When Chef James Haberstroh joined Glen Ridge Country Club as Executive Chef, the club was embarking on a $12 million renovation. Included in that was the opportunity to build new à la carte and banquet kitchens, as well as rebrand the entire member dining experience. Having used RATIONAL equipment in previous roles, he knew he wanted it at Glen Ridge.
Today, the club’s kitchen features five RATIONAL units, including the iCombi Pro and iVario Pro. To Chef Haberstroh, consistency is key. He and his team use RATIONAL to prepare most food items, from meats and seafood to pastas, vegetables, and broths and stocks. The iVario Pro replaced their old tilt skillet, and they use it for their award-winning chili, risotto, sauces, and potato latkes. Using the iCombi Pro with the VarioSmoker, he created a popular smoked cauliflower. Team members also use the club’s combi-ovens to prepare roasts, prime rib and other soft cooking overnight.
“Not having to start turkeys at four or five in the morning for a brunch has really increased the work-life balance for my sous chefs and me, and those are key challenges, especially with the staffing shortage,“ Chef Haberstroh says.
