High Sabatino Associates recently played host to culinary students from Northern Virginia Community College. As part of their training, the students visited our Jessup, Maryland facilities to get a better understanding of how advances in commercial kitchen technology have revolutionized foodservice operations across the Virginia, Maryland, and the metro Washington, D.C. area.
Chef Peter Schellenbach showed how the Rational Combi Oven, with its multitude of sensors and settings, can ensure a consistent, quality product while lowering food and labor costs. The students sampled his roasted tenderloin, which was cooked perfectly to a medium rare temperature that was juicy and tender.
Chef Pete also prepared grilled cheese sandwiches, salmon with rice and vegetables, shrimp and ravioli, and cookies. He described how different cooking methods work in the Rational Combi Oven, and how to use it for a la carte cooking and bulk feeding.
The High Sabatino team then presented holding cabinets, which can not only keep food hot, but prevent it from drying out. Using both dry and wet bulb temperature sensors, the cabinets allow foodservice operators to cook items in advance, hold them until service, and still ensure a superior product and customer satisfaction. Everyone sampled a roasted pork butt, which was cooked and held for two ours prior to sampling.
Learn more about Rational ovens. Discover the SelfCookingCenter in this short video.
*** Above photo includes images of Harold Spotts, Valencia Pittman, Pete Schellenbach, Sara Louizi, Victoria Troy, Stephen Moser, Elmer Marcos, and Mike Herbert at High Sabatino in Jessup.
