Latest / Chef's PSA Podcast / The Miracles of Modern Cooking Equipment Ep. 36

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The Miracles of Modern Cooking Equipment Ep. 36 · Chef's PSA Podcast

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  Hello chefs, you're listening to chefs PS a podcast.
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  I'm your host Andhra natera. On today's episode, we're going
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  to talk about cooking technology and how its Advanced the way
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  that we cook. Stay tuned.
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  This episode is sponsored by rationale.
• 0:23
  If you're a professional chef looking for Innovative kitchen
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  technology, look no further than rationale with a love for food
• 0:29
  and dedication to creating the best cooking experience
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  possible. Rational has been an industry
• 0:34
  leader since 1973. They've developed game-changing
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  Technologies, like Combi ovens the I vario intelligent tilt
• 0:40
  Skillet and connected cooking an app that manages your kitchen
• 0:44
  workflow. I have personally used rationale
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  for many years and I can tell you that their technology is a
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  game changer. In the kitchen going up greater
• 0:50
  kitchen with rationality I'll visit their website at
• 0:53
  rationale. Usa.com to learn more.
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  All right, chefs, let's get into it as far as updates.
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  Go normally I have an update at the beginning of the show, I
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  don't have much to update you on at least, not things that I'm
• 1:03
  allowed to talk about. Just yet, I can tell you that
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  I've been extremely busy, and I've had a lot of meetings this
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  week, but there are things that I cannot talk about.
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  I think, with time that I'll be able to talk about them.
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  And I also hate to talk about things that might not come to
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  fruition. So I don't want to get excited
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  about things when things don't work out, and then get
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  disappointed. So when it's, when it's real,
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  I'll talk. About it when it's until then,
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  let's not talk about it. But anyway, big things for chefs
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  PSA, and also, by the way, for a lot of people have been asking
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  me this a lot lately. And so I figured I should talk
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  about it cause I know I've talked about another episodes
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  before people ask me, will I ever have guests on this
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  podcast? And the answer is probably not,
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  but maybe and I did have another podcast previously was called
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  run the pass and occasionally you, I might still do something
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  with it, but as right now, that's on pause.
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  It's chefs PSA only for right now.
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  But Run the past podcast, was guest centered and I used to
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  have a lot of different guests on a lot of different chefs were
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  on their great chefs like Bocuse D'Or, winner for the United
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  States, Matthew Peters, big-time Chef author Seafood, Guru Barton
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  Seaver. Anyway there was a lot of there
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  was a lot of different chefs on there that I had on as a guest
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  but as of right now I don't foresee me having guests on
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  Chefs PSA podcast. It's just not something that I
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  want to do at the moment. It's not something I'm actually
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  set up to do for now and One of the challenges with a guest
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  centered podcast is I prefer to have conversations face-to-face.
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  I don't like the whole Zoom thing.
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  I mean, I'm not against it, I'll do it.
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  But I don't want to do it for chefs PSA.
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  I want to sit down in a somewhere with a couch, you
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  know, a whiskey, a cigar. And I want to talk shit.
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  I want to talk shit with chefs. I want to have fun, but I don't
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  want to do it over zoom and I don't want to do it really
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  scripted, you know. Anyway, that's not what I want
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  to do. No offense to those people that
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  do that, but But I really like shout out to the sucio podcast,
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  I like what he does because he has the guests there in person
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  we digress. No, not going to happen for now,
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  but if you want to listen to a guest Centric podcast that I
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  used to do look up, run the pass if you're interested.
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  Anyway, we're going to talk about game-changing cooking
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  technology and I could tell you that, obviously, there's certain
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  things in the kitchen that don't change.
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  You're always going to have fire, you always can have
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  Steamers, you're always gonna have grills pots, and pans.
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  Yo, cold food preparations, etc. Those things don't change.
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  But there are a lot of things when we talk technology that are
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  moving food forward. And so when I thought about this
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  episode in this episode is sponsored by rationale.
