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.

“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...

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...

“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...

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...

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...

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 ...

“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...

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...