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Four Reasons to Standardize Your Menu
Standardizing menus for businesses with multiple locations will save time and hassle in the long run...
Dehydrating in CVap
No, That’s Not an Oxymoron If you’re familiar with CVap®, you probably think of it as...
Hot Breakfast for the Whole Crew
Sharing a meal together is something we all enjoy. It’s a tradition as old as civilization itself....
Trouble Hiring Workers? Hire a CVap Instead
After more than 15 crazy months, which felt more like 15 crazy years, consumers are back. They’re ...
Brining Chicken Wings
Brining is an age-old method of enhancing the flavor and quality of proteins. Traditionally, it’s ...
Deep Fried Turkey
I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winst...
The Truth is in the Numbers – CVap Pays for Itself
Capital expenditures are a factor in kitchen math and a necessary part of doing business in commerci...
Fresh Ricotta: Whey to Go
Chef Sam is always looking for new ways to utilize CVap® ovens. Recently, she used them to prepare ...
5 Reasons Why Equipment Maintenance is Important
Commercial kitchen equipment is an important investment. Performing regular maintenance protects tha...
CVap® Oatmeal – Comforting and Creative
A hot and steamy bowl of oatmeal is the best way to start a long, cold day. Top it with your favorit...
Pepperoni Rolls, Simple and Delicious
Pepperoni rolls, the simple yet impressive combination of bread and pepperoni (and sometimes ...
Poached Eggs in Their Shells!
CVap® equipment cooks perfectly poached eggs in their shells and then holds them at the same consis...
Caring for Stainless Steel
Let us take the mystery out of caring for stainless steel. Despite what you may have heard, stainle...
Shuckin’, Crackin’, and Peelin’ – Let’s Dish Shellfish!
Our customers are always asking about seafood. So we wanted to share some settings for turning out p...
Frozen Yogurt from CVap?
Summer is coming to a close but it is still pretty warm outside. These are the days when a frozen yo...
Carnitas in CVap®
I love food, and I mean all types of food! My absolute favorite style of cuisine is Hispanic – mor...
Essential Equipment for Ghost Kitchens
If 2020 showed us anything it is that ghost kitchens are here to stay. Consumer habits have shifted....
Beef and Broccoli in a CVap Oven
Beef and broccoli is a staple in Chinese restaurants. But like so many other “Chinese” dishes, b...
An Inside Look at Winston: Customer Care
The Winston Customer Care team is essential to the success of our company. Our team is ready at a mo...
Staged Wings in CVap
Watch this video on YouTube Staged wings cook perfectly and juicy in less than eight minutes. Chicke...
Stage Hamburgers in CVap
We receive many inquiries about how to use CVap® Cook and Hold Ovens to stage great hamburgers, and...
Efficient Kitchen Design
Maximizing efficiency in your kitchen design takes planning, research, and hard work. It doesn’t m...
Beer is good. Chili is good. Beer Chili is AWESOME!
Cooking Chili in an Oven? Chili is a perennial favorite. At the request of a customer, we tested the...
A Guide to Warming Drawers for Your Kitchen
Warming drawers are a tried-and-true method for holding hot food safely and ready to serve. They are...
Chicken & Waffles – Damn It’s Good
On a recent quiet Friday afternoon, we cooked up a favorite dish – Fried Chicken and Waffles. This...
Delicious Asian Dumplings, CVap Style
May is Asian American Pacific Islander Heritage month. We celebrated by preparing dumplings in our C...
Roasting and Blanching Vegetables
Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we w...
Cinnamon Rolls and Petite White Bread in CVap Ovens
Rollin’ Along, with CVap® Ovens and Rich’s Baked Goods. CVap ovens are great for proteins, star...
Pretzels Party in the CVap Kitchen
During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Ri...
Part One: The Renaissance Man
Read all parts in this series: Part Two | Part Three | Part Four Chef John McCarthy is the living em...
Part Two: Big City Restaurants Challenges
Read all parts in this series: Part One | Part Three | Part Four Hold on a second. That’s some...
Part Three: Japanese Culture and Cuisine
Read all parts in this series: Part One | Part Two | Part Four I’m gonna switch gears totally ...
Part Four: John McCarthy CVap and Painting
Read all parts in this series: Part One | Part Two | Part Three When you think about CVap itself, an...
Pivoting to a New Normal
COVID-19 has turned the foodservice industry on its head. Winston has been around for over five deca...
CVap Technology 3D Animation
Watch this video on YouTube CVap Technology 3D Animation How does CVap® work? See a CVap® cook an...
Bourbon Barrel Short Ribs
Short ribs are any section of the beef ribs. Whole beef ribs are quite long, so it’s customary to ...
