oven does wonders for us in the kitchen^fcooks things that are as delicate as salmon, and rustic and hearty like a roast duck. It's really a beautiful oven that New York kitchen is exactly Chef Gavin Kaysen Executive Chef Cafe Boulud, New York Chef Kaysen represented the United States in the prestigious Bocuse d'Or culinary competition held in France. & Wine magazine's Best New Chefs, awarded the honor. In addition, Chef Kaysen prepared an exclusive tasting dinner at the 25th annual Food & Wine Magazine Classic in Aspen. He recently appeared on the Food Network's Iron Chef America. "I recently had the opportunity to redesign the kitchen at Cafe Boulud. One of our biggest goals was getting a brand new oven, something that would save space and most importantly, save us some time. So we turned to Blodgett and they really helped us out with the Hydrovection oven. ^» I have 25 cooks and their biggest complaint is that there is never enough space, burners or pots and pans. So what we really thought about when we bought this oven was how can we save space in the kitchen. The Hydrovection allows us to braise, poach, roast, bake ... all in the footprint of a convection oven." Chef Gavin Kaysen Executive Chef Cafe Boulud, New York Hybrid Cooking with Moisture & Hot Air

Save time like taking a piece of phenomenal oven." Chef Gavin Kaysen Executive Chef Cafe Boulud, New York "I love the Blodgett core probe. You can really tell when the duck is cooked check on your cooks, loud enough to hear which is very, very Chef Gavin Kaysen Executive Chef Cafe Boulud, New York BUILDING QUALITY OVENS SINCE 1848 44 Lakeside Avenue, Burlington, VT 05401 • (802) 658-6600