News

PRESS RELEASE

September 15, 2008

International Centre Kitchen, Cuisine and Service to Set a New Industry Standard

 

September 10, 2008, Mississauga, Ontario: The International Centre’s brand new Conference Centre promises to provide guests one of the best culinary experiences available in the Greater Toronto Area.  The new 8,000 sq. ft. kitchen has been completely modernized for quality assurance and presentation accuracy, offering the most advanced cooking, chilling and serving equipment on the market.The elegant new Conference Centre will deliver first class catering paired with the finest service for 25 or 2500 guests.

 

This revolutionary technology allows for unparalleled food service flexibility, perfect for the large variety of events expected in the new Conference Centre. No matter the size of the event or the location, the kitchen is fully adaptable; satellite stations are positioned throughout the facility to ensure timely food delivery and freshness. Worldly cuisine can be customized to fit any palate, special dietary requirements or preferences.

 

“We can create state-of-the-art restaurant-style cuisine that can be perfectly prepared for an intimate party or a large gathering”, says Trevor Lui, Director of Food and Beverage.  “Each plate will have as much colour, texture and flavour as you would experience in a high-end dining room.”

 

The kitchen is equipped with “Combi-therm” ovens, designed with EcoSmart™ technology to reduce energy use by up to 50 percent and water consumption by up to 70 percent, while increasing the production rate by 25 to 50 percent, when compared to other traditional ovens. The Alto-Shaam “Combi-therm” convection oven-steamers and Alto-Shaam “Quickchillers” have become leaders in advanced systems designed to save labour costs and improve operating efficiencies while simplifying the cooking process.

 

These technological improvements make the International Centre’s kitchen one of the finest and most eco-friendly in Canada.  The Food and Beverage Department has also implemented a system to conserve overall fresh water usage to create pure compost waste. This new organic waste system is capable of reducing close to 70 percent of water used.

 

The International Centre’s new kitchen also features a Chef’s Table, allowing clients to be immersed in the excitement of the process going on around them. Nestled in the heart of the kitchen, the Chef’s Table acts as an intimate home dining area with a warm and contemporary feel.  Guests can enjoy a view of the kitchen from their seat at the hand-carved African wood butcher-block table while enjoying personalized service, an exclusive opportunity to sample menu items for their upcoming events, and conversation with Chef. 

 

With the new Conference Centre scheduled to host its first event in just two weeks, featuring a state-of-the-art kitchen and a talented culinary team led by Executive Chef Joe Levesque, the International Centre will truly be raising the bar for meetings, banquets and culinary excellence within the industry.

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For more information and for facility photos:

 

Stacie Smith

Public Relations

416-910-8112 or stacie@smithcommunications.ca

 

Leslie Bruce

Director of Sales

International Centre

905-677-6131 x. 106 or lbruce@internationalcentre.com