Press Release Summary = Hotel Food and Beverage Executive is the magazine for hotel, casino, restaurants, resorts food and beverage industry professional. It covers topics on Food Service operations within hotel, resorts also offers info on casino food and beverage management, Food service, careers, euipments etc.
Press Release Body = Rittenhouse Hotel executive chef Jean-Marie Lacroix had paid his dues. He served as executive chef of the Four Seasons Philadelphia for many years; he is counted among the members of the Maitres Cuisiniers de France; and he has won both the Robert Mondavi Award for Culinary Excellence and the James Beard Award for Best Chef, Mid-Atlantic Region. When he got the opportunity to re-envision the Rittenhouse kitchen, he was ready. “Through the years you experience all the problems. I fixed little things no one thinks of, like where do you plate?
There’s no place on a line set-up, so I got a space for that with heat lamp. There’s no space for prep on a line, so you have to prepare with your back to the stove.
We each have a big space for prep away from the stove, but not too far. Dirty pots are always sliding on the floor, against the wall. In my kitchen everyone has a cart for their dirty pot, you just wheel it out. Each chef has a cabinet—like a locker room. I have refrigeration for meat, fish, dairy, all separated, and one small refrigerator to mature cheese properly.
This way the meat is dry and the vegetables stay humidified.” Another innovation Chef Lacroix took advantage of is a central island unit. “We have the [Montague] island unit you can see through— it’s much more friendly. You don’t face the wall, you face each other.
You know what everyone in the kitchen is doing. You know if the fish is heading out, and can have the meat head out at the same time.” Montague custom designs each island for “whatever a chef wants to dream up,” says Daniel Garvin, director of sales and marketing for Montague.
In addition to ovens, “It can incorporate storage, heat, Bain Marie, refrigeration underneath, dipper wells to rinse utensils, plate warmers, even storage refrigerators as end cabinets.” One of the clever, high-end touches is the concealed flues that divert flue products up a narrow, side flue. It doesn’t obstruct vision, and even acts as support for shelving. With extensive customization available, island prices often top $100,000, though entry level is around $40,000.
Web Site = http://hfbexecutive.com
Contact Details = 613 Kane Street West Dundee, IL 60118 847-551-9956 phone 847-551-9957 fax
2012
