That chef Patrick Roney calls the CVap® a “workhorse” nicely describes the burden it removes from professional cooking. But as he describes below, it’s also

Experimenting with CVap® was how chef Patrick Roney mastered its basics, but networking with other chefs who used it was mind-expanding and unexpected. Read on

In its century-long run, The Oakroom at the Seelbach Hotel was the epitome of fine dining. While its luxurious dining room seated only 100, the

Chef Patrick Roney spent roughly two decades in professional kitchens before spotting a CVap® in an historic Louisville, Ky., restaurant. Its purpose? Holding bread pudding