escalopes or steaks. Different setup variations are available, such as wall hanging or on castors making the new cooking system very adaptable.

As nothing sticks on the pan it means that the iVario Pro is easy to clean, a little water, a little detergent and a sponge, completed often in two minutes, saving time.

The iVario Pro 2-S with two pans is ideal for restaurants or as an additional unit in business and industry catering. The two single-pan cooking systems with capacities of 100 or 150 litres are the new performers in industry catering. The new generation units are complemented by the iVario 2-XS, which is perfect for restaurants from 30 meals with its two 17-litre pans and a full package of accessories.

Anyone who would like to discover more about the new cooking system can now convince themselves of its performance in the online webinar More Tour 2020 and iCombi Pro Live Online REGISTER HERE. Interested parties will soon be able to experience all cooking systems also live at the More Tour 2020, the dates will be available on rational-online.com

Join the World’s Biggest Fish Finger Sandwich Zoom Call

Who doesn’t love a Fish Finger Sandwich?

The Fishermen’s Mission is attempting to get the most people eating a Fish Finger Sandwich at one time whilst also on a zoom call! The charity, who care for UK fishermen and their families, is calling on lovers of the Fish Finger Sandwich to join them in the World’s Biggest Fish Finger Sandwich Zoom Call on Fish Friday – 3^rd July 2020 from 12 – 1pm.

Fish Friday is the National Fundraising Day for the Fishermen’s Mission, a day to show your support for our UK fishermen. Can there be a better way of doing that than enjoying a lunchtime feast of chunky white fish encased in golden breadcrumbs between the baked accompaniment of your choice whilst raising funds for the Fishermen’s Mission!

The World’s Biggest Fish Finger Sandwich Zoom call will also feature live cooking demonstrations from top celebrity chefs. Nathan Outlaw and Tom Brown will show us their delicious take on the famous Fish Finger Sandwich. Artist Caroline Cleave and her husband Jon Cleave from the Fishermen’s Friends will also be on hand with a fishy tale or two. There will also be bespoke Fish Finger Sandwich recipes to download so you too can create your own fish finger masterpiece!

Fishing remains the UK’s most dangerous profession and life is very tough for many of our fishermen at present. Devastating winter storms were followed by the coronavirus pandemic which closed fish markets across the world. Fish prices collapsed and boats were tied up around the UK coastline. Struggling UK fishing families rely on the Fishermen’s Mission to help them get through the crisis.

Ali Godfrey, Director of Business Development for the Fishermen’s Mission, explains the vital role played by the Fishermen’s Mission:

“We are here as a trusted friend supporting fishermen and their families through the storms of life. We provide access to emergency funding and longer-term welfare support alongside practical guidance which is so needed in these turbulent times. With many of our fundraising options currently paused, the World’s Biggest Fish Finger Sandwich Zoom call is a great and very tasty way to show your support for our fishermen.”

A donation of at least £3 to the Fishermen’s Mission will allow you to join the World’s Biggest Fish Finger Sandwich Zoom call on Fish Friday 3rd July 12:00 – 1:00.

Visit www.fishmishmarket.org.uk/fishfingersandwich to join in.

For more information please contact the Fishermen’s Mission at www.fishermensmission.org.uk

Wiltshire Farm Foods Recruits Leading Chefs for Collaboration

The nation’s leading frozen food delivery service, Wiltshire Farm Foods, has recruited eight leading Chefs across the South West for a brand new summer menu collaboration.

At a time when many restaurants and pubs have had to temporarily close, Wiltshire Farm Foods has identified how to support chefs affected by the pandemic by updating its range with an innovative injection of culinary skill and creativity.

Working alongside Head Chef, Phil Rimmer, chefs include; Jethro Lawrence, Head Chef at Woolley Grange Hotel; Rob Allcock, Chef Patron at The Long Arms, South Wraxall; Richard Knighting, Executive Chef at Corkage, Bath; Elliott Lidstone, Head Chef and Owner at BOX-E, Bristol; Henry Scott, Head Chef at Henry’s, Bath; Peter Vaughan, Executive Chef and Director at Vaughan’s Kitchen, Devizes; Josh Dobson, Sous Chef at Bunch of Grapes, Bradford-on-Avon and Simi Rezai-Ghassemi, cookery teacher and owner of Simi’s Kitchen in Bath.

Phil Rimmer says; “It’s been fantastic to work alongside fellow Chefs bringing a wealth of experience and knowledge to the kitchen.  In a time of national crisis pulling together and supporting each other is what we do best as a country, so collaborating with a wide range of culinary talent in creating new dishes for our customers has been such a positive project for myself and the entire Wiltshire Farm Foods team.”

