Monthly Archives: March 2019
Educating the “Healthy” Masses
By Ed Pecinka
Opportunities to bring knowledge and value to our marketplace comes from many different places. In the month of March, after attending the bi annual NAFEM “training ground”, Pecinka Ferri has been fortunate to “educate” our industry, not only on a regular basis in our Culinary Center or by sharing our sales staff and knowledge with our key dealer partners as they presented “what’s new” and unique at the annual International Restaurant and Foodservice Show of New York.
We were requested to participate in two unique programs that have allowed our staff to “teach” new cooking techniques and product applications.
Our Chef Nick Mercogliano, with his sous’ John Alfano and Amir Kamal, cooked and presented at the AHF-NY event “Mindful Eating for the Beloved Community- Plant Based Culinary Clinic”. This was followed up this week with Chef Nick presenting “Farm to Table, Vegetables and Micro Greens” to students at Queensborough Community College. The school’s annual common read was Will Allen’s, The Good Food Revolution. Chef Nick presented our Garden Chef as a unique tool available today that will allow restaurants and healthcare facilities a perfect environment for growth of micro greens and vegetables. By bringing “tasting samples” along with a freshly grown tray of wheatgrass, this presentation gave perfect closure with real-life examples of the value of good foods.
The Unique Training Continues!!!!
Come join the team from Pecinka Ferri and meet James Zensen, Engineering Support Manager for Wells Ventless Products, for an in depth and hands on presentation/training on the features, benefits, and design specifications for what is becoming the industries latest ventilation technology offering.
Training sessions will be taking place on:
Tuesday April 16th / 11am- 2pm and Wednesday April 17th 11am – 2pm
Day and Nite/ All Service 10 Charles Street New Hyde Park, NY 11040
Lunch will be served
For more information or to RSVP call Terie Ozuski at PF 973 812-4277
Just in time for Ice Cream Season, Server Products announces that they are delaying their scheduled price increase until 2020!
Please join us in welcoming our newest team member Daria Runza to Pecinka Ferri.
Daria will be working with our customer service team and can be reached at (973) 813-7149 Daria@pecinkaferri.com
The 2019 election results are in The members elected two new officers, three new directors, and two leadership development committee members to serve on the Association’s 2019-2020 Board of Directors and Leadership Development Committee.
New Jersey’s own Aatul Jain was voted in as Director at Large.
He is currently Executive Chef at Saint Peter’s University Hospital in New Brunswick.
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🌜When the moon hits your eye like a big 🍕
|You need to do pizza? |
We got ya’ pizza equipment right over here.
Mixers? We got three leading brands.
Refrigeration? Check – walk-ins, reach-ins, dough retarders, prep tables…
Displays? You bet!
Oh, & ovens? Boy, do we have ovens: BlodgettMarsalTurboChefMiddleby MarshallDoyon(not to mention Southbend, Lang, Wells, Hollman…)Just about everything you need, including the kitchen sink.
And did we mention that most of it is live and operating at our Culinary Center in Fairfield, NJ for testing, recipe & menu validation (and lunch too)?
|The Association for Healthcare Food Service of New York Presented “Mindful Eating for the Beloved Community … Plant Base Culinary Clinic” at the Institute for Culinary Education (ICE) this week.|
|Team Pecinka Ferri was there in force.|
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|At Work in Today’s Futuristic Kitchen 🔌|
|by Andy Roid Weber, BBQ|
|READ MORE HERE https://issuu.com/totalfoodservice/docs/march_2019_digital/42|
|🔥Mibrasa Charcoal Oven/Grills kill it. 🔥|
|Premium charcoal cooking equipment line of Ovens, Parrilla Grills, Robatayakis and Hibachis, featuring the benefits of cooking with live fire. |
Mibrasa products are extremely well crafted, highly robust, safe and easy to use and control.
Leading US Chefs use Mibrasa in their restaurants
· Rick Bayless – Lena Brava, Chicago
· Paul Kahan – One Off Hospitality, Chicago
· Josiah Citrin – Melisse ** Michelin and Charcoal Venice, Los Angeles
· Ilan Hall – Ramen Hood, NYC & Los Angeles
· Geronimo Lopez – Botika Pearl, San Antonio
· David Orozco – Asadero Prime, Seattle
It’s showtime again – this time in the Big Apple and in Sin City. The IRFSNY opens Sunday 3/3/19 at the Javits Center, showcasing many of the items that were introduced at NAFEM, as well as comestibles.
The Pizza Show starts on Wednesday 3/6/19 in Vegas, with many of our factories exhibiting (and cooking live there) as well.
As we close in on the quarter’s end, there are deals to be made! Look for us at the shows for all of the specials available.
Years To Design & Develop. Only 10 Seconds To Change It.
LACOR was founded in 1949 in the Basque Country of Spain & is the leading European manufacturer of premium quality cookware, kitchenware, and tableware for the restaurant, catering and hospitality industry.
In order to serve the most demanding kitchen operators in the USA, in 2018, LACOR opened a branch in Naperville, IL, increasing US-based inventory levels to 2,000 SKUs.
LACOR offers the broadest and deepest selection of induction friendly cookware and displayware available. All products can be found in AutoQuotes.
1. The fattest knight at King Arthur’s round table was Sir Cumference. He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian.
3. She was only a whiskey maker, but I loved her still.
4. A rubber band pistol was confiscated from algebra class, because it was a weapon of math disruption.
5. No matter how much you push the envelope, it’ll still be stationery.