Catersource 2015 – Las Vegas – A Thank You!

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Mar 302015
 

Catersource 2015 – Las Vegas – A Thank You!

Catersourse Las Vegas

Catersourse Las Vegas

 

 

 

 

 

Our first time of exhibiting at the Catersource 2015 Trade Fair was indeed a great experience and a very good fair!!!

Catersoucre 2015 - Las Vegas

Stand at Catersource 2015

Catersource 2015 Las Vegas

Catersource 2015 – Another angle

I would just like to take the opportunity in thanking all the visitors to our stand, and a very special thanks to Mr. Arvind Shah of Arvin Group for making it all possible.

Mr Arvind Shah, is already preparing for the NRA Show Chicago 2015 Trade Fair in May 2015.

This will be an exciting moment for our Company, as we will be showing America that “Made in Italy” can be better and cheaper that “Made in China”.

I will be supplying more information about the NRA as we get closer to the date.

NRAShow2015Logo_1

NRA Show 2015 – Chicago May 16th to 19th

 

 

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Ambiente 2015 – Eme Responds

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Feb 272015
 
Eme - Made in Italy

Ambiente 2015 – Eme Responds

Ambiente has passed us once again, and with the risk of being to optimistic, it has been only the best fairs that we have had for a number of years.

2015-02-13 09.28.44

Ambiente 2015

Ambiente 2015 Stand

Ambiente 2015 Stand

 

Perhaps the recession is finished, perhaps Europe is back on the road to growth. Let us hope so, for the benefit of the brave people of Europe.

Although I have already thanked personal the visitors to our stand, I would also like to thank those people who passed our stand, only to look and ask questions.

 

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First Day of Spring

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Mar 202014
 

First Day of Spring

Coloured handle cutlery

Vero coloured handle cutlery.

The first day of Spring is with us, and the time has come to start thinking of those long warm nights, and gorgeous colours that only nature can provide.

It is the moment when the spirits within are lifted to greater heights, and the sadness of Winter becomes but a distant memory.

For the brave, the season for eating out doors has begun, and what can be more enjoyable than preparing the table with that added colour.

I have two models that I would like to present to you; VERO and Table Fun (Carre’ Ballon Bateau).

 

 

Ballon 2_1024_2  Carrè 3_1024

 All are 100% “Made in Italy” , and are able to grace any table with the spirit of Spring.

Bateau 4_1024

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Ambiente 2014 – Conclusion

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Feb 162014
 

Ambiente 2014

Ambiente - The Writer

1st Day of the Ambiente Trade Fair

The last of the Winter Fairs has concluded, and what a fair Ambiente has been.

I have lost count of the number of Ambiente trade fairs I have conducted, but this one has without doubt been one of the very best.

Does this mean that the recession is over? I am not sure; most of the visitors were from non-EU countries, and all looking for MADE IN ITALY. Lets just wait and see.

What I do know is that my efforts to help create an Eme Brand Name is beginning to work. More and more people are becoming aware of the design, quality and service that Eme can offer.

I would just like to thank all the visitors to our stand at Ambiente; and please remember that should you wish to know more about our Company, production, or just wish for a price quotation, please do note hesitate to contact me.

Once again my most sincere thanks to all the visitors.

Yours sincerely

John L Aldridge

Export Manager

Mr. Mori and Writer

Mr. Mori and Writer on the stand at Ambiente 2014

 

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How To Lay A Table With Cutlery

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Jan 062012
 

For most people giving a dinner party for the first time, the task of laying the table with cutlery and glasses can be a daunting venture; but it is not as difficult as it seems.

In todays modern iPhone, iPad, tablet holding world; whether you use table cloths or mats does not really matter. What does matter is that your choice is clean, smooth and spotless; and the cutlery and glasses clean and sparkling. IMPORTANT, do not forget to check that the salt and pepper containers are freshly filled. Don’t fall for the “salt trap” of the hole being blocked.

The starting dish can depend greatly from country to country, but there is a tendency for soup to be the first dish, especially during the winter periods. HOWEVER, if you are serving pate, a pate knife would take the place of the soup spoon.

The soup spoon (Art.240) is placed to the far right (not at the top), the fish knife (Art.140) to the left of the soup spoon, and the menu knife (Art.X10 – main course) is placed to the left of that; always with the blade pointing inwards.

The corresponding forks are placed in the same order on the left of the place cover.

If an entrée fork is used, it is placed between the fish and menu fork.

The spoon and fork  for the dessert are placed at the top, the spoon above the fork.

If fruit and cheese are being served, the fruit knife (Art.X50) and fork (Art.X70) are brought to the table at the same time as presenting the fruit and cheese.

The small plate for bread or rolls are placed on the left, while the wine glass and water glass are placed on the right. IMPORTANT Always remember that the water glass is the biggest of the two glasses.

The napkin, if folded can be placed at the centre of place cover; otherwise if a napkin ring is used, on the far right.

Never stack the plates for use for each course. This is often used in Italy and is wrong. It is lazy and allows the plates to get cold.
Do your best to keep the plates, for the hot courses, warm (not burning hot).

