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Steamer Applications

By Matt Kurnick Steamers are a versatile part of most professional kitchens. They’re versatile in a couple of different ways. The first is that operators can cook a variety of product in a variety of ways in one steamer. The second is that there are a variety of…

Old Recipe, New Technology, Unexpected Results

By Carla Landi What if our grandmothers could have baked their favorite recipes utilizing the commercial equipment available today? What would happen if we applied modern cooking and prep technology to a classic family recipe? Award winning Chef Jim Bologna from Great Lakes Culinary Center did just that with…

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…

Developed Donuts

By Matt Kurnick Gone are the days when a simple glazed donut is enough of a treat to satisfy the collective sweet tooth of so many. Starting as an emerging trend in 2012, the last couple of years have seen upscale donuts and upscale donut shops prove themselves…

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…

Rack ‘em up with Channel Manufacturing

By Lee Davis In one of the many restaurants where I worked, you could always find a cutting board in the big pile of cutting boards on a shelf below the prep counter. They were stacked somewhat precariously, surfaces touching each other, and with no air circulation for…

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…