Foodservice Equipment & Supplies

JUN 2019

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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66 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 ONSITE PROFILE When guests arrive at the new dining structure, they see a striking interior design with a brass and steel canopy. The open display kitchen becomes immediately visible. "Guests become part of the kitchen right away," Frade says. "Every seat offers an experience as if being at a chef's table. Guests get to hear the hustle and bustle of the kitchen chefs com- municating. They become part of the student experience." Paintings by Austin-based artist Kelti Smith and vintage cooking tools on loan from the CIA's Chuck Williams Culinary Arts Museum contribute to the intrigu- ing environment. Chuck Williams was the founder of Williams-Sonoma and a cookbook author. Menu Production Food deliveries arrive at the main campus building, where staff check the orders and place items in a walk-in cooler, walk-in freezer and dry storage. Savor and CIA Bakery Café instruc- tors and students must walk across the street from the restaurant space to reach the main campus and gather ingredients for each day's produc- tion. They transport the ingredients from the main campus to the on-site kitchen's walk-in cooler, reach-in freezer and pantry for dry storage. In the cold production area, students prepare mise en place using a food processor, slicers and mixers. The students use a machine to micropuree fresh and frozen foods for some dishes. The hot food prep area contains two combi ovens that the culinary team uses primarily to roast chickens, handle gen- eral prep and ‡nish off ribeye steaks to Top to bottom: Students learn to commu- nicate verbally and visually at the cooking suite. Raul Mendoza and other students learn intricacies of grilling. Students Savannah Zapata (left) and Vanessa Vela practice the art of sauteeing.

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