As the first five-star hotel in Dubai, the Radisson Blu in Deira Creek is a respected name in the hotelier world. Responsible for feeding the venue’s 800 guests is Director of Kitchens, Uwe Micheel. With over forty years in the industry, Chef Uwe has worked all over the globe including Germany, London, Bahrain and Japan, and for the last two decades has been President of the Emirates Culinary Guild (ECG).
“With a 25% cost saving it’s a product that should be in every kitchen, big or small”
President of the Emirates Culinary Guild, Uwe Micheel
As the largest county in England, North Yorkshire is home to 25 secondary schools and nearly 300 primary schools. Joanne Simpson, Area Manager for catering facilities at North Yorkshire County Council is part of a dedicated team responsible for serving over 40,000 meals a day.
“For me, Wrapmaster is safer, faster and cleaner. We’d like to introduce another dispenser into our primaries, where they will use foil and parchment. The feedback has been all very positive, Wrapmaster is clean, tidy and just looks better in the kitchen.”
With over 1100 pupils to serve in just one hour, providing a top-quality catering offering at Ormiston Horizon Academy is no easy feat, but Director of Catering, John Whittle – or Chef Jon – is doing just that.
“I’ve always trusted Wrapmaster, it’s chef friendly and the EHO love it!”
Director of Catering John Whittle
Toppits Professional Wrapmaster has helped Chef Matthias Pietsch, of La Redoute and the Redüttchen in Bad Godesberg, improve hygiene & safety and reduce material usage.
“The Wrapmaster helps me a lot with cooking. It’s very useful for me and, most importantly, we save a lot on materials”
See how the Wrapmaster Duo helps Executive Chef Hayden Groves, National Chef of The Year 2013, maintain quality, efficiency and food hygiene standards in his professional kitchen.
“The Wrapmaster Duo you could sum up in one sentence like me – clean, efficient and tidy.”
Andy Waters, one the UK’s respected Great British Chefs, trials the Wrapmaster 3000 dispenser. Watch the video to find out how Wrapmaster makes a chef’s life easier, is cost effective, good for the environment and safer for the team.
“The Wrapmaster 3000, it’s just efficient. It’s more cost effective.”
Jean François Fafournoux is a leading Michelin chef, President of the Toques d’Auvergne and Chef Patron of Restaurant Les Chenes, a renowned French restaurant and celebrity favourite, which has been in the family for three generations.
“I discovered Wrapmaster at an industry exhibition, and I was impressed with the product right away because for a kitchen, it was simply the best”
Niels Vietheer is the Head Chef at the Anglo German Club in Hamburg and responsible for delivering fine dining food to high profile guests which have included the British royal family.
“Since using Wrapmaster, we’ve used on average 30% less cling film, and 20% less foil.”
Dan Booth, Lead Development Chef, at Food Innovation Solutions and his team develop food and beverage innovation solutions across a number of sectors within the Foodservice industry.
“Two reasons why I recommend the 4500 is, 1) so you never have to use a cardboard cutter box again and 2) because it’s going to save you so much time.”
Life on a university campus isn’t just about the studying, there’s also the all-important matter of staying adequately fed and hydrated. At a university in Milton Keynes, Buckinghamshire, this is the job of Sue General Catering Manager for ISS Food & Hospitality.
“We did a three-week trial, measuring how much we’d used with Wrapmaster. Over those three weeks we had saved 20% on cling film, 25% on foil and 25% on parchment.”