Issue link: http://osercommunicationsgroup.uberflip.com/i/510136
R e s t a u r a n t D a i l y N e w s 9 1 S u n d a y, M a y 1 7 , 2 0 1 5 precisely to your specification. No other cooking method can do this," added Certified Master Chef Rich Rosendale, Owner of Rosendale Collective, which offers services in guest dining, consulting and the gold standard for elite culinary training. As he's training other chefs, he incorporates sous vide cooking into the curricula and finds that his trainee chefs are as excited as he is about the technique. "One thing that chefs love is the ability to apply sous-vide in large scale operations. I did an event recently and brought half the amount of staff with me." As he makes the transition from a career at an award-winning resort to becoming a self-employed consultant, Rosendale recently participated in tryouts for the Bocuse d'Or USA, where he did a chicken cooked in a hollowed out Mr. Potato Head mold. The chicken was boned out and reassembled with layers of cornbread and country ham mousse, spinach and truffles and cooked sous vide. "After cooking, it was fried to crisp the skin and presented golden brown and deli- cious," he said. "I think in your career as in life you have to constantly challenge yourself and sometimes that means step- ping away from the security of a large cor- poration. Challenging yourself keeps you sharp and forces you to stay relevant." Sous vide also appeals to chefs who are catering to health-conscious diners, and it offers chefs the opportunity to ele- vate healthy food through a creative fusionchef (Cont'd. from p. 1) approach to fresh ingredients, according to Krinsky. "We can take any ingredient and without any added calories, fat or sodium, create a beautiful product all by placing it into a fusionchef water bath. You have all the control; no added calo- ries or preservatives are clouding your dish," she said. "I am a huge fan of tak- ing one ingredient and preparing it as many as three different ways. I made a beautiful showcase of tomatoes with my FusionChef Diamond: tomato confit over brioche, a tomato relish almond flour tart with crumbled blue cheese and a simple tomato and basil skewer with reduced balsamic." To Krinsky, creativi- ty is as important in the kitchen today as it was during her earlier career as a Hollywood actress. "There is something so beautiful about both cooking and act- ing that allows your mind to experiment and delve further into the unknowns," she said. She plans to continue to exercise that creativity as she nurtures a family of her own, with a strong nutritional/cooking business reaching millions and millions of people over the next decade. As for the Rosendale Collective, Rosendale sees it growing to multiple cities within the next 10 years. "I too want to continue to grow and learn," he said. For further information, visit fusionchef by Julabo in booth #7151 at the NRA Show. After the show, call 610.984.5796, email info@fusionchefsousvide.com or visit fusionchefsousvide.com. in Michigan do not supply strictly con- sumers and processors in Michigan. Though it does play a large part in its home state, the Michigan potato industry supplies potatoes across the United States. Today, roots and tubers are the third largest carbohydrate food source, with potatoes representing nearly half of all root crops consumed (FAO/WHO report). Potatoes continue to be valued for their durability and the fact that they are nutrient-rich. MPIC wants to make consumers aware of all the health bene- fits potatoes provide and also the fact that Michigan does produce potatoes consid- ered some of the best in the United States. MPIC conducts research year- round in order to provide only the latest news concerning everything in the world of potatoes. It is the same research that allows the state to produce some of the best potatoes in the nation. Research on MPIC (Cont'd. from p. 1) new varieties, utilizing modern technolo- gy to extend the storage season and iden- tifying ways to reduce environmental impacts are all areas of focus. Mike Wenkel, Executive Director of the Michigan Potato Industry Commission, said that Michigan is a great hub for pota- to distribution. "Being only 25 hours away from the farthest points on the east coast, we can reach a majority of the nation's population quickly." This ensures that Michigan potatoes are deliv- ered fresh and cuts down on the carbon footprint of delivering potatoes to cus- tomers – something that the growers have great interest in. Overall education is MPIC's main objective. It wants to inform consumers on the large growth of population for potatoes that is happening, and all the great ways potatoes can bene- fit the lives of consumers. For more information, stop by booth #8065 or visit www.mipotato.com. categories. We use only the best ingre- dients available: durum and semolina flours, eggs and clean ingredients with no trans-fat; we don't use colors for our flavored pastas. Our pastas have a resilience not found in most competi- tors' pastas. It maintains its character under the pressure of foodservice con- ditions while remaining delicate enough to meet the challenges of any chef preparing a single gourmet meal. And yes, there really is a Carla. She is the founder, president and driv- ing force behind our reputation for authentic Italian taste. She was born and raised in the Piedmont region of Italy and came to this country in 1968. In 1978, she opened a small 1,800 square foot retail pasta shop in Manchester, Conn. Soon, local restau- rant owners were buying her pastas to serve in their establishments. In 1982, Carla closed the doors to her retail store and moved