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Fresh, fresher, freshest ... CSIR ICC's innovative new way to serve a cold buffet

4 October 2010

The hot South African weather invariably poses a problem when cold dishes are served on a buffet, especially outdoors. To address this problem, the CSIR International Convention Centre (CSIR ICC) has introduced a novel new method of serving cold platters to its guests - by using dry ice underneath the dishes on the buffet. The dry ice creates a refrigerated environment that ensures the temperature of the food can be carefully controlled.

The food is served in asymmetrical dishes with wide profiled rims. These unusual dishes provide a bold design statement whilst bringing a sense of glamour to the buffet. The dishes come in an array of different sizes and depths which allow the Centre's chef full carte blanche in the artistic presentation of the food. Adding to the overall effect are beautiful teak presenters specifically designed for the dishes to fit into. These have stacking elements for different heights, which creates an aesthetically appealing landscape effect.

"We pride ourselves in giving our customers peace of mind that the food they enjoy is not only tastefully prepared and served, but under the strictest hygiene standards as well," says Dieter Botha, CSIR ICC Food and Beverage Manager. This innovative method of serving cold food ensures that hygiene standards are perfect by ensuring the food remains at the correct temperatures no matter what the ambient venue temperature. An accredited international hygiene audit company conducts random quarterly audits of the CSIR ICC premises on its cleaning operations, maintenance and structural facilities, food safety and hygiene.

For further information, contact:
Refilwe Nchebisang, Public Relations and Marketing Intern
Tel: (012) 841 3770
Email: RNchebisang@csir.co.za