Vollrath Company Reveals Chef Lineup for The NAFEM Show | Food Newsfeed
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Vollrath Company Reveals Chef Lineup for The NAFEM Show

February 03, 2017 Industry News
Industry News

The Vollrath Company, LLC, a leading manufacturer of equipment and smallwares for the foodservice industry, announced its plans to exhibit in booth 1435 at The North American Association of Food Equipment Manufacturers (NAFEM) Show, held from February 9—11 in Orlando, Florida, at Orange County Convention Center. New for the show, Vollrath will feature in-booth appearances by internationally recognized chefs—chef Angus An and chef Jonny Hunter—who will discuss how Vollrath products help create their signature dishes in the booth’s new demonstration kitchen.

An, chef and owner of Maenam, a Thai restaurant in Vancouver, British Columbia, will speak about his passion for Vollrath induction products—particularly the Vollrath Induction Wok and induction ranges. At Maenam, which was named Restaurant of the Year by Vancouver Magazine in 2016, An uses induction woks to cook the same dishes he would otherwise prepare with traditional gas woks, but with less energy use and uncomfortable heat in the kitchen. The compact and durable woks (and all Vollrath induction products) require minimal ventilation and electrical needs making them ideal for any kitchen. An, who uses Vollrath’s portable model induction range for off-premise catering and special chef-focused events, also owns a 24-seat noodle bar, Fat Mao Noodles, quick-serve Freebird Chicken Shack, and Thai comfort food eatery, Longtail Kitchen.

Hunter, owner of the Underground Food Collective in Madison, Wisconsin, will continue the excitement by cooking some of his signature dishes for NAFEM attendees in the Vollrath demonstration kitchen. Hunter, who was named 2015 Chef of the Year by Madison Magazine, uses a variety of induction products for prep applications in the Underground Food Collective—an operation that is made up of a butcher shop, a catering service, a retail store and a New American restaurant named Forequarter. The precision and control of induction makes it perfect for back-of-the house use at his restaurant.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.