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Game on
1234 2013
AMERICAS EDITION
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FCSI AT THE FIFA WORLD CUP 2014
— RIO AND BEYOND, BRAZIL —
FOODSERVICE 2013 David Burke and Jody Adams are among the expert names looking to the future
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COVER Americas ; FCSI Issue 1 - Americas ; FSCI 1
14/01/2013 16:28
BRIGHTNESS
FALLS
The project finally opened in a
90,000 sq ft former shopping mall
last autumn in downtown Niagara
Falls with 25 state-of-the-art kitchens
and labs and a student-run fine dining
restaurant, New York-style deli,
French pastry café, Barnes & Noble
bookstore and wine store.
The school, described by New
York State Lieutenant Governor
Robert Duffy at its dedication as
“stunning”, quickly achieved the
status of “the top-rated school of its
kind on the East Coast,” Duffy noted.
It proved to be “a great investment
that shows how state, local and private
partnerships can come together”.
The project’s first steps toward that day began in spring
2010 when Klyzcek and the Culinary School director Mark
Mistriner began to explore potential sites, touring them with
foodservice consultants Cini-Little. The budget was set at $26m.
Numerous sites were evaluated before the developer of the long
closed Rainbow Mall agreed to donate it to the college.
Confronting opponents, Klyczek never lost sight of the goal,
which was to integrate book learning with hands-on training in
a state-of-the-art setting.
“The first challenge,” he says, “was the attitude of almost
everybody, asking ‘why get into retail?’. We explained that we
were not competing with existing restaurants, but rather creating
a labour force that could help the community.
“For every argument, we tried to present reasonable answers.
They wondered why we would do this in Niagara Falls, NY,
which had long been a desolate area compared to Niagara Falls
on the Canadian side. We explained that it was perfect because
it was affordable for us. Today, everyone sees the opportunity.
The state and the city were behind us because they understood
that a goal of ours was to stimulate and create more urban >
A thorough revamp of the
culinary, baking and pastry
course at Niagara Falls
Community College has created
a shining example of what a
modern culinary school can
achieve. Susan Holaday reports
veryone has a dream, but bringing dreams to fruition is
a challenge.
At Niagara Falls Community College, a 50-year-old
institution on a rural campus in Sanborn, New York,
US, the dream was expansion of the culinary and baking and
pastry arts component that had existed for 20 years. The aim
was to allow it not only to rise to its full potential, but to grow,
encompassing new areas and offering students the opportunity
to learn in a state-of-the-art environment geared to combining
hands-on experience in the kitchen with classroom training.
For college president James Klyczek, the dream of an
expanded hospitality, pastry and baking arts programme in a
living/learning laboratory involved convincing others of its value.
Over seven years, he overcame such obstacles as community
disapproval based on fears that the programme, with its retail
components, would compete with and harm local businesses.
County legislators and local business owners “were concerned
that our restaurant would hurt local operators”, he says. “We
asked them to be part of the process and planning on our
advisory board.”
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11/01/2013 12:50
TRAINING
1. CUISINE LAB
Montague cooking suite,
Gaylord ventilation hood,
Marlo Manufacturing
stainless steel tables
2. MIXOLOGY Regal
Pinnacle Industries
millwork (wine tasting
tables, wine cabinet,
credenza)
3. SAVOR BAR
INTERIOR Perlick bar
equipment
4. BAKERY Marlo
For more go to foodserviceconsultant.org
Fabricators wood topped
tables, Globe mixers,
Gaylord ventilation
system
5. SAVOR CHEF’S TABLE
Montague Suite beyond, *
CaptiveAire ventilation
hood beyond
6. CUISINE LAB
Montague cooking suite,
Gaylord ventilation
hood, Marlo
Manufacturing stainless
steel tables
53
TRAINING
VIEW FROM
THE ARCHITECT
“The best word to
describe this project
and undertaking is
transformation. “It is
considerably more than
a renovation,” says
architect Mike Mistriner
at Cannon Design, Grand
Island, New York.
“This development of
the Culinary Institute
faced many interesting
challenges, but probably
the most significant was
working with the existing
building structure. The
existing Rainbow Center
site was a former parking
garage converted to a
shopping mall and food
court which is now a
thriving, state-of-the-art
hospitability and culinary
institute.”