Set and Forget: Overnight Cooking
The overnight cooking capability speaks for itself. Just load the oven, clock out, and go home. The ...
Using a Probe in CVap® Ovens
Probe cooking is a powerful option available in CVap® Series 7 Retherm and Cook & Hold Ovens. C...
Part Four: Finding Balance, Chef Deb Paquette
Read all parts in this series: Part One | Part Two | Part Three We were talking about the craziness ...
Part Three: Giving Back, and CVap® in Chef Deb’s Kitchen
Read all parts in this series: Part One | Part Two | Part Four Our conversation with Chef Deb Paquet...
Part Two: Working her way up
Read all parts in this series: Part One | Part Three | Part Four Tell me about Chef Paquette. How ma...
Part One: Working with Good People, but Wanting to be Better
Read all parts in this series: Part Two | Part Three | Part Four Chef Deb Paquette is truly one of a...
Can You Do Roast Beef in a CVap® Oven?
A restaurant owner approached us wanting to know if he could cook roast beef in a CVap® oven. His g...
Sous Vide Pork Chops – Thick or Thin, a Flavor Win
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using th...
CVap® Thermoisturization Chart Explained
Watch this video on YouTube Thermoisturization – A Big Word for a Big Technology Thermoistur-w...
CVap® Probe Cooking
Watch this video on YouTube CVap Probe Cooking CVap ovens are very precise. Add an optional cooking ...
CVap® Burger Masters
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These fol...
Cooking Rice inCVap Ovens
Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual he...
Part Four: Andy Husbands- Advice for Beginners
Read all parts in this series: Part One | Part Two | Part Three Part Four of Our Continuing Intervie...
Chef Andy Husbands-Part Three: Moving on to the Next Thing
Read all parts in this series: Part One | Part Two | Part Four We asked Chef Andy Husbands abou...
Part Two: Experience is the Best Teacher
Read all parts in this series: Part One | Part Three | Part Four What lessons have you learned alon...
Part One: Facing the Latest Challenge
Read all parts in this series: Part Two | Part Three | Part Four Andy Husbands is an accomplished Bo...
A Tasty French Treat: Foie Gras Torchon
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of ...
Multitasking with CVapHow to Utilize CVap in Everyday Prep
We often brag about our CVap® equipments’ versatility. But any kitchen professional will tell...
CVap® and School Food, A Great Combo
Watch this video on YouTube CVap and School Food, A Great Combo School food and CVap Technology make...
Cooking in the Kitchen with a CVap® RTV Retherm Oven
Watch this video on YouTube School Menu Items in a Retherm Oven Watch as Chef Sam cook a variety of ...
New CVap Flip-Door Holding Cabinets
CVap® Flip-Door Holding Cabinets are the latest addition to Winston’s CVap holding cabinet line. ...
Part Four: Cvap helps Rosendale Envision a New Future for Restaurants
Roots 657 and Rosendale Collective Read all parts in this series: Part One | Part Two | Part Three M...
Part Three: Chef Richard Rosendale: On CVap’s Wow Factor
Read all parts in this series: Part One | Part Two | Part Four Chef Richard Rosendale has achie...
Part Two: Richard Rosendale: A Steady Climb to Greatness
Read all parts in this Richard Rosendale series: Part One | Part Three | Part Four How a love of hi...
Part One: Rosendale Against the World
Read all parts in this series: Part Two | Part Three | Part Four A year of intense preparation ...
Part Four: Chef Reed’s CVap® Tips
Read all parts in this series: Part One | Part Two | Part Three Though Chef Reed Johnson is skilled ...
Part Three: Out of the kitchen, into sales, back to cooking with CVap®
Read all parts in this series: Part One | Part Two | Part Four Like many chefs, Reed Johnson worked ...
Part Two: Reed Johnson- Smoke, Moisture and Crispness
Read all parts in this series: Part One | Part Three | Part Four When chef Reed Johnson helped OLE ...
Part One: Chef Reed Johnson: A Master Tinkerer of CVap®
Read all parts in this series: Part Two | Part Three | Part Four Neither Reed Johnson nor his parent...
Part Four: Precision Cooking – What Chef Roney Likes Best
Read all parts in this series: Part One | Part Two | Part Three That Chef Patrick Roney calls the CV...
Part Three: CVap® Networking: The Gift that Keeps on Giving
Read all parts in this series: Part One | Part Two | Part Four Experimenting with CVap ovens helped ...
Part Two: You Gotta Know How to Hold ‘em
Read all parts in this series: Part One | Part Three | Part Four In its century-long run, The O...
