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Behind The Scenes at the Fontainebleau

Behind The Scenes at the Fontainebleau

If you’ve visited Miami in the past fifty years, you’ve likely been to the historic Fontainebleau hotel. In the 1950s and 60s, the resort hosted everyone from Frank Sinatra to Elvis Presley to Jackie Gleason and became a regular hangout for the Rat Pack. Since the Fontainebleau’s $1 billion, Vegas-style renovation in 2008, a regular rotation of celebs such as Gwyneth Paltrow, George Clooney, and Miley Cyrus have visited the iconic hotel (not to mention the guest list at legendary nightclub LIV is like a “who's who” of Hollywood.)

But the famous names are just a small part of the Fontainebleau; the resort’s celebrated food & beverage offerings are arguably the most prevalent draw for guests and visitors alike. The retreat boasts some of the best restaurants in the city, including fine dining options like Scott Conant’s famed Italian eatery Scarpetta, two outposts from San Francisco chef extraordinaire Michael Mina (StripSteak and Michael Mina 74), and the wildly popular Cantonese hot spot, Hakkasan. In addition, the destination is a great one for special events and conferences (to the tune of $40 million per year.)

What most people do not know about the Fontainebleau, though, is that a large portion of the hotel’s delectable food comes directly from an in-house, self-sufficient source aptly named “Waterworld.”

Ryan Wilson, executive chef of Fontainebleau, gave us a tour of the Batcave-like Waterworld, which was an undeniably unique experience. The star of Waterworld is, naturally, the six tanks that hold 3,000 gallons of all-natural seawater along with live fish, crabs, lobster, and more (there’s even a pet shark in there named “Bleau.”) “It’s all climate controlled,” explains Wilson. “We have a chiller system to chill it to the appropriate climate based on what species it is, where it’s from.” Biweekly water changes also ensure the tanks remain perfectly fresh.

But storage is only half of the story here. The beginning of this food chain belongs to Fontainebleau (as much as can be) as well. “We have our own boat called Bleaufish; it’s essentially a 43-foot lobster boat,” he says. The boat goes fishing whenever the weather is good, as in almost every single day. Fresh-caught fish are kept in a live tank and then served to order. “We have over 2,000 lobster trap, and 2,200 stone crab traps,” Wilson says of the operation. “Fish-wise, we get all line-caught, native species… we’ve literally caught 700 lbs of yellowtail in one day - all line-caught,” he says.

The seafood that can’t be caught in South Florida is still given the royal (live) treatment. “We have a partner out of Norway that we import live, true red king crabs from,” explains Wilson. They are kept alive and are in quite high demand, sold at $600 each. “Our goal is to control product from selection to the end-user. We outsource very little,” he says.

The seafood is only half of what makes this “underground farm” so impressive. Just past the fish tanks lives the dry-age room – where the hotel dries all of their own beef. “It ages for a minimum of 28 days before it goes to fabrication,” Wilson explains. The room covers the “four key elements of dry-aging – climate, airflow, humidity, and time.” One of Wilson’s favorite results of the process is Michal Mina 74’s Dry Aged Burger. He says of the dish: “We dry-age the whole chucks, then it goes into a blend of Wagyu brisket and short ribs. It’s quite spectacular.”

As if that wasn’t impressive enough for even the most die-hard meat lovers, they also have their own bacon program. The process includes a five-day brine, two days in the dry-age cooler, an eight-hour cold smoke (outside), and a chilled second day hot smoke. “We are trying to preserve that artisanal approach,” Wilson says. “Any opportunities we have where can affect and control the product… Why not?”

The operation is so impressive, in fact, that it’s a large part of their sales pitch to conference bookers. “It’s a huge selling tool for us as a resort… Companies will come look at us to see if we can host their group business, and when we do these tours, it really emphasizes the quality of our F&B [food and beverage],” he explains.

Just above Waterworld lives another important area: The chocolate room and bakery. The chocolate room is where all confections for the hotel’s sweets boutique, Chez Bon Bon, are made. Additionally, the chocolatiers produce unbelievable creations and desserts for special events (during our tour, they were testing designs for a miniature chocolate and marshmallow sculpture to deliver to the hotel’s VIP guests on New Year’s Eve.) Chez Bon Bon also produces its own gelato – 32 flavors to be exact (which can also be ordered from room service.)

The bakery, run by Chef Simon Bregardis (hot off a stint at the Bellagio in Las Vegas), is a 24/7 process where they bake moist croissants daily, make thousands of muffins, and cook fresh bread for every single restaurant in the hotel. “We are one of the last, if not the last, hotels in Florida to do this,” Bregardis explains.

