Nickel–Electro, manufacturers of the Clifton Food Range®, was delighted to sponsor the ‘Sous Vide – What’s Good For the Customer and What’s Good For You’ demonstration on the 16th March in conjunction with the Department of Hospitality & Culinary Arts, Brighton University at the IFE’s Skillery Seminar.
The IFE 09 Exhibition, which was held at ExCel from the 15th to 18th March was a huge success with a larger than expected audience. Visitors were given a chance to learn from some of the best in the culinary world.
Clifton Food Range® was designed specifically for use by chefs as the unparalleled specific temperature control makes the water baths perfect for sous vide and low temperature cooking.
Olly Rouse, a leading expert in sous vide cooking, used Clifton Food Range® water baths at the exhibition to demonstrate the benefits of sous vide cooking and how it can be used to benefit both professional kitchens – and their customers.
Melvin Dickson, Managing Director of Nickel–Electro says: “We would like to thank everyone involved in the Skillery show – especially the Department of Hospitality & Culinary Arts at Brighton University and Olly Rouse – for giving us a chance to show what the Clifton Food Range® water baths can do. We love working with Olly because he truly understands all aspects of sous vide, and he knows how to get the best out of our water baths.”
