Foodservice Equipment & Supplies

JAN 2019

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

Issue link: https://fesmag.epubxp.com/i/1066397

Contents of this Issue

Navigation

Page 109 of 128

facility design p r o j e c t o f t h e m o n t h to prepare flour tortilla dough that they cook on a rotating tortilla grill. Ingredient options for custom burritos include tofu and shrimp cooked on a flattop griddle. Additional burrito-filler ingredients sit in a four-unit steam well, such as chicken and pork carnitas, beef Barbacoa, house-made refried beans, black beans, veggies with ancho chili and other vegan options. A cold unit and lazy Susan hold house-made guaca- mole, pico de gallo and other traditional toppers. The station also includes a nacho cheese machine. A walk-in cooler and three hot holding cabinets support this station. Green Project Features The building is on track to achieve LEED Silver certifica- tion. Strategies include passive solar design, with transpired solar collectors lining the south wall to preheat outside air. Other features include a roof structured for future photovol- taic panels, and LED lighting used throughout the building. All exhaust hoods include a variable demand control sys- tem, which allows modulation of exhaust and make-up air fan speed based on usage. "This will save an enormous amount of energy especially during slow period of the day when there is a reduced level of activity," Khouw says. Rendezvous Dining Pavilion demonstrates the value of tak- ing a leap into the future whenever the opportunity arises. FE&S Matt Aune, AIA, NCARB, project architect, Mosaic Architecture. Before joining Mosaic in 2013, Aune worked for Fentress Architects in Denver. Projects at Mosaic include Big Spring Brewing in Lewistown, Mont., and Whitefish City Hall in Whitefish, Mont. Jeff Downhour, AIA, NCARB, principal, Mosaic Architecture. During his 20-year career, Downhour's projects span from residential design to entire campus master planning. He incorporates his passion for sustainable design into Mosaic projects, including Northwestern Energy General Office Building in Butte, Mont., and Montana State Fund in Helena, Mont. Jill Eva Flores, executive chef, residential dining halls, MSU Culinary Services. Joining MSU Culinary Services 10 years ago, Flores served as chef de cuisine at Miller Dining Hall and became executive chef in June 2018 and participated in the opening of Rendezvous Pavilion. Richard Huffman, MBA, Director, MSU Culinary Services. Huffman arrived at MSU two years ago, shortly after ground breaking for the Rendezvous Dining Pavilion. His prior experience includes 14 years in hospital foodservice and 13 years in airline catering. Albin Khouw, senior vice president, principal-in-charge, Porter Khouw Consulting Inc. Khouw's career designing commercial kitchens and serveries spans 35 years. Before joining this firm in 2003, he served as vice president of design at Cini- Little International in Germantown, Md., and project coordinator for EPCOT Center Walt Disney World. Michael Kosevich, associate director, MSU Culinary Services. After starting in foodservice as a dishwasher, Kosevich's foodservice career led him to Germany to manage the ski resort and golf course dining areas at an Armed Forces Recreation Center. He joined the MSU team in 1994. Russell Vaughn, CFSP, senior design project manager, Porter Khouw Consulting Inc. Vaughn started his career as a restaurant bartender and general manager. He then became a managing partner of Jacobs Restaurant Group before transitioning to a career in foodservice design project management. He joined PKC in 2014. MEET THE PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019