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An Inside Look at ICS Walk-Ins

It's not news that International Cold Storage produces walk-in refrigeration units meant for either inside or outside of an operation. Recently though, ICS has taken measures to improve both the insides and outsides of its units.   For the exteriors, ICS now offers a variety of textures and...

Serving in the Saf-T-Zone

By Lee Davis It’s Saturday night in the parking lot of a local upscale restaurant. A worried proprietor and his chef stand and watch as a guest with a known allergy to eggs is loaded into an ambulance. The customer has begun to have an anaphylactic reaction. She…

Culinary Art and the Plain White Canvas

By Lee Davis In recent articles we’ve talked about the trend of using interesting textures to enhance tabletop design, but it’s important to remember that “smooth white” is also a texture. A plain and simple white plate might be just the thing you need for a table setting…

A Gold Medal in Warming & Holding

By Lee Davis I love the Olympics, but I’ve got to say that too many of the events, such as the pole vault or table tennis for example, just have no real life parallel to the challenges I face or the skills I use on a daily basis....

Sous Vide or “Under Vacuum”

By Matt Kurnick It’s not uncommon for trends within the foodservice industry to start at the figurative “top” and work their way “down”. Such is the case for sous vide cooking, which had its ground-breaking moments in fine dining establishments, and is now taking off in fast casual…

G.E.T. Enterprises: MyPlate for Better Nutrition

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…

Cadco’s Space Saver Countertop Griddle

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…

Edlund – Dispensing A Professional and Sanitary Solution

By Lee Davis If you look around most commercial kitchens hard enough, you’re bound to find a shelf or corner where several open boxes of plastic film and foil are kept. They’re great products in general, and both are vital to most cooking operations. But too often, the…

Wells/Bloomfield: Redesigning a Decades-Old Well

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…

Dexter Brings Cool Into the Kitchen

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…