While kitchen equipment often is built for speed, an increasing number chefs seek equipment that can cook low and slow, save energy, preserve freshness or turn waste into fodder for future foods. Two years ago, for example, Todd Stein learned about a humidity-controlled slow cooker perfected in the airline food industry. As executive chef for the soon-to-open Cibo Matto and Roof restaurants in Chicago, Stein couldn’t believe how well the cook-and-hold cabinet maintained exact ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com