Electrolux Professional News Electrolux Professional Tandoor

February 2014
Issue: 26
Electrolux Professional News
Dear Tracy,
Here is what is going on in the world of Electrolux Professional Inc.
Electrolux
Professional Tandoor
Concept Launches in
North America
Chef Silvano Costantini travelled
from Electrolux Professional
global headquarters in
Pordenone, Italy to Electrolux
North American headquarters in
Charlotte, NC to spend a week in
late January training the North
American chefs on Tandoor
Concept. Chef Claudio Ferrer
and Alex Martinez, training under
Chef Silvano, are becoming
experienced in preparing and
cooking Indian cuisine. Chef
Silvano explained the details of
mise en place, careful food
handling, techniques and
traditions associated with
Tandoor cooking. Tandoor
Concept was initially lanched by
Electrolux Professonal in India in
2012.
During the week of chef training,
on the afternoon of January 30,
Chef Silvano along with the North
American chefs prepared
traditional Indian cuisine for 36
employee volunteers familiar with
the flavors and various dishes of
this culture. Employees sampled
the dishes and commented on
the authenticity, flavor and
presentation. Most of the food
was prepared using the new
Tandoor accessories (skewers,
skewer racks, volcano smoker).
Dishes prepared for the tasting
included naan, idli, idli pizza,
samosas, crispy potato
sandwiches, paneer tikas, fish
tikas, chicken tikas and bread
pudding.
After the week of training in Charlotte, Chef Silvano, Chef Alex and
Regional Category Manager of Cook and Chill North America,
Rene Boschin, travelled to Canada to provide Tandoor training to
Electrolux Professional equipment distributor Celco. Celco
corporate chef, Helen Mason, worked with the chefs preparing
Indian cuisine in the Celco test kitchen located in Mississauga.
Dealers, consultants and end users attended the Tandoor trainings
and demos. Rene Boschin commented, "The result of the two
weeks of Tandoor trainings and demos provide proof that there are
great opportunities ahead within Indian cuisine in North America.
This is an interesting concept that we plan to push aggressively in
2014, as it is entirely unique to Electrolux Professional. Tandoor
Concept by Electrolux Professional is the only one certified by the
ICF (Indian Culinary Forum)."
In This Issue
Electrolux Professional
Tandoor Concept Launches in
North America
Combi Oven Training and
Education in Pinellas County
Schools
Georgia School Nutrition
Association Equipment
Academy 2014
Point of View: Elementary
School Kitchen Staff
Comments about Combi
Ovens
Electrolux Professional and
ACF North Carolina Awards
Cup of Victory
Welcome To The Team
Welcome To
The Team
Rene Boschin recently
joined Electrolux
Professional North
America as Regional
Category Manager - Cook
& Chill North America.
Rene will focus on the
combi oven and blast
chiller/shock freezer
category. Welcome
aboard!
Got a new addition to your
team? Email me your new
team member's name,
title, and location/territory
they will be working for our
next newsletter.
Product Brochures
Click on the links below to
download pdfs
High Speed Sandwich
Press
air-o-convect
air-o-steam TOUCHLINE
air-o-chill
Dynamic Preparation
Product Catalog
Libero Line
Modular Cooking EM
Series
For more information on Tandoor Concept click here.
Kettles, CHILLTherm,
Braising Pans
Combi Oven Training
and Education in
Pinellas County
Schools
Dishwashers
Corporate Chef Claudio Ferrer
visited Pinellas County, FL in
January to provide additional
combi oven training and
education to several school
cafeterias after their large
investment in oven technology to
upgrade their kitchens. Pinellas
County public schools have
purchased over 60 combi ovens
and continue to upgrade their
existing cafeteria kitchens.
Electrolux Professional air-oconvect Manual and air-oconvect Touchline boilerless
combi ovens continue to be a
success in the K12 school
market.
