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In a six-day stretch in January, when most of the country shivered with sub-zero temperatures and several
inches of unsightly snow, things got pretty hot in the kitchens of the Venetian Resort Hotel Casino in Las
Vegas.
Executive Chef Sean Di Cicco, also the director of culinary operations, served 14,000 lunches, 5,000
breakfasts, and 6,000 to 9,000 dinners every day for nearly a week.
"It was an amazing feat to do it for five or six days," Di Cicco recalls. "We were at the seams.
Having quality
equipment made all the difference."
The equipment Di Cicco refers to includes Cres Cor's closed
door speed racks and warming boxes. Cres Cor's quality makes
their banquet equipment invaluable kitchen workhorses, he says.
"It gets banged around quite a lot but it lasts," Di Cicco adds.
Cres Cor's wide range of mobile foodservice equipment, which
lets customers cook, bake, rethermalize and hold large volumes of
food for extended periods of time, has been part of the Venetian's
kitchens since the 1999 opening. Additional equipment was
acquired when 1,013 suites were added in June 2003. -SBH
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ARTICLE CONTACT INFORMATION |
NAME
Rio DeGennaro |
PHONE
440-350-1100 x268 |
WEB
www.crescor.com
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EMAIL
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