Vulcan Versatile Chef Station Earns Innovation Award | Food Newsfeed
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Vulcan Versatile Chef Station Earns Innovation Award

November 08, 2018 Industry News
Industry News

Vulcan the food equipment manufacturer known for quality, energy efficient commercial cooking equipment, is the proud winner of the esteemed 2018 StarChefs International Chefs Congress Innovator Award for Heavy Equipment for the Versatile Chef Station (VCS).

Awarded during the 13th Annual StarChefs International Chefs Congress, held October 21-23, 2018, in Brooklyn, NY, the Innovator Awards recognize kitchen equipment at the vanguard of product development. As a one-of-a-kind product in the U.S., the Vulcan VCS offers chefs the ability to sear, braise, simmer, steam, boil, shallow fry, sauté and retherm, all with one state-of-the-art multi-function cooking station that offers unparalleled cooking versatility.

Vulcan supplied its Versatile Chef Station for use in demonstrations by world-renowned chefs, including Tyler Anderson from Millwright Restaurant, Terence Feury from Forty 1º North, John DeSilva, Chef/Owner at Chickadee, and David Punch and Lydia Reichert from Sycamore. One designated booth was equipped with a VCS specifically for workshops hosted by the notorious Michael Gulotta from Maypop and Mopho. For the Blended Burger Battle at the event, Vulcan also provided three of its RRE griddles, which gave burger experts an incredibly efficient cooking surface to create perfected burgers for the judges to test. The Blended Burger Battle involved some of the top names in burger creation and was judged by a talented list of professionals in the culinary field.

The StarChefs International Chefs Congress boasted a multitude of activities at the annual event, including competitions among top contenders, hands-on cooking workshops, and business seminars. The three-day conference brought together more than 150 global leaders in the food and culinary industry to create a link between great hospitality, a happy workplace, and excellent food and drink.

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