Amid the flurry of flavor and preparation trends on display at this year’s National Restaurant Association Show, cutting-edge kitchen equipment also stood out. On the show floor, we made note of the growing number of compact, smaller-footprint tools designed to fit convenience store configurations.
An oven that won a 2017 Kitchen Innovations award has up to four oven chambers, all individually controlled. It has a 21-inch footprint and can be used without a vent.
A machine that was on display uses real wood chips, and can cook and smoke 40 pounds of ribs in one hour. The pressure cooking helps the smoke flavor penetrate the meat.
One cold-brew and nitro system uses a bag-in-box product, eliminating the need for a keg. All that’s needed is a 120-volt outlet, filtered water line and a nitrogen source. One can of nitrogen yields 1,200 cups of coffee, its company says.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.