As stated above, place settings change from country to country.
For example, if you are serving “Italian”, you might consider laying as follows:

1st Course would probably be a selection of salami and would require using the “fruit” knife and fork.
2nd Course being the unforgettable Pasta, which would require menu fork and spoon (the Italians use just the fork).
For the Main Course and onwards follow the pattern stated above.

It really does not matter about the Cuisine that you are presenting as there is one simple rule to remember.

THE FIRST COURSE CUTLERY IS ALWAYS ON THE EXTREME FAR LEFT AND RIGHT OF THE PLACE COVER.
PLACE THE NEXT COURSE CUTLERY INSIDE THE PREVIOUS, AND CONTINUE INWARDS UNTIL THE MAIN COURSE.

 

 

 

 

 

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New Design Packing – You & Me

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Dec 152011
 

Design Packing from Eme

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Ambiente Trade Fair – 10th to 14th February 2012

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Dec 142011
 

Hall 3.0, Stand E76 – www.ambiente.messefrankfurt.com/

Eme will be exhibiting this year at the Ambiente Trade Fair with a completely new stand.

I hope that we will have the pleasure of your presence during the fair.

We have plenty of new models and ideas to show you.

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Dec 072011
 

Sky Full Tang Cutlery - Flateware Model

Further new models will be published over the next coming days.

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Introduction to Cutlery and Flatware Part 2

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Nov 302011
 

 

There are plastics and plastics. Unfortunately the word plastic is a word that is generally used by the consumer to underline a product that is cheap, or of poor quality. This is in fact not true as some plastics can cost more than crystal.

Plastic as a raw material can be subdivided into two categories:

1st Choice

2nd Choice

1st Choice is when the raw material is produced by a manufacturer, and supplied with full quality certification to a manufacturer that will transform the material into a finished or semi-finished product.

2nd Choice is when a manufacture collects the waste material that remains after the initial production cycle, or after the transformation, and re-cycles the material. A good example is the cartons used for milk and orange juice. Between the 2 layers of card is a layer of plastic film. At the end of a production run, a block of plastic remains. This plastic is sold and recycled for the production of children’s dolls.

There is also a 3rd Choice that is usually used by Chinese producers. This plastic is a mixture of all possible types of waste plastics, with no certification that it can be used in contact with food.

Eme uses at present the following types of 1st Choice plastics:

Moplan

ABS

Marfran Streif

Metal acrylic

Nylon

  • Moplan: A very cheap and soft plastic used for economical ranges of cutlery.
  • ABS: A harder plastic that is also resilient to temperature. Has an advantage that it mixes well with colorants.
  • Marfran Streif: A special plastic made from ABS and rubber. Made to German standard B.G.A.: Mitteilung N.170.
  • Metal acyrlic: An expensive plastic that is extremely hard and resilient. Has the advantage of being able to form special colour effects, and to be able to maintain its lucidity.
  • Nylon: Normally used when printed a decor onto the handle using “sublimation” printing.

 

 

Silver plated cutlery is divided into two groups; domestic and hotel/catering.

Domestic cutlery has a base layer of 5 microns of Woods Nickel, and 5 microns of silver. Hotel/Catering cutlery has the same base of nickel but with 23 microns of silver.

  • Gold Plated Cutlery.

 

Unlike silver plated cutlery that with the exception of the knife blade covers the whole body of the cutlery piece, gold plated is used basically as a form of ornamentation, or to evidence a motif.

  • Maintenance and problems.

 

To maintain the life and beauty of our cutlery, we suggest the following:

Maintenance:

  1. After washing by hand, do not leave the cutlery on the side to dry. Dry immediately with a cloth and store away. Soupy water that is allowed to dry on the surface of steel can cause oxidation marks that appear to be rust. It is not rust and can be normally removed with any stainless steel cleaner.
  2. After the cycle of the dishwasher has terminated, remove, and if dry, store away. If you are in a hurry, leave the door of the dishwasher open so that air can circulate. The atmosphere within a dishwasher is very corrosive as it contains a high percentage of salt.
  3. Wherever possible, do not leave food to dry on the stainless steel. Food decays very quickly creating acids that attack the surface of the cutlery. This is even more important where lemon has been used. This is one of nature’s great little acids.

Problems:

  1. If black marks or pit marks can be seen on the surface, and if these marks are very noticeable on the edge of the knife blade, this is a very good sign that the dishwasher of the client is not properly earthed. When a dishwasher is not earthed, during its cycle electrical discharges are created that attack the edges of steel, and especially the blade edges. Add to this a very corrosive atmosphere (100% humidity and salt), faint rust marks will appear around the pit marks.
  2. The stainless steel has a white chalky appearance, and the plastic stains of white. This is a very clear sign that the cutlery has been boiled. When water reaches its boiling point, it releases a certain amount of calcium that deposits onto the surface of the steel causing it to have a chalky appearance. Plastic at 100 degrees Celsius begins to suffer from thermal stress causing the white stains. If the cutlery is removed from the boiling water and immediately placed under cold water, cracks will begin to show near the joint between the handle and steel.
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Nov 272011
 

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