Part One: Chef Patrick Roney Traveled the World Before Finding CVap®
Read all parts in this series: Part Two | Part Three | Part Four Chef Patrick Roney spent roughly tw...
Part Four: Fraser calls CVap® a labor saver and the perfect seafood cooker
Read all parts in this series: Part One | Part Two | Part Three Redbird chef uses cooking technolog...
Part Three: Where’s the Beefsteak? Holding in CVap®!
Read all parts in this series: Part One | Part Two | Part Four Fraser says CVap®’s versatility p...
Part Two: CVap® Mobility Makes Private Dining a ‘Wheel’ Cinch
Read all parts in this series: Part One | Part Three | Part Four Vibiana, home to Redbird, is l...
Every Student Deserves Good Nutrition
The importance of kids having enough to eat cannot be overstated. Nutrition affects both the physica...
Part One: Chef Neal Fraser: Master of CVap® Versatility
Read all parts in this series: Part Two | Part Three | Part Four You may have seen Chef Neal Fr...
Part Four: Derby Day Cooking for 160,000 vs. Everyday Cooking for 160
Read all parts in this series: Part One | Part Two | Part Three Chef David Danielson describes ...
Part Three: Kentucky Culture and Hospitality: That’s the Standard
Read all parts in this series: Part One | Part Two | Part Four Attending the Kentucky Derby is a buc...
Part Two: Cooking 10 Tons of Food In a Day: The Danielson Formula
Read all parts in this series: Part One | Part Three | Part Four Ordering food for a 100-seat restau...
A CVap® Holding Drawer Is Extremely Versatile
Watch this video on YouTube Want to watch the video with subtitles? You’ve got it. English Spa...
Part One: Cooking for 160,000: David Danielson
Read all parts in this series: Part Two | Part Three | Part Four Few chefs anywhere have the experie...
Part Four: Lessons learned: Fernando Martinez
Read all parts in this series: Part One | Part Two | Part Three Fernando Martinez and his partners f...
Part Three: Martinez returns to Louisville and launches a concept boom
Read all parts in this series: Part One | Part Two | Part Four In 2001, Fernando Martinez partnered ...
Part Two: Growing Required Delegating, Even Ending a Partnership for Martinez
Read all parts in this series: Part One | Part Three | Part Four In 2001, Fernando Martinez par...
Part One: How I Created and Started Multiple Concepts: Fernando Martinez
Read all parts in this series: Part Two | Part Three | Part Four In 2001, Fernando Martinez partnere...
Part Four: Biscuit Love: Overcoming Challenges
Read all parts in this series: Part One | Part Two | Part Three In 2012, Karl and Sarah Worley launc...
Part Three: The expansion of Biscuit Love: Franchising or Independence
Read all parts in this series: Part One | Part Two | Part Four In 2012, Karl and Sarah Worley launch...
Part Two: How We Grew Our Restaurant Concept: Biscuit Love
Read all parts in this series: Part One | Part Three | Part Four In 2012, Karl and Sarah Worley laun...
Collectramatic® Fryer Testimonial: Chef Bret Smith
Watch this video on YouTube Collectramatic Fryer Testimonial: Chef Bret Smith Bret Smith, Chef and p...
Part One: How We Created Our Restaurant Concept: Biscuit Love
Read all parts in this series: Part Two | Part Three | Part Four In 2012, Karl and Sarah Worley laun...
The Manhattan Filet Project
You may remember the Manhattan Project as the WWII research program that developed the first nucle...
Winston Industries Announces the Transition of CEO Responsibilities
Shaun Tanner Promoted to President and Chief Executive Officer Louisville, KY – Winston Indust...
Part Four: The Drive to Create: Win Some, Lose Some, says Palombino
Read all parts in this series: Part One | Part Two | Part Three In 1997, Ton...
Part Three: Go for Growth: Palombino Franchises Tony Boombozz
Read all parts in this series: Part One | Part Two | Part Four In 1997, Tony Palombino started Louis...
Part Two: Room to Grow
Read all parts in this series: Part One | Part Three | Part Four In 1997, Tony Palombino started Lou...
Part One: How I Created and Started Multiple Concepts: Tony Palombino
Ready all parts in this series: Part Two | Part Three | Part Four In 1997, Tony Palombino started Lo...
Part Four: Biscuit Belly to Launch
Read all parts in this series: Part One | Part Two | Part Three By 2019, Chad and Lauren Coulter had...
Part Three: The Staffing Challenge: LouVino Owners Learn Hiring Isn’t Easy Everywhere
Read all parts in this series: Part One | Part Two | Part Four By 2016, Chad and Lauren Coulter were...
