Foodservice Equipment & Supplies

NAFEM Show 2019

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26 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide With a diverse background in culinary arts, ne dining and education, Chef Adam Busby took over for his Hyde Park, N.Y.-based Culinary Institute of America (CIA) colleague Chef Brad Barnes as NAFEM professor in July 2017. A classically trained chef, veteran of award-winning ne dining hotel and restaurant operations and long-time culinary instructor, he took on the role of general manager of the CIA's Greystone facility in 2014. Busby says he's excited about the opportunities this unique partnership with NAFEM offers and, with ground about to break on major renovations of the Greystone campus kitchens, he personally looks forward to hitting the show "oor in Orlando. What types of initiatives will you focus on during your tenure as NAFEM professor? The NAFEM professor serves as a link between the foodservice equipment industry and education. That's a pretty broad stroke and it could lead in many directions, but an example of an initiative we're excited about is helping to identify alternative career paths within the industry via NAFEM member companies. Working with NAFEM companies is a prime opportunity for students, so we're looking at how we can help facilitate that. One avenue might be externship-type programs. We've always done such programs at restaurants, hotels and on cruise ships but not in manufacturing or industry. So we're looking at what those types of externships might entail and feel it's a strong new, win-win opportunity. You began preparing to succeed Chef Brad Barnes, who served as the inaugural NAFEM professor, with a trip to The NAFEM Show in 2017. What were your impressions of that ‚rst experience at the show? It was amazing to me in its focus strictly on nonfoods and its ability to bring all of the players together. I learned a lot, met so many people and got a great taste of how important it is to bring industry and culinary education closer together to the bene‰t of both. What are some of the biggest back-of-the-house challenges you feel should drive equipment development today? De‰nitely kitchen ef‰ciency and the "greening" of the kitchen, particularly here in California but industry-wide, as well. That's everything from the type of refrigerants we're using to mitigating heat emissions so we can have smaller HVAC units that dump less air out and require less makeup air. It's more environmentally friendly, which is increasingly mandated, but all that stuff is also expensive. An extra foot of exhaust hood at 600 cubic feet per minute, that's a lot of makeup air that has to be conditioned and it takes a lot of energy to accomplish that. We're driving away from fossil fuels. We know that's coming up in the next decade or two, so how can we do that? And certainly, kitchens are getting smaller so equipment that allows us to do more with less is critical. Another challenge, particularly in segments like college and university and Q&A with the NAFEM Professor Chef Adam Busby, Culinary Institute of America at Greystone, discusses equipment development, the kitchen rebuild he's planning and education.

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