The Catering Equipment Suppliers Association (CESA) has announced the line-up of speakers at its Induction Cooking Equipment Forum on Friday (11 June).
Delegates will have the opportunity to hear Lucy Johnson from the Department for Environment and Rural Affairs (Defra) and Hayden Groves, Elior's executive chef at its Lloyd's of London contract, talk about the benefits of induction cooking.
The one-day event, which takes place at the Park Lane Hotel, London, also features Al-Karim Govindji, technology acceleration manager at the Carbon Trust, as well as product demonstrations.
Ticket prices start at £75 plus VAT. For more information on the event visit www.mcculloughmoore.co.uk/cesa or call 01293 851 869.
09.30-10.00 Registration, refreshments and exhibition viewing
10.00-10.05 Opening address, Bev Puxley, chair
10.05-10.25 Defra Insight by Lucy Johnson, policy adviser for the sustainable energy using products team
10.25-11.00 "Hands-on with Induction" by Hayden Groves, executive chef, Lloyd's of London
11.00-11.30 Coffee and demonstration time
11.30-11.50 "Food Preparation and Catering Can Increase Carbon Savings without Compromising on Quality" by Al-Karim Govindji, technology acceleration manager, Carbon Trust
11.50-12.20 "Induction Equipment History - How it works, Where it is Going" by Jean-Luc Perot, managing director, Adventys
12.20-12.40 "The Importance of Induction Compatible Cookware" by Maurits Demeyere, Demeyere Cookware
12.40-13.30 Demonstrations on exhibition stands
13.30-14.00 Formal close and lunch
14.00 Closing Speech - Keith Warren, Director, CESA
NB. Speakers and content are subject to change.
By Janie Stamford
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