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R e s t a u r a n t D a i l y N e w s 4 1 M o n d a y, M a y 2 0 , 2 0 1 3 FIVE BRANDS PROVIDE COOKWARE, TABLEWARE AND MOLDS FOR KITCHENS Duralex For many in Europe, Duralex is a magi- cal name that transports adults back to their childhood school cafeterias where they played games with the little inlaid numbers found at the bottom of their milk glasses. But these tumblers are much more. They are the mainstay of bistros and taverns in Europe. Duralex glassware withstands the rigors of con- stant use. Duralex owes its birth to the industrial patent for molded, tempered glass, developed in 1939 in the La Chapelle Saint-Mesmin factory. This industrial process gives the tumbler a perfect transparency and lasting clarity, and makes it practically unbreakable. Duralex drinking glasses are ideal for both hot and cold beverages. Emile Henry Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, cookware and tableware prod- ucts. Still owned and operated by the Henry family, the company today manu- factures all of their products from Burgundy clay using their proprietary Ceradon® and Flame® state-of-the-art manufacturing processes. Worldwide, professional chefs appreciate Emile Henry for the many products and shapes that are properly designed for cooking and baking. The new Gastron collection is made of the Ceradon, an excellent ther- mal diffuser, that remains hot or cold longer than other materials. Highly resistant to thermal shocks (-4 degrees Fahrenheit to 500 degrees Fahrenheit) and mechanical shocks, these dishes are chip resistant even in the most hectic of kitchens. The glazes, fired at a very high temperature (2,100ｰF), are scratch resist- ant. The hard glaze is absolutely smooth and non-porous, which makes cleaning easy and reduces the time and labor to clean baked on food. The dishes are per- fectly hygienic and stackable for com- pact storage. Emile Henry is certified ISO 9001. LeKue Lekue presents its commercial collec- tion of 100 percent platinum silicone molds made in Catalan. This extensive collection is the commercial favorite by many of top commercial bakers. Now, the full line is available in United States. Lekue's patented R' System allows constant airflow, thus achieving faster cooking times and even results from center to edges. Lekue maximizes the use of surface space for each mold resulting in a large number of units produced. Mauviel In 1830, in a Normandy village called Villedieu-les-Poêles, Ernest Mauviel founded a company that manufactured copper cookware for the hotel and restaurant markets in France. This vil- lage has a legendary history, 800 years worth, of creating copper cookware and decorative articles. The Mauviel family dates its roots and it manufacturing expertise back to these early days. Today, Mauviel is a seventh-generation family-owned business manufacturing the highest quality products made from copper, stainless steel and aluminum. The 5-ply M'Cook collection can be used on all stovetops including induc- tion. It is NSF approved. Rösle Since 1888, Rösle has been using German engineering to produce the finest quality professional cooking tools and kitchen utensils for the professional chef and home cook. Designed for optimum performance, comfort and appearance, Rösle offers task specific food prepara- tion utensils, cooking tools, colanders, barbeque tools and barware - all made from the highest grade 18/10 stainless steel. Rösle products are NSF approved. For more information visit booth 6850. After the show email foodservice@emilehen- ryusa.com, foodservice@duralexusa.com, f o o d s e r v i c e @ r o s l e u s a . c o m , foodservice@mauvielusa.com and foodser- vice@lekueusa.com. DICKIES PROVIDES JUNIOR SIZING FOR WOMEN IN THE FOOD SERVICE INDUSTRY With the addition of junior sizing, Dickies Occupational Wear can help workers find the most comfortable fit while providing a fashion-forward style. With many young women finding their first jobs in the food service industry, Dickies removes the challenge in finding the perfect fit for these workers, with most items available in sizes 0-17. Dickies junior sizing also features slim- mer fits and lower rises to maintain a pro- fessional look while also looking trendy. Dickies Junior sizing is available in the short sleeve Pique polo, short sleeve button-down shirt and long sleeve but- ton-down