Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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74 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 facility design p r o j e c t o f t h e m o n t h deliver them to the salad bar, which is very efficient," says Laurie Torf, retail area general manager for HUDS. In the hot prep area, staff use two 60-gallon kettles to make soups, sauces and pasta and to rethermalize soups from the Culinary Support Group, a campus cook- chill operation. In the tilting skillet, staff prepare stir-fries, braised corned beef, shallot-simmered turkey tenderloins cut into smaller pieces (tips), other hot entrees, such as chicken piccata, and vegetables. Three combi ovens roast and steam menu items such as green curry salmon, mesquite chicken, beef short ribs and whole grains like millet with mushrooms and dried cherries. Double-stacked convection ovens bake muffins and roast potatoes and meats. Staff use the fryers to make french fries, locally caught beer-battered fish, and chicken fingers. They use the range to prepare demi-glaze and small-batch sauces, and a the flattop griddle and charbroiler to prepare eggs and burgers. The dishwashing area contains a three-bay pot-wash sink for scullery staff use in the kitchen and a conveyor dishwasher to clean catering tabletop items that include china plates, service- ware and glasses. The cafe does not require dishwashing for tabletop items because it uses only compostable serviceware. "There is a clean path between the clear and dirty dishes," Leandro says, "so there is no cross-contamination." ● Owner: Harvard Kennedy School (HKS) ● Director, Facilities & Services for HKS: Arthi Kasetty ● Harvard University Dining Services (HUDS) Managing Director: David Davidson ● HUDS Director for Operations and Facilities: Robert (Bob) Leandro ● HUDS Retail Area General Manager: Laurie Torf ● HKS General Manager: Serie Demelo ● HKS Executive Chef: Ernie Quinones ● Architect: Robert A.M. Stern Architects LLP, New York: Graham S. Wyatt, FAIA, senior partner; Kevin M. Smith, AIA, partner; George de Brigard, AIA, associate partner, LEED AP, BD+C; Will Gridley, senior associate; Gabriella Aguirre, associate ● Interior Designer: Robert A.M. Stern Architects LLP, New York; Philip Chan, associate ● Foodservice Consultants: Ricca Design Studios, Greenwood Village, Colo.: Leonard D. Condenzio, FCSI, CEO; Phillip Landgraf, principal; Greg Boguniewicz, project manager; and Kerri Ingraham, project director ● Equipment Dealer: May Foodservice, Cranston, R.I.; James Maintanis ● Construction: Lee Kennedy Co. Inc., Boston KEY PLAYERS Above: The salad bar features nearly 40 ingredients and prepared salads. Right: Staff prepare and bake pizzas before displaying them on hot decks. Pad thai bowls are among the cafe's most popular menu items. Photo courtesy of Kristin Teig

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