Foster Refrigerator have launched our latest case study in partnership with Bake Off: Crème de la Crème winners from RAF Odiham.

Throughout the Crème de la Crème series, Foster Refrigerator provided all refrigeration and freezing equipment to help the contestants create their patisserie masterpieces. Series three of the show, renamed Bake Off: The Professionals, will include five Foster counters in addition to the equipment used previously. The latest case study shows how these same refrigeration products are used on a daily basis to feed the hundreds of RAF airmen and women by series winners Cpl Liam Grime, Cpl Chris Morrell and Cpl Ian Mark and their teams.

In the film, the chefs explain how having Foster equipment in the kitchens at RAF Odiham, the team’s base, meant that they were familiar with the products, taking some pressure off during the intense competition.

Cpl Grime comments: “We need to have kit that we can rely on. Foster’s fridges, freezers and blast chillers are something that we use in our kitchen on a day-to-day basis. Without the security that the equipment is working, it puts a little bit of extra pressure on. With the quality of Foster fridges it’s one less thing to worry about because we know that the equipment is going to do what we need it to.”

Having been knocked out in the semi-finals of the previous series, Liam describes how they approached their second chance, “we went back with a new team and said this year that we’ll give it everything that we can, it’s now or never, and we came away with the goods at the end.”

The team are no strangers to high pressure competitions, having taken part in professional competitions across the world, winning a number of awards including gold at the Culinary Olympics.

Following the Combined Services Culinary Arts Team’s win, Foster Refrigerator committed to donating refrigeration equipment to Brockenhust College, local to the RAF base, where Cpl Liam Grime teaches. This will be used by a number of students who are completing a range of culinary courses with the intent of being the next generation of chefs, not only in the military but across the foodservice sector.

To read the full case study and watch the video, click here.