February 19, 2018 (NY, NY) FOR IMMEDIATE RELEASE: Sitram – Made in France | Riveted Commercial Cookware Launch International Restaurant Show Booth #1237 -- Sitram cookware has been manufacturing stainless steel cookware in Saint-Benoît-du-Sault, France since 1960. Sitram catering collections are curated from regions in France that are known for world-class cooking. High quality raw materials, classic French design and superior durability make Sitram cookware a chef's favorite. Commercial cookware ranges are designed to meet the needs of the most discerning professional chefs. Sitram manufactures impeccable products with great durability, offering solutions for operators, chefs and industry professionals. The HORECA – R line (French meaning: Hotel, Restaurant and Café) will launch in New York as the first commercial stainless steel/ riveted cookware line developed for Chefs in the United States. The cookware line will debut at the International Restaurant Show in New York City, and will be available to ship from Sitram USA in mid April. The line is induction ready, NSF certified and is suitable for all heat sources. The range features classic French design and a thick clad base for even heat distribution. The cookware line is manufactured in France, as well as many other Sitram products. Sitram has increased research and development efforts to improve the durability of all product lines. Sitram is delivering high quality, stylish and durable products to chefs and operators. Sitram develops products through the collaboration of master chefs, manufacturing experts and design specialists. As a pioneer of pressure cooking, Sitram launched the first pressure cooker in 1963. Sitrams’ SitraPro Pressure Cooker was a featured design finalist in “What’s Hot & What’s Cool” at the NAFEM show in 2017. Since NAFEM, Sitram continues to improve pressure cooker offerings, by adding additional features and colors. Today, Sitram partners with prestigious chefs, Maîtres Cuisiniers de France and culinary professionals at the International Culinary Center to create a high profile Culinary Ambassador network. The International Culinary Center in New York and California has integrated SitraPro in their curriculum for technology in the kitchen. Modern pressure cookers enables 70% faster cooking times and is energy efficient. Pressure cooking offers an easy alternative for preparing healthy and gluten free menu items while using a single burner, or induction burner in a busy kitchen. Sitram is one of the last manufacturers of commercial cookware in France.
2018 Events: Pressure Cooking Demonstration March 2018
2018 Events: National Restaurant Show - Chicago | McCormick Place May 19-22 | Booth S 3549
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Recent Events:

Sitram and ICC Catering and Events to Give Back with Gourmet Cuisine and Wine Tasting Fundraiser to Benefit American Diabetes Association


Sitram presents “Classic Techniques with a California Twist,” a gourmet cooking, tasting and wine-pairing experience taught by lead chef-instructors from the International Culinary Center that will benefit the American Diabetes Association. Sitram and ICC Catering and Events Department will donate a portion of the proceeds from ticket sales to the San Jose region of the ADA. Chef Bruno Ponsot will demonstrate French farm-to-table cuisine, Chef Todd Engstrom will demonstrate classic culinary skills and Chef Stephany Buswell will share pastry-making techniques. Local wine tastings will be curated by Master Sommelier Eric Entrikin. Each participant will receive the gift of a Sitram Professional frying pan with a copper sandwich bottom (a retail value of $100) – made in France. Tickets are on sale through Brown Paper Tickets: 852804.

October 2, 2014 (Campbell, California) – “Classic Techniques with a California Twist” is an inspirational gourmet cooking, and wine tasting adventure benefitting the American Diabetes Association, Thursday, Oct. 16 at 5:30 p.m. at the International Culinary Center (ICC) in Campbell. The evening will include demonstrations of classic French cooking and pastry-making techniques by a lead pastry chef, and two key culinary chef-instructors from the International Culinary Center. The tasting will include rustic farm-to-table tasting featuring Monterey Bay Seafood, classic French Ratatouille, local wine pairings curated by Master Sommelier Eric Entrikin, and Crepes Suzette for dessert. All participants will receive the gift of a professional frying pan (copper sandwich bottom) from the 2014 Sitram Catering Cookware Collection, valued at $100. Advance tickets for are available for $100 http://www.brownpapertickets.com/event/852804 or at the event concierges at Brown Paper Tickets at 1-800-838-3006.

“We want to inspire people who like to cook, and people who like to eat with this unforgettable adventure exploring the possibilities of food and wine pairings, new culinary techniques, equipment and secrets from professional chefs. Every participant at the event will receive the gift of a Sitram copper sandwich bottomed frying pan, valued at $100. This precision tool is for creating culinary masterpieces, used by professional chefs around the world, and is the right tool to inspire anyone to embark on their own culinary adventure,” said Kim Batarse, Brand Manager of Sitram USA.

Tastings will include Monterey Bay calamari with garlic, white wine and chives, traditional French ratatouille and crepes Suzette for dessert, prepared by a professional cooking instructor and an award-winning pastry chef from the ICC. Eric Entrikin, one of the 135 people in the United States who have earned the Master Sommelier title, will be
pouring wine and discussing varietals from Savannah-Chanelle and other premium vineyards. In 2008, Eric created the wine list for Alexander’s Steakhouse of Cupertino, and was awarded the Wine Spectator’s “Best Award of Excellence.”

Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is the global expert in professional culinary and wine education, with campuses in New York City and Campbell, California, and a sister school in Italy. The renowned Total Immersion, fast-track education provides students with the credentials, confidence and connections to chart a successful career. Deans include Jacques Pepin, Jacques Torres, David Kinch and Emily Luchetti; the faculty includes 12 Master Sommeliers in ICC’s 10-week Intensive Sommelier course—the only such program approved by the esteemed Court of Master Sommeliers.


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