It is by observing buffets of all kinds in small and large hotels, and through Revol’s encounters with chefs from different cultures, that they got the idea to propose an alternative, not only in the practical tools necessary to buffets, but also by offering a personal and bold touch to entice, surprise, enhance, and seduce.
At Revol, everything around them is material for creation, redesign, and repurpose.
Taking each element of the traditional buffet and confronting it to its uses and trends, Revol has imagined exceptional buffets permeated by the artistic and adventurous signature of their designers:
- through textures and materials that seduce the eye and are pleasurable to the touch
- through the originality of the design that references different universes that are immediately recognisable
- through the colours, harmonious, and contemporary
- through the intuitive ergonomics of the shapes and materials chosen
May this buffet, which Revol has designed for you, be a source of creative and gourmet inspiration, and make you want to reinvent your buffets!
Induced Energy’s “Invisible Cooking Suite” is the latest advance in induction technology. It allows the chef to prepare, cook and hot hold food, both front and back of house, on one surface.
Induced Energy’s research shows that induction is the cleanest form of cooking, the most energy efficient, and now without doubt, the safest. As there is no heat transference from the induction hob to the lava stone, it is possible to touch the top with an unprotected hand. This allows the operator to cook front of house with the knowledge that if their guests touch the cooking surface it is not possible for them to sustain any form of injury.
Available in single, twin and 4 zone units, this bespoke cooking medium is ideal for business and industry catering, school servery counters, offshore catering, open kitchens, cookery schools and many more applications. Using only 3Kw per zone this suite is easily installed in any kitchen, both domestic and commercial.
This latest Induced Energy innovation is available as a mobile cooking station or as part of a larger cooking or servery counter.
As the “Invisible Cooking Suite” is totally bespoke please contact us to discuss your requirements and one of Induced Energy’s design team would be happy to carry out a full site survey.
PHILOSOPHY OF BLACK STAR PASTRY.
In 2008 Christopher Thé opened his own boutique patisserie Black Star Pastry, located in Sydney, which has flourished and garnered critical praise locally and internationally. Black Star Pastry is about real food. It works the old fashioned way, handmade with love and integrity, striving to capture the beauty contained in nature and bring it to its clients with as little tinkering as possible. Having a strong background in gastronomy and technique, the rebellious creativity of the chefs allows them to break rules and see things in a way others don’t. Through simplification and focus on the marriage of flavours, Black Star Pastry is forever striving to evoke that perfect moment, when you taste something so good your brain freezes and time stands still. Black Star Pastry is the home for deliciousness and is the place to go in Sydney – it’s fun, it’s family friendly and it’s never boring.
All of the dishes are special. The patisserie sources their own produce from market in order to get only the best quality which is in tune with the seasons. Black Star does not use flavourings, dyes or anything unnatural in their food. The purpose is to taste immediacy, freshness and life. Black Star has become famous for its Strawberry Watermelon Cake, the most photographed cake of Australia, if not the world. The patisserie also caters to vegans – another unique speciality is the Vegan Chocolate Popcorn Cake. A dense but soft and fudgy chocolate cake, glazed with cocoa syrup and then decorated with caramelized salted popcorn and freeze-dried raspberries. Black Star also prepares multi-tier cakes for larger events such as weddings, christenings and office parties.
THE CHEF. Chris Thé.
Born in 1972 in Haberfield, Chris Thé has lived in Sydney all his life. To pay his way through university, Chris worked as a kitchen hand and even as he was completing his degree in psychology at Sydney University he knew his path lay in cooking and worked his way up to become pastry chef at Bel Mondo, Claude’s and also Quay Restaurant. Chris is driven by a taste-up philosophy of food design, rather than appearance, and this can be experienced in every piece of deliciousness he creates. But he does not stop there. In fact Chris and the Black Star team aim to promote the values of community, art and a deep philosophy of life.
AWARDS & PRIZES.