into a USDA approved 6,000 square foot facility. At this time she began to distribute her prod- ucts through foodservice distribution channels. The company continued to flourish and by 2002 Carla's moved to a new 50,000 sq. ft. facility in South Carla's Pasta (Cont'd. from p. 1) Windsor, Conn., making products the best way we knew how with the same attention to detail as we did in 1978 uti- lizing Italian equipment. We now manu- facture over 250 different pasta and pesto products. Today, Carla's Pasta still resides in the South Windsor plant but in 2013, completed two large additions expanding the plant to just under 100,000 square feet. We are a USDA, HACCP compli- ant, BRC 'A' rated facility following Green Manufacturing practices centered around our 300 kilowatt fuel cell that produces enough electricity to power about 425 homes via a chemically con- trolled reaction with domestically derived natural gas. Carla still runs the company with the same level of passion and perfection as always. Today, Carla's passion and drive have been instilled in her two sons, Sandro and Sergio, whose new ideas and enthusiasm are helping to move the com- pany forward. The sales force echoes this passion in presenting our products nationally. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. awareness of the need to consume more fruits and vegetables, as well as the ease and convenience of consuming fresh pro- duce as delicious, nutrient-dense bever- ages. To keep up with growing demand in a cold-pressed juice market estimated at $100 million a year, Kuvings has intro- duced the Whole Slow Juicer Pro, the world's first commercial-ready vertical low-speed masticating juicer. The Whole Slow Juicer Pro can extract juice contin- uously for up to eight hours, for up to 1,000 glasses of fresh juice. The juicer also features the largest feeding tube in the industry to enable operators crush and squeeze whole veg- etables and fruits, producing a glass of delicious fresh juice in just seconds. It also prevents unwanted oxidation from cutting that often causes a loss in nutri- tional value. Unlike a blender, which sim- ply purees cut-up vegetables and fruits, the Kuvings patented system extracts the nutrients in fruits and vegetables and sep- arates it from the pulp, enabling the body to obtain four times more nutrition than by eating fruits whole. The Whole Slow Juicer Pro expands the Whole Slow Juicer line from Juice Trend (Cont'd. from p. 1) Kuvings, the brand name for NUC Electronics, a company founded in 1978 specializing in kitchen electronics for health and nutrition-conscious con- sumers. The popular Whole Slow Juicer, introduced last year, has garnered enthu- siastic reviews from juicing experts and the media and has been reviewed by Consumer Reports. The Whole Slow Juicer Pro, which is being demonstrated at booth #4673 at the National Restaurant Association Show, will be available this summer at kuvings.com. The Whole Slow Juicer Pro can tackle the toughest produce, due to its powerful 240-watt, low-speed motor. The heavy duty brushless motor, manufac- tured by Kuvings, minimizes friction and noise for cool, quiet and stable operation. It also handles big batches, with its large-capacity, 500ml bowl, and comes with a convenient Smart Cap to prevent drips and enable creation of mixed juices. Other features include a dual safety sys- tem and special cleaning tools to make cleaning fast and easy. For more information, visit www.kuvings.com, call 888.682.5559, email sales@kuvings.com or stop by booth #4673. isn't a trend. It's a tried and true set of techniques that benefit everything from the quality of your offering to your bot- tom line. Did you know vacuum processes are used in a multitude of industries, from aviation to zoology and everything in between? Wouldn't you want your vacu- um machine to be designed specifically for culinary processes? This is exactly what Orved is offer- ing you: machines designed top to bot- tom to work in your tough kitchen envi- ronment. Through 30 years of experience designing and manufacturing profession- al tools for demanding chefs' worldwide, Orved has developed the most complete range of vacuum machines and Sous- Vide solutions available on the market. Originally founded in Verona, Italy in 1984 and now distributed in 121 coun- tries, Orved specializes in the design, build and continuous research and devel- opment of vacuum packing machines, MAP vacuum machines, bags, ther- mosealing units, accessories and Sous- Vide cooking systems that adapt to any situation. You will appreciate the follow- Orved Sous Vide (Cont'd. from p. 1) ing: intuitive interface; flawless assem- bly; built-in maintenance systems; cham- bers with rounded corners; versatility of in-chamber or out-of-chamber bag pro- cessing and ETL-ETL Sanitation listing. These are all intrinsic qualities of the Orved offering, and so is innova- tion. The recently launched Orved Bright Line incorporates the latest technologies in automated processes and the only patented units to offer a double chamber design to process liq- uids without fuss. Furthermore, Orved is also Europe's premier manufacturer of quality vacuum pouches; chan- nelled, conservation and cooking pouches are all available in the Orved quality standard. With 100 percent Made in Italy design and manufactur- ing and the implementation of ISO 9001:2008 certification in the manufac- turing of both machines and pouches, you can rest assured that the Orved know-how will work for you. Visit the official distributor 's website www.eurodib.com and see what Orved machine works for you! For more information, go to www.eurodib.com or stop by booth #9442.