from the size of the ovens to the consistency of the power and the heat , the suite allows for efficient , quicker , consistent cooking .
EquipmEnt crushEs
HOTELS asked chefs what pieces of equipment they have particular affinity for today .
“ I love my J & R wood grill – not only for grilling food , but also for drying herbs above the fire , smoking food slowly above the grill , and ( my favorite ) roasting vegetables slowly in the coals down below the grill .”
– exeCutive Chef alexis RoRabaugh , Soho houSe ChiCAgo the location of the pass allows Chef searle to see deep into the kitchen and provides him with a feeling of control like never before .
“ One of my favorite pieces of equipment is the Josper oven . This is an enclosed oven fired by charcoal . It operates at a high temperature , thus allowing you to grill and sear without baking or drying out products . I can now cook with tradition in a modern kitchen , bringing the charcoal or barbecue flavor back into dishes .”
– Chef RoChelle Daniel , exeCutive Chef , L ’ Auberge de SedonA , ArizonA
May 2016 hotelsmag . com 41