As the year end nears, next year and the following will begin the massive kitchen renovations here at the park. I have spent the last 7 months working with 2 major companies to build unique new and innovative, state of the art kitchens. Each designed not only with the current production in mind but also the very likely growth of the club over the next 5-7 years. We looked at energy efficient and work environment efficient new technology in the designs. Everything down to how many steps a cook will have to take when cooking on the line to grab more mise en place and continue a fluid movement at the stove was considered and studied.
More to follow on these very exciting announcements within the following weeks..