Features: • Industry’s most versatile cordless hot and cold cabinet • Easy to use with digital, solar-powered thermostat • Dry-ice usage provides up to 12 hours of cold/freezing temperatures • Canned fuel usage provides 2+ hours of hot holding; cans of fuel are easily changeable for additional holding time • Fully insulated holding cabinet keeps […]
Sunny San Diego and a succession of engaging presenters combined to provide an illuminating experience at C&RB’s Eighth Annual Chef to Chef Conference.
Offered at no additional charge, the sessions provided new opportunities to learn about a variety of operational and management areas. At the Eighth Annual Chef to Chef Conference in San Diego, which was held February 28 – March 2, 2016 a slate of pre-conference bonus sessions, presented by event sponsors, provided attendees with a unique […]
- Industry’s first tri-powered, hybrid heated hot cabinet, allowing food to be held safely indoors or out, with or without a cord
- Provides the flexibility to use indoors with standard 120-volt electric, then can be unplugged and used outdoors via new propane fuel hybrid heat system
- Fully insulated 3/4-size holding cabinet keeps prepared foods at proper serving temperatures
Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
The eighth annual event began at the Marriott Marquis San Diego Marina on February 28 with pre-Conference sponsor sessions, followed by a reception and dine-around that featured dishes prepared by Conference presenters. The first full day of presentations began this morning, with Rich Rosendale, CMC, Rosendale Collective.