Jestic Foodservice Equipment recently hosted an educational Charcoal Cooking workshop for FCSI members, as part of its popular ‘Passion for Grilling’ series. Over 15 consultants attended the day, which included informative presentations from both Jestic, as well as Big K Charcoal and Halton Foodservice
The day covered a variety of topics including: the different types of charcoal and how it is made; DEFRA regulations and the Clean Air Act; how to ventilate charcoal-fired catering equipment and an overview of the BESA DW172/2018 specification for kitchen ventilation systems.
The FCSI Professional member consultants were also treated to a showcase of the very best charcoal cooking on a Josper Grill, thanks to the skills of Renzo Sinisi, Josper’s own development chef and Jestic’s culinary development manager Chris Brennan.
Michael Eyre, culinary director at Jestic Foodservice Equipment commented: “It was great that so many respected FCSI consultants were able to join us at Paddock Wood for the Charcoal Cooking workshop.
“The expert contributions from Mike Theodorou, sales director at Big K, and Craig Gould and Phil Gibson from Halton Foodservice really added to the day and I would like to thank them for helping to deliver such a successful event. We appreciate that consultants are busy people and so it is heartening that the attendees found the event so useful.”
Inspirational, informative and worthwhile
Feedback from the consultants who attended has been extremely positive with FCSI UK & Ireland chair, Matthew Merritt-Harrison FCSI, praising Jestic for an ‘‘inspirational, informative and worthwhile CPD event,” whilst FCSI Associate Alison Cullin-Woodcook, director of Clifton Foodservice Consultants, described it as “hugely educational, and very interesting” and “a new level in education.”
John Gillam FCSI appreciated the “time, effort and expense that had been put into the day” and thought it was “one of the best events he had been to,” while former chair of the UK & Ireland unit Julian Edwards FCSI took away a “greater understanding on Defra charcoal regulation, mechanical extraction and Spanish charcoal cuisine,” and praised Jestic for “an outstanding session.”