November 2007

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842       www.blodgett.com

Riddle of the Month:  Four cars come to a four way stop, all coming from a different direction. They can't decide who got there first, so they all go forward at the same time. They do not crash into each other, but all four cars go. How is this possible?  (see answer below)

BCX-14G Combi stacked on CNVX-14G

THE PERFECT COMPANION

Introducing the NEW Blodgett CNVX-14 Convection Ovens

Want the capacity and versatility of both convection and combi? The NEW CNVX-14 Convection Ovens are built with the same footprint as the BCX-14 and BX-14 combi ovens, making the CNVX-14 the perfect convection oven to stack with your combi.

The CNVX-14 convection ovens feature a four speed, bi-directional fan for an even bake, a detachable core temperature probe, and four bright halogen lights for superior visibility. These ovens also come with an integrated wash down hose and drain for easy cleaning.

CNVX-14 ovens are available in gas or electric models.

Click here for more information on the CNVX-14 ovens.

pumpkin bread

Click here for recipe

BLODGETT IS HONORED TO AGAIN BE NAMED THE INDUSTRY'S BEST IN CLASS

We at Blodgett want to thank you, our customers, for supporting us and once again naming Blodgett Overall Best in Convection Ovens, Combi Ovens and Deck Ovens for 2007.

This award is presented annually by Foodservice Equipment and Supplies magazine. We are truly honored by this recognition and will continue to strive to produce the best quality ovens in the industry.

Chef Charles Carroll

BLODGETT SPONSORS CULINARY LEADERSHIP EVENT

Blodgett is pleased to be a major sponsor for the first ever Culinary Symposium, January 14, 2008 at the beautiful River Oaks Country Club in Houston, TX. The event, hosted by Chef Charles Carroll, will be an action packed day filled with nationally acclaimed Chefs and motivational speakers.

Come and enjoy a full day of fantastic speakers, continental breakfast, three course lunch and a wonderful evening reception with live music and culinary competitions with cash prizes. A hands on Chocolate and Pastillage Workshop will be presented by Chef Darrin Aoyama CEPC, Pastry Chef of the Year and 2nd in the world pastry team at the Culinary Olympics 2004 Erfurt, Germany. Work with Chef Darrin in his new bakeshop and learn the art and craft of chocolate and pastillage in the special workshop from 7:00am to 9:30am.

For more information and to register for the event go to www.culinaryleadership.com.

New Haven Restaurant Institute during the 1940s.

A LITTLE BLODGETT HISTORY

During the Florida Restaurant Association Show, Joseph Amendola, Ambassador of the Culinary Institute of American, said to Blodgett Chef Klauder, “Blodgett Oven Company was one of the first companies to step up and support the CIA when it opened in New Haven, CT. I remember because I was there. You had great men like Paul Grimes, Ken Jennings Sr., Vinny Guarriello and Joe Woods. Blodgett continues to support the school.”

The CIA changed the world of foodservice and Blodgett has been proud to support such a great institution. Today Blodgett continues its longstanding tradition of helping great organizations such as the CIA.

CIA History

The college has enjoyed a unique and exciting history characterized by rapid expansion in its 60 years of service. The Culinary Institute of America opened in 1946 as the New Haven Restaurant Institute, a small cooking school in downtown New Haven, CT, with an enrollment of 50 students and a faculty consisting of a chef, a baker, and a dietitian.

The Institute, at that time a vocational training school for World War II veterans, offered a 16-week program featuring instruction in 78 popular menus of the day. Members of the New Haven Restaurant Association sponsored the original school, whose founders, Frances Roth and Katharine Angell, served as its first director and chair of the board, respectively.

As the foodservice industry grew, so did enrollment, necessitating a move in 1947 to larger quarters: a 40-room mansion adjacent to Yale University. The school's name was changed to the Restaurant Institute of Connecticut; in 1951 it became known as The Culinary Institute of America, reflecting the diversity of the student population.
 

Blodgett Chef TIm Klauder (l) and Chef Gavin Kaisen (r) during a 2007 visit to Blodgett.

CHEF WATCH UPDATE

Chef Gavin Kaysen, '07 Best New Chef, to Take Over at Cafe Boulud NYC

The San Diego Union Tribune broke the news that 28-year-old, Cheeto-loving Iron Chef wannabe Gavin Kaysen, a Food & Wine Best New Chef in 2007, will take over the reins at Cafe Boulud in a few short weeks. He'll be picking up the pieces left behind by departing chef Betrand Chemel, who announced he was leaving to open his own restaurant just three days after he got three stars from Frank Bruni in the New York Times.
From the Trib: "Gavin Kaysen of El Bizcocho in Rancho Bernardo is moving to New York to become executive chef of Cafe Boulud. He raised his profile by cooking at the Bocuse D'Or in France and starring in "The Next Iron Chef."

Chef Kaysen visited the Blodgett world wide headquarters in Burlington, VT and made a presentation and factory tour at Blodgett’s center for cooking equipment excellence to twelve Chefs from Groupe Savoie Montreal, Quebec Canada.

We at the Blodgett family are very proud of Chef Gavin Kaysen and look forward to his continued success in New York City.

Click here for more information on Chef Gavin Kaysen.
 

PRINTABLE VERSION

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Riddle of the Month Answer:  They all made right-hand turns.

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Copyright G.S. Blodgett Corporation 2007