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Cooking up a storm in Cambridge
The 2015 University of Cambridge Culinary Competition excelled once again this year in showcasing the talents of the chefs and waiters who work within the busy College catering departments. Each participant set their sights on
winning the coveted gold awards, across a record number of 16 classes this year, as well as the prestigious Stewards’ Cup. The contestants’ performance and
creations were assessed under strict competition conditions by an expert panel. Lee Corke, Chairman of The University
of Cambridge Culinary Competition Commit ee, said: “For the competitors, this presents a great opportunity to continue to learn new skills and develop as part of a busy catering team, to grow in confi dence and strive for excellence.” Overall victory and The Stewards’ Cup
was awarded to both Clare College and Emmanuel College. For the fi rst time in the history of the competition, which dates back to 1961, victory was shared as the two Colleges matched each other, each winning four gold awards.
Kitchen design development with Frima
Space-saving, energy saving and improving health and safety are important aspects of kitchen design in new builds and refurbishments. Modern technology off ers the chance to enhance and improve, and a new modern kitchen helps to deliver that to the catering team. New technologies are being introduced to cooking equipment to improve the quality of cooking at the same time as reducing energy consumption and saving space. Graham Kille, managing director
of FRIMA UK, commented: “Modern, multifunctional cooking equipment is designed to relieve the pressure on space, as one piece of equipment can do the job of several separate items. “The FRIMA VarioCooking Center
Multifi ciency can replace ket les, large pots, brat pans, fryers and griddles, saving 30% or more space in the kitchen. It’s up to four times as fast and saves up to 40% in energy, compared to conventional appliances.
The 2015 Culinary Competition also
highlighted current catering trends with the introduction of the Street Food Challenge, won by Inseok OH from Corpus Christi and the Coff ee Shop Cake Class, won by Anna Lonsdale from Cambridge Regional College. Environmental issues were explored in the Sustainable Fish Class, won by Daniel Ledain from Cambridge Regional College and the Low Carbon Meal Challenge won by Nathan Aldous and Dan Abbs from Emmanuel.
ABOVE:
“The advantage of multifunctional
equipment is that it doesn’t stand idle. If you use a deep fat fryer for fi sh once a week, it takes up space for the rest of the week,” he added. “But with multifunctional equipment, a fryer can cook a multitude of other dishes including pasta, rice, omelet es, pancakes and even custard.” The FRIMA 112T is a table-top version
of the FRIMA VarioCooking Center Multifi ciency, suited to venues with a squeeze on kitchen space. Measuring just 962mm wide by 800mm deep and 400mm
high, it has two 14-litre pans, giving it the same capacity as its larger stablemate, the VCC 112. “You want to be sure you are making the
correct decisions, so visit other sites who already use the equipment you’re looking at and compare it with other similar products on the market. Importantly, never be afraid to ask for a trial period.”
For more information, visit
www.frima-uk.co.uk, call 0845 680 3981 or email
info@frima-uk.co.uk.
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