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  So I want to make sure that I to talk about them and I'm going to
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  talk about them because I have experience with them and how
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  they helped me, and some of the cool things that you could do
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  with Combi Thermo bands. So, if you haven't worked with
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  Combi oven. So for those people that don't
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  know what a Combi oven that is convection Heat, and Steam.
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  So it's a combination oven so Steam and heat makes it a Combi
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  oven. You have the combination and
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  rationale really is the leader when it comes to Combi oven.
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  So, but there's a lot of other Innovations when it comes to
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  cooking there's cryovac machines, their sous vide
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  cooking. There's these anti griddles, you
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  know, the world of cooking is moving forward and I think it's
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  important that people start thinking about that.
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  I should probably do a whole episode on alginates You know,
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  all these things that were introduced really with Ferran
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  Adria when he was doing, El bulli back in the early 2000s.
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  I actually wasn't doing our opal in the early 2000s.
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  I discovered it and the early 2000s but he was probably doing
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  it before that. I think anyway 1983 anyway
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  whenever a Ferran Adria started using a lot of Algin.
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  It's in El bulli it was like revolutionary in the way that we
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  cook but with that came a lot of new methods and new techniques,
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  a big one Was sous, vide cooking.
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  So sous-vide, for those of you that don't know, which I'm
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  hoping, you know, basically translates to under vacuum, and
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  what you do is, you know, you use, you typically use an
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  immersion circulator, which set something at a constant
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  temperature, you cryovac, something in a bag, meat
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  vegetables, whatever, and then you cook it in this constant
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  temperature. So, sous-vide, cooking, the
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  reason it was so popular is because it eliminated a lot of
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  error and deviation. Human error.
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  When it comes to cooking out. Here's a Funny Story, one of my
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  first jobs when I was a young cook.
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  So this would have been like mid 90s.
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  And I remember they had these sous-vide tanks built into the
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  line in this particular place where I was working and I
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  remember not knowing what they were.
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  And I went up to the chef and I said, what are these things is
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  like, oh, you know, back in the 70s, they thought this sous vide
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  cooking was going to be all the rage.
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  So we had all these sous-vide tanks built into the line and,
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  you know, it wasn't the rage. No one knows how to use it.
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  It was terrible blah blah blah. And we don't cook like that.
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  Now we know how to grill saute etcetera.
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  But then shortly after that, you have this under pressure cook
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  book that comes out written by Thomas Keller and I also believe
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  like chefsteps was also really coming forward at the same time.
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  You know a lineal was was popping off and people really
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  got interested in sous-vide cooking which all by the way are
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  really fantastic books. I have all those books on Usher
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  alinea and under pressure is actually one of my favorite
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  books by Thomas Keller. I can tell you that's when I got
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  interested in sous-vide cooking it was so foreign to me at the
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  time I remember being scared to do it because there was a lot of
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  fears of getting people sick or was it out?
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  You can't cook under vacuum because everyone's going to die
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  of botulism. Obviously there is a health
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  concern and you need to make sure that you follow your local
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  Health rules and know what you're doing.
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  Have a hassle planets Etc. But for the most part sous, vide
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  cooking is fine. When you started cooking with
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  sous-vide, as you started to realize, you could have
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  eliminate a lot of the variables when it comes to cooking and you
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  could do it at scale. Let's talk about that for a
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  moment while we're on the subject of sous-vide cooking
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  because there's two ways to really do sous-vide, we talked
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  about having immersion circulator setup.
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  So basically water baths setup and then you drop your food in a
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  bag and it goes in and it gets cooked at a constant
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  temperature. But that's, that's not so
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  practical on a large scale and this is kind of where Combi
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  ovens come in. So rationale has this Combi
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  ovens called the icon be Pro and For those of you that don't
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  know, like I said, it's a big combination of it's big.
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  I used to use them because you could wheel whole carts in and
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  out but what you could do with these Combi ovens is its wild,
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  right? So everything from making things
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  so much more efficient for you. So let's just say you needed to
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  sous vide 500 pieces of steak or something like that, but maybe
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  that's too big of a number. But anyways, let's just say you
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  need a, sous-vide, 150 steaks you and you only have one
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  circulator. Well, that's not going to work,
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  right? But what you can do is in a
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  Combi oven, you could set the temperature to whatever you
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  want. So let's say you're setting it
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  up your 120 degrees Fahrenheit and then you crawl back your
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  bags. You stick all your steaks and
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  their you set the time you probit.
