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
2010
