It is the new undisputed star of every professional kitchen
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In development of the new Super FryTop, Baron tried to answer all the questions and solve all the problems, which the operators of the sector encounter every day.
The new FryTops of the QUEEN line have a new look.
Efficiency, cleaning and comfort first of all
The main innovations are the plate not welded to the machine surface, and the optimization of the structural points subjected to thermal stress. Thanks to these measures, the equipment receives fewer thermal changes (expansion and shrinkage), thus guaranteeing a long life to all the components of the FryTop.
With the Baron On Line service it is easy to identify the product you are looking for. Cooking, Refrigeration, Ovens, Washing. Find information, pictures and details to find the most suitable solution. And for Baron Partners a world of services opens up, in the dedicated reserved area!
We are firmly convinced that working following a company management system with monitoring of all the processes adopted in the company, allows us to achieve quality standards that have a positive impact on both daily operations and product quality.
Our commitment is to pursue this path and improve where it benefits our customers, our products and our company.
To learn how to prepare for ISO 9001 certification, read the article on the Baron blog.
Thanks to the service Baron Ready a selection of most common products is now available and ready for delivery.
Select an item in the enclosed list and quote ORDINE OR in your enquiry.
It will be ready for shipment in 2 working days from your confirmation of the order.
In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen.
Tell us what is the main idea and the aim of this project. The Study by Enderun is a coworking and colearning center developed by Enderun Colleges. Our vision for The Study is to be a hub for innovation, both for educaiton and industry. This includes having an incubator space that can help support budding entrepreneurs.
It is the first project in Asia? It definitely isn't the first of its kind in Asia--or even the Philippines. However, that said, The Study definitely has a unique flavor and brand. For example, as a coworking space, we don't just offer our partners unlimited coffee or fast wifi, we give them access to seminars, cooking lessons, demos, and even gourmet lunches. In the same vein, for our incubator project, we plan to guide the start-ups we support by giving them more than just a free office. We want to coach them, mentor them, and give them access to funding that will help them sustain their businesses.
What is an “incubator”? An "Incubator" space is a hub for start-ups to gestate their ideas and polish up their products/services before launching or within the first few years of launching. We help to find investors for these start-ups and in turn, take pride in investing our resources in helping boost the Philippine economy.
Are you thinking to expand the project to other countries? We're definitely open to expanding in the future--after all, Enderun made its name by ensuring its international partners were of great caliber. However, at the moment we're focusing on our roots and really growing where we're planted. We're currently developing our incubator for start-ups that can operate from and live in our coworking and colearning spaces.
FHA-HoReCa offers the most effective marketing platform for Hospitality suppliers from around the world to gain access to the thriving food & hospitality markets in Asia.
Meet Baron from the 3rd to the 6th of March at booth 4C4.01, HALL 4- Singapore Expo
A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia
The cooking plate is independent, hence granting an all-round heat spread in the cooking area, avoiding heat loss, and optimizing consumption.
The drain channel allows a total cooking fat collection and avoids stagnation of residues on the plate.
The new plate is engineered to concentrate the heat only on the cooking area so avoiding heat dissipation.
Better working environment for your Staff.
There are places which have to be sought out with a particular passion in order to be found. Small dots on a map with the name written in
characters so small as to need a magnifying glass to be deciphered. Places immersed in silence, in the wind, in the sky. Places like Pudiano
di Orzinuovi, in the province of Brescia. A handful of inhabitants. A church. A noble palace where the Caprioli
counts still live today. A very narrow street, once lined with two rows of cypress poplars, now open to the horizon.
I was born here. This is my home. This is my silence, my wind, my sky.
This is me. I am Simone Breda.
Born in 1985, Simone Breda, owner of the gourmet restaurant Sedicesimo Secolo in Pudiano, a hamlet of Orzinuovi in the lower Brescia region, received his first Michelin Star in 2019 only 32 months after opening. An important goal, as important as his training which started under the guidance of Gualtiero Marchesi, which led to him being hired as chef de partie at Albereta Relais & Châteaux in Erbusco, in the heart of Franciacorta. For two years he worked alongside chefs Fabrizio Molteni and Massimiliano Aresi before joining in 2011 the staff of Clandestino, the sushi bar of chef Moreno Cedroni.
For a chef, the kitchen is the means through which creativity takes shape, the cooker is the heat that turns ideas into offerings, projects into dishes. Yes, it is a tool, but its importance for the final result of a dish is very high, I would say fundamental.
Especially in a high-level culinary offering, where the quality of the raw material, the chef’s talent and cooking techniques go hand in hand.
