In this video, we’re going to talk about
commercial kitchen design and equipment particularly with regard to golf courses. Carl, lovely to speak to you. Thank you. So
there are different kinds of golf courses. I think there’s public, private,
country. Do we treat these kind of all the same? Well, in general they are. I mean — in terms of my end of the industry they are. Generally there’s two
aspects to these operations. You’ve got usually a large catering facility where
you know they’ll have events. And that that space will have to serve — you know,
large parties, that sort of thing. And then there’s the 19th hole, you know –
the bar. So those you’re gonna find those pretty much in any golf course. So
golf courses these days not only have people playing golf, but they might have
some kind of convention facility or other… I mean how many people are we
talking about in these in these bigger venues? We treat them pretty much like any other
catering hall. We’re going to have, we’re going to set up a facility that’s
capable of feeding you know 200, 250 people at an event. Because as you know
golf’s gotten really popular and it’s very popular for people to use it
as even a corporate event. Yeah, absolutely. That makes sense to me. So
let’s say we’re putting together one of these kitchens, and we’ve got a bar as
well outside. What are some of the commercial kitchen design aspects that
we need to be aware of? Well anytime you’re doing a catering space, you have
to think about how you’re going to get a hundred to 200 meals on the table — hot,
appetizing, all at the same time. And people might think that there’s an army
in the back somehow, you know — plating all of these elegant meals and getting them
all out to the table but that isn’t the case at all. You have to design it so
there’s a minimum of people working back there that can manage to make that
happen. There’s a lot of new equipment in the industry today that makes that
happen. We’ve got cook and hold equipment. We’ve got blast chillers and retherming
equipment. These are things that allow you to prep things ahead of time and
retherm them, get them on the table, and not have it feel like it’s a TV dinner.
You’ve said two terms I don’t understand Okay. Many — but among them prep and hold and therm something. Well a cook and hold is a piece of equipment where you
can you can roast a piece of… well it could be a turkey, it could be a roast
beef, something like that. You can start that process hours before you need it.
And that’s one less thing you need to do in a rush at the end. So you can start a
cook and hold process long before the party is about to begin. And then when —
you know and you can time that so that when you are ready to carve that
roast or that turkey, it’s ready to go. Blast chillers will take food that has
been again prepared earlier in the day, chill it really quickly so that you’re
not losing quality, you’re not losing moisture. Okay and again — as you need it, pull it out of the blast chiller, retherm it, get it on a plate and send it out.
So I’m thinking retherming is reheating. bringing it bringing it up to a
temperature where a person wants to eat it yeah so these are technologies that
didn’t exist a long time ago and a lot of times when you’re dealing with a chef
that’s not totally up to speed on the new equipment you have to you have to
explain it to them and in a lot of cases you have to bring them to a Test Kitchen
let them play with this equipment let them see how terrific it does how simple
it makes their life now and usually usually they’re sold so one of the
things you mentioned there which I think is very important particularly for
Culinary Depot is being sort of chef centric how important is it to work with the
chef when it comes to designing these kinds of kitchens and does they have
chefs have to be a golfer I’m just asking I haven’t met a chef
there’s a golfer yet because they generally work weird hours but generally
speaking you absolutely have to know the way they operate every chefs got a wish
list of equipment that he wants in his kitchen every chef has a particular way
of doing what he does so you have to work with them but along along the
process you have to explain to them how you think you can improve his life I you
think you could speed things up maybe eliminate one or two people from that
kitchen making it making it run a little more streamlined
and there’s a lot of suggestions we like to make along the way to you know to
speed things up in the kitchen so what about the bar out the front that
19th hole what’s some of the considerations when it comes to
designing a commercial kitchen for a bar well what’s gotten really popular today
is high-end liquors again people are drinking expensive Bourbons and
whiskey’s and things like this the last thing you want to do is put is put
inferior ice in that glass if an ice cube that hasn’t been made with filtered
water is going to affect the taste of a high-end nobody wants to spend $30 on a
glass of whiskey and have it taste like a bad ice cube in addition to that there
are gourmet ice cubes you might if you’ve been to a if you’ve been to a
high-end bar recently you may find that there’s a larger cube a real rock of of
ice in that glass and there are only a few machines in the industry capable of
making that that large cube that you want to put in an expensive whiskey and
again you reason you want to do that is because a large tube is gonna melt
slower and it’s not going to dilute that liquor you again you put tiny little ice
cubes in there and in ten minutes you’ve got half water and half and half whiskey
and you’ve got an unhappy customer I had no idea that there was a bad ice know
anything that existed let alone what goes into what so there’s a filtration
that creates a sort of I guess it’d been a water that to build the ice from
clean water is everything interesting interesting and then there are different
shapes and sizes that have an effect as well in general if you’re just serving
soda at a pizza place you can put small ice cubes in the cup and fill it up 90%
with ice and 10% with soda and it’s it’s it’s a profit maker it’s a profit Center
anytime you go when you get this cup that’s mostly ice that operator is
maximizing his profits on soda that’s a nice way of putting it yeah he’s
maximizing right and but yes you’re certainly not gonna want to put that
type of ice into an expensive top-shelf liquor interesting are there any other
considerations that you’d like to talk about when it comes to golfers golf
courses maybe even add a sort of kitchens for sports anything that comes
to mind well draft beer draft beer is a is a
part of our industry that’s extremely complex people don’t realize just
how a great draft beer is is wonderful but a draft beer system that isn’t
maintained correctly is about the worst thing you can drink you know those lines
get very dirty they that the beer in that line beer is food and it goes bad
and if the lines running from that draft beer tower down to wherever that keg is
50 60 maybe even 100 feet long and they aren’t purged and cleaned regularly
you’ve got an awful lot of bad beer sitting in those lines and believe me we
know when we when we take a sip out of those draft beer who is cleaning their
systems and who’s not very interesting all right we’ll look thank you so much
for your insight there are a lot of information there if you’d like to find
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