Each Chef has worked on a signature dish.  These include; Peter Vaughan’s Slow Cooked Beef with Onions and Dorset Ale; Richard Knighting’s Slow Cooked Lamb with Minted Peas and Beans; Elliott Lidstone’s Creamy Chicken, Pearl Barley and Cauliflower Risotto; Jethro Lawrence’s Gammon in Somerset Cider Sauce and Simi Rezai-Ghaseemi’s Chickpea and Apricot Stew.

Desserts range from the classic Chocolate and Cherry Brownie with Vanilla Cream Sauce to the seasonal Gooseberry Bakewell Tart and indulgent Date Pudding with Coconut and Date Sauce.

Peter Vaughan says: “My grandparents were Wiltshire Farm Foods customers so I created my dish

with them in mind.  This project has been a superb culinary challenge – I have a real admiration for Phil Rimmer and the team. They’ve been wonderful to work with.”

Talking about the experience, Josh Dobson says it’s been an eye opener: “I was so impressed by the passion and dedication of the chefs at Wiltshire Farm Foods and the level of development that goes into every dish. It’s really changed my perception of frozen food.”

COO of Wiltshire Farm Foods, Ian Stone adds: “The South West attracts some of the best Chefs in the country and we were keen to collaborate with those whose businesses had temporarily been affected by the pandemic to bring a fresh and exciting new summer menu for our customers.”

For more information please visit www.wiltshirefarmfoods.com

Yoello – Re-open your business safely with online ordering!

Have a look at how it all works in this fantastic film below:

Gunns Bakery launches ‘The Daddy’ of all clangers for Father’s Day: The Chicken Satay ‘N’ Chocolate Macadamia MacClanger!

Bedford-based Macadamia nut supplier Nutcellars recently teamed-up with Clanger Aficionado, David Gunns of Gunns Bakery to revive the traditional Bedfordshire Clanger in a bid to give it a macadamia-themed gastronomic makeover.  A competition was launched for clanger enthusiasts to come-up with a new clanger combo to create a ‘MacClanger’, incorporating macadamia nuts in their recipes.

Many delicious recipe ideas were received; however, it was Freelance Chef, Spencer Westcott who submitted the innovative new clanger idea that caught David’s attention.  As a third-generation baker, David has devised a myriad of clanger recipes and is always on the look-out for new flavour combinations to add to his range.

In the olden days, people would make Clangers with whatever they had in the way of meat or vegetables, fruit and jam, remains of a joint, swelled-up with potatoes or onions. Gammon and ham were also very popular with potato and onion when in season – The other end would contain a sweet chopped apple sauce.  Now, with an abundance of delicious ingredients available, there is no end to the scope of possible clanger recipes.

Historically, The Bedfordshire clanger was homemade for farmers to take to their agricultural work in the fields of Bedfordshire to sustain them throughout the day.  Nutcellars macadamia nuts are a great ingredient addition, as they are the perfect snack to prevent hunger throughout the day as a few nuts go a long way.

David Gunns, of Gunns Bakery, is Bedford’s answer to a ‘Clanger Aficionado’ as featured on TV’s Jamie & Jimmy’s Friday Night Feast on Channel 4 with Jamie Oliver and Jimmy Doherty.

David said

“I am very excited to see how the new Chicken satay ‘N’ Chocolate MacClanger goes down with my customers. It is great to work with a fellow Bedfordshire business to introduce the new clanger for Father’s Day – I think it would make a fantastic present! We are used to producing custom versions of the Clanger, so we’re very excited about creating a new clanger flavour with Nutcellars Macadamia nuts!”

Andrew Emmott, Managing Director of Nutcellars added

“We’ve always been fascinated by the heritage of The Bedfordshire Clanger and wanted to develop a clanger with macadamia nuts as a fellow business based in Bedford.  My family support smallholder farms in Malawi and have done for four generations.  It is great to bring this fantastic little nut to Bedfordshire to experiment its use in this iconic local treat.  I can’t wait to Spencer’s Chicken Satay ‘N’ Chocolate MacClanger recipe to be made into a tradition Bedfordshire clanger by David, what an absolute treat?!”

Spencer concluded

“As a chef, I very much enjoy experimenting with recipes to demonstrate the unique versatility of macadamia, The Queen of Nuts, which can be used in both sweet and savoury dishes.  Being a fan of pies and pasties, The Bedfordshire clanger competition interested me, and I decided to put pen to paper and come up with a clanger recipe which I personally would like to eat.  I am delighted that my recipe was chosen to create the ‘Daddy of all Clangers’ in time for Father’s Day!”