In a professional kitchen, the ideal choice is Majesty “the unique worktop”; design, userfriendliness and quality are just some of the features that make Baron your perfect kitchen partner, capable of understanding and providing the best solution for all your requirements.
30/10 solidity the 3 mm thick AISI 304 steel ensures that the top is extremely solid and long-lasting
Drop-In many appliances can be installed using the Drop-In flushmount/ inset system
Side finishes can be customised to suit your requirements.
An element capable of lending even greater character to every kitchen many appliances can be installed using the Drop-In flushmount/ inset system
Deep-rooted in the Baron tradition, design, sturdiness and reliability have always been the most significant factors of choice of the catering industry,
a world constantly demanding the highest levels of technology, functionality and safety.
Baron now responds to this ongoing challenge with Queen, the professional hob that has everything needed to make it the worthy of choice and more besides as a result of its obsessive attention to detail and the practical and aesthetic requirements of those working in the kitchen
Join our show at Pavillon 5 booth M11 N12
We will be exhibiting a range of cooking, catering, refrigeration and ware washing equipment from all of our brands including brand new equipment that will be launched at the show so this is a great opportunity to get an exclusive look at what we will be offering the Australian market later in the year.
Monday 9th September: 10:00am - 6:00pm
Tuesday 10th September: 10:00am - 6:00pm
Wednesday 11th September: 10:00am - 6:00pm
Thursday 12th September: 10:00am - 4:00pm
What are the origins of Caffè Marziali and how did the idea of Caffè Ristorante Marziali come about?
When we talk about Caffè Marziali in Rome we go back in time to the historic Marziali coffee roaster founded by Leone in 1922, in the same area near Via Salaria in the heart of Rome.
After almost 100 years we’re back here with a new catering concept: the Marziali café-restaurant.
A bar that sets out to offer an original catering service in step with the times yet without overlooking tradition.
What type of clientele do you cater to and what type of service do you offer?
Given the dual personality of bar and restaurant, our customers come in two types: those looking for a good blend of coffee to buy as a distributor and an end customer who wants to try it out, tasting fresh and ready-to-eat local products. A type that identifies with people such as managers, people travelling for work who don’t want to forgo quality while travelling.
You have gone from the aroma of coffee to savoury flavours, offering a more complete catering service. How do you combine the two types of product?
Our focal point is the team. Our staff is qualified and specialised in the different areas: roasting, the coffee blends to be selected, management of the bar and the cooking side headed by the chef who takes care of the choice of raw materials, the blends of flours. Teamwork is therefore essential to ensure excellent service and to respond to the different types of customers.
On the subject of raw materials, how do you choose those used in your food & beverage range?
Our mentor was Renato, the son of the founder Leone, who taught us an important concept: once you have chosen a good raw material you need to take care of it and know how to use it carefully. That's why our meats are all local and doc, our fruit juices are nectars chosen from selected suppliers. The same goes for all the food we use.
What is never missing in your bar-restaurant? And what do you think should never be missing in the bar-restaurant in terms of service and quality?
Of course, there is never a lack of hospitality, courtesy and a focus on changing customer needs. The staff is and must be trained in this respect. The focal element is always the human relationship.
What are the needs of a café-restaurant?
The needs are created according to market demand. You always have to be on the ball and ahead of requirements. For this reason it’s essential to have valid and reliable equipment, suppliers who guarantee good, timely and quality technical support. You can't be everywhere and improvise in every field. That’s why it’s important to be able to delegate any problems to be solved to professionals.
Speaking of needs, what do you expect from professional catering equipment in general and in your context in particular?
Our idea is that the choice of catering equipment is an investment and not a cost.
There should always be easy maintenance, the possibility of being supported and to be able to carry out the processes according to best practice.
How did you get to know the Baron brand of professional kitchens and what are the features that made it suitable for your set-up?
Baron is a brand that makes itself felt, known in the industry for its impressiveness and reliability. The consultant from Gn arredamenti guided us in our process of restructuring and the Baron brand seemed to us the most suitable solution for providing an original service, different and in another class.
Speaking of flavours, the chef of Bottega Vittoria Restaurant, Nicholai Popov offers some tips about his role.
The dish I love most to prepare and where I feel most creative is risotto. Made with veal sweetbreads, prawns and liquorice, it’s certainly a mix of interesting and special flavours.
The demanding dishes are also the ones that give most satisfaction and therefore preparing crispy scallops with sauces and foams with strong flavours is a pleasure for us.
Chefs have so many wishes that just pile up! Definitely to find a crew and a team to work with and trust. Personally, then, there are the more hidden dreams that start from the satisfaction of the most demanding customer up to recognition as a chef, which you try to achieve by chasing the (Michelin) "stars".
