Finally chose between a $1200 combi oven and a new set of All-Clad pans for my station upgrade

Went with the oven and my plating times dropped by like 30% because I can hold proteins perfectly while I work on sauces.

2 comments

2 Comments

jennifer6919d ago

That 30% time save is huge... we switched to a combi at my last spot and it changed everything.

xena_campbell3819d ago

Our old kitchen manager called the combi oven the "silent sous chef" and he was right. It lets you nail the carryover cooking on a rack of lamb while you're three other things deep on the line. That 30% isn't just speed, it's mental space to actually think about the dish. What temp and humidity are you running for your proteins?