BRINGING the cook-and-chill method of food preparation to the buffet line next month is the Borneo Convention Centre Kuching (BCCK), which hopes that this will ensure consistency in the quality of food served.
Already deployed for off-site catering and western set menus, the cook-and-chill method also does away with the need for the food to be kept at high temperatures for long periods of time.
The decision was announced in a BCCK media statement. Commenting on the effectiveness of this method for western set menus, executive chef Thomas Schmid said in the release: “A set menu for 1,500 guests can be served in less than 20 minutes with food being at its absolute peak of freshness. The flavour and appearance are retained as well.”
He added that BCCK intends to develop new menus and revise current popular menus to benefit from the cook-and-chill process.
“Our focus is on careful and thorough experimentation to bring out the best that food can deliver, especially in large event settings where time is of the essence,” said Schmid.
