WEBVTT

1
00:00:05.490 --> 00:00:10.140
<v 0>My passion for cooking actually came while I was in high school when I was 13</v>

2
00:00:10.140 --> 00:00:10.710
years old.

3
00:00:10.710 --> 00:00:13.770
Had an executive chef who used to be a former Walter Disney World chef,

4
00:00:14.100 --> 00:00:17.070
and he really got me into falling in love with ingredients,

5
00:00:17.070 --> 00:00:19.800
falling in love with the food. I love following recipes.

6
00:00:19.830 --> 00:00:22.020
I love creating things from recipes,

7
00:00:22.680 --> 00:00:26.460
but the real passion came when I was able to create whatever I wanted to.

8
00:00:26.490 --> 00:00:31.290
Efficiency in organization is the backbone of any successful

9
00:00:31.290 --> 00:00:34.350
operation. Without it, you're not going to succeed in what you do.

10
00:00:34.650 --> 00:00:38.130
<v 1>The biggest challenge in running an operation of this size is really just</v>

11
00:00:38.730 --> 00:00:41.610
creating efficiencies and productivity.

12
00:00:41.640 --> 00:00:45.180
The impact of not having the right equipment is extremely visible.

13
00:00:45.270 --> 00:00:48.810
Having a dependable product that you rely on,

14
00:00:49.560 --> 00:00:52.830
that's something that we look quite deeply into to make sure that we have the

15
00:00:52.830 --> 00:00:55.140
right solution to our business need.

16
00:00:55.230 --> 00:00:59.490
<v 0>This is the biggest hotel I've worked at in my career, and in terms of covers,</v>

17
00:00:59.490 --> 00:01:02.340
it's really high. That's where the organization's important.

18
00:01:02.340 --> 00:01:03.990
With this particular hotel,

19
00:01:04.020 --> 00:01:06.390
everything was sitting on a shelf at one point or another,

20
00:01:07.200 --> 00:01:11.340
and if we didn't have that type of organization and that kind of space

21
00:01:11.340 --> 00:01:13.260
utilization with our shelving units,

22
00:01:13.290 --> 00:01:16.620
we wouldn't be able to effectively service our guests.

23
00:01:16.680 --> 00:01:21.210
That's where the Cambro shelving line has really helped us and our

24
00:01:21.210 --> 00:01:24.630
operation become more efficient. Working with Cambro, they actually came in,

25
00:01:24.630 --> 00:01:25.590
measured out the room,

26
00:01:25.860 --> 00:01:30.690
and made custom pieces to fit the entire room so I could use the entire

27
00:01:30.720 --> 00:01:33.690
scope of the storage area. The problem with wire shelving,

28
00:01:34.470 --> 00:01:36.540
the rust is probably the biggest thing.

29
00:01:36.660 --> 00:01:41.400
You get into operations where you are throwing away a ton of scrap metal,

30
00:01:41.400 --> 00:01:45.030
everything like that into a trash can. To have the Camshelving® itself,

31
00:01:45.060 --> 00:01:46.200
I'm not throwing anything away.

32
00:01:46.290 --> 00:01:48.060
<v 1>Moving to the Cambro solution,</v>

33
00:01:48.300 --> 00:01:52.950
we've been able to really maximize our team in getting a much more

34
00:01:53.040 --> 00:01:57.270
sterile environment. I always say that everything needs to have a place,

35
00:01:57.300 --> 00:02:00.900
and the Cambro shelving really helps provide that solution for us,

36
00:02:00.990 --> 00:02:04.080
which creates efficiencies back of the house,

37
00:02:04.080 --> 00:02:07.920
which trickles down to impact our team that's on the floor working face-to-face

38
00:02:07.920 --> 00:02:08.730
with our guests.

39
00:02:08.730 --> 00:02:13.380
<v 0>Cambro brand is important to me just because of the fact that it just really</v>

40
00:02:13.380 --> 00:02:15.810
means quality and durability,

41
00:02:15.810 --> 00:02:18.960
and Cambro really stands behind their product.

42
00:02:19.260 --> 00:02:20.820
I take a lot of pride in what I do,

43
00:02:20.820 --> 00:02:24.840
and to see my kitchen run smoothly and efficiently is probably

44
00:02:25.740 --> 00:02:27.210
one of the most important things for me.