Over the past few weeks, we’ve found ourselves in Madrid, Manchester, Helsinki, Lyon, Orlando, Boston, Charlotte, New York and have even been able to squeeze in a few days in Sweet Home Chicago. We’ve been busy. Here’s the haps.
SIRHA 2013 – Lyon, France
We arrived in Lyon and got right to work. The Eurexpo was banging and buzzing with hammers, saws and forklifts as the booths around us took shape. Our booth went up and we were ready to go.
The SIRHA Expo is one of Europe’s largest culinary trade shows, pairing alongside the Bocuse D’Or and World Pastry Championship in the same complex. Needless to say, it’s a draw. This year, over 175,000 guests attended the expo. It’s a good thing we brushed up on our French. Cuisson sous vide? Thermoplonger? Oui!
The North American Food Equipment Manufacturer’s Show is one of the top equipment shows for the culinary industry. Every major manufacturer seems to exhibit at NAFEM, offering one-stop shopping when checking out everything you need for your restaurant. While sous vide equipment was not eligible for exhibition, PolyScience was there to support major manufacturers, Randell/Unified Brands, Vollrath and Montague, who featured PolyScience sous vide integration in their equipment. Special thanks to Michael Williams and Chance Hunt of Randell/Unified Brands for their Sous Vide Prep Table, which was on display in the “What’s Hot? What’s Cool?” new and innovative product showcase.
AAAS Show 2013
The American Academy for the Advancement of Science Show brought us to Boston a week after (name of blizzard). The snow was piled high, but not enough to hide Boston’s charm and beauty. We made our way to the John B. Hynes Convention Center to set up the booth. Since PolyScience manufactures both laboratory and culinary equipment, it felt fitting to showcase both, especially when you consider our special guest – Nathan Myhrvold of Intellectual Ventures, The Cooking Lab and Modernist Cuisine. On Saturday, Nathan was kind enough to stop by the booth to sign copies of Modernist Cuisine and Modernist Cuisine at Home for the lucky fans that stopped through. Later that day, Nathan gave an outstanding plenary lecture to nearly 5,000 attendees. The scope of the lecture focused on Modernist Cuisine, and with an audience of physicists, biologists, chemists, Nathan spared no geekery, including in-depth looks at Fourier’s law, conservation of energy, James Watt and several gratuitous high-speed video shots.