Tradition is the basis from which to start and which gives a soul to the dishes and to your service. Innovation is the means of conveying it and of putting over the passion for this work that is very hard yet unique in the world. One depends the other. Together they can give a lot. By innovating tradition, even the most demanding customer can be satisfied.
Considering the functional aspect, Gianfranco and Andrea from the BZ Group design studio reveal to us how the stages of designing and building Bottega Vittoria were carried out.
The Bottega Vittoria restaurant was developed from an existing design with an extension that led to a service of about 150 covers in a very touristy area, Piazza Risorgimento, a few steps from the Vatican. In addition to the bar service, the restaurant with meat and pizzeria was added.
We carried out an important study, with the division of spaces between restaurant and kitchen where a large number of staff members have to move around. We created environments where every single person can focus on the processing of a product. The aim was to give flexibility, modularity and speed in service without sacrificing quality during intense flows.
They are fundamental and the equipment has played a fundamental role. In spaces like these, where design has to be combined with small spaces that have to give great performances, the choice of machinery that is easy to manage and clean and is reliable allows you to manage and organise the entire service in the best possible way.
Baron has helped us in this respect. The choice fell on a valiant brand that gives security to the chef and staff and guarantees an excellent after-sales service thanks to the sales network and partners.
This new technology brings numerous benefits and provides even more precise control over the cooking process. Besides facilitating the various functions and making them more intuitive, the large touchscreen lets you store recipes with preset temperatures and times.
The management software regulates oil temperature with great accuracy and modulates the power delivered according to workload, thus optimising consumption and use.
The 2 automatic basket lifts are called into action once a recipe is completed, thus guaranteeing uniform frying performance.
The automatic filtering system offers quick and easy oil cleaning by providing user-friendly instructions on the large display. The oil’s closed circuit ensures that hot oil will be handled in complete safety. A dedicated pump and the accessories provided mean that you can drain or fill up with oil using external containers.
If we have caught your eye and you want to learn more about the advantages of the new EVO fryer KEEP READING HERE
This process began some time ago and in 2018 led to Baron Ali Group obtaining BS OSHAS 18001 certification for its Baron brand from the accredited body DNV with subsequent renewal on 27th February of this year.
Baron wishes to thank all employees who have helped us to achieve this important goal and strive every day to prevent injuries and accidents.
To learn more about OSHAS certification, please send an e-mail to email@example.com
The term also includes water contact materials and articles with the exception of fixed public or private water supply equipment.
FCMs are regulated by both national and European legislation. As regards EU legislation, Regulation (EC) No. 1935/2004 (framework regulation) specifies the general requirements with which all materials and articles in question should comply, whilst specific measures contain detailed provisions for individual materials (plastics, ceramic materials, etc.). In the absence of specific EU legislation, Member States may implement national measures.
Baron has introduced new equipment meeting the requirements of FCM legislation.
As part of a policy promoting respect and consideration for health, we have introduced complete ranges of gas and electric griddle plates with AISI 430 stainless-steel plate and bratt pans with tilting tank having AISI 304 or duplex stainless-steel bottom.
Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food.
For further information email us firstname.lastname@example.org
An important step in this process has been ISO 9001:2015 Quality Management System certification that was issued on 27th March 2019 by the Italian Certification Body IMQ with a view to continual improvement of the design and development of top quality professional catering products and services.
We enclose the certificate issued by the accredited body, further details can be obtained from Baron Ali Group S.r.l.
Easy cleaning recessed handle
Fan stop at door opening
Self closing system
Want to see how is works in practice?
It is the new undisputed star of every professional kitchen
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Do you want to know more about QUEEN?
Pan-fry vegetables, create Pad-thai and fun solutions like sauteed rice, crunchy vegetables and quick dishes.
WHAT PERFORMANCES DOES IT GUARANTEE?
You can choose between 10 kw, 14 kw burners for venting heat.
•Worktops with a 20/10 thickness with 550x520 mm or 950x520 mm for the 700 range
• Right rear drain with a 22 mm diameter, configured for earth connection
• With grease collection draw
IS CLEANING EASY?
You can clean it very quickly thanks to a service drawer where any dirt stops, easy to remove and clean. The floor where you can pour the water is easily washable to avoid getting dirty and always keeping the wok perfect.
LOOKING FOR INSPIRATION?
CLICK HERE to see DayDream Island Resort organized the kitchen area with the wok and the Teppanyaki plate in their restaurant.
The fry top is made up of a plate for cooking foods at high temperature. It can be smooth or ridged, in steel or chromed, heated electrically or with gas.
