Roxanne Knops – CVap® Testimonial Roxanne Knops a school kitchen manager of White Bear Lake Area Schools speaks of her gratitude for winning a registration to the ANC, and for the $50K equipment grant her school district received from Winston. CVap makes their jobs easier and the food is better for the students. View all […]
Tammy Posey – Lewis County SD – CVap Testimonial Tammy Posey of Lewis County School District in Weston, West Virginia describes the wide variety of foods she prepares in her CVap Cook and Hold Oven, the convenience of overnight cooking, and why she loves her CVap! View all Videos
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Michelle Coker CVap Testimonial Michelle Coker with Fayette County Public Schools in Kentucky discusses how her system uses CVap Cook and Holds Ovens, Retherm Ovens, and Holding Cabinets to produce a better product for her kiddos. She also has kind words to say about Winston Foodservice and our partnership with Fayette County Schools. View all
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Marci Lexa talks about CVap® Equipment We asked Marci Lexa, School Nutrition Program Director for Henry County Schools in Virginia why she appreciates what CVap does for her school system. Her system has ten CVap units (half ovens, half holding cabinets). She particularly likes the CVap Holding Cabinets. The Henry County School District received the
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. Many copycat recipes are on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, and South America. Enjoying the flavors and culinary influences of this diverse group is a great way to celebrate. This CVap tamales recipe, made with
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Confiting tuna steak gives it a lovely melting texture. But what is confit? In fact, confit involves covering a protein in oil and cooking it. Markedly, this differs from deep-frying because you use a very low temperature. To clarify, deep frying normally requires temperatures between 325 and 450°F. On the other hand, confit is done
The Saturday before Labor Day is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true that there are a few folks who don’t like bacon, but do you really trust them? Sure, there are easy ways to enjoy this savory treat; BLTs,
Aussie Bison Sliders are a much-loved specialty in Australia. They are bursting with flavor, and can credibly be called a party in your mouth! Why not try this unique twist on that perennial grill staple. The classic Aussie slider burger is composed of something like this: Our version is similar, but we added a couple