So, the bottom line question of the resort’sunbelievable behind-the-scenes food operation becomes: Do the ends justify the means? “Well, we do about $150 million in F&B revenue to support this,” Wilson happily declares. And truth be told, dining at the Fontainebleau is an undeniable Miami-must.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


Tetsuya’s scrambled eggs recipe + Behind the scenes at the Electrolux Adelaide Cooking Products Manufacturing Factory + Sticky Rice Cooking School

When I received an invitation to tour Electrolux’s cooking products factory, I initially didn’t make much sense of the scale of their production capabilities. But wow. Situated in the Adelaide suburb of Dudley Park, within a space of 92,000sqm (44,800sqm covered), 1527 cookers are manufactured every day by 576 staff (includes direct, indirect and R&D team) and 32 robots.

Here’s a little video that I captured during the tour:

Everything starts off here at the tandem press line. The production day shift across the factory floor is a standard 8 hours per day, but the tandem press line runs 24 hours per day on 3 shifts, 5 days per week, to keep up with the production requirements. There are 7 robots on the tandem press line which are run by 2 people per shift. Essentially, the robots bend, hem, drill and cut metal sheets into various panels as pictured below.

While much of the process is automated, highly skilled staff are required to lubricate the press, reprogram it to press different panel specifications, and manage it to ensure it is constantly ticking.

From there, the panels are sub-assembled and begin to take the form of ovens, cooktops and rangehoods. They dangle above us on conveyor belts and go into a powder enamel room where it gets coated in a porcelain finish. In the room, four ABB six-axis robots are automated to control powder coating gun movements, ensuring high flexibility and consistency for the 139 different models the factory manufactures.

With an ability to monitor the conveyor’s progress and distinguish the orientation and differences in the oven cavities and grill boxes, the entire powder coating system works miraculously harmoniously.

The panels are respectively sprayed in either a white or black finish and then it hits the furnace.

Meanwhile, another set of robots are responsible for assembling the outer door of free-standing cookers. This article published by PACE (Process & Control Engineering) goes into depth about this amazing and delicate process.

Just as I was beginning to question the astonishing level of robotic automation, we’re guided through the production maze to an area where masses of shiny new cooking products are getting their final touches. By humans. Oven door panels are configured, handles are attached and Australia made stickers are proudly stuck on.

Every product manufactured is then tested rigorously to ensure it is fully functional.

The entire process, down to the plastic wrapping and dispatch labelling is well syncronised.

To put this factory tour into perspective, we’re told they forecasted that 315,466 units were manufactured last year, which are marketed under brands such as Electrolux, Westinghouse, AEG and Simpson. Most of this ends up in homes and commercial kitchens across Australia and New Zealand.

The factory tour ends at the storage and dispatch area. We’re guided back to the bus and drive off to Sticky Rice Cooking School, located in Adelaide Hills.

Sticky Rice consists of a cooking school with premium kitchen appliances by Electrolux as well as three luxury villas on the premises.

The cooking school helps participants to create restaurant quality dishes in exotic Asian cuisines such as Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian. Celebrity chefs to have taught there include David Thompson and Luke Nguyen. I had the privilege of attending an intimate masterclass with their greatest celebrity chef yet – the legendary Tetsuya Wakuda!

The venue, a restored 1940’s building, is deceptively large there’s capacity for up to 18 in the hands-on cooking school, and out back, there’s a new outdoor arena complete with a kitchen garden, a grand Bali Hut and deluxe BBQ and outdoor cooking features. Each of the three luxury villas have been architectually-designed to fit their respective themes. Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.

A smiley Tetsuya was waiting for us in the Zen villa…

Those of you with chef friends will know that when it comes to cooking for themselves at home, most chefs like to keep it simple, if they even cook at all. As a Electrolux ambassador, Tetsuya was here to share a few easy entertaining tips.

I’ll be sharing some of the other recipes in later blog posts, but this first one stood out the most because of it’s sheer simplicity. All it is, is scrambled eggs, but Tetsuya adds an indulgent twist with parmesan, cream, creamed corn, butter, ricotta and chives.

“Enjoy with a glass of champagne on Sunday morning” he cheekily says.

Throughout the cooking demonstration, Tetsuya’s fondness of induction cooktops was apparent. I totally want one now. They’re faster and more energy-efficient, and allows instant control of cooking energy similar to gas burners. Furthermore, the heat is evenly distributed, making it so effortless to cook scrambled eggs evenly.


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