These will cover subjects including frying, baking, pizza and solid fuel cooking, and grilling, with further plans to develop national account and dealer specific one-day courses, which will all take place at its state-of-the-art development kitchen in Paddock Wood, Kent.
Run by Jestic’s culinary team, the sessions will last around four hours and include live demonstrations, which will showcase the capabilities of different appliances. The first course featuring an in-depth look at frying will be held on June 28.
With topics including ‘the science behind oil and what happens when it is heated’, ‘oil testing methods’, ‘best practices and extending oil life’, and ‘equipment innovation’ among others, the company says the frying workshop will dispel many of the myths around using this cooking method, and show how to guarantee consistent quality.
Culinary director Michael Eyre commented: “We’ve combined decades of research and development carried out by Jestic and the manufacturers whose appliances we distribute, to create a series of one day workshops for operators, buyers and specifiers across the industry. Our culinary team will deliver the latest information on cooking techniques to help them get the most from their equipment.”
Dates for other courses in the series, including the bakery session and those covering pizza and solid fuel cooking, will be announced shortly.