One of Chef Jaime Palenque's favorite pieces of equipment is a pressure braiser, which he says gives a very tender product in minimal cooking time. Specialty equipment allows cooks more versatility.An effective expansion of refrigeration and dry storage makes the operation more efficient.The kitchen and servery renovation followed the main lobby project.Ī number of project highlights impressed the judges: The logistics of designing the foodservice were challenging for the architects, the staff led by Julie Spelman, MBA, RD, director of Culinary and Nutrition Services at Banner Thunderbird, and the project's foodservice design consultant, Richard Dieli, FCSI, principal of Dieli Murawka Howe, who was brought in to the project by NTD Architects. They also applaud the project for meeting its goals of increasing revenue (by more than 20 percent), increasing participation and reducing energy consumption. The judges were notably impressed with the way the complex project was handled and the very challenging task of setting up temporary facilities while moving forward with the implementation. A 2,000-square-foot physicians' lounge was also built as part of the project. The complex addition of a 23,000-square-foot kitchen and cafeteria at 17-year-old Banner Thunderbird Medical Center in Glendale, Ariz., was part of a $290 million expansion project that included a 200-bed patient tower.Ĭompleted in August 2010, the foodservice operation features a 12,000-square-foot, full-service kitchen that made possible a new room service system for all patients, catering for medical center events, galley services for 35-plus areas in the hospital, vending services, the ability to support Café 5555's 3,500-square-foot servery, and a 5,000-square-foot dining room with 250 seats, 125 of which are inside.
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