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  Boom. You're going to be able to sous
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  vide a much larger quantity of meat then you could with just a
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  simple circulator. So that's where these Combi oven
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  start to make a huge difference at large, right?
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  So you could sue beat something at us.
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  Very specific temperature that you set the oven, but also you
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  could probe it. So it stops at also, a very
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  specific temperature. So, double Insurance, there's
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  also something called Alter cooking.
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  And what you do with that is like, I'm just going to give an
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  example. Let's say you're roasting a big
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  piece of meat, like a prime rib or a big rib roast, or something
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  like that and then you probe it with the meat it.
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  What it does is it brings up the temperature of the meat slowly
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  and brings down the temperature of the oven slowly.
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  So, what you start out with both of them, starting at two ends of
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  the spectrum, and they start to meet at the, in the middle.
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  This called Delta cooking and what you end up with.
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  And this is why it's this, why it's important to, to talk about
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  this is because a lot of people You know, they stick a big piece
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  of roast meat in the oven, they roast it, and then they slice
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  it. And then it's, you know, they
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  want it medium rare but it's like kind of gray on the outside
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  and then like the center's medium-rare but you know, going
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  into end it's like starts at. Well done, goes to Mid.
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  Well goes to medium, medium rare, nice for, you know, for a
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  little bit and then, you know, in reverse order.
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  But when you use this Delta cooking, what's fascinating
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  about it is because the temperature is going up and down
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  at the same time. So the meat temperature's going
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  up, the oven temperature is going down and they meet in the
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  It'll what ends up happening is. You have end-to-end medium rare,
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  right? Plus, it's rested plus, it's
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  juicy. And I could tell you that, you
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  could roast meat, but then, you go and you roast meat in a Combi
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  oven, and it's a game changer, and what's cool about these
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  oven? So, again, I'm talking about the
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  combi oven specifically, as you could go up and you could like,
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  program the chicken button. So you can say, I want to roast
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  my chicken this way. Now, a lot of, a lot of times
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  they come preset with different recipes, like rice, chicken
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  fish, Etc. But you could, you could set
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  them in a specific Pacific way that suits your operation as
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  well. You could adjust the recipes and
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  so that way you can say, well, I like to finish my chicken.
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  Maybe I'm making this up. Maybe you take your chicken out
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  and you like to brush it with butter and then you like to
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  blast, it really high heat for like three minutes, just to get
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  the skin crisp. Well, you could program that
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  into your recipe as well, right? So these are these are the cool
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  things about using Combi, ovens, the technology.
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  That's there makes a huge difference in the way that you
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  cook again, because we're talking about putting a probe in
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  something at times. Again, let's just say you have
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  150 steaks that are going in the oven and you want them all
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  medium-rare. Will you put the probe in there?
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  The oven is going to stop when it hits the temperature that you
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  want. It's not going to continue
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  cooking, right? You're going to hear some sort
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  of notification telling you your steaks are ready.
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  So a lot less human error. Now consider the fact that in a
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  standard oven, right? You might not have those bells
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  and whistles, you know, it's the old school.
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  I'm going to I'm going to put the bacon in and then I'm going
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  to put the timer. I'm going to forget about the
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  timer and then it's going To go off.
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  Then I'm gonna come back and my Bacon's burned, or someone
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  adjusted the temperature on the oven etcetera, you eliminate a
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  lot of the variables when you start using a Combi oven,
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  there's there's just so much there, cleaner, they're more
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  efficient, you could use them, from all sorts of things.
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  I mean, my Baker used to use them to bake bread and
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  baguettes. And, you know, one of the
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  problems, sometimes, you got to inject a little bit of steam,
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  but, you know, on a Combi oven, you know, you could program that
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  end to give it a blast of steam as needed, that is huge and
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  that's a game changer when it comes to Into being able to use
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  those Combi ovens like that. And honestly rationale is the
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  gold standard when it comes to Combi ovens.
