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INT0 THE LIGHT

机译:INT0光

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These days Rick Tramonto works in the most high-tech, state-of-the-art, often multimillion-dollar professional kitchens, but that wasn't always his reality. Tramonto - who opened Restaurant Revolution at The Royal Sonesta Hotel New Orleans last July with his fellow Executive Chef John Folse - easily recalls the early days of his 34-year kitchen career, when he spent countless hours in hotel kitchens he remembers as "dungeons." "The hotel kitchens I grew up in were dark, dingy, dirty and old," Tramonto says. "Now they're designing kitchens that have more energy. There is more light. They are designed in a way to keep them cleaner. They are designed to need less repair and maintenance. There is a long line of people trying to create better work environments."
机译:如今,瑞克·特拉蒙托(Rick Tramonto)在最高科技,最先进,通常价值数百万美元的专业厨房工作,但这并不总是他的现实。 Tramonto于去年7月与他的行政总厨John Folse在新奥尔良Royal Sonesta Hotel开张了饭馆革命-轻松回忆了他34年厨房生涯的早期,当时他在酒店厨房里度过了无数个小时,他记得自己是“地牢”。 ”特拉蒙托说:“我长大的酒店厨房漆黑,肮脏,肮脏而又旧。” “现在,他们正在设计能耗更高的厨房。光线更多。它们的设计方式旨在使其保持清洁。它们的设计需要较少的维修和保养。有很多人试图创造更好的工作。环境。”

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  • 来源
    《Hotels》 |2013年第3期|47-47|共1页
  • 作者

    ANN BAGEL STORCK;

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