Food & Desire. Melbourne, Australia.
“We can not operate without the RATIONAL's due to the quantities we are cooking and catering for.” - Yvan Meunier – Executive Chef, Food & Desire.
Catering for spectacular events.
Food & Desire delivers and caters spectacular events at some of Melbourne’s most prestigious venues, including The Carousel, Aerial, Half Acre, Harbour Room and the Australian Grand Prix.
Heading the kitchen team of fourty is Chef Ivan Meunier. Renowned for his fresh and innovative approach, his cuisine combines his passion for international flavours with modern Australian cuisine.
Chef Ivan’s high standards has led Food & Desire to attain a reputation for catering excellence and currently is the longest serving premium kosher caterer in Melbourne.
The company’s single centralised kitchen caters for all five venues with an average of 3,500 people per week and up to 11,000 people across 95 separate events during the Australian Grand Prix.
“The VarioCookingCenter® allows us to cook beef cheeks, pasta, stock, frying and sauces, all in one piece of equipment.”
Yvan Meunier – Executive Chef, Food & Desire.
The RATIONAL solution.
Catering for large quantities and for such discerning clients is not an easy task. “As our business demands increased, we had to find a solution which ensured we maintained the quality and standard our clients expect, so we were introduced to the VarioCookingCenter®” says Ivan.
“This is an amazing piece of machinery” he adds. The VarioCookingCenter® allows the team to cook beef cheeks, pasta, stocks, sauces and fried foods in a single piece of equipment. “We can cook 250kg pasta and beef cheeks in less than an hour”.
By intergrating the VarioCookingCenter® with the existing SelfCookingCenter® units, the team are able to meet the ever increasing demands of their business. “We’ve increased our productivity and maintained our consistency and quality. Some of our units are up to 22 years old and they are still going strong” says Yvan.
Customer benefit
Overnight cooking:
“Our kitchen runs for 18 hours per day so we do a lot of overnight cooking in the SCC. They have become such a valuable piece of equipment.”
iCookingControl®:
Will prepare your food exactly as you specify, every time. “The interface is user friendly and any staff member can use it.”
Pressure option:
“We cook our stocks in the VarioCookingCenter® under pressure within 3–4 hours.”
Contact
We would be delighted to answer any questions about our products and RATIONAL.
+41 71 727 90 90 Callback service Contact us
ChefLine®
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