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R e s t a u r a n t D a i l y N e w s M o n d a y, M a y 1 8 , 2 0 1 5 3 0 NEWS FROM EMILE HENRY, ROSLE, MAUVIEL, DURALEX AND LEKUE Emile Henry For Stunning Table and Buffet Service Emile Henry presents professional ceram- ic serving collections for the restaurant. Made of Emile Henry's High Resistance, HR ceramic ® , these products are created for heavy use. The Gastron range is designed to offer functional serveware for intensive use in mass catering. It offers excellent heat retention and a style that shows off food giving a stunning presen- tation. The Urban Buffet offers contem- porary shapes and soothing colors bring- ing freshness and energy to a buffet. Focused on the stewpot as serveware, the Brasserie range is dedicated to individual service at the table. Emile Henry is certi- fied ISO 9001. Made in France. Rösle 600 Series of Stainless Steel Utensils Offers Seamless Construction and Timeless Elegance Rösle presents a collection of stainless steel utensils, all made of one-piece con- struction and all raise the bar in terms of elegance. Each tool in the 600 series offers simple, smart performance charac- teristics. For instance, spoons and ladles for portioning and serving feature a round rim for exact and drip-free pour- ing. The seamless one-piece manufactur- ing eliminates any place for food residue to hide. Stylishly designed, the 600 Series has holds its beauty even when washed with harsh detergents and its sim- plicity of design complements both casu- al and formal tableware. Each of these utensils is streamlined to perform a spe- cial task, superbly. Mauviel Introduces M'basic: A Collection Made for Professionals M'basic was created in France for the professional, commercial kitchen. The 18/10 magnetic stain- less steel cookware is efficient and easy to clean. The stockpots, stewpans and rondeus offer rapid heat and cool down properties and the sturdy handles are riveted to the pots for safety. All of the pots have tubu- lar handles that are made from 'stay cool' stainless steel. A non-drip edge is a stan- dard feature on all the products so drip- ping on work surfaces and the stove is eliminated. The sandwich thermoradiant bottom is designed for cooking on all sur- faces, including induction. M'basic is made in France. Duralex is Clear Duralex presents a full range of glass din- nerware that "plates" beautifully and offers a fresh, bistro style to restaurant service. Duralex, offers all of the stan- dard shapes used by cafes, taverns and bakeries. The dinnerware is made of tem- pered glass in France and withstands rig- orous quality testing. The designs create a stylish, under- stated look that comple- ments any tabletop. Glassware for hot and cold beverages, tasting, appetiz- ers and desserts compli- ment the dinnerware. Made in France. LeKue for Baking Efficiency Lekue presents its commercial collection of 100 percent platinum silicone molds made in Catalan. This extensive collec- tion 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 con- stant airflow, thus achieving faster cook- ing times and even results from center to edges. Lekue maximizes the use of sur- face space for each mold resulting in a large number of units produced. All of the products are 100 percent compliant with European and FDA regulations for materials that come into contact with food. For more information, stop by booth #952. CARLA'S PASTA: TRADITION, TALENT, HARD WORK AND PERSEVERANCE By Ashley Biel, Executive Assistant, Carla's Pasta Inc. Carla Squatrito was born in Torino, Italy and in 1978 she followed her hus- band to the U.S. Due to her inherited passion of Italian food, she opened Carla's Pasta Inc. Her family has been very involved over the years in the restaurant business starting with the great grandmother. Her husband, Dominic, has been her biggest support- er. Her sons started working very young in the business. At ages nine and five, they held positions of 'do this and do that.' They are now an integral part of the business; Sandro holds position as Vice President of Business Development and Sergio as Vice President of Operations. Carla also has five granddaughters, who she hopes will follow in the same footsteps as her sons did to continue a family tradition. Through tradition, talent, hard work and perseverance, the company turned into a multi-million dollar business. Among many accomplishments, Carla has also won numerous awards through the years. This