Ready, steady, cook with Rieber Varithek
Two teams from Tricon Foodservice Consultants took part in BGL Rieber’s first ‘Ready, Steady, Cook’ event, held at the Aramark Innovation Centre, London.
Designed to show the versatility and power of the Rieber Varithek front cooking unit, the teams were first treated to an introduction to the Varithek by Rieber’s National Account Manager, Jeff Fishlock.
The introduction to Varithek was followed by a cookery demonstration and tasting by Chef Tony Robertson.
The 11-strong group from Tricon then split into two teams, each facing the challenge of producing mixed canapes and a main course dish for seven covers.
Varithek is being used by a number of venues for similar …’Steady, Cook’ events. It’s safe, easy to use and the three x 400mm cooking module shown here allows two people to cook at the same time. Find out more here: Innovation Zone
Yes it was fun – but HR managers take note – Ready, Steady, Cook demands good teamwork and delegation skills as well as individual flair.
Competition between the two teams was fierce, as they concentrated solidly for 40 minutes to produce their dishes for judging by Chef Tony.
The Winners Team (third photo from bottom) was declared as:
Katy Newman – CAD Technician
Lucy Harris – CAD Technician
Sarah Baker – Operations Director (Team Captain)
Stuart Wilcox – Senior Design Consultant
John Downman – International Project Director
Jodie Knight – ICT Manager
The Runners-Up (second photo from bottom):
Steven Walters – CAD Technician
Sandy Solomon – CAD
Usha Sivadasan – Credit Controller
Caroline Marten – Design Consultant
Gary Thompson – Head of Design (Team Captain)
“The great thing about Ready, Steady, Cook events is that the participants have great fun while learning about the latest advances in cooking technology,” said BGL Rieber Managing Director Gareth Newton, (bottom picture, far right).
“Many thanks to Tricon for their enthusiasm and commitment. Thanks also to Nick Brookwell and the team at the Aramark Innovation Centre for providing superb hospitality, all of which helped make this a memorable and highly enjoyable event.”