Part Two: Learning While Growing: Coulters Learn Operations, Marketing on the Job
Read all parts in this series: Part One | Part Three | Part Four In 2014, Chad and Lauren Coulter op...
Part One: How We Created LouVino and Biscuit Belly: Chad Coulter
Read all parts in this series: Part Two | Part Three | Part Four In 2014, Chad and Lauren Coulter op...
Winston Pays It Forward with The Winston Equipment Grant
Watch this video on YouTube believe in paying it forward. That’s why we partnered with the Sch...
CVap Helps BJ’s Maximize Efficiency and Consistency
Watch this video on YouTube BJ’s Scott Rodriguez had a lot to say about Winston’s CVap C...
Chef Paul Wahlberg on How CVap® Benefits Wahlburgers
Watch this video on YouTube Chef Paul Wahlberg on How CVap Benefits Wahlburgers Chef Paul Wahlberg (...
Mike Hines Shares His Thoughts on CVap Equipment
Watch this video on YouTube Mike Hines Shares His Thoughts on CVap Equipment Mike Hines of Lexington...
Tammy Posey is a CVap® Fan!
Watch this video on YouTube Tammy Posey is a CVap Cook and Hold Oven Fan! Tammy Posey, Cafeteria Man...
Our Reputation is at Steak!
Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt...
Roasting Veggies in CVap®
Roasting Veggies in CVap® Boosts Flavor There’s no denying it – most of Winston’s...
CVap Sous Vide Barbecue, Sort Of!
As the weather heats up, many folks begin daydreaming about barbecue, but not just any barbecue, sou...
Combi Ovens; Blessing or Boondoggle?
Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the though...
CVap Staging is Sous Vide Re-Engineered
Watch this video on YouTube The Precision of Sous Vide Without the Bags! Find out how staging can gi...
Winston Foodservice Annual Equipment Grant
Watch this video on YouTube Winston Partners with SNF for Annual Grant Winston Foodservice is proud ...
No Vent Hood, No Foolin’! CVap Doesn’t Need a Vent Hood!
Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood...
What the Turducken!
Holidays are a time for tradition. We decided it was start a new one. We cooked the infamous turduck...
Say No To Rusty Stainless Steel!
Despite what you’ve heard, stainless steel IS susceptible to rusting. Certainly, metal corros...
The Evolution of Chicken
Watch this video on YouTube Chicken has Evolved To say chickens have changed is an understatement. C...
That’s a lot to Gobble Up!
Preparing a meal fit for a holiday AND a crowd can be challenging. Thankfully, we’ve got the p...
National Taco Day? Bite Your Tongue!
October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat Beef ...
Hyatt Chef Melissa Rose: Staging for Speed
Watch this video on YouTube Hyatt Chef Melissa Rose: Staging for Speed Listen to Chef Melissa Rose o...
Winston Welcomes KY FAME
Last week, Winston Industries had the pleasure of hosting the September board meeting for ...
Poultry Sales with CVap® Wings!
What goes better with summertime gatherings than chicken wings? There are so many ways to flavor and...
The Versatility of Modern Kitchen Equipment
The list of kitchen equipment offerings and technologies continues to grow. We are seeing more and m...
CVap® as a Critical Component of HACCP
Controlled Vapor technology can be a critical component of your HACCP plan. Many of you have discove...
Exploration of Eggs: Creamiest Cheesecake Ever
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficul...
Exploration of Eggs: CVap® Crème Brûlée
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyo...
Chef Eric Wupperman Testimonial
Watch this video on YouTube Chef Eric Wupperman Testimonial Chef Eric Wupperman, chef and owner of T...
Chef Bobby Marcotte Testimonial
Watch this video on YouTube Chef Bobby Marcotte of The Tuckaway Tavern & Butchery and hop + grin...
Jeff Sohn Winston Representative for South Korea & Japan
Watch this video on YouTube Jeff Sohn – Winston Representative Jeff Sohn is the Winston ...
Parker Park | South Korea Rep (in Korean)
Watch this video on YouTube Parker Park, South Korea Rep Testimonial Parker Park is a Winston rep in...
Cesar Romero, Winston Distributor – End User
Watch this video on YouTube Cesar Romero, Winston Distributor – End User Cesar Romero is a Win...
Brian Coe Partnership
Watch this video on YouTube Brian Coe of Caterline Catering Equipment Watch this testimony by Mr. Co...
Benjamin Prouvost of Iridis France
Watch this video on YouTube Benjamin Prouvost – Iridis France Watch Benjamin Prouvost of Iridi...
