Christmas in May

The biz is almost five years old.  When we moved in the kitchen had one big prep table, a hobart mixer, a walk in cooler, a walk in freezer, a double stack oven set, and a range stove, and some shelving.  A $1,500 investment in some pots and pans and sheet pans and spatulas and tongs and another $850 at Ross for some platters and fancy spoons and we were in the cooking business... with no one to cook for.

The ovens were big and powerful, but highly erratic.  Burning edges and corners, and leaving the entire bottom rack raw no matter how long something was in there.  But we learned its quirks well, and found we had to open the doors and stir often, or pick just five pieces of bacon at a time from a sheet pan, and to rotate pans from top to bottom and spin them frequently. 

These pieces of restaurant refuse served a solid 42,000 catered guests and cooked the ingredients for at least another 38,000 sandwich shop customers.  We hated the ovens, but were always grateful for their service... only once did they break down for a big event, but good restaurant friends let us use their ovens... and that is a story for another time.

Well the bottom oven died the other day, leaving us with one very old and inefficient oven and one very old and expensive oven to fix.  So we bit the bullet and bought these bad boys from Blodgett Corp in Burlington Vermont.  With a little help from eight strapping young Whitman Baseball Players they were installed in no time.

I am no tech geek, or gear geek, or car afficionado, or anything approaching a stuff guy... but don't they look beautiful?

Cheers