Cooking for discerning guests is our daily business. Developing and implementing the entire hospitality concept for one of the world’s largest kitchen appliance manufacturers at the leading trade fair for the sector was a real challenge. It included a five-course on demand set meal for 1,500 guests, cooking shows, meeting catering for 800 guests etc. Day after day. And all this for an international trade fair public with a wide variety of wishes. And in such cases vegan, lactose-free and halal are by no means the end of the story.
How good is your Arabic? Exactly! And then under massive time pressure. Even though you try to take all eventualities into account, at the end of the day there’s always something you haven’t considered. However, such situations show whether you have the ability to solve a problem efficiently and professionally. In this case, after less than two hours we had a menu on the table that was halal through and through (by the way, this is what the character at the top means).
five-course meals/daily. In other words preparing, plating up and serving 7,500 dishes a day. And for each of the 1,500 menus the crew had just 20 minutes – from the initial order to serving the fifth course.
represented the difference between day and night at this event. Within only half an hour the entire trade fair stand was completely converted from the day’s operations to the evening events. And then back again.
ovens placed side by side would cover exactly the same area as the trade fair stand: an impressive 3,500 m.. In other words, as much as half a professional football pitch, two large ice hockey rinks or almost 22 official volleyball courts. In other words all pretty sporting.
No household appliance fair would be complete without live cooking. In the business area 1,500 guests were treated every day to a five-course meal on a just-in-time basis, and a further800 people were served in the 20 meeting rooms. At the same time in the public area, well-known chefs including Christian Mittermeier showed their audience how they can use the manufacturer’s latest products at home in current cooking trends such as sous vide, cooking with temperature sensors and applying smart home developments.
YOU CAN’T SERVE UP TO 1,500 FIVE-COURSE MEALS A DAY AT THE HIGHEST LEVEL ON YOUR OWN. THIS CAN ONLY BE DONE WITH A TOP TEAM. WITH THE MK MENTOR TEAM IT NEVER FAILS – YEAR AFTER YEAR.
Adrian Klaric, Performance Chef