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READER PICKS » Command Performance Every Time
Hoteliers and restaurateurs know they must give command performances daily to ensure repeat customers and referral business.
And when it's time to thank those who help make it all possible, Executive Chef John Coleman, Ritz-Carlton Tysons Corner, gives kudos where they're deserved--to Alto-Shaam and Host Marriott.
"Using Alto-Shaam products for banquet functions, we achieve time savings, a better end product, and cost savings," Coleman says. "With the support of Host Marriott (owner of this McLean, Virginia property), we were able to make this system come on-line." Coleman says it used to take 12 hours to produce 800 Creme Brulees using their Pastry Shop's three-deck oven.
"With Combitherm oven/steamers, there's no need for a water bath," Coleman says. "It now takes me 40 minutes to do what used to take 12 hours."
He says Alto-Shaam's "closed system" produces more yield with roasting. When cooking an entree like flank steak, he calls the end result "phenomenal."
"If you do a rub on a flank steak and steam it in a combi oven, it produces a mouth-watering, juicy, tender dish," Coleman says. Cost savings have resulted from substantially higher revenues and reduced labor costs, Coleman adds.
--SBH
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ARTICLE CONTACT INFORMATION |
NAME
Robert Simmelink |
PHONE
800-558-8744 |
WEB
www.alto-shaam.com
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EMAIL
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