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  So everything, I'm talking about your chickens or roasted better.
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  Your meat is cooked perfectly. You have much less human error.
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  You could cook sous, vide. Here's something that I used to
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  do them. I've never seen a anyone else to
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  this, but you could make clarified butter.
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  What you could do is you could put it in a bag, right?
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  Then you melt it and then you chill it, and then you, you
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  know, you step the bag and then you drain off the The way and
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  then you rinse it off and then boom, you got clarified butter.
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  That works when you got to make a small amount, but you could do
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  the exact same thing. In a Combi oven, you can make
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  large amounts of clarified, butter, know when you're working
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  in high-volume kitchens banqueting operations, catering
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  operations convention centers, that's a game changer to be able
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  to do those things. So something very important to
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  consider that style of cooking to think about all the little
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  things that you could do when the Technologies at your
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  fingertips. I guess you could even think
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  about this like large. Cooking, you can sear your meat,
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  and then you could cook your bait.
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  So, if you've worked in catering houses, you understand that,
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  sometimes you got to sear your meat, then you got to chill it.
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  And then you got to, then you got to go back and cook it
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  later, and then you got to chill it.
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  So like there's too many steps involved, but with Combi ovens,
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  you could eliminate a lot of those steps and make it much
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  more efficient. Now I do want to say this, I
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  used to be an executive chef where we would do re therm.
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  So if you don't know what that is, a lot of big hotels.
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  Do it a lot of hotels in Las Vegas.
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  Agus do this. But let's just say, you have a
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  banquet of 3,000 people. And what you do is, you know,
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  you cook your vegetables, you cook your meat, you cook your
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  potatoes, you played it up, and then goes into Sri, therm of.
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  And, and then it comes out, you saw sit your garnish it,
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  whatever. And then it goes into the into
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  the, into the dining room, wherever you're serving your
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  banqueting event app and what's fascinating about using re
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  therm. And again, I am not a scientist.
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  So I can't tell you how this works.
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  And I would always tell people that those kind of my joke.
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  I don't know how this works. It just works.
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  It's like Dark magic. But what's interesting about it
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  is, the plates go in. So let's say you have a cart and
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  you put like, 80 plates on it or whatever the plates.
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  Go into plates, come out, they're hot the potatoes are
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  cooked, green beans are cooked, the meat is cooked and the meat
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  still medium-rare and the green beans are still green and the
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  potatoes are hot and nothing is overcooked.
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  And it's like well why is the meat cooked right in the
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  vegetables cooked right? Like I don't understand what
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  it's doing but anyway, that's the technology with Combi ovens.
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  They have, you know, that wreath ERM technology that a reheat the
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  food and serve it now. It's a labor savings Advantage.
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  So if you work in a big place you know you do your plating on
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  a big plate at belt or whatever plates, go in the cooler and
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  then when it's time to fire, you don't need as many people as you
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  needed for plate up. So maybe you sent everyone away
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  and then you just keep a couple of people you know, four or five
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  people just to fire the carts in the oven sauce, them garnish
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  them etcetera. So it not only saves labor, it
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  saves time but it's also much more efficient.
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  And the old way of doing Banquets of People that don't
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  do, banquets might not know what I'm talking about, but when you
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  typically do a banquet in the traditional way, what you do is
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  you put your meat, your potatoes, just making this up.
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  It might be rice, whatever. But anyway, you put your start
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  your veg, your protein on a plate, you put some sauce, you
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  put a lid, and then it goes in a hot box that sits there for like
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  30 minutes, and then, the, the banquet gets delayed, and
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  everyone's mad. And then it's been an hour, and
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  then it goes out. And the plate is like, steamed
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  and the sauce is everywhere, and the meats dry.
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  And then, maybe you did the old banquet combo plate, where the
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  fish is overcooked. And Now the stakes overcooked
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  and everything is just a mess anyway with reform technology.
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  What's great about that? Is you do you fire like normally
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  like a turn as just a couple of minutes?
