The ambition of Ecole Ferrières is to become the preferred school for current and future professionals within the hospitality, luxury and gastronomy industries. This ambition takes its root in the history of Ferrières. An immense heritage of French Excellence today rediscovered and developed by the school’s prestigious experts in alliance with Electrolux Professional. “Ecole Ferrières has three goals. First, to train students from all over the world to become future professionals. Then, to contribute to their knowledge and practices in the hospitality, luxury and catering businesses. Finally, to reinforce the attractiveness of France in these areas of excellence,” comments Khalil Khater, founder of the school.

To achieve these ambitious goals, the school has an investment program for € 50 million, to be used over the next five to seven years by the Accelis group. The choice of the school’s equipment plays an important role in the implementation and success of the project, in particular the kitchen has received a high amount of attention. “It is impossible to develop a school at this level without the best equipment. We have determined the solutions to be used in collaboration with Electrolux and their distributor Quietalis”. “Reliability, durability and performance were imperative in the choice,” notes Khater.

“We have a global partnership with Electrolux concerning the equipment of the training kitchens and educational pastry laboratories, but also for the student’s cafeteria. Our common presence on specialized exhibitions enabled us to discover the brand. In addition, we appreciate the excellent relationship between the team and Electrolux. The team of instructors and students are delighted with this partnership.”

For the training kitchen the following Electrolux solutions were installed: air-o convect Touchline ovens, air-o-steam Touchline combi ovens, more than 100 units of the 900XP modular cooking, 4 blast chiller/freezers, refrigerated tables, refrigerators, a hood type dishwasher and preparation equipment.

With the determination to train about 1,200 students over the next six years, the content of the proposed lessons has to be pushed to the smallest detail. To determine the lessons and reach a high level of finesse, the school relies on the training team and professors, “All great professionals, both in terms of their experience and in the world of hospitality.” Already new projects! To go further and open new prospects, Khalil Khater plans to open a new cafeteria and educational kitchens on Campus, but also a five-star hotel with 150 rooms. Projects that demonstrate their know-how and consolidate the brand around the world!

The setting up of the new kitchen at Collège Liberté required a year of reflection and support. Stéphane Tembuyser, Executive chef, personally designed the kitchen plans. They passed from traditional production, to gas, to a much more modern tool.

“Our cuisine is constantly evolving. We have invested regularly to avoid obsolescence of the materials and increase the cooking area”, he points out. “With 360 covers to serve a day, four times a week, we need to ensure material investments! A kitchen, it lives, it moves every day, and in collective catering, we are not only can openers”. The installation of an Electrolux high-tech kitchen in the premises of Collège Liberté meets the needs of a leader wanting to offer the best to its students, but also to his team. The decision was taken to make the kitchen a work tool in continuous evolution, in lieu of the constant increase in the number of students, without damaging the quality of the meals served.

“Electrolux is a brand that has evolved in order to provide high performance equipment at a reasonable cost. Today, I have a beautiful working tool, functional, reliable and easy to maintain, offering real comfort on the job. The wide range of cooking possibilities offered by the air-o-steam Touchline oven is ideal for caterers and restaurateurs.” commented Stéphane.

Now tested by the chef, the air-o-steam Touchline oven brings satisfaction in every recipe. “I am delighted: it works very well, it’s a machine that works perfectly. I added a deep-fryer with high efficiency which saves oil and is ultra-easy to clean. Today, I am at the maximum of my production capacity!”
For apprentices, another advantage of a high-tech kitchen is the quality of training provided by the chef. “With six people in production, I must say that I am very pleased with the results achieved by my apprentices. It is part of our mission today to train young people in their journey”. Valuable choices that help translate the love of the leader to transmit his knowledge, his passion and convictions.

The HTA School of Culinary Art, run under the leadership of Stephen Billingham, current President of the South African Chefs Association, conveniently situated in Johannesburg’s northern suburbs, is one of South Africa’s premier Chef schools that offers comprehensive courses that equip budding Chefs with the skills to build a career in the challenging and globally competitive world of cuisine.

