Groen Enabling Excellence at the Culinary Arts Institute of Hudson County Community College ComboEase. Just That Simple! SM Chef Gary Bensky on the Groen ComboEase at the Culinary Arts Institute of Hudson County Community College “At the Culinary Arts Institute of Hudson County Community College we have a rigorous hands-on production-oriented curriculum that produces 50-60 meals per class session three times per day. As a result, we need equipment that can perform at the level of any busy restaurant. Although we have had combi ovens for many years, many of the students have been intimidated by the sophisticated controls and are reluctant to use the units. Since we have introduced the ComboEase from Groen, everybody waits for their chance to use it. The intuitive controls and simple-to-understand control panel truly makes this unit the “everyman’s” combi steamer. We found this unit to perform outstandingly well as a full-on steamer —cooking large batches of vegetables, including spinach, with the low fan speed. The unit performs equally well in straight hot-air mode — especially when we need really fast crisping of roast ducks and chickens with the amazing crisp-ease feature. This combi oven is so easy to use that any kitchen will employ its full spectrum of cooking modes right out of the box. What we like most about the unit is the successful results we are able to achieve in combo mode with sensitive white meat roasts such as veal top rounds. In the past we would often bard or lard the roasts with fat; now we simply roast at low temperature and veal comes out unbelievably moist and juicy with very little moisture loss. This combi oven is so easy to use that any kitchen will employ its full spectrum of cooking modes right out of the box. We are so lucky to have the ComboEase as an indispensible teaching tool — everyone here appreciates having this unit in our kitchen — both faculty and students alike!” Gary S. Bensky, Assistant Professor, has been employed by the Culinary Arts Institute of Hudson County Community College since 1985 where he holds tenure and teaches Advanced Kitchen - International Cuisine and Advanced Kitchen - Classical Cuisine. Chef Bensky is a 1976 graduate of the Culinary Institute of America in Hyde Park, New York, and holds an A.O.S. degree. He has written a column on the subject of Equipment/Operations for Nations Restaurant News and has published over 80 articles. His employment history includes serving as Executive Chef or Chef de Cuisine at La Bibliotheque Restaurant, The Rainbow Room, The Lotus Club, and more. He is a Member of the Chef’s De Cuisine Association of New York, and the NJEA of New Jersey and has been awarded various medals, diplomas, and placements from the Societe Suisse des Cuisiniers. For more information, visit unifiedbrands.net/testimonials 888.994.7636 © 2010 Unified Brands. All Rights Reserved. Unified Brands is a wholly-owned subsidiary of Dover Corporation.