Q&A with Roger Kenney, Territory Sales Manager for Electrolux Professional
Have you been taking steps toward sustainability in your restaurant? Taking a look at the kitchen is a great way to ensure you’re incorporating best practices to keep your restaurant as eco-friendly as possible while reducing the carbon footprint.
Whether you’re starting a kitchen remodel or just looking to make a few changes in habits, it’s easy to go green in the kitchen. I sat down with Roger Kenney, Territory Sales Manager for Electrolux Professional to talk about creating an eco-friendly kitchen for Chef Greg Baxtrom at Olmsted, the award-winning global neighborhood restaurant in Brooklyn, New York. He also offers a few ideas that you can do to make your commercial kitchen environmentally friendly.
Who did you partner with to help design the kitchen?
We called on Joe Steckmeister of M Tucker/Singer and our local NYC rep Adam Kaufmann of Kaufmann Associates.
What were the marching orders you gave them for the design?
Chef Baxtrom emphasizes the importance of consistency to his guests visiting the restaurant in Brooklyn. His team weighs every little thing to the gram as they work to be an ambitious, fine-dining restaurant. They make everything in-house from the pickles to the ricotta cheese to the ice cream. We were asked to integrate new technology that would enable their operation to expand its efficiencies in a small footprint and with limited resources, like many NYC restaurants.
When and why did “green and sustainable” become part of your agenda?
Chef Baxtrom’s philosophy is local centric and it offers a simple but compelling seasonal menu that has drawn attention from a global and local audience. The restaurant was named for famed architect Frederick Law Olmsted, who helped design Central Park in New York City and other green spaces in the urban landscape.
The backyard of the 50-seat restaurant is an urban garden, driving ingredients for the menu and into the kitchen.
How large is the Olmsted kitchen?
The main kitchen upstairs is just 100 square feet and the downstairs kitchen is 300 square feet.
What was the flow that you were trying to accomplish?
They were at capacity of their production and service. Chef Baxtrom wanted to expand hours of operations and preparation for the existing operation and a future restaurant. Electrolux Professional helps Chef Baxtrom achieve consistency with his menu.
What went into the selection of equipment and the decision to “spec” Electrolux?
We gave Greg kitchen drawings prior to our meetings that helped create a relationship based on working together for the solutions to meet his needs.
What were the features and benefits of Electrolux vs. other products in the marketplace?
The solution based Cook & Chill enables operators to be more efficient and productive with less space, energy and labor resulting in an efficient business.
How did Electrolux help Chef Baxtrom execute a” green and sustainable” agenda?
The team chose Electrolux Professional products because they always liked them. The small kitchen housed next door to the restaurant in the Williamsburg neighborhood has stacked air-o-steam Touchline Combi Ovens bracketed by the EMPower Restaurant Series ranges and a Pressure Braising Pan that help to power the small footprint of the Olmsted kitchen.
What did Chef Baxtrom from Olmsted bring to the table that made him a good partner on this project?
The chef’s philosophy of business, community and people first to enjoy his talents and the professional and hospitable personality of their team and the respect for his environment stood out from day one of our initial meeting. We are extremely proud to be part of the success.
Roger explained that of the Electrolux Professional solutions filling the small footprint of the kitchen, Chef Baxtrom relies on the Combi Ovens, because it is like having another employee. He’s also getting much use out of his Pressure Braising Pan – a piece of equipment that is new to him, but they are finding multiple applications for it. According to the chef, “It’s huge for consistency, especially making the sweet and sour sauce. It’s not just a time-saver; it’s a quality check thing … that is why we built a better kitchen, to achieve that.”
The crab rangoon they serve six months out of the year illustrates how everything works in the kitchen. “I’m using the crab I want to use. The sweet and sour sauce takes two hours to make,” Chef Baxtrom said.
“The Olmsted is truly a partnership with Electrolux Professional as their values align with our values for life and for business,” Kenney said.
Electrolux Professional is a leading provider and trusted partner for unit and full solutions, with a comprehensive and integrated offer for food, beverage and laundry. For more information, visit their website.
