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Chicago’s Future Chefs & PureOFlow Reveal Secret IngredientThree Culinary School students start the Alphabet with W in their Soups at the National Restaurant Association ShowFor Immediate Release Media Contact: Las Vegas – Today, PureOFlow, Inc., a company specializing in revolutionary new ideas in water purification and launching its PureOFlow water systems to attendees of the 2009 National Restaurant Association Show (NRA) in Chicago, May 16-19, announced the winners of the soup cook off contest. At one of the largest gatherings of the food and beverage industry, PureOFlow and The Cooking & Hospitality Institute of Chicago - Le Cordon Bleu Programs teamed up to demonstrate how purified water impacts the taste of a soup. Through thick and thin soups, water remains the main ingredient; so any impurities in drinking water or any salts added to treat the water can drastically ruin the best recipe. The three finalists— Justin Selk, Adam Stark, and Cory Farmer competed in a cook-off where they presented their best soup using purified water. Attendees at the show tasted the samples each day and voted. These aspiring chefs and the discerning audience were united in agreement that despite buying the best organic ingredients, bad tasting water can quickly ruin the taste of the most carefully prepared dish. Justin Selk who made a carrot curry soup said, “I have made this soup several times before using regular tap water, but this time, I can truly say that the purified water brought out the color, consistency and taste.” Adam Stark who made a melon ball miso soup was pleased with his presentation and commented that he could taste all of the high quality ingredients he had carefully chosen to make his soup. Cory Farmer was happy that he labored for a day to make his butternut squash soup because his efforts were well-rewarded at the taste test. These future chefs were delighted that “W” spelled water and winning. The soups were a tie in the taste test and all three were awarded cash prizes. One of the first to endorse purified water through PureOFlow’s PureOFlow system was celebrity chef Joseph Keller of Bistro Zinc in Las Vegas. According to a recent AP IMPACT report, drug companies are legally dumping pharmaceuticals in waterways that find their way into drinking water sources. This exacerbates the poor water quality that already exists throughout the U.S. As a result, many consumers and commercial food establishments resort to water softeners to treat their water. Mike Paice, chairman and president of PureOFlow added, “Unfortunately, the softeners substitute one type of salt for another, so it imposes a health hazard for those who are on sodium restricted diets.” It is important to note that softeners also require frequent filter changes and these filters end up in landfills. About PureOFlow What constitutes a revolution? Wikipedia describes it as a fundamental change that takes place in a relatively short period of time. PureOFlow’s PureOFlow system is a fundamental change in the way restaurants and foodservice businesses handle their water needs. With the revolutionary PureOFlow water purification technology, bottled water, salt-water softeners and point-of-use water filters become unnecessary, saving money, protecting the environment, reducing waste and delivering better tasting products. PureOFlow is the only water purification technology to create the equivalent of bottled water right out of the tap, crystal clear ice right out of the machine and spotless tableware out of the dishwasher. For more information visit www.pureoflow.com or call Molly Walpola, VP of marketing (702) 834-6570 or (702) 250 4596.
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