RELY also offer a full Consultancy service for businesses wanting to expand into the fields of blast chilling / shock freezing; Sous Vide – in depth training; and general business management.
Robert qualified 40 years ago as a pastry chef and has worked in many establishments in this field and as Executive Chef. His experience in blast chilling since 2001 and knowledge in the field is unsurpassed in Australia. Robert teaches Sous Vide cooking and consults on general business expansion.
If you’re interested in what our Consultancy can do for your kitchen contact us here.