The Chicken Satay ‘N’ Chocolate MacClanger will be on sale in Gunns Bakery from Friday 19^th June and will also be available to buy online for contactless delivery in Nutcellars’ shop www.nutcellars.com

Meet the Chocolatiers Breaking the Mould of the Chocolate Industry

Create unique custom desserts and artisanal chocolates with vacuum technology

Mayku shares how chocolatiers can use a FormBox to design custom artisanal chocolate on a budget

Paul A Young is an award-winning Chocolatier who champions craft and cutting edge creativity to create unique chocolate products. Young started his career working for Marco Pierre White at Quo Vadis and Criterion before opening his first shop in Islington. Working in a truly artisanal way, Young and his team make all of their creations by hand in small batches with fresh ingredients at every stage.

With the Mayku FormBox, Young was able to take charge of the whole production process without having to use an external factory or designer, dramatically cutting costs and granting him far more creative licence, as he was able to make adaptations to designs on the fly. Paul designed a series of geometric, 3D printed forms that were then made into molds using the MaykuFormBox. Being able to replicate the molds in seconds meant that Young could react creatively with his ideas and push his designs to the next level.

“Designing chocolates with the FormBox meant I didn’t have to go to a mold maker and I could use trial and error while at work, molding with chocolate as I developed resulting in a very artistic and style led product.”

Damien Wager is the Head of Pastry at the luxury Beechfield House Hotel, a cookery teacher and a consultant and brand ambassador for chocolate makers Valrhona and HEiH. He also teaches pastry making to both amateurs and professionals all over the UK. With every new dessert, Damien’s desire is to create something completely unique.

He uses Mayku’s FormBox to make innovative molds for chocolates, often based on fruit and other distinctively shaped objects, that he would not be able to otherwise make. His latest creations include a life-like banana-shaped inverse banoffee pie and lime-shaped key lime pie, which have been made using FormBoxed molds which can be easily wiped clean and reused.

“You can make whatever you want: if you press a Yale key down into the mold, it will come out exactly the same! I can think of 40 different molds I’d love to make if I could only find the objects.”

CEO of Mayku, Alex Smilanksy, discusses how artisan chocolatiers can bring new, exciting creations to a wider group of customers:

“The more that chocolatiers can set themselves apart from their competition with unique, exciting products and great service, the more successful they will be and the more market share they will be able to win back from larger retailers. 

Mayku are committed to helping artisan chocolatiers and small food retailers by providing industrial-grade manufacturing and design equipment at a fraction of the size and cost, and developing a community of small businesses to provide support, advice and resources to any entrepreneur or artist looking to thrive.”

About Mayku

Founded in 2015, Mayku is a London-based company made up of creators, engineers, designers and logistics professionals, united under the shared concept of democratised manufacturing. The company is striving to help the world move from a centralised model of production to a distributed one, by producing industrial-grade machines at a fraction of the size and cost.

Mayku is also committed to building a true community of creators, with access to a wealth of services and digital tools, to help make the design process more accessible by lowering the barrier of entry and spurning creativity amongst its users.

The Mayku FormBox is an industrial-grade vacuum forming press that fits on your desk or kitchen table, which enables the user to make molds or replicate intricate shapes in a matter of seconds. The FormBox enables rapid and precision replication, exponentially speeding up the product development cycle and allowing worktop businesses to quickly prototype, develop and produce their products. A Mayku FormBox user can simply create or download a design, 3D-print a mold, and immediately begin to produce up to a thousand units in a matter of days.. The FormBox is the perfect accompaniment to a 3D printer, picking up detail as fine as a grain of sand and enabling the user to pivot, make adaptations and be extremely nimble in their design process.

Renowned Pastry Chef, Cherish Finden Appointed by Pan Pacific London

Newly Appointed Executive Pastry Chef Promises Innovative and Exquisite Pastries at Pan Pacific London.

Pan Pacific London announced the appointment of Cherish Finden as Executive Pastry Chef. This boundary breaking pastry chef, born in Singapore, has over 30 years of international experience and will be responsible for creating the hotel’s entire pastry collection. She takes the role following a stint as Creative Development Chef at an internationally renowned luxurious chocolatier.

Famed for re-defining the art of patisserie, Cherish, currently appearing as a judge on Channel 4’s Bake Off: The Professionals, is recognised as one of the top pastry chefs in the world and will be creating an innovative, imaginative and irresistible menu. In addition, guests can look forward to a ‘slice of Singapore’ on the afternoon tea menu along with traditional favourites, making the offering decadent and intriguing.

