The Internet is killing food evolution, says David Chang
By Liao Xiangjun
Fixing these challenges was important for the chef at La Merenda, so he installed a combi oven for increased production and service while expanding the variety of small plate items. Having never used a combi oven before, La Merenda restaurant was able to decrease cooking by integrating an Alto-Shaam CT PROformance™ Combitherm® into its busy and stressed kitchen. Download and read the case study at http://ter.li/ps920f
