What now?
The cruelest irony regarding a pandemic that spreads through social contact is that it reduces our interactions at a time
Chef Lisa and the Art of Sous-vide
Today we welcome Corporate Chef Lisa Lafond and discuss all things Sous-vide and the upcoming RC Show
Learning from the best in Rome
{% video_player "embed_player" overrideable=False, type='scriptV4', hide_playlist=True, viral_sharing=False, embed_button=False, width='1920', height='1080', player_id='18590089482', style='' %} On the way to the HOST show, in Milan, Permul made a quick stop in Rome, in search of the authentic Roman culinary scene, from pasta to pastry. We were fortunate enough to connect with Mama Culinary Tours, Senior Project Manager, Sandro Saccoccio (seen with pizza below), who took us on a walking tour of Nuovo Mercato Esquilino, which is a local market with vendors from Africa, Asia, and Europe.
ProVection Oven – Small, Powerful with Customization
Imperial’s improved ProVection oven is a smaller profile unit that is just as powerful as larger convection ovens, but unlike generic ovens it can be customized to fit any restaurants specific cooking needs.