Cherish Finden, Executive Pastry Chef at Pan Pacific London says: “I am delighted to be part of the Pan Pacific London team and I look forward to bringing my Singaporean heritage to the pastries that we will create. It will be a celebration of a slice of Singapore in London, a fusion of two of the most vibrant and dynamic cities in the world”.

The appointment sees Cherish’s return to Pan Pacific, with her first professional position being at Pan Pacific Singapore in 1991. In a career that has lasted over thirty years, Cherish can boast heading the pastry offering at some of the world’s most exclusive hotels, including Raffles Hotel Singapore, The Sheraton Tower Singapore, and The Langham London.

Her career has also seen her appear on numerous television shows including as a judge for Channel 4’s Bake Off – The Professionals, MasterChef and James Martin Saturday Kitchen. Cherish was recently honoured to be chosen to present the Gold Standard of The Duke of Edinburgh Awards at Buckingham Palace. She has also been a judge for the Royal Academy of Culinary Arts Annual Awards of Excellence and the Association of Pastry Chefs. In 2015 she was awarded The Macallan Lifetime Achievement Award at the World Gourmet Summit.

For more information on Pan Pacific London, please click here

South Catering Launches Healthy Snack Box Delivery Scheme for Employees Working from Home

South Catering, market-leading provider of high-end, service-led chilled food for the workplace has embraced the need to pivot during uncertain times in launching WellBox, a rather brilliant business idea allowing employers to reward staff working from home with curated boxes of healthy snacks.

The WellBox range of nutritious snack boxes are designed to boost employee morale and energy, provide healthy snacks and improve productivity for individuals working from home. With many companies deferring their workforces’ return to the workplace until the end of the year, an urgent ‘working from home’ employee care package needed to be put in place across the UK and WellBox offers just that.

“Companies across the UK are facing unprecedented challenges without any sort of ‘How-to manual’, we knew we had to move quickly to help employers support their workforce working from home,” said South Catering Director Justin Gilchrist. “Our research has shown us that large employers, especially within the service sector are struggling to maintain a sense of normality during this period of disruption and uncertainty.  Our WellBox range of curated snacks and responsibly-sourced coffee are designed to do just that, enabling employers to stay connected to their teams while providing fuel and healthy sustenance snacks ordinarily available in the workplace.  This will offer a sense of business-as-usual in showing them that they are valued, connected and appreciated.”

South Catering (South) was originally launched in 2006 and supplies companies with catering for business meetings and corporate events. With a reputation for utilising technology often off limits to small businesses, South grew to a team of 30 people, eventually beating several pure ecommerce companies to win Online Business of the Year, despite being heavily service based.

With much of their client base now working from home, South took the decision to offer this new service to supply their clients where ever they happened to be.

WellBox serves to deliver a workplace experience that staff will appreciate and love.  All companies need to do is to set a budget and employees can quickly and easily directly sign-up to receive their snack boxes, directly to their home address in a contactless transaction, pre-paid by the employer.

Wellbox members can choose from three Work-from-Home sustenance offerings:

WellBox  – Refuel
15 Items including a selection of bars, popcorn, snacks, dried fruit and trail mix

WellBox  – Sustain
25 items including a selection of bars, popcorn, snacks, crackers, dried fruit, beef jerky, nuts and trail mix

WellBox – Recharge
12 items including a selection of bars, popcorn, snacks and trail mix and a 200g pack or responsibly sourced coffee

All boxes can be customised to accommodate gluten free, Halal, dairy free or vegan dietary requirements.

Purchasing any of the boxes in the range also means that one meal is donated to a vulnerable person in the local community via their charity partners, specifically working to feed the homeless at this difficult time. In addition, employers can give back to the community and ‘forward-pay’ boxes to be donated to their local food bank as part of their budget.

Wellbox is delighted to offer employers a fantastic way to reward their workforce whilst working from home, as well as helping the vulnerable in the local community most affected by Covid-19.

For more information on WellBox, please visit: www.wellboxes.co.uk

Pan Pacific London Appoints Internationally Renowned Executive Chef to its Bow of Executives

Pan Pacific London announced the appointment of Lorraine Sinclair as Executive Chef. Located in London’s new landmark tower, One Bishopsgate Plaza, this multi award-winning chef returns to her home country, following years honing her craft at Sheraton Saigon Hotel & Towers, where she was Director of Culinary Operations for four years.

