Neither Reed Johnson nor his parents knew it, but as a child, he displayed the personality traits common to successful chefs: he was bright, inquisitive,
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
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
Read all parts in this series: Part One | Part Two | Part Three Redbird chef uses cooking technology to reduce labor costs and cook foods
Read all parts in this series: Part One | Part Two | Part Four Fraser says CVap®’s versatility provides uses well beyond just cooking and holding.
Read all parts in this series: Part One | Part Three | Part Four Vibiana, home to Redbird, is large facility made smaller by CVap®’s maneuverability
Read all parts in this series: Part Two | Part Three | Part Four You may have seen Neal Fraser on “Top Chef Masters,” “Hell’s Kitchen,”
Read all parts in this series: Part One | Part Two | Part Three Chef David Danielson describes feeding the masses at Churchill Downs as, “Insanity.