Maxim and Cookworks renew ties with CACS

MANILA, Philippines - Maxim and Cookworks, distributed in the Philippines by Ramesh Trading Corporation, recently renewed an exclusive partnership with the Center for Asian Culinary Studies (CACS), strengthening their commitment to serve as the official cookware brands of the renowned culinary education and research facility.

“This partnership has been truly solid,” said Haresh H. Mirchandani, president and CEO of Ramesh Trading Corp. “We are honored to continue working with CACS, which is considered by many aspiring cooks as their passport to an exciting new culinary career.”

The partnership began in 2009 and enables CACS to offer professional cookware products to school students and alumni. It also brings a new range of Maxim and Cookworks cookware to the world-class kitchens of CACS. This includes commercial-quality non-stick fry pans, saucepans, and stir-fry pans with Teflon Platinum coating from the Maxim Duranium Professional catalog, as well as heavy-gauge 18/10 stainless steel fry pans, sauté pans, everyday pans, saucepans, casserole pots, stock pots, Dutch ovens, double boilers, chicken fryers, pasta cookers, and woks from the Cookworks catalog.

“CACS believes in quality education. To achieve quality education, we use quality equipment,” said chef Gene Gonzalez, president and founder of CACS, chef-owner of Café Ysabel. “We’re impressed by the performance and durability of the cookware from Ramesh Trading. In fact, most of the Maxim and Cookworks pots and pans that we received three years ago are still being used by our students today.”

Chef Gene gave one of his signature cooking demonstrations: a special pan-roasted salmon recipe with apple beurre blanc and crispy leeks, cooked in a three-year-old Maxim Duranium Professional pan kept in perfect working condition. Printed on a banner behind the multi-awarded chef were two ribbons, one red and the other yellow, tied together to signify the partnership between Maxim and Cookworks and CACS.

“It’s a timely opportunity,” said chef Giannina Gonzalez. “We knew that we really needed to stick to reliable brands. In a restaurant or a culinary arts school, the pots and pans are used and washed several times a day for 12 to 16 hours so you don’t want them get broken easily.”