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Kitchens of the Future

About Kitchens of The Future

Kitchens of the Future is a collaboration between Chef’s Roll and our sponsors, Irinox, Henkelman, and RATIONAL. As our industry continues to grow and innovate into the 21st Century, Chef’s Roll is thrilled to feature the companies and products on the cutting edge of culinary technology and give chefs in our community the chance to learn about how their kitchens can become kitchens of the future.

Season 2

FEATURED CHEFS: Joseph Saady, Brad Kilgore, Chris Sayegh, Carolina Molena, Richard Farina, Doń Young, Lamar Moore, Guy Meikle, Juan Gutierrez

Episode #1

Chef Joseph Saady (@grandmasterchefjojo) is able to achieve precision and efficiency by preparing his food with the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuumCombivac vacuum sealer, and @Polyscience Control ºFreak which give him freedom to define his style and alleviate stress in the kitchen with their hands-off and time-saving programs and settings. Here he uses them in various applications to prepare Surf and Turf with roasted beets, cauliflower puree, watermelon tuna, mushroom wrapped fillet, truffle cured egg yolk crumble, egg yolk sphere, and demi glace foam.⁠⁠

Episode #2

Using the most modern technology in the kitchen helps Chef @Brad_Kilgorecreate anything he can imagine with consistency and accuracy. Here he uses a @Rational_USA iCombi Pro, an @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, a @HenkelmanVacuum Combivac vacuum sealer, and a @Polyscience Control ºFreak to help him create a perfect dessert featuring a flexible peach curd, cornmeal cake, peach fluid gel, and crispy kataifi. 

Episode #3

Chef Chris Sayegh (@theherbalchef) is able to expand his business and bring his visions to life by using high quality equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuum Combivac vacuum sealer, and @Polyscience Control ºFreak which help him perfectly prepare branzino two ways – a squash and zucchini shingled branzino fillet and branzino roulade wrapped in Swiss chard, turnip puree, roasted bone branzino fume, and pickled turnip.⁠⁠

Episode #4

Chef @CarolinaMolea of @LArtisaneBakery makes a vegan Danish with compressed pears, vegan cheese, and orange fluid gel using a @Rational_USA iCombi Pro, an @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, a @HenkelmanVacuum Combivac vacuum sealer, and a @Polyscience Control ºFreak which allow to her save money by minimizing labor and guarantee customer satisfaction by producing a consistent result every single time.

Episode #5

@RichieFarina knows how important time is in the kitchen which is why he uses modern equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuumCombivac vacuum sealer, and @Polyscience Control ºFreak which allow him to save time and multitask while executing a perfect dish every time. Here he uses these tools to make a canape featuring with hijiki seaweed, spiralized honeycrisp apple, golden osetra caviar, caramelized salsify disk, herb cube, salsify puree, salsify crisp, nasturtium and finished with a cold pressed granny smith apple and shiro dashi broth.⁠

Episode #6

Chef Don Young (@donaldduckconfit @duck_sel) understands the value of precision and organization in the kitchen, which is why he loves using equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuum Combivac vacuum sealer, and @Polyscience Control ºFreak that help him accurately and consistently execute a variety of culinary techniques. Here he uses them to make 21 day dry aged duck, pressed confit duck leg, scallion crepes, herb mix, onion and cabbage slaw, sauce Rouennaise and an orange marmalade.⁠

Episode #7

Chef Lamar Moore (@chef_ljm) knows the importance of maximizing on time and talent in the kitchen, which is why he uses high quality equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuum Combivac vacuum sealer, and @Polyscience Control ºFreak which allow him to cut labor costs, maximize on product, and have better recipe adherence. Here he uses this equipment to make bone in short rib sous-vide on top of a parsnip puree, fresh radish, herbs, and crispy parsnip.⁠

Episode #8

Chef @GuyHeritage of @Heritage_Chicago blends tradition with modern technology by using equipment like the @Rational_USA iCombi Pro, @IrinoxNorthAmerica MultiFresh NEXT blast chiller & shock freezer, @HenkelmanVacuumCombivac vacuum sealer, and @Polyscience HydroPro in his kitchen to increase efficiency and ensure a perfect end product every time. Here he uses these tools to make smoked Braunschweiger with bread and butter pickles, cherry glass, Chinese mustard and Pullman loaf. ⁠

Episode #9

Chef Juan Gutierrez (@pastrychefjuan) adds humidity while baking almond cake and roasting peaches by using the @Rational_USA iCombi Pro to achieve the perfect, moist texture for his peach cobbler. ⁠


Season 1

FEATURED CHEFS: William Eick, Melanie Patricio Stagnaro, Alex Carballo, DJ Tangalin, Davin Waite and Max Farina.

