Calor is offering cooking enthusiasts and wannabe chefs the chance to win a day’s training with ‘Hell’s Kitchen’ star Jean-Christophe Novelli.
The UK’s leading supplier of LPG is giving away one gift voucher for a day’s experience at the Novelli Academy, in Tea Green, Hertfordshire.
The celebrity chef, who featured on last year’s hit television show Hell’s Kitchen, will personally guide the lucky winner through the day and will help them prepare, cook and sample some of his famous signature dishes.
To enter the competition, Calor is inviting people to visit their stand at the Hotelympia exhibition between February 19 and 23 at the ExCel conference centre in London’s Docklands.
Calor’s Paul Riding says: “We are pleased to be offering this special cooking experience with Jean-Christophe Novelli at our Hotelympia stand.
“We work closely with the catering industry and our success is built on our understanding of your business – we want to share this with visitors at the Hotelympia exhibition.”
Calor is exhibiting at the UK’s leading exhibition for food service and hospitality, to show the benefits of powering not just kitchens, but whole businesses on LPG.
The company has been supplying LPG for over 70 years and one of the benefits includes an automated telemetry system The Think Tank® that automatically monitors the gas level in the bulk tank and communicates directly with Calor.
Powering your facilities and equipment from a Calor LPG tank ensures peace of mind beyond gas deliveries, as the company monitors, maintains and services the tank. LPG also removes the environmental risks associated with fuel spillage.
Competition entrants will be invited to fill in their details at the Calor Hotelympia stand, N3279, and answer a few simple survey questions for the chance to win the special prize.
For more information on Calor visit www.lpg-catering.co.uk or call 0800 216 659.
ENDS
Issued on behalf of Calor by Connect PR, Chubb Buildings, Fryer Street, Wolverhampton WV1 1HT. Telephone 01902 714957. Email: natalie@connect-group.com
 Click here to download this press release in Word format
Released: January 2006
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