145 FEATURE Nedgé Louis-Jacques Managing Partner and Senior Vice President of Design Tomas Tillberg Design Alex Reed Foodservice Partner Sales Manager, Electrolux Professional UK and Ireland “We work with cruise lines to conceptualise the overall ambiance of each dining venue we design. We help translate the cruise line’s brand identity and vision into tangible design elements that reflect the desired atmosphere. From luxurious fine dining restaurants to casual buffet areas and themed dining, we tailor the interior design to suit the specific needs and preferences of guests. In the past few years, we’ve been exploring sustainable design practices and innovative solutions to create environmentally conscious dining venues onboard. This includes energy-efficient lighting, eco-friendly materials and waste reduction strategies to minimise the environmental impact. By prioritising sustainability and innovation, we help create dining atmospheres that align with contemporary values and trends.” “The Cook & Chill solution offered by Electrolux Professional allows cruise chefs to provide quality goods to their guests. For example, bread can be baked in larger batches, before being frozen in the SkyLine Blast Chiller. The blast chiller alerts the SkyLine Combi Oven to prepare for cooking in advance of the next service, allowing chefs to offer the same freshly baked bread in less time, while using less energy and labour. Caterers can buy unproved pastries, such as croissants, which are much smaller than a ready-proved product. This means they require less storage space and fewer deliveries, a vital consideration if the vessel may be away from ports for extended periods of time.” The grill restaurant onboard Aurora Expeditions’ Sylvia Earle “Ipinium’s thawing cabinets ensure food safety, minimise waste and maintain quality. By providing controlled thawing, they prevent bacterial growth and reduce the risk of foodborne illnesses. This also minimises overstocking, cutting waste and costs. Moreover, the cabinets preserve food texture, flavour and nutrients, enhancing onboard dining experiences. Additionally, proper thawing reduces drip loss, maximising yield and minimising waste. Thawing cabinets are indispensable for efficient and safe food operations, contributing to a positive guest experience while promoting sustainability.” Sebastian Pilups Thawing Expert Ipinium
RkJQdWJsaXNoZXIy NzQ1NTk=