Episode #1

Chef Alex Carballo of Carte Blanche Bistro & Bar makes duck mole tacos and sourdough bread using a RATIONAL iCombi Pro, an Irinox blast chiller, and Henkelman vacuum sealer as part of our #KitchensOfTheFutureSeries! Chef demonstrates how this equipment helps to create consistent quality products, while allowing him to free up some time in his busy schedule.

Sourdough Bread

Episode #2

Watch Chef @DavinWaite of @theplotrestaurant make two vegan dishes – a watermelon “beef” brisket and butternut squash “tuna” sashimi – by utilizing a @HenkelmanVacuumCombivac vacuumsealer, a @Rational_USA iCombi Pro, and an @IrinoxNorthAmerica MultiFresh blast chiller! These pieces of equipment help him consistently transform vegetables to mimic proteins while employing subtle techniques that create time savings and efficiency.

Watermelon “beef” brisket
Butternut squash “tuna” sashimi

Episode #3

Check out our latest #KitchensOfTheFutureSeries episode where Chef @DJ_Tangalin utilizes modern technology to make two classic Filipino dishes – kilawin and halo-halo. The @HenkelmanVacuum Combivac vacuum sealer, @Rational_USA iCombi Pro, and @IrinoxNorthAmerica MultiFresh blast chiller allow him to increase efficiency in the kitchen, saving him time and money without compromising his high standards of flavor.

Halo-Halo
Kilawin

Episode #4

In our latest episode of #KitchensOfTheFutureSeries – @maxfarinachef creates two flavorful dishes, a chicken roulade and roasted pork belly, using a @HenkelmanVacuum Combivac vacuum sealer, a @Rational_USA iCombi Pro, and an @IrinoxNorthAmerica MultiFresh blast chiller – all of which allow him to save time and increase the quality and safety of his food.

Chicken Roulade
Roasted Porkbelly

Episode #5

Check out the latest #KitchensOfTheFutureSeries episode! Pastry chefs Melanie Stagnaro @sweetnothingsmjp and @Anthony_Nicolas_Stagnaro make a “Flavors of Carrot Cake” dessert and a tropical themed dessert using a @HenkelmanVacuum Combivac vacuum sealer, a @Rational_USA iCombi Pro, and an @IrinoxNorthAmerica MultiFresh blast chiller – demonstrating how these tools allow them to reduce prep time and increase control and consistency in their dishes.

Tropical Dessert
“Flavors of Carrot Cake”

Episode #6

In the latest installment of the #KitchensOfTheFutureSeries@ChefWilliamEick uses a @HenkelmanVacuum Combivac vacuum sealer, a @Rational_USA iCombi Pro, and an @IrinoxNorthAmerica MultiFresh blast chiller to make Chawanmushi and a white chocolate mousse, demonstrating how this technology creates greater consistency that results in fewer errors and less waste, even during large scale production.

White Chocolate Mousse
Chawanmushi

Meet our Sponsors

About Irinox

Irinox was founded in Corbanese (Treviso, Italy) in 1989 and is known all over the world as the leading manufacturer of blast chillers and shock freezers.

Our appliances are entirely manufactured in our 9,000 sq m facilities near Treviso in north eastern Italy.

As a pioneer in developing the concepts of blast chilling and high-quality food preservation in the catering, confectionery, ice cream, bread-making and food industries, Irinox has always invested in continuous research and improvement of its technology, becoming the ideal partner of the most important food professionals and companies all over the world.

Innovative in spirit, over the years Irinox has developed a leading edge line of industrial blast chillers and shock freezers, proposing revolutionary concepts that have set market benchmarks.

Irinox has already installed more than 40,000 machines and distributed its equipment in more than 80 countries.

About Henkelman

We are Dutch. And since the company’s founding in 1994, we specialize in vacuum packaging machines. We develop. We manufacture. And we distribute. Worldwide. Approximately 15,000 machines a year to a network of 450 distributors in more than 80 countries.

About RATIONAL

The RATIONAL Group is the world market and technology leader in the field of hot food preparation for professional kitchens, and known throughout the world as the inventor and leader in combi oven technology. Founded in 1973, the company employs more than 2,300 people worldwide. To learn more about RATIONAL products and services, attend a virtual or in-person RATIONAL Live event.  To attend an event see how RATIONAL products help commercial kitchen operators do more with less space, waste, energy, cost and stress, visit www.rationalusa.com.