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Operator Corner
Check back frequently for new segments in the “How I Got Started” section of the Operator Corner. You’ll discover well-known chefs, their stories, and their thoughts about Winston’s equipment.
Part One: Chef Reed Johnson: A Master Tinkerer of CVap®
Neither Reed Johnson nor his parents knew it, but as a child, he displayed the personality traits common to successful
Part Four: Precision Cooking: What Chef Roney Likes Best
That chef Patrick Roney calls the CVap® a “workhorse” nicely describes the burden it removes from professional cooking. But as
Part Three: CVap® Networking: The Gift that Keeps on Giving
Experimenting with CVap® was how chef Patrick Roney mastered its basics, but networking with other chefs who used it was
Part Two: You gotta know how to hold ‘em
In its century-long run, The Oakroom at the Seelbach Hotel was the epitome of fine dining. While its luxurious dining
Part One: Chef Patrick Roney traveled the world before finding CVap®
Chef Patrick Roney spent roughly two decades in professional kitchens before spotting a CVap® in an historic Louisville, Ky., restaurant.
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 technology to reduce
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 provides uses well
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 large facility
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 Neal Fraser on
Part Four: Derby Day Cooking for 160,000 vs. Everyday Cooking for 160 at Old Stone Inn
Read all parts in this series: Part One | Part Two | Part Three Chef David Danielson describes feeding the masses
Part Three: Variety, 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
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 restaurant