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  Let's say, 10 minutes or whatever and so you could fire
• 15:08
  within 10 minutes so it's not all screwed up, right?
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  The sauce is goes on last minute, so it's fresh.
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  You put a little garnish. The meat is right.
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  You don't have a steamed plate, your steak is still medium-rare,
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  your green. Beans are still green, they
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  didn't turn that brown, overcooked looking green bean,
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  which by the way, Overcooked green beans taste better than
• 15:28
  undercooked green beans. That's just me.
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  But I mean am I wrong? Like I know everyone tells you
• 15:32
  like Blanchard green beans, make sure they're bright.
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  They look appetizing but they're more appetizing like taste-wise
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  when they're brown. Anyway, that's just my opinion.
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  Agree to disagree if you don't like that.
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  But anyway over cooked green beans taste better especially
• 15:45
  with a lot of fat like butter or whatever.
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  Anyway, we digress. Anyway those, some things that
• 15:50
  you could do with the combi oven, another piece of equipment
• 15:52
  to you again. You know this episode's
• 15:53
  sponsored by rationale but they have this other piece of
• 15:56
  equipment called the I VAR. E 0, / 0.
• 15:57
  And what's cool about it is if you've used tilt Skillets before
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  this one's neat because you know, you get to see it.
• 16:04
  And it's like, what has these like ceramic heat plates
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  underneath it. So it cools down faster.
• 16:09
  If you need it to cool down, it heats up quicker.
• 16:11
  If you need it to heat up, you could boil in it.
• 16:13
  You can deep fry, you can pan, sear, you can simmer you braise.
• 16:16
  You could sous-vide, you could do all these things with it.
• 16:18
  And again, similar to, you know, the rationale Combi oven, it
• 16:23
  also comes pre-programmed with a lot of different.
• 16:26
  Settings that you can say, okay, we're cooking this or we're
• 16:28
  cooking that and you could, you could pre-program it.
• 16:30
  Now, what makes all of this like super fascinating is if you work
• 16:36
  in these big, big volume production kitchens, like you
• 16:40
  need these bigger pieces of equipment to execute faster.
• 16:43
  Right. It does replace a lot of like
• 16:46
  I'd rather have one Combi oven then like four stack ovens,
• 16:50
  right? I'd rather have one, Combi oven.
• 16:52
  You know, I'd rather have one big tilt Skillet, then 45.
• 16:55
  Pots and pans like, you start to eliminate a lot of the
• 16:58
  unnecessary equipment that you may have in your kitchen and
• 17:02
  really, what ties it all together is, you know, if
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  you're, if you're working in these types of environments.
• 17:06
  So again, big hotels, big catering, houses, casinos
• 17:10
  country clubs, things like that. You probably have a pretty
• 17:13
  strict hasip system where everything has to be logged.
• 17:16
  And so you have this connected cooking app that also comes with
• 17:18
  rationale that ties everything in together.
• 17:20
  You could say, okay, this goes here, how are my Cooks doing?
• 17:23
  How are they doing it? I need the data for my hassle
• 17:25
  blogs. So, all of a sudden I hate to
• 17:28
  say, you could manage from your office because I'm like, always
• 17:31
  preaching to people don't manage from the office, get in the
• 17:33
  kitchen cook, but the reality is sometimes you do need to be in
• 17:37
  the office to do whatever it is that you're doing, you know,
• 17:40
  looking at the internet or whatever on open AI or whatever
• 17:44
  it whatever it is that you may be doing, maybe you're listening
• 17:46
  to this podcast. But anyway, the connected
• 17:48
  cooking app that rationale has allows you to keep an eye
• 17:53
  program recipes. Get those hasip.
• 17:55
  Forms that you need all the things.
• 17:58
  The technology is there. So embracing technology is most
• 18:01
  likely the way that you need to be thinking about how are you
• 18:04
  going to go forward as a chef? But anyway, What are some other
• 18:09
  things we did talk about sous-vide I do want to talk
• 18:11
  about cryovac machines for a little bit because a lot of
• 18:14
  people have them and don't use them properly and there's a lot
• 18:18
  of things that you could do with cryovac machines more than just
• 18:21
  cryovac in things, right? So like here's an example is I
• 18:25
  would get microgreen certain microgreens.
