Equip Line’s Cook Live event on 4th June brought together hoteliers, restaurateurs, chefs, university and event caterers as well as consultants and their clients. Our review of the event we have left to the attendees…
The video below shows how catering equipment manufacturers and end users came together on the day, and there are some quotes below the video too – so over to those that took part on the day!
It was a great day. A fantastic opportunity to work alongside other manufacturers. A big thanks to Equip Line.
Joseph Love, Account Manager, Villeroy & Boch
Green Earth Appeal were delighted to be invited by H&C News to attend and enable Equip Line’s Cook Live event on 4th June to be carbon neutral. We met like-minded event and university caterers as well as restaurateurs and hoteliers that care passionately about sustainability. We look forward to working with Equip Line and H&C News on future Cook Live carbon neutral events, especially as we are now talking with some of the people we met on 4th June about working with them too.
Marvin Baker, Founder and CEO, Green Earth Appeal
I always enjoy watching customer reactions when I prepare and present food at events like Equip Line’s Cook Live. Customer feedback was excellent and we have made some great contacts. A big thank you to Equip Line for organising and hosting the event.
Lee Harding, Senior Regional Development Chef, Rational
‘We found the event very effective as we were able to meet with lots of different end users and all potential new customers, with interesting requirements and some challenges.’
Keith Broadway, GRANULDISK UK & Ireland
Jacki Walker, CEO of Equip Line, comments:
Equip Line’s Tuesday Open House was a birthday party without the champers!
Guests started arriving 30 mins before the 11.30 start and we were delighted that they stayed well after our scheduled 2.30 finish! The guests were from hotels, restaurants, universities, event caterers as well as consultants and their clients. Most had pre-specified what they wanted to see, and most also took time to look at other demonstrations as well as sampling the food.
The Rational White Efficiency Oven presentations met advance demonstration requests and included the 7.5 minute multi-item Breakfast.
The 120 Plate Banquet Finishing and temperature controlled Hot Hold system attracted intense interest. At an upcoming event we will be inviting guests to a sit-down lunch for up to 16 demonstrating the Banqueting Finishing system in action.
The Pop-Up Café Pod produced a fantastic array of freshly made toasted sandwiches using hand sliced bloomers (1min 15 secs) and ready sliced bread (1min) using the 13amp microwave-convect – so not ‘Roof Tiles’! – plus Quesadillas (1min), Nachos (45secs) And cooked some amazing Savoury Pies that held in the high 60c’s for several hours, as well as many other delicious fresh made salads from the cold unit.
To cap it all we were delighted to be presented with a Carbon Neutral Certificate from the Food for Thought initiative!
If you would like to attend a future Cook Live event, just drop us an email and we will send full details by return.