Challenges included;
addressing the massive
ventilation requirements
with the existing structure;
incorporating entirely
new engineering systems;
addressing a number of
floor elevation changes;
addressing myriad
structural engineering
issues
development. We proved you can take
advantage of the resources you have.”
Two years ago, the school had
125 culinary enrollees. When the new
facility opened last autumn, it had
350. “Most rewarding for us has been
that many who opposed the project
and saw it as wrong or not feasible
are now behind it,” Klyczek adds.
“There were a lot of roadblocks but
we got through them.”
Klyczek, other faculty members note, was “the driving force,
even convincing the school’s own board members”.
Culinary director Mark Mistriner notes that the students
work in all retail components, learning the business side as well
as food preparation and service. “They also do demos at Barnes
& Noble and interact with the public which expands their
LA PATISSERIE
(above left):
Structural
Concepts
merchandisers,
Follet ice machine
CUISINE
LAB (above)
Montague
cooking suite,
Woodstone
tandoor oven,
Gaylord
ventilation
system,
Electrolux Combi
Traulsen roll-in
refrigerator
horizons, and the teaching kitchens are wrapped in half walls of
glass so visitors can observe.” Vendors, he adds, are also using it
as a showcase for their equipment.
The school has its own vineyard, producing the merlot and
chardonnay used in the fine dining restaurant, Savor. Plans call
for working with the college’s horticultural programme to create
a greenhouse where herbs would be raised. >
VIEW FROM THE CONSULTANTS
FCSI consultants Bill and
Pamela Eaton at Cini-Little
point to the close personal
attention students receive
from instructors and their
work on the newest, best
equipment in a LEEDcertified facility that is
revitalising Niagara Falls.
Students, they add, can
intern in a casino, produce
pastries for the Niagara Falls
Convention Center, and
more. The goal, says Bill, is
to have 800 students.
The Institute’s eight labs
relate to various tracks –
Basic Cuisine, Advanced
Cuisine, Bakery, Pastry II
(with a Chocolate Room),
Garde Manger, Saucier,
Mixology (with wine tasting
stations and full bar setup),
and even an Ice Lab where
they learn ice carving.
Cooking labs accommodate
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Training - Niagr ; FCSI Issue 1 - EAME - Base version ; FSCI 54
classes of 20 students at
two per workstation. “I think
it will be one of the best
learning environments and
will go to the top of the list
in a very short time,”
says Bill. “Perseverance
makes things happen
but this was a case of
extreme perseverance
making it happen.
“Jim and Mark’s passion
made it work and inspired
us to say ‘we can do that’.
We had moments where
we wondered if we
should’ve built a building
that didn’t rain inside – it
was an old abandoned mall
for about 15 years and we
wound up working around
constraints like leaks,
mould, and cracks.”
Despite “horrible”
moments, Cini-Little
and the architect, Chef
Mistriner’s brother, Mike
of Cannon Design in Grand
Island, New York, made
it come together despite
having to continually adjust
and re-do things.
A late August deadline
presented challenges,
adds Pam, who credits
manufacturers for helping
with the completion. The
equipment, she adds, “lets
the students experiment.”
For more go to foodserviceconsultant.org
14/01/2013 18:13
TRAINING
VIEW FROM
THE SUPPLIER
Communication makes
learning possible.
Gaylord Industries,
a major supplier at
the new Niagara Falls
Culinary Institute, took
on an instrumental role in
helping the school deliver
an excellent learning
environment in its 25
state-of-the-art teaching
kitchens and labs.
The school’s goal was to
create the best possible
interaction between
students and teachers.
“The cornerstone of
success for education is
communication. With
pans banging, equipment
running and people
talking, we found the
noise level of our previous
ventilation hoods was the
biggest problem,” says
James Klyczek, president
of Niagara County
Community College which
opened the culinary school
last fall.
The dynamic of the
rooms was changed with
a quieter system that
had the added benefit
of energy conservation
thanks to its automatic air
modulation.
Working closely with its
foodservice consultants,
Cini-Little and engineers,
the ventilation system
was designed around the
school’s specific needs.
