“ If you start thInkIng about how It affects and mInImIzes labor over a long perIod , the value Is hIgh ,”
F & B
Kitchen details The cooking suite for Lockbox was built with two French tops , a builtin pasta machine and a Spanish plancha . One side of the suite is for direct heat and slow pan work and the other for a lot of quick pan work with burners and a flattop . One of the great pieces , says Searle , is the rotisserie and grill on the backside . “ It really allows us to get into some old world slow cook things , and on larger format it ’ s been really fun to work with as well .”
Searle says the size of the ovens , the consistency of the power and the intensity of the heat allows for efficient , quicker , consistent cooking . “ The full , deep convection ovens on the range are quite amazing . Between that and the French tops you can really use it throughout your day .” so much firepower and few limitations . “ It is comforting to know that if need be , we could really push some stuff off that station ,” he says .
Searle particularly likes that the set-up creates one long line with a main pathway . “ I love that the dish area is completely separated from the main kitchen but has an easy access flow … It ’ s room , next to room , next to room , going from main kitchen to prep kitchen to dish , and it ’ s just really easy to move and be anywhere you need to be at any time , especially when there ’ s so many different parties and things going on . I can look down and see everything going on in all the spaces from my office , and that ’ s kind of beautiful .”
The challenges : dealing with labor on slower days and being efficient with the suite . “ It runs like
EquipmEnt crushEs
“ I love using a rotary evaporator , which uses a vacuum pump to distill at a low pressure . We can distill from any moist item . For example , it can turn a sweet potato , a fresh apricot or any item that holds moisture into a powdery essence , allowing the kitchen team to pack in intense flavors without the bulk substance of a product .”
– Chef Giuseppe iannotti , Mercer Hotel , Barcelona
“ If you start thInkIng about how It affects and mInImIzes labor over a long perIod , the value Is hIgh ,”
Searle says it has so much firepower the team can be working a station and doing a service on one side of the suite , while the other sides has full prep , which allows for easier multitasking than anytime in the past .
While the cooking suite has a high price tag , Searle says it seems like it ’ s more of a long-term investment . “ If you start thinking about how it affects and minimizes labor over a long period , the value is high ,” he says . “ Also , not having to replace parts as often and what it does for efficiency in the kitchen really show a high value .”
He also believes the suite will give the team confidence , knowing it has a dream when you ’ ve got three guys on it , all set all around it with their own individual stations ,” Searle says . “ But on slower days you have to really rethink and rework a little bit how you build out stations and how you build off the menu with that piece of equipment .”
Searle also loves the placement of the marble pass . “ I have my little home on the pass and I love how I can see and utilize the kitchen . The perspective you get from there is something I haven ’ t had before ,” he says . “ It allows me to feel very in control .”
The beautiful kitchen has not only made Chef Searle happy , but he says it ’ s produced a lot of pride among his team and a desire to take care of it .
“ The immersion circulator is my go-to for certain applications . The ability to cook a piece of meat to a specific degree of doneness can produce the best results . It also can be used for long braises with a ‘ set it and forget it ’ mentality . Vacuum sealing allows food to be cooked in the marinade , therefore cutting down on time spent infusing flavor .”
– GreG Deflorio , exeCutive sous Chef , MGM national HarBor , Maryland
44 hotelsmag . com May 2016