PRODUCTS AT WORK
James Haberstroh Relies on Rational to Do More The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro. By Joanna DeChellis, Editor
AS THE INDUSTRY CONTINUES TO SEARCH for ways to do more with less, James Haberstroh, Executive Chef of Glen Ridge (N.J.) Country Club, has found an equipment solution in RATIONAL—a market leader in combi oven technology—that not only helped him improve quality and consistency but also allowed him to add a third shift and build out the pastry department. When Haberstroh came to Glen Ridge in 2016, the club was embarking on a massive $12 million renovation. Included in that was the opportunity to build new à la carte and banquet kitchens. Because he had experience using RATIONAL in prior clubs, Haberstroh knew he wanted to bring the combis into Glen Ridge. He started with two consignment units and, as expected, the many benefits and capabilities were quickly realized. In 2021, Glen Ridge upgraded to all brand-new units. Today, the club’s kitchen features three SelfCookingCenters, an iCombi Pro and an iVario Pro. Haberstroh has also become a RATIONAL Certified Chef and helps train other chefs on how to properly use the units in their own operations. He and his team use the equipment to prepare most food items, from meats and seafood to pastas, vegetables, broths and stocks. He also hired a pastry chef who uses the combis to do most of the baking in the mornings, prior to the club’s busy dinner shift.
iCombi Pro 12
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Club + Resort Chef
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May 2022
www.clubandresortchef.com