• Best Pie in Australia – Food Service Magazine 2013
• Best Sweet Spot- SMH Good Food under $30 Awards 2013
• Inner West Business Awards 2013/ 2012- Most Outstanding Bakery/ Café Shop
• Best patisserie café – SMH Good Café Guide 2011
• No 1. Meat Pie – SMH Sydney Magazine July 2011
• No 1. Patisserie – Time Out Magazine 2011
• Best Cheap Eat – Time Out Magazine 2010
• Australian Small Business Champions – Bakery/ Cake Store
World class law firm, Simmons & Simmons, located in the iconic City Point Building in 1 Ropemaker Street, London, EC2, has updated its look with Baselite FW500 copper heat lamps.
The major refurb project, managed by CEBA, included new servery and coffee counters.
The Baselite copper heat lamps provide a flexible as well as eye catching solution, as the retractable cords mean can be raised and lowered easily and safely as required.
The Hut is a popular restaurant situated in Colwell Bay, on the northwest coast of the Isle of Wight. Since opening five years ago it has established a reputation for the quality of its menu. “Our philosophy has always been to use local produce as much as possible,” owner George Adams explains. “The quality of the seafood we use is very important, so we need to be able to keep it in perfect condition until it’s ready to be used.”
The Hut recently completed a major refurbishment to improve both the dining area and provide an upgrade to the kitchen. George brought in catering design firm Little Duffy to oversee the project, and he was quite clear about the standard he expected. “It was quite a simple brief, really. We wanted the best of everything!
With that in mind, choosing the refrigeration equipment was simple. “We’ve used Precision in the past, and knowing how reliable they are there was absolutely no doubt in my mind that we should continue to use them,” says George.
Andy Norfolk of Little Duffy worked closely with Kandie Harrison of Precision to select and agree on the equipment required, which would include a number of bespoke and customised units.
Precision equipment plays a key role in The Hut’s kitchen, with a selection of cabinets, counters and underbroilers. Separate MPT601 cabinets are used for storing meat and fish, and a selection of counters from the MCU line provide staff with easy access to regularly used ingredients. These units can be fitted with doors or drawers depending on requirements, and The Hut has both versions.
“We don’t have massive amounts of space for our kitchen,” says George. “But Little Duffy had lots of great ideas to help us make the most of it. I was particularly impressed with Precision’s wall-mounted cabinets.” Precision’s HWU wall-mounted cabinets are available in one, two and three door variants, and allow enormous flexibility when designing kitchens with limited space.
It’s not just behind the scenes that Precision equipment is used. The front-of-house bar uses Precision’s eye-catching Retro Refrigeration cabinets. Inspired by the 1950s, its large handles and heavy-duty hinges create a strong visual impression, while the vintage look conceals the same advanced technology as the rest of Precision’s equipment. “When I saw the Retro Refrigeration cabinets, I knew they would be perfect for us,” explains George. “They match our style exactly!”
Indeed, they can match any style very closely, as Precision can paint them to match any RAL number supplied by the customer. “We get a lot of compliments about the fridges from our customers, asking where they can get them,” says George. “Everybody loves them!”
Other customisation options include glass doors, which can be either plain or reeded to accentuate the retro aesthetic.
The Hut’s front-of-house equipment also includes three of Precision’s GFS600 glass frosters, which like the Retro cabinets have been painted to match the rest of the decor. “On a hot summer’s day nothing beats an ice cold glass of drink, the glass frosters are tremendous. We’ve had plenty of great feedback from our customers about that, too!”
While the equipment’s looks are important, just as important for George is the energy efficiency. “Obviously keeping our running costs as low as possible is important to us, after all the refrigeration will be running 24/7, so every little bit helps!”
Just as The Hut’s menu uses local produce whenever possible, George is also thrilled to be supporting a British manufacturer. “The refrigeration is marvellously designed, works brilliantly and helps save money – what more could you ask for?