CHH ' S PfASPfCTIVf
F & B : KITCHEN DESIGN
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CHH ' S PfASPfCTIVf
Gordon Maybury , the new executive chef at The Arizona Biltmore . A Waldorf Astoria Resort . in Phoenix . has 24 years of experience at restaurants and hotels everywhere from Florida to New York City to his native Ireland . It ' s a good thing , too . as at The Arizona Biltmore Maybury must oversee six F & B outlets . room service and events across eight separate kitchens . HOTELS spoke with Maybury about wisdom he has gained in hotel kitchens throughout his career .
H : What kitchen feature is at the top of your wish list right now and why ?
GM : For Frank and Albert ' s ( the hotel ' s three-mea I restaurant ) I ' d love to get a steakhouse-type broiler . The firepower
it brings to the line is unbelievable . You
can cook steaks in five minutes ; there ' s a 600-degree-F ( 316-degree-C ) oven underneath and a finishing oven on top . For one piece of equipment . it ' s very versatile . H : What is the most unique hotel
Gordon Maybury kitchen you ' ve worked in ?
GM : When I worked at the Peninsula in New York . the kitchen was on two levels . but literally five steps into the next level . You could stand in one kitchen and see into the other kitchen- it was probably a few feet difference only . Although it doesn ' t seem like a lot . when you ' re moving equipment around . we had to build a little elevator . What a nuisance those few feet were !
H : What would you like to improve about hotel kitchen design in a broad sense ?
GM : Designers have to work hand-inhand with chefs . A lot of times they come up with something that looks very good . and it ' s just not practical to the flow of the kitchen .
There is so much stuff out there . You just need the time to understand what pieces of equipment can do . You have these combi-ovens that in many kitchens just become a steamer because no one knows how to operate it the way it was meant to be .
Induction • food warmers ·/)_ late & cu /1_ w; a = n m e .:....:: ...::.. ':- ----: - =- - carving stations • heating bridges • hot plates rs
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M A D E B y
SCHOLL
... staying ahead !
Buffet heat-lamp
Buffet heat lamp with 250 W
infrared lamp
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Carving station
with glass-ceramic field ( s )
+ heat lamp ( s )
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Hold-Line
Perfect food presentation
heat retention technology
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Multi-Line 65
Induction - Maximum flexibility Energy-saving up to 50 %
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SCHOLL Apparatebau GmbH & Co . KG
Zinhainer Weg 4 · D-56470 Bad Marienberg
Phone : + 49 ( 0 ) 2661 / 98 68-0
e-mail : info @ scholl-gastro . de www . scholl-gastro . de
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For more information visit us at www . scholl-gastro . de ... excellent quality always