• 18:27
  Let's just say it's maybe micro cilantro or something like that
• 18:30
  and you put it in ice water and then you compress it into the
• 18:33
  cryovac machine and what you end up with, right?
• 18:36
  So the it looks like the cells break in Microgreens, you know,
• 18:39
  they come, they become a little bit translucent, which I'm okay
• 18:42
  with that. But what ends up happening, is
• 18:43
  they get crisp and they last forever, right?
• 18:46
  So if you've worked with microgreens, you understand, you
• 18:49
  put microgreens in water and you rinse them or whatever.
• 18:52
  And then like like two three days later or if you don't like
• 18:55
  within a middle of service, they're dead, they're no good.
• 18:58
  So cryovac, 'king your microgreens with ice water makes
• 19:02
  them last. A significant amount of time
• 19:04
  longer but not only that but compression, right?
• 19:07
  Compressing. Ellen's.
• 19:08
  I remember this was all the rage back in the day.
• 19:11
  Room was compressing their melons with everything from, you
• 19:13
  know, sangria and the watermelon or whatever compressing their
• 19:18
  apples. But anyway, use it knowing how
• 19:21
  to use the cryovac machine is a game changer.
• 19:23
  So like I said, compressing herbs making quick pickles in
• 19:26
  there, so you make your pickling solution, you put the item in
• 19:28
  there, you put in a bag or you don't put it in a bag, and you
• 19:30
  can press it, you'll have quick, pickles, hydrating pasta dough.
• 19:34
  Again, another thing that you could do with your cryovac
• 19:36
  machine, something else, Do like when you have spinach on the
• 19:41
  line, right? So a lot of times, you know,
• 19:43
  spinach takes up all the space on the line like a bag of
• 19:45
  spinach, what you could do is maybe toss it with a little bit
• 19:48
  of olive. Oil toss toss toss, put in a
• 19:50
  crab back machine, compress it. Now, you have like a cryovac bag
• 19:54
  of spinach taking up way, less space than, you know, the big
• 19:59
  fluffy bag of spinach, right? So there's, there's a lot of
• 20:03
  these applications that you could do.
• 20:04
  You get even start talking about?
• 20:06
  You know, I know Rene redzepi. Talks a lot about this in his
• 20:10
  the Doma guide to fermentation book where, you know, you keep
• 20:15
  the salt solution or the not the salt solution.
• 20:18
  Anyway, the salt and the product gets tossed.
• 20:20
  You put in a crowd back bag, you can press it, and that you think
• 20:25
  you need to burp. The back every couple of days, I
• 20:26
  do remember I got to go back and look at exactly his
• 20:28
  instructions, but I haven't fermented anything in quite some
• 20:30
  time. But anyway, the ability to
• 20:32
  ferment things. The ability to pickle things,
• 20:34
  the ability to compress your herbs, the ability to compress
• 20:37
  your spinach. Take up less space, right?
• 20:40
  The organizational aspect of using a cryovac machine is a
• 20:43
  game changer. If you have a cryovac machine in
• 20:45
  your kitchen and you're not using it, you need to think
• 20:47
  about it because you should, because it's going to make you
• 20:49
  and your team exponentially more efficient, you know, in a couple
• 20:53
  of other things that I'll just touch on quickly is just making
• 20:58
  sure that you're looking at your kitchen equipment and taking
• 21:01
  really good care of it. Because, obviously, kitchen
• 21:03
  equipment is expensive and it sucks when you have a very
• 21:06
  expensive piece of equipment and people Don't take care of it.
• 21:09
  Like blenders is probably the one that drives people
• 21:12
  absolutely Bonkers. And I put a PSA up on this.
• 21:15
  The other day is like make sure that you check the speed dial
• 21:17
  before you turn on the blender. But a lot of people can't
• 21:20
  comment you and make sure you turn it all the way back when
• 21:22
  you're done and they're 100% right.
• 21:24
  Like turn it up, turn it down, make sure it's off.
