PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

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Chef's Review:

I have been using MAC knives professional for over a decade now. Making that switch from good solid German blades to the more refined MAC really allowed a whole new world to open up.

I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury. I am not a cook who is obsessed by the ‘1cm dice’, I like all of my cooks to use sharp knives but would rather the knives be used to maximum effect at the later stages of cooking. If you have cooked a perfect loin of lamb, a boned saddle or a perfectly pink piece of salmon and you carve it with a knife that is fine and razor sharp then your efforts will be there for all to see. This is where MAC really excels for me; they provide the finishing touch to my food and feel like a true extension of my hand. I’m also not precious about my knives, I care for them and treat them with respect but in the same light expect them to perform at the same pace and application as me, I have used other more refined and highly polished knives that I just felt were not robust enough for my ‘practical’ application.

Adam Byatt

PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE FOUR

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Chef's Review:Ben Spalding

"I'm delighted that the Crucial Detail range is making it's UK debut - not only was it created by one of the few chefs I find truly inspiring (Grant Achatz of Alinea Restaurant in Chicago) but it also sets me the challenge of incorporating my food into the range, putting my own spin on the food and the equipment. As a chef, I love big challenges and am consistently questioning everything that I was taught and everything that I practice on a day to day basis. I'm always trying to find new ways of doing things and the crucial detail range allows me to do just this."

The Crucial Detail range can be seen at various projects Ben is involved with including the dynamic events company Creative Belly, who offer a bespoke service and a unique dining experience for any occasion. Creative Belly are able to organise everything from a huge variety of entertainment, the perfect venue and of course the food, with a menu designed for your event by Ben and his team. Contact them with your requirements and they will create you a very personalised event.

For more information visit: www.creative-belly.com

PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE FIVE

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Chef's Review:Matt Worswick

I have been using chamber vacuum pack machines for the best part of 9 years. Since the development of sous-vide cooking, vac-pac machines have become an increasingly essential part of kitchen equipment, but with so many companies and sub-categorised models to choose from I’ve always struggled to define which model offers sufficient durability and performance at a cost which warrants such a purchase. I have been introduced to the Orved range through CCS, and I’ve been extremely impressed with the brand.

Orved offers a robust feel to its product and has been utterly reliable in its functions - from liquids to vegetable preserving, lighter fish vacuuming to instantaneous pickling. The Orved CUISSON SV 41 model has a ‘double date’ feature which allows the date of packing and the number of items to be printed on the border of the bag - a feature I’ve never come across before and very convenient when vac-packing large quantities.

The shape of the vacuum chamber allows easy use when vacuuming liquids due to the ‘trough’ feature, allowing it to stand vertically to avoid leakage during the cycle of vacuum creation. I have found a durable, industrial and reliable product in the Orved brand, therefore removing any future doubts of which vacuum pack machine I’ll be using!

Michelin Starred Chef Matt Worswick will be heading up his first independent role as chefpatron of The Warehouse Restaurant Southportas from March of this year.

Matt will be bringing a wealth of experiencefrom working at such esteemed places as Le Champignon Sauvauge Cheltenham and more recently from Glenapp Castle Scotland, achieving 3 rosettes and a Michelin Starwithin 7 months in his debut role as head chef.

PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE SIX

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Chef's Review:Matt Gillan

‘I have been cooking with water baths for the last 14 years and they play an important role within my kitchen today. Over the last decade, ‘the bath’ has gone from a science based piece of equipment to an integral part of many kitchens. Making this jump between industries means that an evolution and alteration of the product has to take place to suit the environment. This is where the FusionChef Pearl comes in.

The portability of the FusionChef Pearl circulator makes it very versatile. I can have any sized bath, that suits my needs, at any given time. Great for service with a tight set up and for larger items of preparation out the back.

With anything that comes into my kitchen, I look at its efficiencies. Again, the Pearl ticks the boxes. It achieves the required temperature quickly and is extremely accurate. Consistency is also a factor in everything we do and FusionChef have this sewn up too, maintaining a steady temperature for the duration of its use. The efficiencies don’t stop at the cooking; as with anything it needs to be cleaned. This task is very easy with the Pearl and once it’s all washed up it’s small enoughto put out of the way in a cupboard.'

