Delivering consistency and excellent outcomes in such a setting comes with a myriad of logistical challenges. Avalanches, road closures, staffing disruptions, and altitude-altered cooking procedures (water boils at just 192° F at the summit) demand equipment that thinks as fast as the mountain en...

Kendall College, a Partners in Education (PIE) Program school, shares how cooking with technology is an integral part of its culinary program, including use of RATIONAL's iCombi Pro and iVario Pro.

While artistic and creative, the kitchen at Atomic Golf is also incredibly efficient. “We have full venue buyouts that have one, two, sometimes up to three thousand people,“ Austin says. “RATIONAL has been able to design us two kitchens, one on the second floor, one on the fourth floor. At no poi...

Saint Paul College partners with RATIONAL in the company's Partners in Education (PIE) Program. Through access to leading edge foodservice technology, the school has been able to elevate teaching and learning in its culinary labs and better prepare students for today’s industry.

Will Lawrence spent two decades earning his place at the top of New York City's culinary world. Starting as a busboy at his uncle's restaurant at age 14, he trained through some of the city's most demanding kitchens, including a tenure at the three-Michelin-starred restaurant Per Se in Manhattan....

Chef Diana Tandia's culinary story begins in Northwest Africa, in Mauritania, and flows through some of New York City's most celebrated kitchens. She arrived in the United States to pursue a college degree, found work as a waitress at the legendary French restaurant Daniel, and fell in love with ...

“On average, during season, we see somewhere between 4,000 and 7,000 covers a day in an a la carte setting,“ says Christopher Dickens, Corporate Executive Chef with hospitality management firm Island Entertainment. “We had to think, how are we going to pull this off? It's a monumental task.“

The...

In the R&D Kitchen at Golden West Food Group in Los Angeles, Executive Chef Aaron May oversees a bustling team of several dozen culinary professionals as they work to create new foods to manufacture for retail sale. They rely heavily on RATIONAL precision and technology help determine the ideal w...

“My mission as student nutrition director is making healthy, quality food for our students,“ says Debbie Trujillo, student nutrition services director for Bernalillo Public Schools in New Mexico. “We serve approximately 2,800 breakfasts and approximately 2,900 lunches. We have eight or nine diffe...

Riley Tatonetti, co-founder and COO, and Hassan, established UNREFINED in 2021. Hassan, an entrepreneur, saw Tatonetti’s healthy meal creations on Instagram and reached out: “Hey, your food looks great, want to cook for me sometime?“ She cooked for him twice, and he said, “This is really good… we...

Exquisite banquets for up to 200 guests, prepared à la minute within a 10-minute window? RATIONAL makes it possible at Le Bernardin in New York City, the venerable French restaurant that has served discerning diners for over three decades.

Decorated chef and co-owner Eric Ripert has overseen the...

Bachour has baked with RATIONAL equipment for over 18 years and considers it the centerpiece of any kitchen in which he works. Bachour cites the brand’s consistency and dependability, noting that his Miami restaurants have used the same unit for 16 hours a day, every day, for more than five years...

“We use real food. We use real ingredients. There are no shortcuts,“ says Negril’s Chief Financial Officer, Brian Chinn. “We do dishes that traditionally take a long time to make.“

That is, until they installed RATIONAL iCombi Pro units in Negril’s kitchens and central commissary. They have sped...

Enterprise wide, Erickson provides nearly 25,000 meals daily across 140 dining rooms. In 2022, Erickson initiated a phased upgrade of its kitchens incorporating RATIONAL equipment. This move has been pivotal in giving residents expanded menu choices and greater dining flexibility. RATIONAL techno...

About 85% of the food at Sea Pines is prepared in RATIONAL equipment, though they still do some stovetop and convection cooking, and outdoor cooking like shrimp boils, oyster roasts, and barbecue pits.

Sea Pines is working to become increasingly technology-driven, adding new layers of technology...

Bango Bowls opened its first location in 2017 in the middle of winter in New York, serving acai bowls and smoothies from a small 300 square foot storefront in Massapequa Park. “We opened the first day of the year, there was snow on the ground, and we had a line down the street. It was pretty wild...

“We provide customizable solutions for all food and beverage brands, no matter how large or small,“ said Bella Karakis, CEO and co-founder of e.terra Kitchen. “We can provide you the workspace where you can produce, custom tailored to your needs. We serve a range of businesses from gelato makers ...

The Culinary Vegetable Institute at the Chef’s Garden is a place for forward-thinking food and beverage professionals to come for research and development, where they can bring their culinary teams to learn in a new environment using different equipment and techniques. It’s also a place for rest ...

Feeding 1,500 hungry guests every day is no easy feat, but having the powerful, versatile RATIONAL iCombi Pro and iVario Pro XL in the kitchen helps to ensure there’s plenty of delicious, authentic cuisine for everyone. And to Polynesian Cultural Center Executive Chef Felix Tai, it’s about much m...

Spectrum Retirement operates 41 retirement, assisted living and memory care communities with 8,000 residents across the United States. Spectrum embraces new growth and evolution to ensure it is always providing the best service and opportunities to residents and families, and food service is an i...

Nestled in the heart of Old San Juan, champagne bar Pio Pio combines luxury with comfort, creating a haven for locals and tourists seeking exceptional food, wine, and cocktails. Beyond its historic walls, Pio Pio stands out for its conscientiously curated list of elegant, lesser-known champagne a...

Since 2007, Demera restaurant has served up authentic Ethiopian cuisine to Chicago residents and visitors. Traditional recipes are prepared from scratch, and many of their spices are grown in Ethiopia and shipped directly to the restaurant, making the flavors distinctively bold and vibrant.

Its ...

“College dining is an important part of our university culture,“ says Terry Baker, Executive Director of Dining at the University of Richmond. “Our society's focus on food has become more sophisticated and transformed the way we eat. Students are more knowledgeable about the preparation of food a...

Encore Catering & Banquet Center in St. Clair Shores, Michigan offers distinctive weddings, private events, corporate events, memorial luncheons, showers, birthday parties and more. Encore also has a mobile kitchen for on-site catering. To make all this happen, Chef Bobby Nahra incorporated the e...