year marks Carla's thir- teenth year as part of the NWBOC, which certifies companies as woman owned and operated. This program enables Carla's to devel- op strategic alliances with larger companies through both public and private contracts and create opportunity for future partner- ships. In 2012, Carla was awarded Premio Internazionale Piemotese Nel Mondo, which is awarded to an indi- vidual from Piemonte who has left the region and made significant changes in the world. This prestigious award is the same one given to Pope Francis in 1992. Not only has Carla changed the tradition of pasta in the U.S., but she also strives to be involved in the com- munity. Carla and her employees have researched and put together various care packages, donations and volunteering to help numerous non-profit organizations, schools, hospitals, emergency services, etc. Carla considers all cowork- ers as family. She is very thankful for the dedication of the employ- ees, whose assistance and expertise over the years have been essential to the company's success. Carla looks for- ward to the future, knowing that with the employees' continued support, there is a bright opportunity for every- body who works hard. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. MAKE THE MOST OF YOUR KITCHEN WITH UNOX CHEFTOP MIND.MAPS PLUS By Mike Conway, Director of Customer Experience, UNOX Inc. Challenge 1: Don't Select a Cooking Program – Draw Your Own The MIND.Maps™ visual language technology allows you to achieve even the most elaborate cooking processes with a few simple hand-drawn gestures on the screen. Challenge 2: Make Your Master Touch Repeatable With MIND.Maps you can save all your cooking processes to create a personal recipe book that your whole team can use. Your touch of brilliance can be repeated as many times as you wish, at the touch of a button. Challenge 3: Grill, Fry, Steam and So Much More Whatever cooking method you wish to use and whatever level of humidity you need, DRY.Maxi™ and STEAM.Maxi™ regulate the humidity within the oven for results of the very highest quality. Challenge 4: Always Demand Maximum Quality, Whatever the Load AIR.Maxi™ technology distributes the air in a perfectly uniform manner. Whatever the load size you always have maximum quality and uniformity, from the lowest to the highest pan. Challenge 5: Work in a Safe Environment Protek.SAFE™ insulation material keeps the external temperature of the oven at a safe working temperature. Challenge 6: Don't Waste Your Time, Or Your Team's Time AIR.Maxi technology reduces the cook- ing time by up to 40 percent compared to the previous CHEFTOP™ ovens. The Rotor.KLEAN™ automatic washing system together with DET&Rinse™ detergent leaves you with more free time to take on new challenges in the kitchen. Challenge 7: Get a Faster Return on Your Investment by Saving Energy The Spido.GAS+™ and Protek.SAFE™ systems increase the efficiency of the cooking process with the double advan- tage of respect for the environment and reduced running costs. Challenge 8: Demand a Reliable and Tireless Oven – Just Like You Innovative yet dependable technologies combined with robust manufacturing details. UNOX does not fear time and allows you to extend your product war- ranty (conditions apply) up to four years or 10.000 hours on-time. Challenge 9: Work with an Intelligent Oven The ADAPTIVE.Cooking™ system understands the results that you want, interprets your cooking parameters, records variations in humidity and tem- perature during the cooking process, and proposes the best way to give you exact- ly the result that you desire. Challenge 10: Start Cooking, Even if You Don't Know the Oven When you want to dele- gate, ChefUnox is at hand with a wide range of popu- lar cooking programs. All the experience of UNOX at the touch of a button. Challenge 11: Cook Different Food, All at the Same Time With the MULTI.Time program you can cook at the same time or in order up to 10 different products. Each of these is assigned with a timer that shows the status of the cooking process and advises you when it is ready. Challenge 12: Cook Different Items and Have All of Them Ready at the Same Time The MISE.EN.PLACE program gives you the exact timing and sequence with which you need to place products with different cooking times into the oven, so that they will all be ready at the same time. For more information, visit www.unox .com, call 800.489.8669, email infousa@unox.com or stop by booth #7437.