A Special Louisville Endeavor

Last Tuesday we had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from 10 countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as other business leaders, involved in the industry. The tour provided an opportunity for these industry icons to deliver firsthand knowledge to Endeavor Entrepreneurs about scaling up, going big, and winning in the industry.

Winston Industries own Chef Barry Yates partnered with Chef Space Louisville’s original kitchen incubator to demonstrate how community leaders can partner to accelerate others ideas.  Barry demonstrated   CVap Staged New York Strip in the newly equipped Jays 120 space at the west Louisville incubator.  CVap staging is a technique that allows QSR operators to drastically reduce service times while maintaining extraordinary food quality.  One of the aspects we loved about this event is that guests were able to get an up close and hands on feel for how CVap technology can optimize their kitchen operations.  Great food fast every time!

“Winston Industries, building on its entrepreneurial legacy, was a natural partner for the tour,” says Barry Yates, “innovation and ideas are in our DNA.” he continued.  Winston Industries has expanded into four different divisions specializing in foodservice, manufacturing, electronics and ventures- to perpetuate our entrepreneurial spirit and to provide the opportunity for others to do the same.

Thank you Endeavor and Chef Space for allowing us to participate in the tour.  We’ve already received great feedback from attendees and can’t wait to do more of these events in the future! If you would like to learn more about Winston Industries or have an hands on entrepreneurial experience of your own, schedule your CVap demo and cook with us! Visit our website for more info or call 502.495.5400

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50 Shades of CVap

Have you ever had one of those experiences where your chance encounter far exceeded your expectation?

Recently I was asked by the Corporate Chef of a chain restaurant for a CVap solution to increase their yield on Prime Rib. Their current yield ranged from 75% to 82% and the recent increase in beef prices had them pretty concerned about profit loss. Not to mention the impact on their customers if they had to raise prices.

The Chef wanted to cook and hold the Prime Rib overnight because that created their lowest yield. While the chef seasoned the Prime Rib I set our CVap CAC507 Cook & Hold Oven to 135 F Doneness, 7 on the Browning, High Yield ON and set the cook time to 5 ½ hours. Once the oven preheated we place the Prime Rib in, hit start and left for the evening.  The next morning we pulled the Prime Rib and did the weigh in.  After a 5 ½ hour cook and 11 hours of hold the pre-purged yield was 93.32%!

He invited The Boss to the cutting and after some delicate inspection it was time to give it a try. The first comment: “Wow, it’s almost too tender…wait I don’t think I meant to say that”. Needless to say we had a good laugh.

During our rather long meat eating season they began talking about how they needed to find a way around water bathing, doming and rotating their cheesecake half way through the cook cycle in their convection oven. It was really an operational headache. Having had my fill of tender beef I was ready for dessert so I said, “Let’s make some cheesecake”.

We spent a little time making two of their cheesecakes. One, as usual, was placed in their convection oven (water bathed, domed and rotated) and the other was placed in the CVap CAC507 Cook & Hold Oven at a setting of 200 F Doneness, 0 Browning, Constant Cook ON and set the cook time for 3 hours.

The result:

The CVap cheesecake used no water bath, no doming and did not need to be rotated half way through the cook cycle like the convection oven cheesecake. By their words, the CVap cheesecake was: “Very Creamy”, “Silky”, “1/4”Taller”, “Crust is Better”, “Cuts Cleaner.”

I expected them to be happy with the labor/operational savings but I was not looking to create a better cheesecake for them. The convection oven cheesecake was great but was “Drier on the tongue” and “a pain to make”.

Next thing I knew over the next few days we just got lost in the CAC507 Cook and Hold Oven. The Chef prepared the items and I got the CVap ready.  The days just seemed to fly by while we were comparing CVap to their current items and Eating and Eating and Eating.

Cvap-Staged-Steaks---Bill-Wright-Post-2CVap Staged Steaks

(Setting: 135 F Doneness, 0 Browning, Constant Cook ON for 1 hour)

Time of their charbroiler:              2 minutes 45 seconds

Cooked from RawRaw-Steaks---Bill-Wright-Post-2

(39 F from refrigerator)

Time on their charbroiler:             8 minutes (5 minutes and 15 seconds longer)

Carrot CakeCarrott-Cake---Bill-Wright-Post-2

(Setting: 170 F Doneness and 0 Browning, Constant Cook ON for 1 hour)

“you can taste the individual ingredients”

Chocolate CakeChocolate-Cake---Bill-Wright-Post-2

(Setting: 170 F Doneness and 0 Browning, Constant Cook ON for 1 hour)

“It’s just more like cake”

Tri-Tip

(Setting: 135 F Doneness and 5 Browning, High Yield ON for 5 ½ hours)

“…Can cut it with a fork”

 

How many shades of uses can you create with one oven – CVap?