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Category: "Applications"

A Quest for Crepes

By Lee Davis This week we celebrated National Crepe Day. On vacation in southern France years ago, I started out in the Pyrenees Mountains, a quaint and scenic region that time seems to have forgotten. It’s dotted with medieval castles, abbeys, farms and small villages. My first night…

Food Safety Best Practices with Cambro

By Lee Davis I’d like to share a story with you about a friend we’ll call “Tom” who was recently hired as a prep cook-trainee at the local family restaurant in town. Early on during his time there, Tom was told to thaw six chickens. Tom went to…

Commercial Fry Pans: Stainless Steel or Aluminum?

By Lee Davis The first question most people ask when purchasing commercial frying pans is: stainless steel or aluminum? There are a few other materials commonly used to manufacture frying pans, such as carbon steel, cast iron, copper and even enamel, but the vast majority of what you…

Suggested Walk-In Maintenance

By Matt Kurnick It’s important to take good care of your equipment. My dad was the first to teach me this lesson, and it was in the context of my most prized piece of baseball equipment. After getting my first all-leather baseball mitt he taught me to properly…

Chef Feature – Brad Johnson of Hefner Grill

By Carla Landi Chef Brad Johnson of Hefner Grill, a member of the Hal Smith Restaurant Group, combines concept, passion and the right equipment. Chef Brad Johnson is the man who creates the culinary masterpieces that customers of the Hefner Grill, a member of the Hal Smith Restaurant…

Reminders on the Latest ServSafe® Updates

As we get into the new year, we wanted to take this opportunity to review some of the changes made last year to ServSafe® best practices. ServSafe best practices are an important part of ensuring that any commercial kitchen produces the safest food possible. It’s important for customers…

Soup Merchandising with Memories of Bouillabaisse and Julia

By Lee Davis Yesterday, I attended a training webinar with Chef Rich Rupp from Vollrath. Chef Rich spoke about soups and stews for winter. My favorite soup is Bouillabaisse, a classic fresh fish and shellfish soup from Marseille, seasoned with ingredients like fennel, garlic, orange zest and saffron….

Routine Refrigeration Maintenance

By Carla Landi The last thing any foodservice operator wants is trouble with their refrigerator or freezer.  The catastrophe of lost food and time resulting from failed refrigeration can be harmful to a foodservice operation.  Thankfully, this foodservice nightmare can be avoided with simple, routine refrigeration maintenance. With…

Flatware 101

By Bill Daily, King of Tabletop Penn Jersey Paper Company, Philadelphia, PA I would like to start by submitting that the foodservice flatware is THE MOST PERSONAL ITEM IN THE DINING EXPERIENCE. Not only does the diner pick up the utensils to enjoy their meal, but they also…

Glassware – Tempered vs Annealed

By Lee Davis Years ago, I worked as a bartender in a Country Inn. Our bar was equipped with very elegant but durable glassware. The glasses stood up to a lot of abuse, but when a glass broke, it did so with a characteristic pop that sent small…