Giovanni Sportelli, Distributore (Italian)
Watch this video on YouTube Giovanni Sportelli , Distributore Giovanni Sportelli is a Winston distri...
Sam Riccio | The Riccio Group
Watch this video on YouTube Sam Riccio – The Riccio Group Sam Riccio is Winston Foodservice...
Tally Oteiwi | Guzman Y Gomez
Watch this video on YouTube Tally Oteiwi – Guzman Y Gomez Tally Oteiwi with Guzman Y Gomez lik...
Paul Hessell | SAFCO Australia | Testimonial
Watch this video on YouTube Paul Hessell | SAFCO Australia Paul Hessell was a representative of SAFC...
Steve Coleman-Qcel UK
Watch this video on YouTube Steve Coleman – Qcel UK Listen to Steve Coleman of Qcel UK and Don...
CVap Staged Burgers Are Speedy, Juicy, and Delicious!
We like to show off. One way we do this is at big trade shows, like the National Restaurant Associat...
Georgia Power CRC Shares Chef Barry’s Thoughts on CVap and Lamb Hams
Watch this video on YouTube CVap and Lamb Hams This video, shared with us by the folks at Georgia Po...
Caracas BBQ Smokehouse
Watch this video on YouTube Caracas BBQ Smokehouse Caracas BBQ Smokehouse is a well-established pizz...
Celebrating Cinco de Mayo High on the Hog!
In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our o...
CVap Sous Vide Shrimp with Butter Herb Sauce
Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce. I...
Pressure Frying 101
Watch this video on YouTube Pressure Frying 101 from Winston Foodservice How do fast food restaurant...
Fantastic Fish is Freakishly Easy in an Open Fryer!
Don’t be chicken about using your Collectramatic® Open Fryer to cook fish! You probably know ...
Kentucky Lamb Hams – Not B-a-a-a-a-d!
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majori...
The Ultimate Comfort Food is Easy as Shepherd’s Pie!
Ah, shepherd’s pie…the ultimate comfort food. Mashed potatoes, ground (or diced) meat, v...
Celebrate National School Breakfast Week with CVap Southwestern Frittata Wrap!
We love experimenting with trends, often blending techniques and flavors to come up with new creatio...
Cvap® Staging: CVap Staged Filet Mignon
Watch this video on YouTube CVap® Staging: CVap Staged Filet Mignon This video demonstrates how you...
School Nutrition Pros Talk About CVap®?
Watch this video on YouTube What do School Nutrition Pros Really Think about CVap® Equipment? What ...
CVap Pineapple Chinese Five-Spice Pork Riblets
Happy New Year! 新年快乐 (xīn nián kuài lè) The Year of the Dog is nearly upon us. Though co...
CVap Gumbo Ya Ya!
This recipe is a classic Gumbo Ya Ya with chicken and sausage. And although it isn’t a traditional...
Pickling Perfection in a CVap
Preservation – in the forms of pickling, fermenting, smoking, curing etc. – are all ways to pres...
Hope You Made It To The Georgia Equipment Academy!
The Georgia Equipment Academy Every year, members of the Industry segment of the School Nutrition As...
Brown Butter Butter – A Delicious Science Experiment!
The title of this post is accurate, it’s not a typo. Beurre noisette is the French term for brown ...
Vietnamese Pho Soup with CVap®
When the weather turns cool, my thoughts turn to soups, stews, and broths. A piping hot bowl of Viet...
Fried Chicken and Steamed Rice Held in CVap Stay So Nice!
Uncle Jack Fried Chicken is a Malaysian restaurant chain that uses our Collectramatic pressure fryer...
The Story of a Perfect Turkey Starts with CVap
There are so many sensory delights to appreciate in a perfect turkey. The skin has a consistent gold...
Bring Bodacious Benedict to Your Breakfast
Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to ha...
Baking Bagels in a CVap Oven
Reading a post on social media about New York-style bagels got me thinking…can I do that in CVap o...
What’s So Great About CVap? Let These Folks Tell You
Winston’s Chad Lunsford is all smiles with WBL Area School’s Roxanne Knops and Susan Grun. One o...
Mishiele Coomes – Daviess County Public Schools – CVap® Testimonial
Watch this video on YouTube Mishiele Coomes – Daviess County Public Schools – CVap Testi...
Roxanna Knops – CVap® Testimonial
Watch this video on YouTube Roxanne Knops – White Bear Lake Area Schools – CVap® Testim...
Tammy Posey – Lewis County School District – CVap® Testimonial
Watch this video on YouTube Tammy Posey – Lewis County SD – CVap Testimonial Tammy Posey...
