Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz.
Click here to register for this free webcast.
To see the questions answered by panelists that we didn't time to cover live, click here.
Paul A. Mackesey, FCSI
President, Mackesey and Associates, LLC
Foodservice Design and Management
Paul A. Mackesey, FCSI, has been a consultant since 1989. His range of experience includes over 30 years of foodservice management and consulting in school, contract, college, military and healthcare foodservice operations with several large central production facilities serving school, hospital and retail operations. Mackesey's capabilities include process engineering, operations reviews, facility program development, foodservice and laundry facility design, operational implementation specializing in advanced food production (cook-chill) design and program implementation. Paul began his career in foodservice administration more than 30 years ago and continues working to improve facilities and operations that support quality foodservice operations.
Paul Hysen, FACHE, FAAHC
President, The Hysen Group
Food Service Program Consultants
Paul Hysen has designed and implemented cook-chill operations ranging from single-unit restaurants and 100-bed hospitals, to those supporting theme parks and multi-site systems such as universities, industrial and military complexes in the United States, Canada, Europe and South America. Hysen was an early pioneer in the development of state-of-the-art cook-chill systems and unique equipment to support this emerging concept. Hysen has been a professional consultant for over 40 years. As president of The Hysen Group he provides a full range of foodservice design and operational improvement services nationally and internationally. He is active in numerous professional organizations and is a frequent speaker at industry seminars. Hysen has published over 50 articles and contributed chapters to four foodservice industry books.
Principal, Robert Rippe & Associates, Inc.
Foodservice Design Consultants
Connie Dickson is a foodservice design principal with Robert Rippe & Associates, Inc. She provides clients with functional space planning and equipment options, coaches them through new possibilities, and ensures the design documents reflect the operator’s vision. Connie holds degrees from Cornell University in Nutritional Science and from Kendall College in Culinary Arts and is affiliated with FCSI, AHF and SFM. She began her career as a registered dietitian, and then joined Sodexo for 14 years in foodservice operations prior to joining Robert Rippe & Associates in 2006. Connie’s primary area of expertise is in healthcare, senior living and corporate markets.