Hot Kitchens

The 5 Hot Kitchens at our North Miami campus are designed to provide the greatest depth and breadth of professional experience. From the American line kitchen, to the easier-to-manage traditional French center block kitchen where chefs work across from each other eye-to-eye, you'll gain experience working in a variety of production environments.    
 
Over the summer of 2005, several of our hot labs were outfitted with all brand new, technologically-advanced, full-sized industry equipment. You'll get hands-on experience with such equipment as the Turbo Chef that can cook a whole chicken in 7 minutes, or with the best combination ovens available, that have the ability to add steam and moisture to convection cooking. As these ovens are hooked up to laptop computers, you'll even learn the secrets of how corporate and executive chefs have the ability to operate this equipment remotely — even while flying.
 

Back to North Miami Facilities