William Eaton, CiniLittle’s chairman, notes
that a cornerstone of the
project was the multitude
of exhaust ventilators
together with the latest
approach to air handling
and modulation, leading
to LEED-qualifying energy
savings. “The results,”
he says, “have been a
stunning success and the
team that came together
to make it work was
especially qualified.”
At Gaylord, Bruce
Lukens, business unit
manager, explains that
kitchens with island suites
take 75% more air – and
more air creates more
SAVOR SUITE (top and
far right) Montague
cooking suite, CaptiveAire
exhaust hood,
Electrolux combi and
blast chiller; (above, from
left to right) Dr James
P Klyczek, president of
NCCC; Rob Sellet, regional
sales manager for Gaylord
Industries; Chef Mark
A. Mistriner, chairman
of NCCC’s Business and
Hospitality Division
56
Training - Niagr ; FCSI Issue 1 - EAME - Base version ; FSCI 56
Equipment and
companies involved
in construction and
design at Niagara Falls
Community College
“The state and the city
were behind us because
they understood that a
goal of ours was to
stimulate and create
more urban development”
sound. The kitchens were
set up so if not all the
cooking equipment is on,
the exhaust fan on the hood
doesn’t run at full speed.
The multiple hoods
share a single duct,
and Demand Control
Ventilation is installed to
decrease the air volume
on all connected hoods,
creating energy and fan
savings when modulated
downward.
A 10% reduction in fan
speed at 90% results in a
27% reduction in energy.
“This can translate into
very large savings,” he
adds. “These kitchens
have lots of hoods and
you can have a significant
reduction in fan energy.
In Western New York, we
have very cold winters
and warm summers. A
reduction in flow can
mean a 10% reduction in
heating and cooling costs.
This system uses the least
amount of air possible
with the most efficient
hood design, so it’s a
maximum opportunity
for energy savings.
Another benefit is that
the facility is quieter, so
you have a much better
learning environment.”
Gaylord’s eastern
regional sales manager,
Rob Sellet, agrees. “With
our low volume exhaust
hoods in combination
with a Demand control
ventilation system, the
exhaust noise is virtually
nonexistent. “
Initial list of equipment
Gaylord Industries (hoods
and demand control
systems)
Montague (cooking suites
and most other cooking
equipment)
Electrolux (combis, blast
chillers, warewashers and
other tabletop equipment)
Woodstone Ovens
(tandoor oven and pizza
oven)
Traulsen (reach-ins and
roll-ins)
Delfield (u/c refrigerators)
American Panel (walk-ins)
Structural Concepts
(merchandisers)
Metro Shelving
PowerSoak (pot washer
and produce washer)
Marlo Manufacturing
(fabricator)
Architect, interior
architect and engineer
Cannon Design, Grand
Island, New York Project executive
Mike Mistriner
Project director
Lynn DiCarlo
Project designer Peter
McCarthy
Interior design Yvonne
Beliveau Frederick
Engineers at Cannon
Mechanical Lauren Blas
Electrical: Eric Lindstrom
Structural interior
designer at Cannon
Valerie Sirianni
Interior design Yvonne
Beliveau Frederick
General contractor
LP Ciminelli, Erik Magboo,
Mike Curtain,
Michael Gzyl
Contractor Buffalo Hotel
Supply Jim Bedard,
Alan Krakowiak
For more go to foodserviceconsultant.org
11/01/2013 12:51
Where in the world is Montague?
National Press Club,
Washington D.C.
NAFEM
Booth #1222
Within the National Press Club – a centuries old building that
has hosted presidents, premiers, kings and queens – you’ll find a
Montague Excalibur™ Cooking Suite. Its chef inspired,
fully-customized design includes multiple ovens, fryers, open
burners and work stations integrated into a single, highly efficient
culinary center.
From historical institutions and hotels to country clubs and colleges, and everywhere in between,
you’ll find Montague in kitchens wherever power, performance and perfection is required.
That’s why, when it comes to professional cooking… Chefs worldwide, choose Montague.
MADE IN USA
Manufacturing the Finest in
Commercial Cooking Equipment
Since 1857
Since 1857
THE MONTAGUE COMPANY • 1830 STEARMAN AVE • HAYWARD, CA 94545 • 800 345-1830 • WWW.MONTAGUECOMPANY.COM
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