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University now offers Controlled Vapor Technology |
Alumni Director Hazel Matthews visited with Chef Kent Nanni, left, and Chef Howard Richardson during Ms. Matthews recent tour of Winston Industries.
Winston Industries and Sullivan alumni, Corporate Executive Chef Howard Richardson, and Corporate Chef and Account Sales Representative Kent Nanni, performed at the highly-esteemed James Beard House in New York City earlier this year. It was especially eventful since Winston Industries was the first equipment manufacturer association invited to perform at the Beard House, stated Chef Nanni.
"Our invitation came specifically from a luncheon Chef Howard Richardson and I produced to demonstrate the effect that Controlled Vapor Technology has in increasing the level of quality in foods produced."
Sullivan University's National Center for Hospitality Studies (NCHS) will institute training in Controlled Vapor cooking starting in the January
'08 quarter. Dr. Winston Shelton of Winston Industries has donated more than $160,000.00 of Winston equipment to Sullivan University. NCHS will incorporate this technology into all of its classes and students will be certified in C--Vap Technology from Winston Industries at graduation.
Controlled vapor cooking reduces the amount of shrinkage in products that normally takes place when using normal cooking methods. It also allows the natural enzymes in high protein items to break down the tissue gradually thereby increasing the tenderness of the products.
In cooking vegetables it allows for the vegetables to be cooked alongside of fish or meats in the same unit without any transfer of flavors. The controlled vapor also allows for the vegetables to be cooked without any loss of natural color that normally is lost in products that may be held for extended periods utilizing normal blanching, steaming or sauté cookery. The Chefs in the National Center have gone through C-Vap training both at Winston Industries Headquarters and hands-on training in the National Center kitchens provided by Chef Kent Nanni. The NCHS chefs and Chef Nanni have brainstormed on different items for the students to cook using this technology and plans are that a comparison analysis will be done during the critique of the meals cooked by the students.
Sullivan University's National Center for Hospitality Studies continuously looks for new technology and trends in the Hospitality Industry to incorporate into the training our students receive so that they will be well prepared after graduation for employment in the industry.
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