Industry Magazine Beyond the Kitchen Door Magazine Fall 2019 | Page 12

CHARLES MOREL AND
FROM
APPRENTICE
TO MASTER:
FEATURING CHARLES
MORELAND AND
COMMERCIAL KITCHEN
ANYONE WHO has ever worked in the
restaurant industry knows how vital
equipment can be. Whether it’s the oven
systems, refrigeration systems, or any
of the utilities that supply the equipment
(gas, steam, water, electrical lines, etc.).
When one of them breaks down, it can
throw a significant roadblock in a kitchen
operation. Companies like Commercial
Kitchen operate specifically to remove
those roadblocks by repairing and
maintaining the equipment.
One of the employees at Commercial
Kitchen working hard to keep the
equipment running for their customers
is Charles Moreland, a CFESA Master
Technician in electric, gas, steam and
refrigeration. In 2001, Charles came
across a simple ad in the newspaper
for a job that “paid to train.” He applied
and was accepted into the first class
of Commercial Kitchen University
(CKU), the internal company training
program. Having worked in welding and
as a machinist, Charles had a strong
mechanical background already. That
background was supported by training
provided by Commercial Kitchen and
Vidal Muñoz, his teacher in electrical, gas,
and steam.
From there, the rest is history.
Charles, like many others in the company
started without a strong knowledge of
the fundamentals of the food service
industry and is now a master of the trade.
For years, he applied that knowledge
through the day-to-day work of helping
install, repair and maintain equipment.
Now, Charles has two roles in the
company. When Charles isn’t teaching
at Commercial Kitchen University (CKU),
he is dealing with day-to-day jobs and
the challenges that they present. CKU
provides Charles the opportunity to
keep his trade alive and teach others
while keeping his own knowledge of the
12
industry strong.
Charles, like every employee at
Commercial Kitchen, offers his thanks
to the people in the company who
helped him achieve his success: Brock W.
Coleman, the CEO of the company; Vidal
Muñoz, who helped provide Charles with
training and a strong knowledge of the
fundamentals; and David Duckworth, for
letting Charles operate under his own
methods while trusting that he always
has the best interests of the company in
mind.
Is your restaurant plagued by
mechanical issues in the back of the
house? Even the best chefs and the best
ingredients can’t make up for an oven that
won’t work or a faulty cooling system.
For more information or to find out how
Commercial Kitchen can help you with
your next repair, maintenance plans or
project. Contact us at 800-292-2120 or
visit CommercialKitchen.com.