date:Jul 27, 2012
ers grow and succeed.
We have a strong agri-business foundation but over the past few years we have grown more rapidly in foods.
Thats where chefs come into play
Equipment at the new kitchen includes a 140 gallon four-pot fryer, a flat-top griddle, a six-burner stove top, a char broiler grill, a combination oven and under the counter ovens, a blast chiller, a virgin oils bar and video conferencing facilities.
Overhead cameras enable chefs to zoom in on the stove and work tops and beam out wh