Presenter: Chef Adam Klosterman, Apex Commercial Kitchen

Covid has forced K-12 operators to shift the ways they are thinking about food preparation. A lot of these lessons learned in these drastic times, can help operators gain profit margin and increase efficiency in their kitchen for a minimum investment. Chef Adam will discuss what cook chill is, the food safety ramifications, potential efficiencies and some real life examples of how K-12 operators have already begun using it.