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After Corrado Fasolato, from the 2 Michelin stars restaurant Met in Venice, the exclusive Professional’s tradition of hosting the most experienced, international celebrity chefs in its kitchens and showroom, is moving right along. In just one week, two chefs - awarded each with 1 Michelin star - passed through the Electrolux Professional Innovation Center (Pordenone-Italy): Terje Ness, winner of the Bocuse d'Or in 1999 and Herbert Hintner, honorary member of the Jeunes Restaurateurs d'Europe.

The ‘week with the stars’ at Professional started on November 22nd with Terje Ness’s visit to the Electrolux Innovation Center in Pordenone (Italy). Ness, one of Norway's most talented chefs, was the chef at ‘Bagatelle’ in Oslo in 1997, when it became the first - and still only - Norwegian restaurant to earn 2 Michelin stars. After winning the Bocuse d’Or over a decade ago, he has been dominating the Norwegian culinary scene, gaining his first Michelin star in 2002 with the restaurant ‘Oro’, and then, in 2005, with ‘Haga’, an elite restaurant located at a suburban Oslo golf club. In the 2010 Michelin guide, ‘Oro Bar & Grill’ - run by chef Rune Pal - was awarded with the ‘Bib Gourmand’ distinction for high quality food at reasonable prices.

In June 2010, together, they opened ‘Alfred’, a new restaurant at Oslo Nobel Peace Center, where on the menu you will find sandwiches, salads, small dishes, tapas, soup and seafood.

The ‘Michelin week’ at Professional closed with a new cooking seminar from the series “The secrets of Master Chefs: art and science”, real paths of taste committed to the catering industry’s professionals, which involve the most talented international chefs. On November 24th it was Herbert Hintner’s turn.

“Preserving proven tradition while trying something new”. Here is one of Hintner’s mottos, which permeates his cuisine, as well as his way of running the cooking class at Professional. The chef of restaurant Zur Rose (South Tyrol) since 1985 -1 Michelin star since 1995 - is now a point of reference of the culinary philosophy of the Jeunes Restaurateurs d'Europe (JRE).

This chef association - partner of Electrolux Professional - includes more than 350 young restaurateurs spread over 11 countries in Europe, having in common the will to share their talent and devotion to the chef’s profession amongst each other, combining high-quality culinary craftsmanship with a real passion for the European gastronomy and the local traditions and products. Hintner has been their president in Italy for 6 years, and he is now a honorary member.

Concrete and consistent, who never gives in to the most popular trends, and driven by a steady care for traditional customs and products, Hintner’s cuisine is an educational experience. On November 24th , on the Innovation Center’s stage, with the valid support of the Electrolux Chef Academy and the Professional’s most advanced technology in the kitchen, he demonstrated how the preservation of rural culture, the respect for the ingredients, an unlimited quality and great accuracy, and a deep receptivity towards innovation, are the ideal conditions to easily and effectively answer the requests of the contemporary catering industry.

The league of ‘extraordinary chefs’ at the Electrolux Professional Innovation Center will continue in the next months, with more and more protagonists of the worldwide culinary scene, who will visit the showroom and the kitchens, getting insight on the Electrolux Professional technology, discussing today’s requirements of the catering business, and becoming real ‘Electrolux ambassadors’.

Herbert Hinter, 1 Michelin star, honorary member of the Jeunes Restaurateurs d'Europe, at work in the Electrolux Training Kitchen

Terje Ness, Bocuse d'Or 1999, 1 Michelin star