HTA School of Culinary Art has been designed to create future professionals in the food preparation industry, bringing together all elements of food preparation, service and management & while choosing the brand to partner with in creating a perfect training kitchen Electrolux was the ultimate choice. “HTA & Electrolux chose each other and it has worked out to be a perfect fit. As a culinary training institute and as one of South Africa’s leading Chef Schools, we need to partner with a leading manufacturer in the arena of quality, durable and good looking kitchen service and appliances.” says Stephen Billingham, HTA’s director.

The kitchen at HTA was equipped with the Electrolux Professional’s robust XP modular cooking line, air-o-steam Touchline ovens and dynamic preparation. “Being in education, we need to present the highest level of quality and expertise and the Electrolux appliances, whether the grill, salamander or ovens, have never let us down and even after 7 years with routine cleaning, they still appear new.” Confirms HTA’s Director Stephen Billingham.

Registered with City & Guilds International and a Training Provider member of the South African Chefs Association, the HTA School of Culinary Art is committed to providing training that remains at the forefront of culinary trends & Electrolux Professional is continuously supporting them in delivering that promise.

While in Europe in 2012, Fabio Coelho, a Brazilian entrepreneur with large experience in the events industry fell in love with “The Cube” project at the time installed near the Duomo in Milan.

Not long after, Fabio was presented the opportunity to open a new event center in one of the most prestigious and luxurious locations in the city of São Paulo. Fabio was quick to grab the opportunity and started looking for partners to bring this project to life.

Astonished by how the 60m² windows of the space reminded him of the Cube, he was sure the culinary experience had to be part of their main value proposition. With that in mind, he came directly to the Electrolux Professional team in Brazil to propose a partnership.

“While envisioning Casa Bossa, we knew that the gastronomy would be one of our main pillars of action, if not the main one. Therefore, we decided to build the first show kitchen in an event space in Brazil. To create this project, as this is a premium event house, we had to find suppliers that combined high productivity with the latest technology, design with innovation, sophistication and reputation in the food market.

As a pleasant and unexpected surprise, we found all these attributes in a single partner who could fully meet these requirements: Electrolux Professional.

We realize how far we have come upon hearing the testimony of the chefs cooking in the events held here, as well as the clients themselves, who sometimes have their first contact with a full professional kitchen.

We are fully satisfied with the quality of delivery of Electrolux Professional and share with this brand all of the success we have achieved in our events”, states Fabio.

Totaling 1000 m² with a 6,23 mt ceiling height in a highly privileged area in São Paulo, the place was by all means impressive. It can host 800 people for a cocktail events and 400 people for banqueting. The kitchen is one of the biggest attractions – a show-kitchen covering 92 m², glassed-in at the mezzanine level presenting ProThermetic, Cook&Chill and XP modular cooking solutions. “This was a great opportunity to showcase our solutions in a high visibility location”, says Frank Schmidt, Head of Region for Latin America at Electrolux Professional.

Restaurangakademien offers high-level courses for restaurant owners, executive chefs and food service professionals as well as courses for sommeliers. It is the hub for Sweden’s most renowned chefs and for the Swedish Chef of the Year competition. Additionally, they offer cooking classes for interested consumers during the weekends.

Depending on the type of activity, cooking class, and number of students, the kitchen can prepare between 50-100 meals per day. The kitchen is divided into 2 almost identical areas, in order to accept both small and larger groups from 3-15 attendees.

Chef Markus Löfgren from Restaurangakademien has chosen Electrolux Professional solutions for their great attention to design, an advantage in an open kitchen area. The thermaline cooking suite offers high technology combined with innovative cooking solutions.

The kitchen at Restaurangakademien has been equipped with air-o-system, an integrated cook&chill solution, thermaline S90 induction & ecotop, wineline glasswasher, ecostore refrigerator, dynamic prep, hood type dishwasher and boiling pan.

Renowned chef Alain Ducasse equips his culinary training center in Argenteuil, near Paris with Electrolux Professional solutions and a beautiful Molteni stove.

