Q: What is your favorite type of cuisine and why? A: French -specifically the French sauce derivatives, but the cuisine is the foundation for all of the cuisines we have today.
Q: What was your favorite menu item to test and what cooking platforms did you use for the solutions? A: Desserts and pastries in the Convotherm Combi Oven. I love taking the customer's gold standard and trying to match it, all while increasing speed of cooking, service and possibly even creating a new gold standard. This oven provides versatility from desserts to proteins to veggies and it can even proof bread, all in one piece of equipment. Making the jump from a convection oven to a Convotherm Combi Oven can be difficult for many operators, but once they see the benefits, simplicity and energy efficiency it makes the decision easy.
Q: What is the key to success of building and maintaining client relationships, while assisting them in problem identification and solutions? A: In my opinion, it's honesty. The ability to look a client in the eyes and give them reason to believe you can help them. Our team does everything they can to help our clients solve their problem. We strive to make working with the Manitowoc Foodservice team as part of solution process easy.
Q: What was the most challenging project you took on for a client and what was the outcome? A: Working with a large convenience store chain on their bread program. The client wanted to provide sensory appeal for their customers, creating the impression of in-store freshly prepared sandwiches. The bread product was challenging along with gaining consensus on the gold standard. In the process of helping the client discover the gold standard, we were able to make adjustments to the ovens to allow for consistency and quality even with the product issues.