AEG returns as partner for Taste of London 2016

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AEG will return to Taste of London this summer as its headline partner, playing a prominent role in the food festival at Regent’s Park from June 15 to 19.

AEG senior consumer marketing manager Vanessa Holloway commented: ”This year we are taking visitors on a scientific and experienced-focused journey to great tasting food. Cooking should be so much more than just a habitual process. By experimenting with new ingredients, different cooking techniques, and plate presentation, we want to show how you can experience the most natural flavour and texture of the best ingredients.”

Highlights of this year’s festival will include the AEG Taste Theatre – where enthusiasts can expect cookery demonstrations from world-renowned chefs – and AEG Take Taste Further, which invites visitors to partake in live group cooking sessions using AEG’s latest steam and induction appliances. New for 2016, AEG will host an exclusive and unique multi-sensory ’eat-along’ screening of AEG Tasteology, a new documentary series that sets out to ’uncover the captivating steps to great tasting food’.

Taste of London 2Among the highlights during the show is AEG’s Tasteology series. Visitors can sign up for a multi-sensory exploration, guided by gastronomy pioneer Jozef Youssef, creative director of Kitchen Theory. Through an ’eat along’ screening made of up of four ’mini’ episodes; Source, Chill, Heat and Experience, visitors will explore the relationship between science, culture and food.

The AEG Taste Theatre will return to host live cooking demonstrations from world-renowned chefs including Pierre Koffman, Nathan Outlaw and Marco Pierre White. Visitors can watch their culinary idols take to the stage to cook their favourite recipes on the latest AEG steam ovens and induction hobs.

The AEG Take Taste Further experience will give foodies the opportunity to put what they have seen at the AEG Taste Theatre into practice under the guidance of a leading chef. Under the tutelage of Jeremy Pang, founder of the School of Wok, visitors can get close to the action in these hands-on sessions using AEG’s kitchen technology. Each visitor will work with fresh ingredients at their own station, discovering the superiority of steam and induction cooking when it comes to unlocking flavours and textures, AEG says. Places are free of charge and available on a first-come, first-served basis.

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