Michelle Coker – Fayette County Schools – CVap® Testimonial
Watch this video on YouTube Michelle Coker CVap Testimonial Michelle Coker with Fayette County Publi...
Marci Lexa – Henry County Schools
Watch this video on YouTube Marci Lexa talks about CVap® Equipment We asked Marci Lexa, School Nutr...
Hassle-Free Sous Vide Style Egg Bite
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction e...
Celebrating Hispanic History Month-CVap-style Tamales!
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebra...
Bakin’ Bacon!
Saturday, September 2 is one of the most important days of the year – International Bacon Day...
Aussie Bison Slider in Cvap®
Aussie Bison Sliders are a much-loved specialty in Australia. They are bursting with flavor, and can...
CVap Roasted Chicken with Root Vegetables a la Thomas Keller
What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables...
CVap Quiche with Fresh Kale
This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and ful...
Exploration of Eggs (Part 1)
In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the mo...
Winston Announces Award of Equipment to White Bear Lake Area Schools
Winston Foodservice has awarded its annual Winston Equipment Grant Award to the White...
Water – The Good, the Bad, and the Funky
Cool facts about water: Most of Earth’s surface (nearly three-quarters) is covered with water, b...
Plating Perfect Pork Chops with CVap
One of the best things about CVap is having the ability to use it to handle precision cooking of cen...
Beautiful Beef Brisket: Smoky, Juicy, and Tasty!
Every pitmaster worth his or her salt knows that producing a proper beef brisket is something to be ...
Burger Season is Upon Us. Prepare to Gobble!
Memorial Day is upon us. It’s a time to reflect on the sacrifices of our men and women in uniform....
Celebrate National Barbecue Month with Crowd-pleasing BBQ
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barb...
Goat Cheese Tartlet – A Savory Treat for Mother’s Day
We wanted to share our Goat Cheese Tartlet recipe that takes full advantage of locally-availabl...
Celebrate Cinco de Mayo and Derby Day with Carnitas!
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – mor...
Prepare in the PM for Perfect Porchetta
Prepare the perfect porchetta in CVap with the Overnight Cooking setting. Inserra Shop Rite Supermar...
Vendor of the Year Awards from KFC Franchisees
During the AKFCF Annual Convention (USA) show in Austin, Texas, Winston Foodservice received two am...
Corned Beef in CVap
Below are two different methods for preparing corned beef brisket. Try one setting for shredding and...
Bringing the Heat with Nashville Hot Chicken
Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try ou...
Perfect Fried Chicken Every Time
Everyone’s fried chicken is the best! Or everyone has a grandmother that made the best fried c...
Vegan Doesn’t Just Mean Tofu & Salad!
I had just finished planning a three-course vegan dinner for some visiting customers. My goal was to...
Who Doesn’t Love Cupcakes?
Yum yum! Walking down the street and peering into the local cupcake shop, I often wonder, is that a ...
Celebrate the Season with Gingerbread!
When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you pictu...
Giving Back – Equipment Grant Winners
Like a lot of people in the foodservice industry, I didn’t intend on ending up here. Also, l...
Winston Smoker Box
With the Winston smoker box, convert your CVap® into the smoker of your dreams! The smoker box allo...
Sous Vide Turkey – Get Ready to Gobble It Up!
Over the years I have explored cooking many different foods sous vide style in CVap, but never sous ...
Rockin’ Alamo City
School Nutrition’s Annual National Conference and Exhibit San Antonio, Texas, is the seventh most ...
Stainless Steel Care and Cleaning
Stainless steel care and cleaning have got to be a priority in your kitchen. In the crazy fast-paced...
Not These Lunch Ladies!
I was recently scheduled to do a demo on one of our CVap® Retherm Ovens at the Tift County School D...
A Special Louisville Endeavor
We had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeav...
Takeout Trend, Here to Stay
The trend of ordering takeout isn’t going away. Americans want convenience – number one on t...
Fayette County Schools CVap® Testimonial
Watch this video on YouTube Fayette County Schools CVap Testimonial Penny Hisel-Church and Bridgett ...
Jaime France – Fayette County Schools
Watch this video on YouTube Jaime France – Fayette County Schools | School Nutrition Testimoni...
Jennifer Spellman – Great Falls Public Schools CVap® Testimonial
Watch this video on YouTube Jennifer Spellman – Great Falls Public Schools – CVap Testim...
Jennie Cheesman – Brevard County Schools | CVap® Testimonial
Watch this video on YouTube Jennie Cheesman – Brevard County Schools – CVap Testimonial ...
Jeri Wiseman – Cobb County Schools – CVap® Holding Cabinets Testimonial
Watch this video on YouTube Jeri Wiseman – Cobb County Schools – CVap Holding Cabinet Te...
