When it comes to combi cooking systems, Edwin Roman has a clear preference. “The [RATIONAL] Self-Cooking Center is the Mercedes-Benz of ovens,” says the assistant executive chef at Caesars Palace Las Vegas Hotel and Casino.
“We’re not limited to only steam or only heat, like we used to be,” Roman says. “We can do combinations, so the meat is not crusty and burned—you get that really good texture.” Indeed, RATIONAL’s Self-Cooking Centers can bake, roast, steam, blanch, and poach, plus they take up less floor space and use less energy than traditional ovens.
At Caesars, RATIONAL recently installed its milestone 400,000th unit, another SelfCooking Center®. The property currently uses 22 SelfCooking Center units throughout its 20 restaurants and 18 kitchens. With thousands of guests to feed daily, the streamlining of routine is a boon. “We have the combi ovens everywhere, from casual dining to fine dining to banquets,” says Roman, who also cites his relationship with the company as a positive factor in his experience with its products. “If anything happens, they fix it fast and at no charge,” he says.
“In all my years of cooking, the Self-Cooking Center is the best piece of equipment I’ve dealt with,” Roman says. “It might be a little more expensive, but I think the return is that you save time and enhance quality.” —JM
When it comes to combi cooking systems, Edwin Roman has a clear preference. “The [RATIONAL] Self-Cooking Center is the Mercedes-Benz of ovens,” says the assistant executive chef at Caesars Palace Las Vegas Hotel and Casino.
