Pillsbury challenges the inventiveness of chefs

Andrew Atkinson, executive chef and MasterChef SA judge, will demonstrate his unique creations incorporating Pillsbury TubeSet and Dry Mix products, and lay down the gauntlet for teams of two to come up with their very own creations. "This will be a pressurised cook-off of baking versatility, with a "Store Dash" to select the ingredients for your creations, followed by a bake-off to determine who will come out on top. There will be no eliminations in this competition - just plenty of rewards for innovation, creativity and use of the Pillsbury ingredients," he said.

This is the second instalment of the Pillsbury Versatility Workshops, which last year had chefs from Gauteng being entertained by the charismatic Atkinson before putting their baking skills to the test. This year the fun and engaging workshops, which are aimed at giving chefs an insight into how versatile the Pillsbury range of food service products are, will be extended to Durban and Cape Town, with additional workshops in Joburg.

A fun team challenge

"It's a unique opportunity to meet chef Andrew in person and participate in a fun team challenge - with some worthwhile incentives. It's also a chance to get to grips with a product that can have tangible benefits for sweet and savoury bakery production in kitchens of restaurants, hotels, canteens, schools and catering companies," said Janine Ho-Lin, brand manager of Pillsbury.

The all-in-one nature of the TubeSet product, including the raising agents, makes it exceptionally easy to use and, more importantly, ensures consistency, regardless of the level of experience of the operator.

The TubeSet batter flavour range consists of 12 versatile variants, with the latest addition - Cranberry TubeSet - being a trendy new flavour in South Africa at the moment and there are plans for further additions in the pipeline. The flavours include: blueberry, cappuccino choc chunk, chocolate choc chip, caramel fudge, lemon poppy seed, and plain crème. "But that," said Atkinson, "is just the start. While the batter mixture is 100 percent perfect and always delivers delicious, soft and moist baked goods, its versatility means that, with the simple addition of an ingredient or two, you can create a whole new product.

A greater need for quality products

"In today's kitchens, chefs have a greater need for quality products that deliver convenience and versatility, and that take time-consuming and stressful elements such as decision making, preparation, and the need for skilled labour, out of the equation. The Pillsbury range of TubeSet and Dry Mix products offer these benefits, plus cost-savings in labour costs, time and wastage, with significant return on investment - and I challenge chefs to come and put them to the test."

The Pillsbury Versatility Workshops will take place on the following dates, and interested food service professionals, cooks, chefs, managers and buyers are invited to apply to secure a space.

• Cape Town - 3 and 4 July at the Giggling Gourmet in De Waterkant - limited space for only 28 people
  
• Durban - 24 July at the Westville Hotel & International Hotel School
  
• Joburg - 11 and 18 September and 9, 16 and 23 October at the Good Food Studio in Sandton

For more info, contact Vinolia on +27 (0)11 672 2037 or az.oc.rptarts@ailoniv.