Betti Wiggins – Detroit Public Schools CVap® Testimonial
Watch this video on YouTube Betti Wiggins – Detroit Public Schools -CVap Versatility Testimoni...
Keshia Williams – CVap® Testimonial
Watch this video on YouTube Keshia Williams – Haralson County Schools CVap Testimonial Keshia ...
Michelle Fudo – Putnam County Schools CVap® Holding Cabinets Testimonial
Watch this video on YouTube Michelle Fudo – Putnam County Schools CVap® Holding Cabinets Test...
The Passion for Cooking Perfect Rice!
I get the opportunity to travel to several western states and work with our customers. I particularl...
Delicious South American Fried Chicken
We had a visit from a famous South American fried chicken chain that wanted to take a closer look at...
Fried Chicken: It’s on the Menu
Poultry Trivia: More than half of all chicken entrees ordered in restaurants are for fried chicken. ...
CVap Baby Back Ribs
Summer is, by far, my favorite time of year. The sun is out, the birds are chirping, the flowers are...
All You Need is Love and a Moonpie
The Georgia School Nutrition State Conference in Savannah Rolling into the river district in Savanna...
CVap Smoked Ribs on a Green Egg
Ribs on a Green Egg are fall off the bone, full of texture with every bite. Baby back or St. Louis S...
The Best Fried Chicken
The testimonials speak for themselves. See what our employees and our KFC franchise customers are sa...
Smokerless Ribs in a CVap!
It shouldn’t be a surprise that barbecue is very hot right now! I follow two websites pretty c...
School Nutrition: It Takes Support
Working with State and National School Nutrition Associations With every state conference and e...
The Rise of Diversity in School Nutrition
I had the pleasure of being Winston Foodservice’s school nutrition guru, so I got to travel th...
It’s All in the Proof! CVap Focaccia
Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile bread. The bread...
Perfect Fried Rice Made Safer!
What is the best way to hold rice? The traditional method for preparing fried rice is to cook the ri...
Street Tacos for School Lunch!
When you were a kid in school you probably didn’t give much thought to learning about your future ...
CVap Staging in Ukraine
Spencer Cole, a Winston Global Accounts Manager, had the opportunity to train several local chains a...
Chris Jones Testimonial: Juggling Labor at Sunday Brunch
Watch this video on YouTube Chris Jones Testimonial: Saving Labor at Sunday Brunch Chris Jones is us...
Chris Jones: Cook and Hold Versatility
Watch this video on YouTube Chris Jones Testimonial: CVap® Cook and Hold Chris Jones of Porker BBQ ...
Chris Jones Testimonial: CVap® Consistency
Watch this video on YouTube Chris Jones Testimonial: CVap Consistency Chris Jones of Porker BBQ in N...
Chris Jones Testimonial: CVap Unskilled Labor Accommodation
Watch this video on YouTube Chris Jones Testimonial: Unskilled labor, no problem. Chris Jones of Por...
Chris Jones Testimonial: How CVap® Can Impact Operations
Watch this video on YouTube How CVap Can Impact Operations Chris Jones discusses how CVap has impact...
Chris Jones Testimonial: CVap® Flexibility
Watch this video on YouTube Chris Jones Testimonial: CVap Flexibility Chef Chris Jones is a veteran ...
Chris Jones: Who Should Use CVap?
Watch this video on YouTube Chris Jones Testimonial: Who Should Use CVap? Could you use CVap in your...
Chris Jones Testimonial: Chefs Need CVap®
Watch this video on YouTube Chris Jones Testimonial: Chefs Need CVap Chris Jones, former owner of Po...
Chris Jones-CVap® Testimonial-Holding BBQ
Watch this video on YouTube Chris Jones – CVap® Testimonial: Holding BBQ Chris Jones from Por...
Collectramatic® Testimonial: Fred Jackson
Watch this video on YouTube Collectramatic Fryers Testimonial: Fred Jackson Fred Jackson of Graja In...
Valentine Treats: Cvap® Sweets
Can we make tempered chocolate in a CVap® Cook and Hold Oven? For chocolate lovers, ...
Collectramatic® Testimonial: Tom Rojas
Watch this video on YouTube Collectramatic Testimonial: Tom Rojas Tom Rojas is a KFC Operations Mana...
Collectramatic® Testimonial: Rodger Fye
Watch this video on YouTube Collectramatic Testimonial: Rodger Fye Rodger Fye, Director of Operation...
Collectramatic® Fryers Testimonial: Robby Arnold
Watch this video on YouTube Collectramatic Fryers Testimonial: Robby Arnold Robby Arnold of BBG Nort...
