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108 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 For the most part, staff at each station prepare their own mise en place. "My vision about kitchen in general is if staff members do their own prep for the stations, they have more pride in what they do and maintain prep a little better because there is a better connection between the mise en place and the fnished products. Because there is a sense of ownership, staff are very careful not to let any of the ingredients go to waste," Miller says. Bordering the northwest side of the dining room, an exhibition kitchen allows restaurant guests to watch the culinary staff in action. At the far end, diners can see wood shelving in the climate-controlled salumi and formaggi aging room holding wheels of Parmigiano-Reggiano cheese; other cheeses from Veneto and Alta Garfagnana in Tuscany; olive facility design p r o j e c t o f t h e m o n t h Jon Bluhm, sales engineer/designer for United Restaurant Supply, LLC, has designed and specifed commercial kitch- ens for 15 years in Colorado and surrounding states. In addition to many projects at the Broadmoor, Bluhm's other projects include Ha- cienda Colorado, MorningStar and other senior care facilities, and public schools in Denver, Boulder and Colorado Springs. Bertrand Bouquin, executive chef, is only the ffth executive chef in The Broad- moor's history. He joined The Broadmoor's legendary team of chefs in 2005, overseeing the Summit and Penrose Room. Prior to his arrival, he served as executive chef at the Mobil fve-star-rated Maisonette in Cincinnati. Bouquin trained under several world-famous chefs, including Alain Ducasse, Daniel Boulud and Jean-Pierre Bruneau. Justin Miller, chef de cuisine at Ristorante del Lago and Play, a casual recreation area, joined the Broadmoor 15 years ago. Before his journey at The Broadmoor, Miller supervised the culinary and operational aspects of the Sheraton Hotel and the Fluted Mushroom in Pittsburgh. David Patterson, executive sous chef at The Restaurants at The Broadmoor, joined the resort from the Adour Restaurant at The St. Regis in New York City. Previously, Pat- terson worked with Chef Bertrand Bouquin at the Maisonette in Cincinnati and at Hotel Hana Maui as executive chef. In the winter of 2007, he took a step back from the range at Hotel Hana Maui and pursued a lifelong dream to travel around the world. C.W. Craig Reed, director of food and beverage, during his 24-year tenure as the head of The Broadmoor's vast array of food and beverage teams and programs, has overseen multiple culinary additions and renovations, including the reimagining of Broadmoor West, which houses the new Ristorante del Lago and Natural Epicurean, the Broadmoor's healthy, wholesome, organic and natural dining establishment. Adam D. Tihany, founder and owner of Tihany Design, collaborated with celebrity chefs, creating signature restaurants for culinary pros such as Thomas Keller, Daniel Boulud, Jean-Georges Vongerichten, Charlie Palmer, Heston Blu- menthal, Paul Bocuse and Wolfgang Puck. In addition to restaurants and hotels, Tihany has developed design concepts for the next wave of cruise ships for Holland America and Seabourn brands. Photograph by Chad Chisholm THE PLAYERS Chef Justin Miller prepares antipasti us- ing the hand-cranked manual slicer. Photography by Chad Chisholm