Powerhouse Combi Oven Installation at Deer Valley Ski Resort
Deer Valley Resort in Park City, UT is ranked as the #1 ski resort in North America for 2018 by SKI magazine readers. This resort has become known for revolutionizing ski area service since opening in 1981.
Deer Valley is also known for great food. Dining at the resort has become an integral part of completing the visitor’s vacation experience.
From casual, family-friendly cafes and grills to elegantly rustic restaurants, every Deer Valley dining experience features quality ingredients and creative, fresh preparations with an emphasis on locally sourced products.
Richard Larsen, Utah Territory Manager with Professional Reps, recently worked with Deer Valley on completing a new Electrolux combi oven kitchen installation.
The set-up included 2 stacked air-o-convect Touchline 6 pan, full size combis over air-o-convect Touchline 10 pan, full size combis.
The combi ovens are a perfect fit for the resort’s banqueting services, upscale weddings and large events as well as providing a daily seafood buffet during the ski season.
Pressure is on at NYC Convention Center
The Jacob K. Javits Convention Center is located in New York City and operated by the New York Convention Center Operation Corporation (NYCCOC), a public benefit corporation.
It generates around $2 billion in economic activity and supports more than 17,000 jobs. Located in Manhattan’s West Side neighborhood, the Javits Center is the busiest convention center in the country.
Food services at the Javits Center demand a tremendous amount of labor and resources to satisfy all the large events that are held there. To help alleviate this problem, 4 new Electrolux Professional 45 gallon pressure braising pans were recently installed to dramatically improve food production time and efficiency in the kitchen.
Electrolux Professional manufacturer rep group, Carolina Marketing, was responsible for managing the installation and worked with Centerplate event venue catering and hospitality services to complete the project.
Electrolux Chef Mike Durgerian traveled to the Javits Center to provide complimentary chef equipment training to the culinary staff.
Chef Mike worked with the team to prepare several different delicious menu items using the pressure braising pans including rice pilaf, chicken noodle soup, beef stew and chicken cacciatore at reduced cooking times. The time savings alone make the new equipment worth the investment.
Technology & Market Assessment Forum at Electrolux
Fifty service technicians with the Energy Solutions Center, Inc. (ESC) visited the Electrolux North America headquarters in Charlotte, North Carolina, on Feb. 26 to tour the facility and learn more about the extensive product offering.
The tour was part of the Technology & Market Assessment Forum that the ESC holds 3 times a year to provide participants with information and strategies in the utility industry. ESC is a non-profit organization of energy utilities and equipment manufacturers that promotes energy efficient natural gas solutions and systems for use by residential, commercial, and industrial energy users.
The visit to Electrolux was designed as an educational field trip and exposed the attendees to Electrolux commercial divisions in addition to the Electrolux and Frigidaire residential divisions.
Angelo Grillas (Director of Marketing – Electrolux Professional), Corey Siegel (Executive Chef – Electrolux Professional), Roger Kenney (Territory Sales Manager – Electrolux Professional) and David Parkes (General Manager Sales Operations – Sanitaire) presented the three main pillars of Electrolux North America to the group: Home (kitchen and laundry), Small Appliances (vacuums and home care) and Professional (foodservice and laundry).
A reception in the Electrolux Professional showroom followed the tour and product presentations.
Inspired Cuisine at the Charleston Wine and Food Festival
The Charleston Wine + Food Festival was held February 28 – March 4 in downtown Charleston, SC. This year marked the 13th season with over 100 events on the schedule.
The festival celebrated and showcased the area’s rich flavor through the lens of award-winning chefs, beverage professionals, and artisans. Events ranged from dinners, lunches, brunches, signature events, cooking classes, excursions and a large tasting experience in Marion Square at the Culinary Village.
Electrolux Professional sales team members Roger Kenney and Mark Ortiz attended the festival in support of Electrolux Professional customer Mex 1 Coastal Cantina.
Mex 1 hosted a tequila lunch event on Friday, March 2 where Culinary Director Ryan Jones and Beverage Director Morgan Hurley created a 4 course, paired tequila luncheon with Herradura.
Mex 1 currently uses the Electrolux branded SpeeDelight and plans on purchasing additional SpeeDelight units, a cook and chill equipment package (combi ovens and blast chillers/shock freezers) and EMPower restaurant range equipment as the restaurant expands into new locations in the Charleston area. Electrolux is working with Carolina Marketing sales rep group and Berlin’s Restaurant Supply to complete the installation.
Kenney and Ortiz also attended the signature dinner event hosted by The Grocery on Thursday, March 1. Chef Kevin Johnson and special guest Nancy Silverton of Pizzeria Mozza and Osteria Mozza in Los Angeles prepared the dinner. Silverton, a multiple award winning chef, is known for founding the world-renowned La Brea Bakery and Campanile Restaurant as well as her partnership with Mario Batali and Joe Bastianich.
Electrolux Sponsors Chef to Chef Conference 2018 – Seattle
Electrolux Professional was one of the corporate sponsors for the Chef to Chef – A Club & Resort Business Conference in Seattle held on March 4-6. This was the 10th anniversary of the conference and offered educational sessions in addition to featuring a full lineup of heavy-hitter club chefs, including several Certified Master Chefs who presented on topics tailored to their skills and experiences.
Electrolux Executive Chef Corey Siegel attended the conference and was a speaker on one of the chef’s panels for “Certification, Saying No to Members and Other Burning Issues.”
At the conference, Siegel met with country club chefs and managers from around the nation and offered equipment solutions to their unique problems in the kitchen. Of special interest was the pressure braising pan, available in gas or electric and 24 or 45 gallon models. Chefs appreciated the speed and versatility of cooking that the pressure braising pan provided.
Penelope Wong, pictured left, Executive Chef for the Glenmoor Country Club in Cherry Hills Village, CO moderated the chef panel.
Texas and Oklahoma Schools Take the Walk of Chrane
Chrane Foodservice Solutions is the Electrolux Professional manufacturer rep covering Texas and Oklahoma and is always active in reaching out to their customers.
This time, the focus was on the K-12 school market segment when the Chrane team recently held their Walk of Chrane event at their Irving, TX test kitchen at the end of February.
Chef Corey Siegel from Electrolux Professional traveled to the Chrane test kitchen to drop some knowledge on the crowd and also cook some tasty dishes in the process.
“So far, we have seen a lot of positive traction from the event. I know we have had multiple quote requests for the SpeeDelight immediately following the event,”
Drew Sargent with Chrane said.
School districts from Texas and Oklahoma had multiple attendees come to the event. Round robin educational sessions were held that touched on a number of different subjects including equipment use, menu creation, food safety and cleaning.
Chef Corey and the Chrane team performed live cooking demos showcasing the combi ovens, TRK combination vegetable cutters/food processors and SpeeDelight which was used to cook the guest’s sandwiches for lunch.
Pro Rep Marketing Mobile Kitchen Hits the Streets
Pro Rep Marketing is the Electrolux Professional manufacturer rep group covering Tennessee, Georgia, Alabama and the Florida panhandle. Now armed with a mobile kitchen, Pro Rep Marketing can take their equipment line to their customers for live food demos and training.
The impressive display of equipment in the new mobile kitchen includes the Electrolux High Speed Sandwich Press, air-o-convect combi oven, air-o-chill blast chiller/shock freezer, 24-gallon pressure braising pan and EMPower restaurant range series charbroiler, smooth top griddle and open gas burner range on top of a refrigerated/freezer base.
In full production, this kitchen can feed up to 500 people an hour.