On joining the hotel, Lorraine will be responsible for the entire food and chef operations. Widely recognised as one of the top female chefs in the world, Lorraine will lead the hotel brigade and will be putting her own stamp on restaurants and menus.

Lorraine Sinclair, Executive Chef at Pan Pacific London says: “I look forward to bringing the elegance of natural flavours respected in Asian cuisines to Pan Pacific London and growing our knowledge of respecting our environment through educating the team on sustainability.”

Her nearly thirty years’ experience in top kitchens in Europe, Asia and the Middle East, has seen Lorraine hold eight Executive Chef positions.  She was selected as the first female Executive Chef in a number of different locations including Bahrain, Istanbul and Hong Kong, and most recently in Dubai, in her position at the Fairmont Hotel.  While in Hong Kong, two restaurants under Sinclair’s direction were awarded Michelin Stars. She was nominated as a “Les Toques Blanches” Board Member and has published a charity cookbook. This is in addition to her receiving multiple accolades including the BBC Good Food award, Time Out’s Best Steak House and being placed third in Best Restaurants in 2013 by Esquire.

RATIONAL LAUNCHES “WONDERFUL” WEBINARS

Market-leading combi oven manufacturer Rational has launched a series of live online webinars.

The Chefs’ Forum is working with Rational to offer its members the chance to sign-up to Webinars taking place on an almost daily basis in the morning and afternoon.

Chefs are able to learn about the benefits of the new technology of the iCombi Pro and the VarioCookingCenter® from the comfort of their own homes or remotely at their place of work.

If you are interested in booking onto a Webinar, please contact rebecca@redcherry.uk.com who will be happy to assist.

If you want to know more about combi ovens then a live demonstration is the ideal answer. These days, that’s out of the question, so Rational UK has relaunched its popular Rational Live sessions online. The series of webinars is aimed at people who are thinking of getting a Rational or who simply want to find out more about them…the only difference is that you don’t get food samples to taste all the way through.

The first webinar, on 30 April, saw around 25 attendees who generated a lively Q&A session during and after the presentations. They were treated to (or tantalised with) a show covering lots of different combi cooking techniques, as expert Rational chef Gaurav Bajaj prepared a variety of mouth-watering dishes, ranging from beef baguette sandwich to poached salmon, ravioli and grilled steak – apologising for the fact that he couldn’t offer anyone a taste! Meanwhile fellow Rational chef Theo Bostock fielded questions from the viewers.

The webinar included lots of tips – for example, when using the finishing program to regenerate multi portions, a 65mm deep dish gives the best results, since it’s the optimum size in terms of air circulation and speed of heating.

Artificial intelligence

As well as looking at how the Rational combi operates, the webinar included examples of using Rational accessories. One section spotlighted the grill plate, which left the chef’s steaks and vegetables with the classic grilled branding marks (as well as cooking a delicious meal).

A key theme of the webinar focused on how the combi oven’s artificial intelligence is like having extra commis chefs helping in the kitchen. As well as being able to roast, grill, steam, bake and fry – at the touch of a button – the Rational combi also monitors the food and adjusts cooking times, for example if the oven door is opened. It also cleans itself, hygienically, at the end of the shift.

The post-demonstration Q&A session was hosted by Theo Bostock. Questions ranged from “Can Rational arrange training for a specific restaurant’s menu?” (answer, “Yes”), to “Can you transfer recipe programs from one combi to another?” (again, “Yes”, either by using a USB stick or via Wi-Fi or the internet, with Rational’s ConnectedCooking technology).

Knowledge and technique

Many participants took the time to show appreciation to Theo and the Rational team behind the webinar, with one commenting, “Many thanks for a wonderful session.”

“We’re delighted with the way the webinar went and by the really positive feedback we received from participants,” says Adam Knights, marketing director of Rational UK. “There’s clearly an appetite for this type of online activity, which gives us extra impetus to push ahead with the programme and expand it in the weeks ahead. For example, we plan to start running training webinars for chefs who already have a Rational and want to develop their knowledge and techniques.”

The webinars are open to foodservice professionals but places need to be booked in advance. To find out more, and for information and brochures, visit www.rational-online.com

About RATIONAL:

The RATIONAL Group is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 1,100 people in Germany and a total of around 2,000 worldwide. Since the IPO in 2000, RATIONAL has been listed on the Prime Standard of the German Stock Exchange and is included in the SDAX.

The primary objective of the company is to always offer its customers maximum benefits. Internally RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Year after year, numerous international awards testify to the exceptional quality of RATIONAL’s work.