BGL Rieber has held its first ever ‘Ready, Steady, Cook’ event, featuring two teams from Tricon Foodservice
The manufacturer launched the event at London’s Aramark Innovation Centre to demonstrate the “versatility and power” of its Varithek front cooking unit.
The teams were treated to an introduction to the Varithek by Rieber’s national account manager, Jeff Fishlock, followed by a cookery demonstration and tasting by chef Tony Robertson.
The 11-strong group from Tricon then split into two teams and took up the challenge of producing mixed canapes and a main course dish for seven covers.
Both teams had 40 minutes to complete the task and then the dishes were judged by Robertson.
“The great thing about Ready, Steady, Cook events is that the participants have great fun while learning about the latest advances in cooking technology,” said BGL Rieber boss Gareth Newton.
The winning Tricon team included operations director Sarah Baker; international project director John Downman; CAD technicians Lucy Harris and Katy Newman; ICT manager Jodie Knight; and senior design consultant Stuart Wilcox.
Barking-based consultancy Tricon has been operating for more than 30 years and also has an office in Dubai.