With the high cost of construction and equipment, operators are downsizing their kitchens and reducing the number of cooking appliances they install. This can leave chefs feeling constrained by the equipment they have available as they try to change menus or accommodate catering and special events. But kitchen versatility can be enhanced even in a downsized space if operators and chefs are aware of the sometimes surprising or unusual secondary uses of equipment they likely already have.The ...
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Contact: Desiree Torres Desiree.Torres@penton.com