Cook and Hold Archives - Winston Foodservice

Scott Rodriguez, Senior VP of Culinary & Kitchen

CVap Helps BJ’s Maximize Efficiency and Consistency

https://www.youtube.com/watch?v=E6uG2Iv_eS8 BJ’s former VP of Culinary and Kitchen Innovation Scott Rodriguez had much to say about Winston’s CVap Cook and Hold Ovens. They helped BJ’s Restaurant & Brewhouse boost their stores’ efficiency and consistency and kept their customers happy. Subsequently, slow roasting in CVap ovens have made that category BJ’s customer favorite. VIEW ALL VIDEOS

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Mike Hines Shares His Thoughts on CVap Equipment

Videos

Mike Hines Shares His Thoughts on CVap Equipment Mike Hines of Lexington, KY stopped by our booth at ANC19 in St. Louis to share his thoughts on CVap equipment and Winston Foodservice. View all Videos

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Tammy Posey likes her CVap cook and hold

Tammy Posey is a CVap® Fan!

Videos, Schools

Tammy Posey is a CVap Cook and Hold Oven Fan! Tammy Posey, Cafeteria Manager for Lewis County Schools in Weston, West Virginia, is a fan of her CVap® Cook and Hold Ovens. She puts it best, “…If you don’t have one, get one!“ View all Videos

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What the Turducken!

Blog, CVap

Holidays are a time for tradition. We decided it was start a new one. We cooked the infamous turducken. In case you aren’t familiar, that’s a portmanteau word that describes the recipe which combines turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too! This isn’t

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Chef Bobby Marcotte digs his CVap cook and hold oven

Chef Bobby Marcotte Testimonial

Videos

Chef Bobby Marcotte of The Tuckaway Tavern & Butchery and hop + grind Chef Bobby Marcotte, executive chef of The Tuckaway Tavern and Butchery and hop + grind talks about how he uses CVap® Cook and Hold Ovens in both of his restaurants, and in his food truck. Watch and find out why he is

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staging in a cook and hold oven is great

CVap Staged Burgers Are Speedy, Juicy, and Delicious!

Blog, CVap, Recipes

We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers in a CVap® Cook and Hold Oven. Quick service and product consistency are two big advantages of this method! We set the CVap oven to 135°F vapor temp / 135°F

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Celebrating Cinco de Mayo High on the Hog!

Blog, CVap, Recipes

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales! Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico,

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Tammy Posey – Lewis County School District – CVap® Testimonial

Videos

Tammy Posey – Lewis County SD – CVap Testimonial Tammy Posey of Lewis County School District in Weston, West Virginia describes the wide variety of foods she prepares in her CVap Cook and Hold Oven, the convenience of overnight cooking, and why she loves her CVap! View all Videos

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Vegan Doesn’t Just Mean Tofu & Salad!

Blog, CVap, Recipes

I had just finished planning a three-course vegan dinner for some visiting customers. My goal was to demonstrate CVap® versatility with contemporary applications and menu trends. I had decided on a menu that included the following: First Course – Southern fried chicken boa with kimchi Second Course – Moroccan grilled lamb loin with Tzatziki and

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