Chef Kaysen represented the United States in the prestigious Bocose ‘dOr culinary competition held in France and was named one of Food & Wine Magazine’s Best New Chefs in 2007, one of the youngest to ever be awarded that honor.
Chef Kaysen was so impressed with the Blodgett Hydrovection Ovens that he included them in the recent re-design of the kitchen at Café Boulud in New York.
“ I have 25 cooks and their biggest complaint is that there is never enough space, burners, pots or pans. So what we really thought about when we bought this oven was how we can save space in the kitchen. The Hydrovection allows us to braise, pouch, roast, bake… all in the footprint of a convection oven” (Kaysen).
The Hydrovection™ oven unites hot air cooking with moisture to produce a quality product faster than standard convection ovens. The Blodgett Hydrovection™ oven uses an innovative air distribution system by combining a multi-speed bi-direction/bi-functional blower wheel designed to form a unique air flow pattern which results in a high quality bake, with increased product yields that generate savings for you. [Blodgett]
“The Blodgett Hydrovection Oven does wonders for us in the kitchen. It cooks things that are as delicate as salmon, and rustic and hearty like a roast duck. It’s really a beautiful oven that gives you the hot air, it gives you the humidity and at the end of the day it saves you a lot of space and a lot of time, which in the New York Kitchen is exactly what I am looking for everyday” (Kaysen).With the help of Pecinka Ferri Associates we are honored to feature Blodgett Ovens in our showcase due to their insurmountable quality and brand.
[ Featured vendor at Sam Tell Booth #1313 ]
