BLODGETT Fresh from the Oven


February 2007	The Latest Information for Foodservice Professionals from BLODGETT
Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com

Riddle of the Month: You are standing by a river with a 5-gallon jug and a 3-gallon jug, but you need exactly 4 gallons of water. Using only the 2 jugs you have, how can you measure out 4 gallons? (see answer below)

NEW AWARD WINNING XCEL OVEN

Blodgett to Receive award at NRA

Blodgett is pleased to receive the Kitchen Innovations 2007 award presented by the National Restaurant Association Hotel-Motel Show for the new XCEL half size, self cleaning convection oven.

This first self-cleaning electric convection oven features easily removable bi-directional blower wheel and baffle, welded stainless liner with large radius corners, protected gaskets and steam-assist feature, resulting in potential 95% reduction in cleaning time.

Blodgett President Phil Dei Dolori speaks for the entire company when he says "Blodgett is constantly driving its innovation process toward energy and labor saving equipment. This KI award is humbling and greatly appreciated by Blodgett's employees."

Be sure to see the award winning

Blodgett XCEL oven at NRA 2007.

Visit Blodgett at Booth #3900

McCormick Place, Chicago May 19-22


	By Chef Don Ocheltree	CRÈME IN A COMBI

CREME BRULEE

Click here for recipe

We all know if you want to steam in a regular steamer, all you can do is one temp, 212°F. Not with the Blodgett Combi. Now you have the capability to steam much lower than 212°F.

Here is just another idea to show the diversity of low temperature steaming in the Blodgett Combi.

Beginning this month, we will be featuring a different guest Chef from across the country.

Chef Don Ocheltree

We are pleased to have Chef Don Ocheltree as our guest contributor for this month's Chef Corner. Chef Don is a graduate of the Major Hotel Management program at the University of Las Vegas. During his three year internship, Don developed his skills with Liberace Tivoli Gardens, MGM Grand and Caesar's Palace. After graduation, Chef Don worked as Chef Grade Manager and Executive PM Sous Chef for the Fairmont in Dallas, Chef Grade Manager at the Dallas Four Seasons and Chef Tornade at the Dallas Hyatt Regency. Don is currently the Corporate Chef for Ettinger-Rosini & Associates, where he has worked for the past 14 years.


	Blodgett Recognized for Environmental Efforts Mercury Reduction Project Blodgett recently completed an extensive project to reduce the amount of mercury in our products by replacing mercury filled devices, such as electrical contactors, with non-mercury alternatives. The Mercury Reduction project was recognized by the State of Vermont with the Governor's Award for Environmental Excellence and Pollution Prevention. According to Canute Dalmasse, Acting Secretary of the Vermont Agency of Natural Resources, the Blodgett project "stands out as a model that should inspire all Vermonters to find innovative approaches to conserve natural resources, safeguard human and environmental health, and prevent pollution before it is generated."
	TAKING A PLUNGE FOR CHARITY Blodgett Employees Raise Money for Special Olympics A hearty congratulations to Blodgett employees Jeff Berry, Erica Havers, Bethany Trombley and Travis Waters, all "Penguin Plunge" participants who braved the frozen waters of Lake Champlain on Saturday February 9th. Their efforts raised $1,200 for the Special Olympics. The Penguin Plunge is an annual event held to benefit the Vermont Special Olympics.

	BLODGETT SALES & MARKETING PROMOTIONS Raoul Cervantes named Director of Sales We are pleased to announce that Raoul Cervantes has been promoted to Director of Sales and Territory Manager for Blodgett Corp. He maintains his responsibilities as National Sales Manager for the Blodgett Range line. Raoul has over 17 years of foodservice industry experience holding several positions including Director of Marketing, Sales Manager and National Accounts Manager. Raoul will continue to contribute his vast experience in Product Engineering, Product Development, Marketing and Sales to Blodgett. He joined Blodgett in 2005.
	Stephanie Martin promoted to Territory Manager We are pleased to announce the promotion of Stephanie Martin to Territory Manager for all Blodgett sales in Canada. In addition Stephanie will maintain her current role as Sales and Finance Coordinator and Consignment Sales which she has held since 2002. Stephanie joined Blodgett in 1997 in the sales department supporting National Accounts. From 1998 to 2002 Stephanie worked in Corporate Accounting and was the Telecom Administrator. In 2002 she repositioned back to the Sales Department as the Sales and Finance Coordinator and Telecom Administrator. Before coming to Blodgett in 1997, Stephanie worked for nine years at an Investment Banking Institution, most recently as an IRA Account Manager in their Trust Division.

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Riddle of the Month Answer:

1: Fill up the 5-gallon jug to the top.
2: Using the 5-gallon jug, fill up the 3-gallon jug.
3: Empty the 3-gallon jug and pour the 2 gallons left over from the 5-gallon jug into it.
4: Fill the 5-gallon jug again.
5: Fill the 3-gallon jug again to the top.
6: You now have exactly 4 gallons left over in your 5-gallon jug!

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