• 1

    EOL Coverage of Chefs Championships at IHMRS

  • 2

  • 3

  • 4

    Preparing Lobster for Competition

RestaurantDesign

The Kitchen Evolution

As a one of my colleagues often criticizes about the design of most kitchens in the foodservice industry … "We are still cooking in Escoffier's kitchen." What he is implying, and correctly so, is that the design of kitchens and the equipment within them has not changed much over the last 100 years or more. Escoffier could walk into a modern kitchen and feel quite at home. Consider for a moment the progress that has been m