Foodservice Equipment & Supplies

JUL 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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JULY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 93 • Arrives pre-wired, fully constructed, factory tested & ready to operate. • Highest energy efficiency of any outdoor walk-in. • Custom color available at no additional charge. • Available in any size from 6'x6' to 16'x65'. • Seamless fiberglass interior & exterior. • 12-year structural warranty. polarking.com 877-860-6397 Seamless Fiberglass Outdoor Walk-In Coolers & Freezers A new concept at Yale, a bowl station on the main serving line next to the pizza station, also fea- tures chefs cooking international cuisine to order. The menu rotates weekly and features bowls such as ramen, posol, bibimbap, and Middle Eastern and Northern African shakshuka. "Guests don't mind waiting a few minutes to get freshly prepared, authentic cuisine," says Chase Sobelman, managing direc- tor and executive chef, Yale Dining. "Guests can see ingredients and mise en place and make alterations to the menu items featured, but we encourage them to take the dishes as they are designed." A salad bar also adds a strik- ing visual element to each servery. Chefs take fresh produce and cooked vegetables from vertical air screen refrigerators and chop ● Ownership: Yale University, New Haven, Conn. ● Associate Vice President, Yale Hospitality: Rafi Taherian ● Senior Director, Yale Hospitality: Adam Millman ● Director of Asset Renewal and Planned Projects, Yale Hospitality: Daniel R. Flynn ● Director of Procurement, Yale Hospitality: Gerry Reamer ● Managing Director/Executive Chef, Yale Dining: Chase Sobelman ● Director of Operations, Yale Dining: Robert Sullivan ● Director of Capital Program, Yale University Office of Facilities: Keith Fordsman ● Associate Director of Construction, Yale University Office of Facilities: John Olsen ● Architect and Interior Architects: Robert A.M. Stern Architects, New York; Robert A.M. Stern, FAIA, senior partner, and team, including project partners Melissa DelVecchio, AIA, Graham S. Wyatt, FAIA, and Jennifer L. Stone, AIA; Kurt Glauber, AIA, associate partner ● Foodservice Consultants: Cini-Little, New York and Washington, D.C.; Rich- ard Eisenbarth, FCSI, vice president, strategic relations; Theodore Farrand, FCSI, FMP, senior associate; Marleen St. Marie, senior project coordinator; Adam Millman, regional manager of the New York office before coming to Yale in 2013 ● Equipment Dealer: Kitteridge Equip- ment Co., Agawan, Mass.; John Roche ● Construction: Dimeo Construction, Norwalk, Conn. KEY PLAYERS

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