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Consultant Corner
The Consultant Corner dials in all the things for foodservice consultants. If you need CEU credits or need to download a manual, save this link.
Use this page as your Winston resource.
2021 APPROVED FCSI COURSES
Precision Temperature Cooking – 1 CEU
Duration: 1 hr.
The purpose of this course is to educate attendees on precision temperature cooking techniques. It is intended for consultants and future clients. We discuss the science and importance behind dialing in precise temperatures to garner ideal food textures, consistencies, and efficiencies.
Check back for additional courses. Bookmark this page for quick access and subscribe to the Winston Newsletter to keep up with important information.
WHY CVap?
Higher Yield
CVap ovens give you uniform yield, end to end and top to bottom. No overdone edges or undercooked centers.
HACCP Records
Downloading data is as easy as inserting a thumb drive. It’s HACCP without hassle!
Wireless Programming
Load signature dishes for repeatedly consistent results, quick and easy.
Staffing Shortage Solutions
Fill in the gaps in your kitchen staff with CVap. It helps you do more with fewer hands
Mobility
CVap equipment has a nomad’s heart. They don’t have to be parked under vent hoods. They don’t have to be plumbed to drains.
Serving Time
Lunchtime is crunch time. Your workday revolves around this brief period. You need an oven that cooks big quantities, fast.
Consistency
Whether you want to cook ahead of or keep foods hot through the rush, crisp foods stay crisp and moist foods stay moist.
Repeatable Results
Whether you’re serving burgers, barbeque, broccoli, or brioche, CVap equipment helps you serve it fresher, faster, and repeatedly fantastic.
Ventless
Ghost kitchens and cloud kitchens listen up! You now have the flexibility to place CVap equipment anywhere, saving space beneath the vent for the stuff that requires it.
Delayed Start
Your crew can start the day with units that are preheated and ready to rock.
CVap® COOKING AND HOLDING PROCESSES
What can you do in a CVap®? Learn about ALL of the CVap cooking and holding processes. CVap covers the spectrum in today’s commercial kitchens. CVap equipment utilizes heated water vapor, but it isn’t limited to moist foods. Excellent for virtually any food, from soups and sauces to crispy fried chicken. Click here to read more.
"A CVap is much more accurate on temperature than a $400 immersion circulator with a heating element stuck in a pot of water. I want to know the food we’re making is safe, and CVap can be trusted with that.”
Neal FraserChef at Redbird 
"The Winston ovens are a great asset to what we are trying to do. It allows us to cook various foodstuffs at very low temperature, maximizing yield and flavor. I have found that the more I use the Winston ovens the more versatile they are."
Akhtar NawabOwner + Chef at New Orleans’ Otra Vez and New York’s Alta Calidad 
"It’s the most versatile thing I’ve ever seen. It’s hard to [envision] cooking any other way."
Elizabeth FalknerChef, Author, Artist 
"So anybody in the restaurant business, anybody who works in a kitchen, I recommend this equipment. When you are thinking about labor, and food costs, and all of the different things that go into it. And then consistency, the consistency of the product. The CVap® takes care of all of that."
Paul WahlbergChef, Wahlburgers 
"The CVap® has fundamentally changed the way we operate. We are able to serve more
guests with greater consistency and quality than I could have ever imagined possible. I truly consider it my secret weapon."all those juices inside. It makes all the difference if you want really moist, flavorful foods. I CVap® every day for lunch, veggies, fish, whatever I feel like eating for the day."
Sang YoonOwner + Chef at Father's House, Santa Monica, Culver City, Los Angeles 
“During dark hours, when we’re not here. When we leave each day, we load [the CVaps] with whatever proteins we need for the next day—beef or turkey or whatever we’re serving—and when we come in the next morning, they’re finished. They’re perfectly browned and holding at temperature.”
Dave DanielsonExecutive Chef at Churchill Downs 
"It lowers the stress of a kitchen to have CVap in there. Having that CVap prepped and full of whatever that cook needs, all of it staged and ready to finish or go right to the plate removes stress from that cook’s scope of responsibility."
Patrick RoneyExecutive Chef at Ashbourne Farms 
"The CVap® has become an indispensable tool in my kitchen. Since it allows you to steam foods at even very low temperatures, foods retain all their nutrients and flavors, keeping
all those juices inside. It makes all the difference if you want really moist, flavorful foods. I CVap® every day for lunch, veggies, fish, whatever I feel like eating for the day."
Jean-Georges VongerichtenOwner + Chef at Jean-Georges | Multiple Locations 