La Marquise International at SIAL Middle East
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19 -11-2010 SIAL Middle East - Workshop on Blast Chilling / Shock Freezing. 23 November, 2010 Location: Hall 10 Seminar Theatre - 15:15 - 16:45 |
Program:
Speaker: Riccardo Tach Riccardo worked for a long time as a Pastry and Bakery Chef and learnt a lot from expert food consultants and world champions on bread and pastry. Recently, together with Mr Piergiorgio Giorilli and Ezio Marinato (bread world champions), he developed the most advanced system for bread fermentation. Riccardo is also collaborating with the Alicia Foundation which is managed by Ferran Adrià, studying the benefits of cold and freezing. Riccardo is in contact with some of the most important Michelin stars chefs in the world like Martin Barasategui, Paco Torreblanca, Christian Beduschi etc. During these years he has personally trained more than 1000 chefs on blast chiller technology, he travels all over the world supporting chefs, bakers and pastry chefs on this system. IRINOX S.P.A is able to analyse each step of production finding the right solution to improve food quality, better organization or recipe adjustment. During the workshop, Riccardo will start by explaining "why food gets old" and all the issues associated with this question. We believe the cold chain is very important today and that chefs must know perfectly how to treat food and how to treat frozen food! For this event La Marquise International will focus on offering integrated solutions for hot beverages and ice creams/pastries including ingredients and Equipment but also unmatched technical and training support.
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