Recognized internationally, it is directed by Alain Ducasse himself and his assistant Executive Chef Philippe Gollino. The training center has always been exclusively for those chefs wanting to improve their culinary skills and discover new cooking technologies, for both traditional and modern cuisines, using innovative, state-of-the art equipment. Since 2016, it has opened its doors to students worldwide offering new Master courses.

Among the equipment installed in the different kitchens, there are air-o-convect convection and air-o-steamTouchline combi ovens, air-o-chill blast chiller/freezers, ecotherm solid tops, 4-burner cooktops and a beautiful Molteni stove as well as dynamic preparation to complement the kitchen. Just recently, a kitchen specially dedicated to filming sessions for tutorials videos and e-learning has been built.

The International Centre for Culinary Arts (ICCA) Dubai – leading culinary training provider in the Middle East – acknowledged this as it recently celebrated the opening of its prestigious kitchen within the Dubai Knowledge Village. The kitchen is accredited by the World Association of Chefs Society (WACS), meaning the educational programs of ICCA are officially recognised under the Standards of Quality Culinary Education by schools and institutions on an international level.

With an inspirational vision to redefine ways in which professional culinary training is offered, ICCA understands the importance of sophisticated kitchen design, so no corners were cut when it came to investing in a training ground for the chefs of the future to develop.

The decision was made to invest in equipment from Electrolux Professional, with the premium thermaline range taking pride of place in the kitchen.

Engineered and built for the most demanding heavy-duty kitchens in the world, thermaline was the ideal match for the ICCA to support the chefs of the future in the provision of top class tools to inspire their culinary masterpieces.

The installation also includes seven air-o-steam Touchline ovens and six air-o-convect Touchline ovens, two air-o-chill blast chillers/freezers, eight ecostore touch refrigerated cabinets, seven odourless ventilation hoods, two hood type dishwashers, a HSG Panini grill and pasta cooker, alongside a host of dynamic preparation equipment.

Sunjeh Raja, Director and CEO of ICCA commented: “We believe in making a difference in the industry and that difference came together by partnering with Electrolux Professional. We brought professional training and professional technology into a single platform which is set to have a huge impact on the industry and the success of our chefs“.

The Electrolux Professional solutions equipment reign sovereign across the facility and the high standard is nothing short of what the industry would expect from ICCA, which holds a prestigious place among the Top Ten Culinary Institutes in the world.

LeeuwerikHoeve, a beautiful wellness resort in Burgum, near Leeuwarden, known for their intimate and personal atmosphere, boasts many regular visitors. Besides hospitality, hygiene is one of the most important aspects for owner Eric Humme. In 2014, they decided to install a washer and dryer from Electrolux Professional. The biggest advantage? “The prolonged life of the textiles and the high costs saved in detergent thanks to the Efficient Dosing System“, states Humme.

When the people in the Burgum region need to relax, they simply go to LeeuwerikHoeve and get fully recharged again. In addition to various saunas and heated pools, guests can get special body treatments such as hammam and massages. In between, they can enjoy a cappuccino, fresh juices and a lunch or dinner in the restaurant or on the sunny terrace.

Prior to Electrolux, the resort suffered from a rapid wearing of the textiles and robes that were not washed properly. Mr. Humme went in search of a lasting solution and decided on Electrolux. The washing machine with the Efficient Dosing System fully satisfied his needs.

The great advantage is that the dosage of the detergent composition is automatically adapted to the amount of textiles washed, ideal for a wellness resort like this, where washing is done frequently, even if the loads are not completely full.

Within 40 minutes, the towels, bathrobes and other fabrics are spotlessly clean. The low consumption of detergent has several advantages: the fabrics are in contact with the detergent much less time so they last longer and it also ensures a high cost savings of more than 1.000 euro per year.

Installing a high-tech Electrolux kitchen in the local Gustave Eiffel cooking school was the best choice for innovative equipment that meets the standards and expectations in terms of sustainable development. It is also a story about the meeting of human values: the one between Michel Darcq, Director, and Ali Dahmna, Director of Business Development Electrolux Professional.

