Hotel Cookware and Induction Systems » Springing Forward
“Spring USA never stands still,” says Jean Joho, executive
chef and proprietor of Boston’s acclaimed Brasserie JO at the
Colonnade Boston Hotel as well as Everest and Brasserie JO
restaurants in Chicago and the Eiffel Tower Restaurant in Las
Vegas. “They are always innovating
and introducing new
products and are continuously
ahead of the competition.
“The quality of Spring
USA’s products is exceptional,”
Joho adds. “I’ve been
a customer for over 25 years,
and I’ve always been very
pleased. Spring USA provides
the right tools and the
service to back them up. I only
buy the best. We use Spring
products in all of the restaurants.” Joho’s favorite cookware is
Spring USA’s Blackline SwissSteel.
Joho lauds the efficiency and mobility of Spring USA’s
induction ranges. Their Convertible Induction Buffet System for hotels and restaurants
is customizable to the desired size and wood color, with cook
or hold-only induction ranges beneath a SmartStone™ engineered
granite and recycled
glass countertop. “It’s not
just pots and pans,” he notes,
“[Spring USA’s products are]
much more diverse and sophisticated.”
The company offers
a full line of products ranging
from artistic, non-traditional chafing dishes and smallwares
to coffee urns, buffet
systems, and mobile induction
buffets for hotel lobbies and action stations.—ADK
See Jacquy Pfeiffer, founder and dean of student affairs for the French Pastry School, Chicago, featured on Good Morning America. He elegantly bakes an apple in a petite cocotte using the Spring USA MAX Induction SM-181C, Cookware, Carving Station, and Dual Heat Lamp.
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