View the entire FusionChef range at www.chefs.net or simply scan the QR code opposite

PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE SEVEN

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Chef's Review:Marco Pierre WhiteWithout question the greatest quality, affordable, domestic and professional kitchen knives in the world."

Visit: www.chefs.netto view the entire MAC collection.

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PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE THREE, AUTUMN 2012

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Chef's Review:

I first came across the Urban Cultivator on a trip to Milan last year. I was desperate to get hold of one - I instantly saw the benefit of growing my own micro herbs on-site and the potential of producing greens with zero food miles.

We have our own farm which adds sustainability to our restaurant but no matter how good my herbs are at the farm, they still get damaged and lose flavour when they are cut and brought to the restaurant. With the Urban Cultivator I can cut my herbs to order and my guests will be eating what I have grown within minutes.

Our Urban Cultivator is now the centrepiece of our brasserie. Our guests can see first-hand where their food is coming from and are welcome to taste what we’re growing before it hits their plates. It’s a great story and a unique selling point for the restaurant. We’re also able to grow our table decorations in there; they’re replaced after each service to maintain their freshness.

What we have found most useful is being able to grow what we want, whenever we want, all year round - seasonality is thrown out of the window but our ethics are not. Any discerning chef will see the benefits of growing on-site; we’ve even started to grow our own herbal teas which can be cut to order. The Urban Cultivator has changed our perception on micro herbs and chefs will see that flavour and healthy shoots will win over pre-cut shoots every time.

Simon Hulstone

“The Urban Cultivator is a ground-breaking unit for chefs

of all levels to produce their own microgreens & herbs – I’ve been a specialist grower for 10 years

and it’s never been easier toensure freshness on the plate.”

Ken Holland, Specialist Grower

An ingenious machine that makes continuous sheeting at different thicknesses.

Four in One Vegetable Slicer

Chef 's Review: Daniel Clifford

PRODUCT REVIEW

Ideal for Vegetable Lasagna, Spring Rolls, Lining Terrines etc.

It also cuts Julienne Strips,Continuous Fish Netting andContinuous Netting.

The Quarterly Magazine by Continental Chef Supplies / ISSUE TWO, SUMMER 2012

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Three interchangeable

attachments

Cuts in a variety of different ways

This piece of kit was really invaluable for my winning dish on The Great British Menu when I was up against time for the final banquet. The slicer consistently saves me much needed time. The feedback from our guests at Midsummer House has been really positive and once they see it working, they all want one!

I have been using the Japanesevegetable slicer as supplied byCCS for many years now. I amrarely without a dish on themenu that uses this piece of equipment. It is so simple and quick to use and adds the wow factor to my dishes.

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CCS Product Code:

A048

For a quote.

Freephone:

0808 1001 777

2012 sees the introduction of Chaud Devant professional chefswear into the exclusive brand portfolio of CCS for the UK.

CHAUD DEVANT ORIGINAL CHEFSWEAR

Chefs Review: Chris Eden

PRODUCT REVIEWThe Quarterly Magazine by Continental Chef Supplies / ISSUE ONE, SPRING 2012

Scan in the code abovefor more information on Chaud Devant chefswear.

jacket from Chaud Devant and it is the nicest jacket I’ve worn in terms of quality, fit and style. As important is the fact that this jacket as well as the rest in the range are fantastic value for money. In my opinion it’s obvious

I w a s i n t r o d u c e d t o t h e Chaud Devant clothing range by the guys at CCS and I have to say I wished I had heard about them earlier. The jacket we’re currently wearing in the kitchen at the Driftwood is the ‘Royal’ which is the Egyptian cotton

from seeing their full range and the innovative products they offer through CCS that Chaud Devant are a 100% chefswear company which is great to see!

When asked, you told us quality, depth of range and a broader choice of styles were important to you, with the introduction of Chaud Devant we have clearly listened.

In this product review we have focused on the Classic Jacket from Chaud Devant and outlined what makes it a serious contenderfor any professional kitchen.

Key points:

Maximum 85 Degree wash.Fabric Weight 200g/m2.Polyester 65% Cotton 35%.Sizes available: XS - 5XL.

The Classic Jacket by Chaud Devant

Industrial wash safe

A superb entry level jacket to rival any midrange jackets elsewhere on the market.

Available short or long sleeved, press stud or

button holes

A unique Chaud Devant design.Professional chefs jacket producedin Europe.