A panel of chefs talked about how they are equipping their kitchens to accommodate today’s menu trends and demands together with cost requirements and bottom line impact. They answered questions like:
- What new technologies are catching your eye?
- How is the smaller kitchen footprint trend affecting design and equipment selection?
- How do you make assembly to order work?
- How design and equipment choices support increased grab and go options?
- What’s the next food trend?
- How do we start better leveraging training?
- And more!
Foodservice Equipment & Supplies Magazine
Adam Busby, CMC
The Culinary Institute of America
Chef Busby brings a diverse professional background in culinary arts and education to the CIA. After completing his apprenticeship and culinary studies in Canada, Adam migrated to France where he worked for several years in three top-rated Michelin starred restaurants in Dijon and Paris. He then moved to Johannesburg SA, where he oversaw the kitchens of a five diamond hotel for three more years before returning to Canada, this time in Vancouver, BC. In Vancouver, Adam opened his first two fine dining restaurants as chef and proprietor; Star Anise and Cascabel, both won many public and critic awards for Vancouver’s best food and service. Following on the heels of his restaurant experience, Adam was hired to direct the culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada, where he oversaw culinary operations, faculty, and development. Adam joined The Culinary Institute of America at their California campus in July of 2000 as a faculty member, and eventually as the Director of Education where he was tasked with oversight of degree and certificate programs in culinary, baking & pastry, professional wine studies, consulting and continuing education programs. In 2011 Adam joined Avenir, a startup sous-vide and precision-temperature cooking company in the SF Bay area where he spent two years as VP of culinary development. In 2014 Adam rejoined the CIA and is now General Manager of Greystone, responsible for the day-to-day operations and general oversight of the historic St. Helena facility.
Lettuce Entertain You Enterprises
John is Corporate Chef of Lettuce Entertain You Enterprises and Chef Partner of Antico Posto, Beatrix, Beatrix Market, ?ma, Foodease Market, Foodlife, Mity Nice Grill and L. Woods.
His journey with LEYE began at Ambria in 1981, rising through the ranks from fish butcher to becoming Executive Chef of Scoozi! when it opened a decade later. His experiences traveling through Italy awakened his imagination and enthusiasm for Italian cooking; these skills translated well to his extensive experience at more than three dozen LEYE restaurants, including Tru, L. Woods and Wildfire.
John was instrumental in the redesign of Foodlife in Water Tower Place and pushed the envelope in developing Foodease into what he now considers a “chef’s playground” because of its diverse offerings. In 2011, he teamed up with the Lettuce Consulting Group to bring his creativity to clients nationwide.
As Chef Partner, John is constantly testing new dishes, updating and perfecting existing items and using his creativity and skill to push the envelope with healthful, yet tasty ingredients. He is always “hungry for more” in his leadership role, and is always thinking how he can bring his current concepts and other projects to the next level.
Rex Healthcare North Carolina
Ryan is a proud chef who advocates for all things culinary in healthcare. His work is based on a goal to help redefine “Hospital Food.” His work has been featured in numerous industry trade magazines, as well as his team being featured in The Wall Street Journal, Modern Healthcare, Walter Magazine, GQ Magazine, Conde Nast Traveler, and numerous television outlets.
Ryan holds the Certified Executive Chef credential through the American Culinary Federation, and is currently serving on the Board of Directors with The Association of Healthcare Foodservice.