By Lee Davis Growing up, there were always four essential food groups at my mother’s table: the meat group, the potato group, the buttered bread group, and of course, the gravy group. In school, we learned a slightly different version of the “Basic Four”. USDA posters like the…
By Matt Kurnick Cadco’s latest offering in the countertop griddle category is the CG-5FB Space Saver Stainless Griddle. This griddle is well suited for operations in which space is critical and an evenly heated cooking surface is preferred. Watch the video below featuring Christopher Kasik, Cadco’s Special Markets…
By Lee Davis One of my favorite childhood memories is piling into the car with my family on a hot summer night and heading out to the local ice cream shop. There, next to a sliding glass window, was an ice cream menu with dozens of flavors. With…
By Lee Davis Whether working at a grill, griddle, or sauté station, nearly every chef has a few good turners (a.k.a. spatulas) on hand: a grill turner, a hamburger turner, a perforated turner and maybe even a fish turner. They’re standard tools of the trade, but when tools…
By Matt Kurnick and Lee Davis Recently Kitchen Biz caught up with Bill Smith, Regional Sales Manager at True Manufacturing, to learn all about the newly updated Specification Series refrigerators from True. Bill showed us around the Pass-Thru models, pointing out several modifications True’s made to make this…
By Lee Davis The new full color one page sales flyer from Advance Tabco says: “You asked for pretty. We listened.” The photo shows a close-up of a nicely designed metal “Chamber Lock” that is a key feature of Advance Tabco’s new line of “Sleek Shield” glass food…
By Lee Davis When was the last time you purchased a case of commercial garbage can liners and actually received fewer bags than were specified on the outside of the case? I bet you have no idea, right? Neither do I. Who counts? And that, according to Jeff…
By Lee Davis You may have seen this place in the deserted back hallway of a commercial kitchen, the basement storage area of a cafeteria, or the vacant corner of a loading dock. It’s filled with sad memories of employee abuse and overstressed joints. Broken welds, bent uprights…
By Lee Davis As a young man, I worked for a Chef who swore by his folding mandolin slicer: a contraption designed to slice and julienne vegetables quickly and uniformly. To use a mandolin, you basically slide a piece of food down a short incline across one or…
By Lee Davis Last month, I sat down with Larry Lyons, General Manager of ITW Steam Cooking, and we talked about the redesigned K6ETT electric Counter Steam Jacketed Kettle from Vulcan. I had the chance to examine one that he set up for a training event. At first…