Culinary Immersion program at CIA lets guests get hands‐on with Electrolux equipment

Electrolux Professional and The Culinary Institute of America (CIA) hosted another Culinary Immersion program on October 29 and 30, 2008 for a group of top kitchen designers, consultants and foodservice operators at the CIA’s main campus in Hyde Park, N.Y. The two‐day program included presentations and demonstrations on Electrolux Professional foodservice equipment in conjunction with a hands‐on, world‐class culinary experience guided by Chef David Bruno, assistant professor of Culinary Arts at CIA Hyde Park.

Event attendees represented an interesting blend of companies and organizations including ROI Food Service Design, Saratoga Restaurant Supply, Boston College, Sysco Food Services of Albany, University of Albany and designers from Studio E Design Group. The program began with a company overview and then the group moved into the CIA Skills Kitchen, where Electrolux Executive Chef Sean Lucas conducted cooking demonstrations using a number of Electrolux products, including the air‐o‐steam combi oven, the Pressure Braising Pan, the Induction Wok and the Libero Point.

“I learned a lot about Electrolux Professional as a company that I was not aware of,” said Joseph Canzoneri, a consultant and President of Canzoneri Development Group Inc. “I was impressed by the amount they put back into research and development and how far they have gone to ensure their equipment is as eco‐friendly as possible.”

Later in the day, the attendees worked with the air‐o‐chill blast chiller, the Thermaline S90 modular cooking range and the SMART Refrigeration line each used on site throughout the CIA’s facilities. Electrolux representatives also discussed how the company’s many service programs, such as the Electrolux Platinum Star Service Warranty and Certified Chef Network, allow for the prevention of equipment problems.

Day one of the program concluded with a group dinner at the CIA’s Ristorante Caterina de' Medici located on campus in the beautiful Colavita Center for Italian Food and Wine. On the second day, the attendees returned to the CIA main kitchen, where they were divided into teams. Each team enjoyed a hands‐on experience with the Electrolux products, preparing his or her own Mediterranean cuisine with guidance from Chef Bruno. “It was an excellent program that provided invaluable experience by letting us actually use the equipment to see firsthand how it lives up to its claims,” said Canzoneri.