Food is cooked “through contact” on the fry top, placing it on the plate even without oil.
All fry tops are slightly slanted towards the person using it in order to encourage grease run-off along the drain.
Which benefits does it bring for chefs and their staff?
IT ALLOWS FAST AND TASTY RECIPES TO BE CREATED
Examples? Searing scallops, fish or vegetables using the spatula accessory.
How? The fry top can be used for reconstituting foods, creating a finish and searing various cuts of meat.
Thanks to fast and easy cleaning (WATCH THE VIDEO ABOUT GRIDLE PLATE CLEANING) by means of the grease tray and accessories, the fry top allows continuity in performance as in the case of creating an English breakfast.
The final objectives of every choice are greater spontaneity and performance at work, whilst offering high quality and a unique customer experience.
In a modular kitchen best use is made of depth, then, in accordance with customer specifications, a project is created that is designed to meet customer requirements. Modular kitchens offer greater flexibility whilst facilitating design and use.
The kitchen with one-piece worktop is custom built, designed to last and make best use of central areas by creating ingenious, flexible workflows.
These areas take on an essential role during both design and use. A bespoke one-piece worktop is designed to meet the chef’s specific requirements, guaranteeing smooth, flowing movements and easy cleaning.
The open-view kitchen means that the customer can not only savour the chef’s creations, but also witness their preparation.
Maximum transparency is offered along the entire production line, whilst also highlighting the design and layout that enhance the kitchen’s appearance,
The choice is yours.
A PROFESSIONAL KITCHEN BORN TO EXPERIENCE
The restaurant has a 30-seat dining room and a 350-m² kitchen designed to accommodate a growing team of chefs.
“Baron built for us a kitchen wherein to experiment with every possible technique and develop our menu to its full potential,” says chef Cezar Pradescu.
“The open layout represents our idea of hospitality: opening our doors to guests, to offer the best food we have,” he says.
“It's a pleasure to work in here, and the quality of the equipment gives me great peace of mind.
Layout features are the one piece top cooking block , and a 350- m² kitchen designed to accommodate a growing team of chefs
Solid and reliable horizontal foodservice equipment allow PERPETUAL ROME team to move harmoniously, giving them the opportunity to innovate.
Do you want to know other Baron projects?
Visit BARON CLIENTS
The Kitchens were designed by Tricon Consultancy who specified Baron.
The tender was won by the Northern Distributor and contractor C&C, one of the larger Installers in the UK.
All on site liked the Baron style and quality and reliability is second to none.
With plenty of choice and competition in the food service industry Baron has proved again to be the most loved European brand in the Australian market, with over four times as many pieces of Baron equipment installed than its closest competitor brand, this year alone.
For over 20 years, Baron has been developing, mastering and producing what can be described as the most durable, reliable and affordable equipment for commercial kitchens. Their ambition has always been to satisfy the food service industry with the best quality and easy to use equipment from hospitals and schools to fine dining restaurants and fast food chains.
Never the type to rest on their laurels, Baron is always researching new ways to improve their range of commercial equipment, focusing on all possible aspects such as technology, materials and design. With over 4,000 products in the Baron catalogue and bespoke solutions available, their is something for every type of customer.
With the above in mind we will have some exciting news that will be revealed for you all in the new year regarding the Baron range, which we think will be the perfect way to start 2019!
Baron has come a long way since its foundation in 1995.
Following a sweeping rebranding, it aspires to be the most durable and reliable everyday choice for commercial kItchens, executive director Marco D'Ambrogio tells Andrea Tolu.
Open AliWorld to know more about it
A COOKING DAY WITH BARON KITCHENS
From food preparation on basic and neutral equipment, our customers have cooked
Pizza bread with Optimus oven
Pork fillets with spinaches and turmeric potatoes in fry-top mode with Talent Multifunction and potato dumplings in kettle mode.
For dessert a mousse with white chocolate and passion fruit with wafers cooked in Bainmarie mode with Talent Multifunction.
Do you want to book a Baron demo cooking too? Are you a retailer? Contact the Baron sales offices at email@example.com
Are you a chef or do you own a restaurant?
Have a look at our website www.baronprofessional.com and send us a request to TALK TO BARON
A training focused on Optimus ovens and Talent multifunction.
With Baron ovens, cooking could be multilevel, combined and cycle-based, facilitated by core temperature control instruments, fast and flexible thanks to the range of possibilities offered by touch technology. Time and space management becomes more streamlined and cleaning is automatic.
Thanks to Multifunction Talent you will have a traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
CLICK HERE to have a look on our Facebook page to view the other pictures of the event.
The owner Amed Zouari started from the name giving an hint of what you can find entering in his restaurant located in Dubai.
