Industry Update
CHEF BOB INFLAIR
SILVERSEA
Chef Bob’s plane talking
Corporate executive chef at Gate Gourmet, Chef Bob Rosar has turned his expertise to writing and has released a new book, Affair in the Air, which reveals why he fell in love with the industry.
The book spills the beans on how Chef Bob developed his love of cooking, whilst telling tales, and recipes from his adventures around the globe.
From his Rockin’ KB Ranch Beef Chili, created at his ranch in Texas, to his Chinese Pork Belly Braised in Spicy Soy for Far East-bound passengers, Chef Bob translates his high-flying recipes for down-to-earth cooks. Copies cost US$34.95 with free shipping in the US and can be ordered at:
www.pubresgroup.com/AiA.html
Inflair trials tablets
Chefs at Inflair’s client site, Borenstein Caterers in JFK, New York, have been issued with the devices for use in the kitchen. The devices communicate wirelessly to Inflair allowing chefs to walk through their operation, keying in orders directly as they go. Similarly, the technology can have uses in stores and ramp locations for immediate access to Inflair screens without having to return to a PC station.
The technology can be used via any device including Ipads or Galaxy tablets. If trials are successful, Inflair will roll this out to all customers in future. It follows on from earlier developments with the system set up on virtual machines offering greater security and lower costs.
www.inflair.com
Celebrity Chefs for Silversea
Luxury cruise operator, Silversea, has announced a line-up of renowned chefs and food writers who will host seven upcoming Culinary Arts voyages.
The voyages will showcase the skills of culinary experts and award-winning chefs of top dining establishments from around the world who will share some of the world’s finest gastronomic traditions. This includes the internationally acclaimed chefs of Relais & Châteaux, the distinguished international association of charming properties and gourmet restaurants.
The voyages also feature escorted provisioning trips to international markets, food and wine pairings, creative regional dishes, and a five-course grand gourmet dinner.
www.silversea.com
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19/09/2012 12:49:47
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