H&C News attended a restaurant menu development tasting recently at Crockers Folly in London’s St John’s Wood. During the tour of the kitchens Chef Damian Wawrzyniak told us he wanted to try out Grant Sous Vide equipment. As we know the team at Grant we mentioned this and thanks to Equipline we have been able to arrange to host Chef Damian and the team from Grant to test out the equipment live.
Chef Damian WawrzyniakChef Damian will be using the Grant Sous Vide equipment to prepare, cook and serve Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus at Open Kitchen Live 30th June.
Open Kitchen Live is a monthly menu development event for restaurateurs, hoteliers, caterers, publicans, university, school and event caterers as well as consultants and their clients.
Attendees can submit menu development ideas being worked on to be prepared, cooked and served at Open Kitchen Live and at a recent event a school did exactly that as can be seen here. We are glad to report that the menu ideas were adopted and are now being served to the school children.
A recent Open Kitchen Live event can be seen in the video below with feedback from attendees.
The most recent developments in catering equipment are on show demonstrating the business benefits in using state of the art equipment.
- Saving chef time
- Serving existing menu items differently
- Reducing energy costs
- Serving diners faster increasing covers
To attend the next Open Kitchen Live on June 30th register here
Chef Damian Wawrzyniak is the founder of the Fine Art of Dining, a TV presenter and a Master Craftsman at the Craft Guild of Chefs UK. Chef Damian is currently Chef Director for the new Culinary Academy which will open in the City of London in 2015 and could previously be found in the kitchens of two Michelin Star restaurants and the ‘World’s Best Restaurant’, Noma in Copenhagen.