Le Pirate is about seafood and Pirates, two things everyone is passionate about. Le pirate is a seafood menu food with a Tunisian flavor.
We chose the pirates to be our inspiration for our restaurant decoration. We have one of the best Tunisian chefs who is serving the best seafood menu in town.
Cooking range, grill, fryer, charcoal grill, salamander, bainmarie, chillers, freezeers, tilting pans, and ovens.
Very very important! In the old days, only the experienced chef can do the good cooking and it used to take long time. Nowadays, any entry-level chef can do the best cooking using the technologies plus in a short period of time, thus saving a lot of time.
Well it mainly depends on the menu we are serving and secondly of space constrains. Mostly we need reliable and flexible equipment which permits us to cook many different types of dishes due to our varied customers.
By being different! Either by decoration, food quality service, or location. Let me tell you about us starting with the minute you get onboard our Pirate Ship
Decor: Woody and leathery pirate ship interior to make you feel special.
We would love to take your photo holding real swords and guns and shouting Aaaarrrggghhh!!!!
Menu: We offer pre-set full course options called “Feasts” with a variety of tastes and prices. From soup to dessert, you will be having fish, prawns, mussels, oyster, caviar, and lobster. You might also select à la carte or a continental breakfast in the morning.
Crew: The staff pirates are skilled, friendly and trained to make you feel at home. Feel free to chat, we chose only those with interesting stories to tell.
The challenge is to gain the customers’ satisfaction, especially in this country we have customers from different nationalities and it is a big challenge to satisfy all the tastes.
Definitely the rewarding is seeing our customers leaving the restaurant with big smiles and satisfaction.
“Like for others what you like for yourself” I would only serve the food that I myself would like to eat, in terms of quality and neatness.
What is your advice to enterpreneurs and start/up which want to succeed in restauration?
I would advise you to rely on expert suppliers which can provide fine food, good quality products and equipment and a complete and personalized customer service. I’ d suggest seriousness and humility and a grain of folly in offering something out of the ordinary!
Yes, definetely, since I was born! I feel happy when I stay in a kitchen. I belongs to
Depending on the season and on the customers’ need. We provide various dishes consisting of seafood, fresh fish and Tunisian food,
so it depends a lot on the season and the customer's requests that come from various nationalities.
Mainly from our culture (Tunisian), I focus on introducing the old dishes in a modern taste. I also try to mix between Tunisian and European flavor.
Well, we did not know about it until Marino recommended it. When we saw the products we found that it had a heavy duty hard structure and it is easy to use.
We offer a mix of sensations starting from the atmosphere up to the mix of international tastes and flavors and excellent fresh fish in a cool and unique environment! It starts from the moment you get on board our pirate ship. The atmosphere is created by comforting lights and sounds.
The music is carefully selected for the client to relax; however, he will listen to new songs whenever he comes to visit us
Seafood platter! You can try all different seafood flavors in one dish
To make customers happy and have no complaints. Having a good reputation and be sure that they can trust you.
Come to visit us and we promise to feast you, not only to feed you.
This is the story of Le Pirate Restaurant and Baron. Do you want to tell us the story of your restaurant?
Send an email to firstname.lastname@example.org
Do you need more?
Talent is also
A traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
A touch-screeen control panel allows you to set cooking parameters with ease and store a variety of customised recipes, in addition to the pre programmed recipes.
Your dishes will always turn out perfect thanks to the temperature control with the core probe and sound alert at the end of the cooking process.
Talent works for you and optimises your workflow.
The use of the core probe, slow cooking and overnight baking allow a continuous production cycle, so that you always have dishes ready to serve at any time.
Talent guarantees quality, hygiene and limited weight loss of food thanks to preparation procedures such as vacuum, thermostatic cooking, and slow cooking.
Direct filling of the tank makes it easy to clean with the use of a simple microfibre cloth. A drain inside the cooking basin allows easy removal of prepared dishes to ensure a clean and easy way to transport the finished product.
We have sold you on the idea that Talent is perfect for you?
Click here to read more about it.
To help you, we need to learn a bit more about you.
Leave your contacts on the contact form opening in our website Homepage and make your request.
We will reply you as soon as we can.
TO GO DIRECTLY TO THE FORM CLICK HERE
If you were wondering what are we doing around the world with our clients, discover what's going on.
Here one of our stories.
On the 14th and the 15th of March we flew to Dubai to introduce two new equipment that implement the latest cooking technology to our customer Marino Kitchen Equipment.
ALL-IN COOKING CENTER and TALENT save valuable time, space and money while offering superb food quality.