“The idea was to use a manufacturer to design the stove and an innovative working concept with unique specifications: a step ahead, islands, savings in electricity, with a wide choice of innovative equipment, ”

says Michel Darcq. A project perfectly suited for Electrolux, a perfect example of the will of the brand to establish itself in French culinary schools.

About 350 young people per year initiate their training here, plus 150 to 200 trainees in continuing education. It was essential to develop the space “in order to offer them the best possible tools and training to their allow them to succeed.” And it is not the 23 teachers hard at work that say otherwise!

Assisted by Bruno Theenivs for the food / catering area, Michel Darcq was undecided on how to optimize the 900 m2 allocated to the section. Teachers were also involved regarding the approach and implementation.

“Our project, approved by the body of academic inspection, allows us to anticipate developments in the hotel sector over the next 15 years,” says Darcq. “It was imperative to comply with the latest regulations and to integrate sustainable development. When technology saves both costs and energy, safety and comfort, then we have a winning formula! “,

said one of the teachers. In the end, the equation by Michel Darcq found its solution: “The equipment installed was in line with our concept, combining tradition and innovation, respect for our values and expertise, all leaving space for experimentation.” The construction began in April 2015.

“I had the opportunity to discover more in Senlis, on the Sirha and in Rungis, during the Electrolux truck tour“, says Darcq, who also said to have appreciated the Electrolux collaboration regarding the work to be conducted for the health control plan. “Proximity is also an asset in terms of monitoring and maintenance,” he underlines.

“The Electrolux thermaline range contributes to the well-being of the students and teachers. It offers a better working comfort allowing for imagination and creativity. In addition, the power is remarkable. Our goal is to enable young students to succeed by offering the best tools and training opportunities. In addition, the quality of the materials and equipment contributes effectively. “

An inviting smell of tarts flows through the rooms of the school. The visit is delicious and filled with information. After a detour through the workshops and the area dedicated to the development and distribution of pastries, we learned that the establishment had once been a College of Technical Education, a school of Vocational Education and then a Vocational High School.

It has been completely renovated and the name Gustave Eiffel was given in 1995, at the inauguration of the new premises. The diploma in culinary arts has existed here since 1957!

We also discovered the brewery “The Esquenet” and the restaurant “Bagnolet”, powered by the students themselves, there is a passage between the kitchens. The contrast between the two existing environments is quite noticeable. The old kitchen is well-equipped and efficient, but does not have the multiple benefits like the new: a sense of ease of movement, optimum visibility thanks to the island configuration, the high-tech materials… everything has been designed to put students in a position to prepare for the reality of their future profession. And they are delighted!

• thermaline cooking suite comprising: electric fry top, 4-burner top, free-cooking plate, aquacooker, refrigerated base, pass-thru oven, open base, work top, induction top, induction wok, electric oven, gas pasta cooker, fryer, gas grill, electric chip scuttle
• air-o-steam Touchline oven 6 GN1 / 1 with extraction hood
• air-o-chill blast freezer
• 3-door refrigerated table

“Throughout my career in Turkey, I’ve consulted and planned many A-plus deluxe branded Hotels, Restaurant Kitchens and F&B investment projects with different kitchen construction companies. Electrolux Professional has provided the best complete solution for the investors and myself concerning technology, planning, designing, installation, training and after sales follow-up of customer satisfaction. Whoever would like to experience an innovative, cutting-edge designed culinary gastronomy platform for advanced education and a stunning showroom fully equipped by Electrolux, needs to visit Gastronometro Istanbul.”

Maximillian J.W. Thomae, Gastronometro Director, Metro Cash & Carry Division Manager and one of the best known chefs in Turkey

Gastronometro kitchens feature state-of-the-art Electrolux Professional solutions such as the air-o-steam Touchline combi ovens, thermaline high capacity cooking appliances, green&clean dishwashing, ecostore refrigerators and freezers and dynamic preparation equipment.

Seminars and workshops have initiated with the participation of some of the world’s most famous chefs, with the aim to build a connection between the local and international gastronomy world, demonstrating their creations on the Electrolux Professional solutions.