NEWS
MEDALS FOR SERVEST CHEFS AT
SALON CULINAIRE Three Servest chefs competing at the world-class culinary competition Salon Culinaire have won medals for their dishes.
Servest’s Matt Vernon, Rhys Richardson and Nathan Rees competed against other top chefs in their respective categories at the event at the Hospitality Show 2015 at Birmingham’s NEC from 19-21st January.
Vernon ranked second out of eight competitors and was awarded a silver medal for his dishes in the gluten-free two-course meal category.
“I’m over the moon with my result,” said Vernon, who put in many hours of practice and has improved upon the bronze medal he won at last year’s competition. “It’s the best I’ve done it, since practicing. I’m very proud.”
NEW SPACEVAC
BACKPACK AND HEADS SpaceVac, is launching a new easy to use unit operated by a ProTeam® backpack. This development increases portability and ease of use enabling SpaceVac operators to walk between machines without trailing a traditional vacuum.
This model will clean up to 929 square metres an hour and comes with a 5.7litre HEPA (High Efficiency Particulate Air) filter system to trap smaller allergens. It has a high powered motor and multi-level filtration system to remove the smallest particulate down to 1 micron.
The comfort harness enables the backpack to rest on the operator’s hips making it less tiring to operate than traditional vacuums.
Colin Lewis, Managing Director of SpaceVac said: “Reliability and vacuum power are key to all our equipment as we can be working at four storeys above – we now have the best traditional vacuums with
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Richardson, who took part in the Gifre Tableware challenge, ranked second in his class and received a bronze medal, in his first chef’s competition outside of university.
And Rees, taking part in his first ever chef’s competition, was awarded a bronze for the street food challenge.
Servest’s Chef Director Chris Ince said: “I’m really proud of our results and the effort and commitment shown by the participants who have been working out of hours to practice and perfect their dishes. It’s always great to attend these events and put ourselves shoulder to shoulder with the leading chefs in the business and in the industry. It really highlights the skills we hold and showcases our abilities.
“The amount of support and encouragement from around the business has been a true testament to the people within our business and stands us in great stead for the future.”
www.servest.co.uk
WHAT I HAVE LEARNT THIS MONTH Liz Kentish
There is a school of thought that I subscribe to which is called ‘Paying it Forward’, which is to do something for someone without requirement of payment or receiving anything in return. The only expectation you have, is that this person in the future, helps someone else, again without expectation.
It makes you feel good and on occasions can deliver an unexpected benefit.
About a year and a half ago, I was asked to deliver some training for mentors on RIBA’s (Royal Institute of British Architects) fluid diversity mentoring programme, they did not have any money for this, but did offer a few pounds towards my expenses. Because I know how important and powerful this type of programme can be for individuals in their professional life I agreed. It took a fair bit of my time but I was happy to see that this was what members of RIBA wanted and needed.
Fast forward to December of last year and I was contacted by a large architectural firm who said that I had been recommended by RIBA regarding setting up their own in- house mentoring programme.
This led to an exciting (paid) project for Kentish and Co and is underway now.
Nilfisk Alto and the best backpacks from ProTeam.”
Also launched at the show is the new lightweight aluminium head with a special locking system for either 50mm or 38mm tools. There are two other interchangeable tools supplied as standard – a spike and a crevice nozzle for narrow openings and neither have any plastic parts.
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Sometimes it is easy to say: “Oh! I’m too busy, I’m sorry I can’t spare the time”. The reality is that another person who says: “Yes, I’m happy to lend a hand” will be remembered for future business opportunities, or in this case being recommended as the expert to talk to.
So the moral of the story is; be prepared to help, not because it may lead somewhere, but because it’s the right thing to do.
www.kentishandco.com TOMORROW’S FM | 11
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