shirt. All of these garments are constructed with a slim fit and Spandex to provide a comfortable amount of stretch while maintain a fashion- forward look. Dickies short sleeve and long sleeve button-down shirts are available in both black and white, while the short sleeve Pique polo is also offered in baby blue, navy and red. Dickies has long been known for excellence in pants, and this trend contin- ues within the options for juniors in the food service industry. Dickies Juniors Worker Pant, Executive Pant and Original Low Rider Skinny Pant feature a midrise and slim fit with Spandex for extra stretch. Additionally, Dickies offers two modern updates of the tra- ditional five pocket pant with the Juniors CURVEY 5-Pocket Skinny Pant and Juniors Classic 5-Pocket Skinny Pants. Both are available in black, khaki and navy. For warmer climates, Dickies provides a stylish yet profession- al length short. With a 13-inch inseam, the Juniors Bull 4-Pocket Short is midrise with a relaxed fit to allow for comfort and maneuverability. For more information head to www.dick- ies.com, call 800-336-7201―or stop by booth 5060 at the 2013 NRA Show. CHEFS BRIAN MALARKEY AND STEPHANIE IZARD TO TALK SHOES WITH NRA ATTENDEES Chefs go to great lengths to set up the perfect kitchen, selecting with great care their knives, pans, utensils, but they often overlook one key piece of equipment: footwear. With a working environment that requires near-constant standing and shifts that can last 12-plus hours, proper footwear is critical. To help raise awareness and answer questions about kitchen footwear, Dansko announced that it will partner with celebrity chefs, Brian Malarkey of ABC's "The Taste", and "Top Chef" season four winner, Stephanie Izard, at this year's NRA Show in Chicago. With their success- ful restaurants and cooking competi- tion experiences both Brian and Stephanie are familiar with demanding kitchen schedules. Brian and Stephanie will be in the Dansko booth 6839 on Monday, May 20 to share their Dansko experience and answer your shoe questions as they both have a long (and successful) his- tory with Dansko Professionals. Dansko shoes, a longtime favorite of professional and home chefs, cooks and bakers alike, provide all-day com- fort for those long days in the kitchen. Many celebrity chefs include Dansko shoes in their list of kitchen essentials and as part of their signature style. During your visit to the Dansko booth, be sure to try on some of the Dansko XP shoes—a favorite among chefs both celebrity and home cooks everywhere. This collection, for both men and women offers the same iconic silhouette of the Dansko Professional and, in addition to providing Dansko's legendary all-day comfort, it provides a cushioned insole for a softer ride, plus has the additional benefit of a cer- tified slip-resistant outsole. The com- pany invites you to the Dansko booth to meet Brian and Stephanie and also to try on shoes while you're there! For more information on Dansko, visit booth 6839 at the NRA Show. After the show, head to dansko.com or contact the company at press@dansko.com or 800- DANSKO-4. CDN PROACCURATE OVENPROOF GLOW THERMOMETER LIGHTS DARK OVEN CAVITIES The new CDN ProAccurate ® Meat/Poultry Ovenproof Thermometer- GLOW (IRM200-GLOW) features a glow-in-the-dark dial that makes it easy to see in dark oven cavities. Waterproof and ovenproof, it is ideal for use in high heat and high humidity conditions, including combi ovens, convection ovens, roasters and heated holding units. This new model is extremely easy to use, with an extra large 2-inch (5.1 cen- timeters) dial with a durable laboratory glass lens, and a 5-inch (12.7 cen- timeters) stainless steel stem. It can easily be recalibrated with a simple boil test. Built to the professional standards that define the CDN ProAccurate line, it measures the internal temperature of meat or poultry from 120 degrees to 200 degrees Fahrenheit (50 degrees to 100 degrees Celsius). The NSF certified CDN ProAccurate Meat/Poultry Ovenproof T h e r m o m e t e r - G L O W (IRM200-GLOW) comes with a five-year limited warranty and is available for immediate shipment. It has a list price of $11. A global category leader, CDN has a foodservice solution for any temperature-measuring task. For more information, call 800-338- 5594, visit www.cdn-timeandtemp.com, or stop by booth 7138 at the NRA Show.