• 21:27
  Wrap the cord, wipe it down, robo-coupes, blenders, Etc.
• 21:31
  Take care of those small Wares and appliances.
• 21:34
  I'm not a fan of ever sending those things to the dish
• 21:37
  station. I always wipe them down, watch
• 21:40
  them, you know, the cook should watch them, take care of the
• 21:41
  equipment because things get lost, you know, the thing, the
• 21:46
  little stick that goes inside the blender that's called at a,
• 21:51
  by the way, everyone always says, where's the stick for the
• 21:53
  blender? And I would always say, you mean
• 21:55
  the tamper. It's called at a.
• 21:57
  So if you're not sure what that thing is called, it's called at
• 21:59
  a. So if you ever need to buy one
• 22:00
  on Amazon, or whatever the case may be, don't search the stick
• 22:03
  for the blender, search the tamper because anyway, That's
• 22:08
  what it's for. But again, things that you can
• 22:10
  do with the blender, right? Anyway, we digress.
• 22:11
  We're talking about tampers and we should be talking about
• 22:14
  blenders, but when I'm making infused oils, right?
• 22:17
  So you could put the way I make. My green oil is usually two to
• 22:21
  one so oil to Green Basil, spinach, whatever, herbs,
• 22:27
  parsley. So 2 to 1, and then put on the
• 22:28
  blender and I let it blend for five minutes and five minutes
• 22:32
  for me again, seems to be the sweet spot to make it super
• 22:36
  green like Super vibrant green. Five minutes is the perfect
• 22:40
  amount of time. And then, you know, I strain it
• 22:42
  through a coffee filter, whatever.
• 22:43
  And then you have the greenest of the green oils, again, you
• 22:46
  could heat things up. You could, you know, someone the
• 22:49
  other day I saw on Instagram making hollandaise in the
• 22:51
  blender. That's a real thing.
• 22:52
  Like people make hollandaise in the blender and then you can
• 22:55
  transfer it to a siphon or whatever the case may be.
• 22:57
  So all these little tools in the kitchen, if you know how to use
• 23:02
  them, it's a game-changer. Again, using kitchen siphons
• 23:05
  using Combi, ovens using the modern tilt skillet.
• 23:07
  Lets's firing your Banquets with less staff, being able to roast
• 23:12
  your chicken, perfectly pre-programming recipes in your
• 23:17
  Combi oven or your eye vario Pro using the connected cooking app
• 23:20
  to download hasip documents right?
• 23:24
  Using your cryovac machine to make your pickles and your
• 23:27
  ferments And compress your lettuces in your vegetables, and
• 23:31
  your cucumbers and your melons and everything else that you
• 23:32
  need to compress, right? Think about the equipment that
• 23:35
  you have in your kitchen and think about all the game
• 23:37
  changing things that you could do with it.
• 23:38
  And I guarantee you, you'll be able to start elevating the food
• 23:42
  that you're working with. So anyway, that was a long rant
• 23:45
  on cooking equipment and all the different things that we could
• 23:48
  do with some different things. Anyway, we digress.
• 23:51
  I'd like to thank our sponsor today rationale, make sure you
• 23:54
  go check them out, rationale usa.com.
• 23:58
  Also, if you want to support the show, make sure you leave five
• 24:01
  stars on Spotify or apple or wherever you're listening to
• 24:04
  this podcast. Nothing less than 5 Stars.
• 24:07
  You know why? Because only smart people leave
• 24:09
  5 Stars, dumb people would leave something else and don't even do
• 24:13
  that. Put that on someone else's
• 24:14
  podcast. Anyway, go get the books.
• 24:17
  Culinary leadership fundamentals.
• 24:19
  How not to be the biggest idiot in the kitchen line.
• 24:21
  Cook survival manual and the new one, which is my personal
• 24:23
  opinion, might be my favorite one.
• 24:25
  Kitchen Art of War. Go get a journal, go Get some
• 24:28
  merch. Go to chefs.
• 24:29
  PS a.com. Thank you very much.
• 24:31
  We'll see you next week and hit the porno music.