Talent can be used as a Fry top, Bratt pan, pasta cooker, steam cooking, slow cooking, kettle, and bain-marie.
The All-in cooking center can do all the 7 and plus tilting!
Moreover they are high in quality, easy to use, highly productive, flexible, and highly efficient!
How we did it? Not using boring slides or explanations but through a live demo cooking and a practical training.
2 days of intense activity helded by our Corporate Chef in collaboration with the area manager.
So if you want to participate to a Baron Demo Cooking just phone or email us, confirm, save the date and ...arrive hungry!
To see more pictures about the event click here.
Join us to Split Gast 2018 with Omrčen Promet from the 28.02 to 03.03 in Spaladium arena.
Come to discover Talent Multifunction. Our chef will show how to cook in 7 different ways with one equipment!
See you in Spalato!
A CHEF'S LIFE: MARCANTONIO SAGRAMOSO, ARISTOCRATIC CUISINE.
It all started in the kitchen in the Villa Sagramoso. He was barely as high as the table, but young Marcantonio was already picking out the smells of herbs freshly picked in the vegetable garden, as the chopping blade swished back and forth over them.
BECOMING A CHEF AND GOING BACK TO WHERE IT ALL BEGAN
As a grown-up, he discovered the cuisines of Antigua, Japan, and Milan, building up experience and learning to match different tastes and ingredients, once again discovering the marvels and thrills of cooking he had watched as a child. But now it was he who was the magician. Marcantonio discovered that every choice must be sought out and cultivated, and that it is a search without end. He was now ready to return. Back in Illasi, he renovated his neoclassical villa and opened the "Le Cedrare".
LET EACH DAY BRING ITS INSPIRATION
Imagination, improvisation, and research are like flames that fire his creativity in taste, as he himself likes to call it. But creativity in the kitchen is not just a matter of passion – it’s the outcome of processes and timing that require almost scientific precision. Backed up by the most reliable, high-performance technology, this eclectic chef enjoys inventing and bringing to life his every idea. At a far remove from passing fashions, he accompanies his guests into a world of new tastes and the pleasure of creations that are perfect every time. Marcantonio has built up a personal style of his own: a mix of highly sophisticated combinations of tastes and an absolute focus on quality. Quality is not just viewed as an essential ingredient in every dish of his, but also as a criterion for selection that he brings to bear in every aspect of his profession, starting with his number-one assistant: his kitchen.
ENTERING THE KITCHEN IS ALWAYS A DELIGHT
Cooking is a passion, but those who choose cooking as their profession need to be sure they’ll always find the reliability and spontaneity of a familiar place in the kitchen, where they can move easily and freely with their habitual gestures, ideas and rhythms.The lights, colours and atmosphere must respect the tastes of the chef and those who work with him. Beauty and practicality are essential for giving space to ideas and becoming the basis for the chef’s culinary art. The choice of a kitchen is, of course, the most important factor, for it is at the heart of every chef’s professional success.
Working in a kitchen that is as elegant and sturdy as a Baron inspires creativity and gives one instant access to all the most modern instruments that make a chef’s work that much easier, more precise and reliable.
In a Baron kitchen, choice is the key concept behind every element: details, accessories, and materials, as well as creating the best solutions in terms of modularity and functionality. 15 years ago Marcantonio chose a Baron kitchen and the story is continuing...
To read the whole story of "Le Cedrare" click here.
The competition took place during Host exhibition for 3 days.
8 young chefs proposed spectacular recipes facing each other in an exciting culinary contest!
Every competitors used his fantasy and his knowledge to create a recipes and using at best the Mulfunction Talent.
At the end of each day a jury tasted the dishes and declared a winner for "The best use of the equipment" and one for "The best recipes".
The competition was very challenging and every chefs took taste and tradition from their countries: Japan, Philippines, Russia, South Korea and obsviously Italy.
First day: best dish and best use of Talent to Gabriele Pavia from Albugnano (AT), presenting a plate of duck breast and vegetables with a perfect cooking.
Second Day: Helena Shcukova from Moscow obtained the award as best dish; Song Hee-Wong, from South Korea was the best at using Talent multifunction.
Third day: Italy dominated, with the preparation of Sara Garbarino of Trofarello (To) as Best dish and Gabriele Pavia as Best Talent Use.
To know more about this event in particular and Barons' events click on the Baron's B below!
You can see the videos about the contest and other interesting pictures!
It is the new undisputed star of every professional kitchen, designed to support and enhance every chef’s day-to-day creativity and passion.
