Induction specialist, Induced Energy, has recently contributed induction hobs to a catering team made up of chefs from the armed forces ahead of an annual culinary competition in Luxembourg.
The Villeroy & Boch Culinary World Cup competition will take place between 24-28 November and is organised by Vatel Club Luxembourg, the official association of professional chefs of Luxembourg.
Held at Expogast, the international trade show for gastronomy, the competition involves national and junior teams of chefs cooking up dishes which will then be graded and tasted by guests.
Induced Energy have provided its range of QX and IE induction hobs to the CSCAT (Combined Services Culinary Arts Team), which is made up of the best chefs chosen from the Royal Navy, Royal Marines, Royal Air Force and the British Army.
The event is held every 4 years, however there is also an international competition that takes place every 2 years, which CSCAT takes part in.
Andrew Saupe, military chef and CSCAT manager, said: “We are extremely grateful to Induced Energy for providing us with these fantastic induction hobs, and we now have the power and control of induction which has helped us hugely.
“We have tried induction before but it has always been a much lower quality product that the IE range, and we are delighted to be working on Michelin star acclaimed equipment.
“The practice and preparation has been great up to this point and we are now more confident than ever that we will do well in the competition.”
Traditionally, members of CSCAT have practiced on gas appliances in the run-up to the event, and competed using induction, so have had a slight disadvantage going into the competition.
Back in early 2017, an agreement was set up that Induced Energy would sponsor CSCAT in the competition and so far, the partnership between the two has worked well.
Nic Banner, sales director at Induced Energy, said: “We are delighted and very honoured to be working with the armed forces as part of CSCAT for the Culinary World Cup competition, as this event is Expogast’s main highlight that everyone looks forward to.
“Induced Energy hobs are built to withstand the test of time, and are safer to use than standard gas or electric hobs as there are no flames and no directly heated surfaces.
“Using induction can also save high amounts on energy bills and is much more energy efficient than gas, providing the ideal eco-friendly solution for commercial catering operations whilst still producing high quality food.
“Hopefully Andrew and the team will impress the judges with their cooking, and we wish them the very best of luck in the competition.”
Saupe added: “Induction gives us complete control and consistency in practice, which will hopefully ensure that our cooking standards are up to scratch and will be perfect in the competition.
“Last time when we competed, we were placed six out of 52 and this year we are aiming for the top three thanks to our preparation using Induced Energy hobs. We cannot thank Nic and Induced Energy enough for this wonderful contribution.”