The Renaissance Man Chef John McCarthy is the living embodiment of a renaissance man. His professional career includes the roles of lawyer, chef, consultant, and artist. John McCarthy began his professional life as a lawyer, only to realize his true passion. He decided to attend the French Culinary Institute. Upon graduating from FCI (top of […]
Operator Corner: Chef John McCarthy Read More »
Andy Husbands is an accomplished Boston chef. Born in Seattle, Washington, he moved to Massachusetts with his father in 1984. He’s probably best known for his restaurant Tremont 647, a South End fixture from 1996 to 2018. He shuttered that restaurant to focus on his new barbecue concept, The Smoke Shop, which has three locations: Cambridge, Boston’s Seaport,
Operator Corner: Chef Andy Husbands Read More »
Chef Deb Paquette is truly one of a kind. A 30-year fixture in Nashville, she’s a renowned female chef in a male-dominated field. She became the first woman in Tennessee to qualify as a Certified Executive Chef, after graduating from the Culinary Institute of America. Chef Paquette is exuberant and unfiltered. When we approached her about
Operator Corner: Chef Deb Paquette Read More »
Chef Rich Rosendale is an acclaimed chef, consultant, trainer, and culinary competitor. In early 2020 author Steve Coomes spoke in-depth with Chef Rosendale. Taking on the World To win gold at the Bocuse d’Or USA qualifier, Rich Rosendale used a CVap® oven to cook a de-boned chicken reassembled to appear whole by forcing the meat—believe it
Operator Corner: Chef Rich Rosendale Read More »
You may have seen Chef Neal Fraser on “Top Chef Masters,” “Hell’s Kitchen,” or “Iron Chef America.” But Vibiana, a large Los Angeles event space that houses his restaurant Redbird is where his skills really shine. He taps into the versatility of CVap ovens to feed thousands of guests every year. Ask chef Neil Fraser how many restaurants he’s
Operator Corner: Chef Neal Fraser Read More »
In 2014, Chad and Lauren Coulter opened LouVino, a wine-centric, small plates concept in Louisville, Kentucky. By 2019, the couple had five LouVinos in four cities and were preparing to open Biscuit Belly, a fast-casual breakfast-brunch concept. For two pharmacists with no restaurant experience, their success is remarkable in the hyper-competitive restaurant world. Author Steve Coomes discussed
Operator Corner: Chad Coulter Read More »
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Author Steve Coomes sat down with Karl to discuss the journey from a food truck to a successful restaurant concept. They spoke in mid-2019. Biscuit Love is a valued Winston CVap® customer. Creating a Concept [Steve Coomes] What was the idea
Operator Corner: Biscuit Love Read More »
Chef Reed Johnson has over two decades of culinary experience under his belt. He’s served as executive chef at several notable Louisville area establishments, including The Standard Plate & Pour and Wiltshire at the Speed. In spring 2022, he was named executive chef at Equus & Jack’s Bourbon Restaurant/Lounge. Reed sat down with author Steve
Operator Corner: Chef Reed Johnson Read More »
Few chefs anywhere have the experience David Danielson does cooking for huge, high-profile events. Listing them as casually as if reciting a prep list, he recalls the Olympics, the U.S. Open Tennis Tournament, the PGA Championship, the Super Bowl, the Indianapolis 500, and many others—and some of them multiple times. Perhaps his biggest feat was
Operator Corner: Chef David Danielson Read More »
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.