TO GET TO KNOW QUEEN CLICK HERE
THE PROFESSIONAL NURSERY KITCHEN
Jonathan Player knows it very well and it is why he identified this in his role managing a group of day nursery schools. Jonathan and his father John own the Seymour House Day Nursery School, a 24 Nursery Schools structure located in Essex (London) and in the surrounding area.
Instead of cooking from scratch in each of the schools they decided to have everything made in a purpose made “Central Production Unit” so they could control the quality, nutritional values and costs for all their schools.
For such a large operation they needed the help of a Catering Designer and project manager for the whole installation and selected Steve Hammond, Managing Director of PHCC Ltd from Shenfield, local to the project... When it came to the Catering Equipment supply, Steve mainly turned to the brand Baron Kitchens for professionals, which has been distributed from Universal Foodservice Equipment for 16 years in UK.
Let’s discover more about this interesting project through the impressions of Steve Hammond.
1 Let’s Talk about PHCC LTD.
PHCC Ltd is a design, supply and project management company based in Shenfield, Essex (UK). It is owned and managed by Steve Hammond who has many years and wide experience in the Catering Equipment Market. His Company deals with Blue chip companies and has designed and supplied companies like Giraffe Restaurants, Browns Hotel , London, The Howard Hotel London as well as many YO SUSHI restaurants which he is still involved with, and supplied most of them with Baron Equipment.
2. What are the most important aspects to consider when designing a professional kitchen like the one in The Professional Nursery Kitchen?
Obviously space planning and flow of staff and food are vitally important but so is the selection of materials, ventilation and food temperature control. With these are considerations to all food hygiene requirements and all environmental laws to be attained.
From then is the selection of equipment? Is it environmentally up to speed, is it durable to stand the test of time, is its performance good and reliability sound and equally will the company supplying the equipment be able to support the products with a good parts and service support.
I have used Baron in many projects and their new high tech Bratt pans and Combination Ovens are perfect for this kind of project. Because they are really flexible and they can be used in various type of structures: hotels, restaurants and also in central cooking unit used to cater as in the case of the Seymour nurseries center.
3. How to combine efficiency and design?
Space planning is vitally important as if you get it wrong, the whole of the design might fail. So first in any design I plan the space requirement which often depends on the shape of the building which sometimes restricts what we can do and so have to compromise. On new builds, like this latest CPU for the Professional Kitchen, we were brought into the project by the Player Family even before a brick had been laid and were able to produce a really efficient plan and produce drawings for the M&E contractor for services and the Builder so that they could start their work. After that we worked with the client to decide operational needs, food production capacity requirement, staffing levels and legislation.
From those elements we then started to think about equipment and its performance levels. We chose the Ali Group brand Baron Kitchens for professionals and in conjunction with Roger Flanagan of Universal, the detailing began to take shape to eventually at a point a final design and Specification was achieved.
4. What are the most hygienic and safety parameters to consider when you plan a professional kitchen?
There are many regulations anyone designing a new kitchen must comply with all mostly covered in the UK by “The Food Safety Act” and they all have to fit the industry and European standards, which sets out the regulations for the storage, preparation, serving of food and the flow of food and dishes plus many other areas to ensure the safety of fresh and raw food during its process through the operation.
This regulation covers almost all but there are others to consider:
- Ventilation Regulations have to comply with inside and outdoor air quality;
- Water and waste are covered by the WRASS regulations to prevent cross contamination (Waste and incoming water);
-Finishes should be impervious and non-absorbent and easily cleaned and subject to “Building Regulations”;
-All services have their own (Gas/Water/Waste/Electrical) controls to consider also;
-Catering equipment carries its own requirements which also are numerous to ensure all is safe and presents no danger to the user.
5. How did the relationship with Baron take shape?
It all happened at the beginning with a project for Browns Hotel in London. Universal first met Steve when he specified and designed Baron Kitchens for professionals in the world famous Browns Hotel in London. The first cooperation between PHCC and Universal and in fact Baron’s first ever order in the UK in the year 2000 and it’s still going after 17 years, a testament to the Baron quality, elegance, solidity and strength.
After the success of that project Steve started to promote the Baron kitchens for professionals brand and the personal friendship between him and Roger Flanagan grew into a really close and growing business.
I have used Baron in many projects from Casual Dining to Hotels and Chain brands to Premier Dining operations and recently two huge Central Production Units, both of which I chose Baron for their solidity and reliability.
The reaction from day nurseries has been fantastic, with fifteen joining when the service has started on the 1st of May. The Managers and staff of those settings have said how they now feel more able to meet children’s dietary needs and parent’s expectations. They said how they feel supported by a team of professionals, able to seek advice and as a result, more confident talking to parents.
Designing a kitchen could not be easy, but is very challenging!