Ferrer visited several different
schools in the Pinellas County
area including Osceola High
School located in Kissimmee, FL
and worked with cafeteria
manager Dru Lang and her
foodservice team. Lang has been
cafeteria manager at Osceola
High School since 2005. Ferrer
also visited Safety Harbor Middle
School in Safety Harbor, FL and
worked with food service
manager Tom Mungall. The
boilerless combi oven training involved a complete overview of the
equipment as well as food product testing. Regeneration of pizzas,
French fries, bacon and other breakfast and lunch items were
successfully tested.
Georgia School
Nutrition Associaton
Equipment Academy
2014
The GSNA Equipment Academy
was held on January 15th-17th in
Perry, GA and is held every two
years. Bob Pires and Bill Long of
Pro Rep Marketing represented
Electrolux Professional along
with Director of Sales South,
Mark Ortiz. The top 5 dealers in
the state of Georgia, as well as a
few selected manufacturers,
came together to host this K12
equipment educational seminar
for over 75 school foodservice
director decision makers.
The GSNA provided Electrolux
the opportunity to showcase the
air-o-convect boilerless combi
oven. Chef Bill Long prepared
grilled salmon with basil and
Asian sauce in the air-o-convect
oven at a dinner event. The
school food service directors
loved the fine dining treat and
appreciated the effort to
showcase the oven at its highest level.
Live oven demonstrations continue to build confidence and brand
awareness with the school segment as well as develop new
customer relationships. This in turn leads to growing sales through
taking competitive market share.
Click here to learn more about the GSNA Equipment Academy
2014.
Point of View:
Elementary School
Kitchen Staff
Comments about
Combi Ovens
Lori Lorenz, Electrolux School
Chef/Trainer with 2Market Group,
performed a live cooking demo in the 2Market Group mobile test
kitchen for the kitchen staff at Jac-Cen-Del Elementary School in
Osgood, Indiana. The kitchen staff was amazed and impressed
with how simple the boilerless combi oven was to use. Kitchen
manager, Brenda Beverly, decided to purchase the air-o-convect
Touchline 102 (10 pan, full size oven). Assistant Manager, Bonnie
Billman, and cooks, Tilda Frvchtnicht, Adrienne Burnes, Amelia
Newhart, Jeanette Thaler all find breakfast and lunch much easier
and quicker to prepare now.
Jeanette Thaler, Cook at Jac-Cen-Del Elementary, recently
submitted this letter to Lori Lorenz describing the new oven:
"I work in the kitchen at Jac-Cen-Del Elementary School. When I
found out we were getting a new oven made by Electrolux called a
combi oven, I was very much in doubt. But after using this fabulous
machine, all I can say is, it is GREAT, the best thing to happen in
our kitchen. I don't know how we did without it."
Electrolux
Professional and ACF
North Carolina Awards
Cup of Victory
ACF North Carolina members
and guests were treated to a
varietal cornucopia of culinary
delights at the "Cup of Victory"
competition and social that was
hosted by Electrolux Professional
at their Charlotte headquarters
on February 10. Special thanks
go out to team members of
Electrolux, Corporate Chef Chuck
Hoover and E&S Marketing's Jeff
Grun and Homer Thompson for
their gracious hospitality.
This 3rd annual Charlotte area
culinary school competition
included teams from the
Community Culinary School of
Charlotte, Johnson & Wales
University, Central Piedmont
Community College and the Art
Institute of Charlotte. This year's
Electrolux Professional Culinary
School of Excellence "Cup of
Victory" was awarded to Johnson
& Wales University for exhibiting
the BEST in terms of
professionalism, skills, taste and presentation. Congratulations go
out to JWU and Chef Don Brizes and his student team members
Cory O'Conner and Sam Sumner. Their winning recipe was a
spiced pork loin "Carolina Homage". This year's victory marks the
second time in three year that JWU has won this highly coveted
award.
Tracy Drake
Electrolux Professional Inc
www.electroluxusa.com/professional

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