Collectramatic® Testimonial: Richard Walsh
Watch this video on YouTube Collectramatic Testimonial: Richard Walsh Richard Walsh of Aarsand Manag...
Collectramatic® Testimonial: Kevin Schlutz
Watch this video on YouTube Collectramatic Fryers Testimonial: Kevin Schlutz Kevin Schlutz, with Cen...
Collectramatic® Testimonial: John Malnofski
Watch this video on YouTube Collectramatic Fryers Testimonial: John Malnofski John Malnofski explain...
Collectramatic® Testimonial: Dimple Jain
Watch this video on YouTube Dimple Jain Testimonial Dimple Jain of RJ Inc. in Missouri explains why ...
Collectramatic® Fryers Testimonial: Dana Pennell
Watch this video on YouTube Collectramatic Fryers Testimonial: Dana Pennell Dana Pennell of Dana Ent...
Collectramatic® Testimonial: Bryant Davis
Watch this video on YouTube Collectramatic Testimonial: Bryant Davis Bryant Davis, Director of Opera...
Unique to Georgia is Their School Nutrition Association’s Equipment Academy
As school nutrition professionals, it’s important for us to stay on top of the trends, standar...
Embracing the Flavors of the Cuban Sandwich
The Cuban sandwich has made its way onto menus across the country. It’s an iconic Florida favo...
Collectramatic® Testimonial – Robert Rials
Watch this video on YouTube Collectramatic Fryer Testimonial – Robert Rials Robert Rials, a KF...
Seafood Feast for the Holidays!
Growing up, we had a Christmas Eve seafood feast tradition. I grew up near the water in South Florid...
CVap® Testimonial: Mark Plescha
Watch this video on YouTube CVap Testimonial: Mark Plescha Mark Plescha of Charcoal BYOB in Yardley,...
50 Shades of CVap
Have you ever had one of those experiences where your chance encounter far exceeded your expectation...
School Food for dinner? Yes, when it’s Tantalizing and Tasty Ranchero Beans!
With a side dish like Tantalizing and Tasty Ranchero Beans from a district like Brantley Count...
CVap® Staged Scallops
Watch this video on YouTube CVap Staged Scallops These staged scallops are consistently out of this ...
CVap® Testimonial: Rich Pepino
Watch this video on YouTube CVap® Testimonial: Rich Pepino Rich Pepino, the Executive Chef at Drexe...
CVap® Testimonial: Dave Durante
Watch this video on YouTube CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown...
CVap® Testimonial: Richard Crisanti
Watch this video on YouTube Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Rich...
CVap® Testimonial: Chef Ralph Feraco
Watch this video on YouTube CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington...
CVap® Testimonial: Chas Tatigian
Watch this video on YouTube CVap Testimonial: Chas Tatigian Chas Tatigian of Twin Eagles Country Clu...
CVap® Testimonial: Kevin Willmann
Watch this video on YouTube CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis...
Greater Flexibility in Your Kitchen Design
CVap® equipment is a powerful addition to any commercial foodservice kitchen design. Many users say...
CVap® vs. Immersion Circulator
Not long ago I had a talented chef come to the Winston headquarters in Louisville to do some testing...
CVap Veal Shank Osso Buco
Ossobuco (pronounced os-oh-boo-koh) is a Milanese speciality of cross-cut veal shanks braised with ...
Chocolate Cake Smackdown: CVap Oven vs. Conventional Oven
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake....
Chicken Ballotine
As I have worked my way down the East Coast, I have always taken away something from restaurants. Fo...
CVap® Pork Butt: How Sweet It Is!
Boston butt or pork butt is the American name for a cut of pork that comes from the upper ...
CVap Saltimbocca, Southern Style!
Saltimbocca is a dish traditionally made of veal, lined or topped with prosciutto and sage. In addit...
Lobster and Fresh Corn Chowder with CVap Staged Scallops
What better way to celebrate the transition from summer to fall than to create a delicate yet hearty...
Pork Loin-Pretzel Bun Sliders
Each component of this sandwich is delicious on its own. We started with the pretzel buns, whi...
Blushing CVap Lobster and Shrimp Pasta
We wanted to make something comforting yet elegant, an al dente linguine tossed in a velvety blush s...
Butter-Poached Lobster with Thyme and Lemon
Butter Lobster is the ultimate decadent luxury. History shows us that wasn’t always the case. ...
Kickin’ Chicken Noodle Soup: A Bowl Full of Delicious!
There’s something deeply satisfying about chicken noodle soup. It resonates with most people. It...