This is the story of Seymour House Day Nursery School and Baron...do you want to tell us the story of your restaurant?
Send an email to email@example.com
User-friendly touch screen panel
Control panel with 7" high-resolution touch screen display and electronic controller for managing: cooking temperature, frying programmes, HACCP alarms, tank cleaning cycle, preheating and 100 °C setpoint function and system diagnostics.
Automatic gas ignition
A quick, easy and reliable operation with the aid of electronic flame control.
Oil circulation and filtering
The Baron system means that filling and draining oil is
no longer a problem. Even cleaning the tank will be much simpler and faster.
HIGH LOW heating
In both electric and gas versions, power modulation enables gradual preheating and control over small batches of food.
Automatic basket lift
A practical basket lift system lets you work quickly and efficiently. By programming the recipes on the touch screen panel, the basket is automatically raised when the set frying time has expired, ensuring you will always enjoy excellent results at just the right moment. To increase your freedom of choice, the baskets can also be used in manual mode.
Born in Marsala, Sicily, he has been turning his passion into a job for 20 years. We are speaking about Nicola Sammartano, Executive chef of “L’Astrako” Restaurant, recently opened in Favignana, a beautiful island situated in Sicily.
When he was 18 years old he moved to Naples where he worked and trained himself in the catering by “L’Antica Pasticceria Mungiguerra”, situated in Aversa, and then in the gastronomy at the “Four stars Hotel Marcantonio”.
Let's learn more about his story....
Did you always wanted to become a chef?
I say that it was written in the stars. I’m come from three restaurants’ generation, I’m grown in this location and I always wanted to express this passion and transmit it to people with my creation.
How do you choose the products to use in your courses?
I choose the quality and the genuineness, not only entrusting to everyday vendors, but also going personally to the market, where I can find traditional aromas and flavours, in particular the ones of my land, Sicily.
Speaking about food, Made in Italy has always been synonymous of excellence. How does the international cuisine influence it?
Made in Italy always makes us stand out in the world. I’m tied to Italian typical products and tradition, and I get inspiration from Italian gastronomy Academy history and slow food, but I use also all the incitements and the innovative ideas coming from international cuisine.
How much is important the technology in the professional restaurant industry for a chef nowadays?
Despite I’m still fascinated by the traditional cooking with wood oven, I’m aware of the importance of technology for a chef because permits you to manage and optimize the work, to reduce cooking times and to store food perfectly ensuring the highest cleanliness level.
Where do you get the inspiration for your courses?
The inspiration…weel, let me thank…it cannot be revealed....! Seriously, I get inspiration from the sea, the wind and the sky, from Sicilys’ flavours, while I speak with fishermen and I enter in old small stores. I try to not repeat myself while I am cooking and to follow the inspiration of the moment realizing something good and out of the ordinary.
Let’s speak about technology. Why did you choose Baron?
I chose Baron because you can find uniqueness and elegance in its lines. Baron strike you for his roundedness and the peculiarity of the elements and the beauty and solidity of the steel. Baron gives you functionality and permits you to move with naturalness in the kitchen. It has something extraordinary but it give you safety and professionalism.
Tell more about “the soul” of this restaurant.
To find out the soul of the restaurant you should go upstairs and... looking at the sky....!
The name is Astrako, because “Astrachi”, in sicilian dialect means “ roofs”. In the ancient Sicilian houses, during summer nights, people used to get up to the roof, spending time speaking about the day passed, sipping good wine and enjoying the sea breeze. At the Astrako, when you will get to the penthouse, you will relive this tradition, tasting delicious fresh fish and looking at the stars.
I chose this name personally together with the restaurant owner, engeneer Russo and his brother Gianfranco. We are sure that it will give an original touch to the location.
Which is the course of your menu you particulary love?
All my courses were born from a signature kitchen. In fact I sign all my menus. Regarding to the Astrako menu, certainly I will work towards about the offers of the sea of Sicily.
The course that I suggest is: truffle sea with red shrimp on a oysters mush.
What’s the most important desire for a chef?
I’ve never tought about it....sincerely noboby never asked me this question!
I think that is the longing to do a good job, transmitting the passion that I have for cooking through my creations and realizing that customers trust me and appreciate my talent and my effort to get better every day.
This is the story of L'Astrako restaurant and Baron. Do you want to tell us the story of your restaurant?
Send an email to firstname.lastname@example.org
NEW DROP-IN LINE
Compatible with every type of design, including open-plan, the Baron Drop-in line makes the most of available space.
It also offers a wide range of bespoke inset solutions.
A complete and versatile inset range.
A touch of style in the kitchen with two installation options.