Hobart Cooking Solutions will be revealing a pioneering Bonnet Maestro suite, cooking up some small plates and encouraging its partners to use its stand (1350) as a networking space at The Professional Kitchen Show, part of Hotelympia, at ExCeL from 5-8 March.
The company is demonstrating how it can marry traditional and modern equipment with its bespoke Bonnet Maestro suited with the multifunctional Bonnet Equapan which can be used for various cooking methods
Dealers, distributors and other partners are invited to utilise the stand and use it as a hub to sit down with customers for short meetings or as a place to meet before taking in the exhibition.
Corporate chef Greg Crump will be showing how to cook small plates of food throughout the day for key customers, as well as providing pastries for the reception area.
Iain Munro, director at Hobart Cooking Solutions said: “Hotelympia is associated with the latest industry innovations, so we wanted to showcase how we are working with chefs to incorporate new equipment within more traditional tailor-made suites.
“The show is also the perfect opportunity for us to host our partners and provide them with an area where they can talk business with their customers. The whole team is looking forward to the four days and meeting up with some old and new faces.”
Stand visitors will be able to see the range of prime cooking equipment under the Hobart Cooking Solutions umbrella – Elro, Bonnet and Hobart products will all be on display.
In addition, Hobart Cooking Solutions will be providing the equipment for The Bonnet Kitchen at La Parade des Chefs, where brigades are tasked with cooking up a fine-dining experience for visitors to the show and are in for a chance of winning a medal at the Salon Culinaire competition.