" Now we're with Mark Herndon, the executive chef, and we're gonna tour your almost completed kitchen. Now you had a lot to do with designing this?"

" Yes, yes from selecting the equipment. That's actually in place in the layout of the kitchen itself."

" Yeah and we've just come in from what will be the delivery entrance."

" Correct. And this will actually be a pantry area here for dry storage. Over here there's a refrigeration, a walk-in refrigerator."

" A walk-in refrigerator? Boy, it's that fabulous."

" With a walk-in freezer behind this."

" So you go through another door into a big walk-in freezer. "

" Correct, correct."

" Well, Yeah."

" You have an automatic washing [unk]"

" Correct, correct."

" Yeah."

" Do you remember what's it like when you we're working here in the original?"

" Well, absolutely we had two sinks. It was two sinks for use from everything, from washing your hands, washing pots and pans, and prepping vegetables."

" Uh huh."

" So, water and sinks in the kitchen are very important as you know."

" You've got about how many, ten different water stations?"

" I think we've probably have about seven and seven in here itself. This is a three compartment scullery for washing pots and pans. You would have a wash sink, a rinse, and then a sanitize, almost sterilizing the pots and pans."

" So tons of hot water, just dedicated to this kitchen, alright?"

" Yes, yes absolutely."

" And the importance of having these automatic things is, so that people can clean up and wash their hands and not contaminate the area, and not touch the handles."

" Exactly."

" Yeah."

" Exactly."

" The sink here is a two compartment, a vegetable preparation sink with a, complete with a garbage disposal. Maybe a little larger than the one"

" That's it."

" you find in your home."

" It's huge."

" But then this is strictly for dealing with fresh foods, and vegetables, and lettuce, and all of that sort of stuff."

" Yes, yes."

" And then what happens over here, what's that huge kettle?"

" Well, this is a 20-gallon steam jacketed kettle. The steam runs in between two walls, between the two walls here. We have a cold fill sink here."

" What do you use some like this for?"

" It's wonderful for stocks, soups, sauces, holidays, you fill it up with some hot cider."

" You, you could be preparing dinner for as many as 50 or 60 people here?"

" Yes."

" And then this is just kind of a prep table?"

" A prep table."

" Yeah."

" Lot of pastries, doughs, things like that would be rolled out on this table."

" Getting a lot of new pots and pans to hang from here?"

" Yes. Yeah. Absolutely."

" Good."

" Absolutely."

" Conveyor oven, we call it conveyor oven because it's, it has both the convection oven function, meaning it has the warm heat with the fan. It can also be used strictly as a steamer or as it says in combination of the two."

" Okay, so what would you cook in here?"

" Well, this is wonderful for roasting sometimes larger cuts of meat because you do have that same function and your adding, your injecting water moisture into it, you have less loss of the product and a more moist roasted meat."

" But could you bake bread in it?"

" Oh, absolutely. Bread can be baked in it. Again the moisture would help to develop a nice crust on the outside of the bread."

" I tell you, looks like the electrician's almost finished with the control panel here, but it's pretty frightening, you can't wait to see the cover go on."

" It's pretty involved."

" Over here is the, the serious end of the kitchen which go with the line."

" The line. This is the hot line."

" You have a six burner range here, gas burner."

" Uh huh."

" We had six electric burners before. This put out about 30 thousand BTU's a piece. They have the convection oven in the bottom."

" Now, explain what that, what's a convection oven?"

" A convection oven is diff- the only reason it's different from your home oven is that it has a fan that circulate the, the heat. So sometimes you get a ever, a more even roasting."

" Right."

" With that the, with the dry heat circulating in there."

" Are they both convection ovens?"

" No, this is actually a conventional oven which will be similar to what you have in your home. We have a griller top here, wonderful for breakfast, for searing meats. You can use smoke..."

" And that's a big, big steel surface, right?"

" Yes."

" Now what kind of BTU is associated with that, are they gas burners underneath the steel?"

" There are gas burners underneath the steel."

" Yeah. Yeah."

" A gas griller here."

" This griller puts out 15 thousand BTU's for every six inches."

" And then, this has more sinks in it. This is a, what do you call this, this area?"

" Oh this is kind of the chef's table. You're directly off the line. So if you are preparing something here, you can plate it up right here."

" Uh huh."

" The pots will hang here so they're easily access- accessible. This sink is wonderful for, if you're doing a lot of sauteeing, you can clean your pans right here."

" Yeah."

" It's just a multipurpose sink is what we have here."

" Now I know that one big concern in any residence with this much cooking equipment is safety. Is there a fire extinguishing stuff?"

" Yes, yes."

" [unk] stuff?"

" Certainly there's a fire suppression system here with sprinkler heads that puts out a chemical in the event of a grease fire similar to the ones in the ceiling but a different chemical in them."

" Okay, and then you've got exhaust hoods as part of the whole thing, right?"

" Right, right."

" Okay, so this takes care of receiving the food, washing it, preparing it, boiling it, cooking it, grilling it. What about putting it on the plate and taking it up to the dining room?"

" Well, that's the area over here."

" This business here?"

" This business. This side, these tables are plating area. The food is plated up, the final garnishes go on here, the wait staff can pick it up from here."

" Okay."

" will go on a cart and then be loaded on the dumbwaiters and go to the dining room."

" Okay, so from here the waiters take it over. So waiters actually do come up and down the stairs?"

" Yes, they will, they will use the stairs here but most of the food will be transported. The soiled dishes will come back down on this dumbwaiter."

" Uh huh."

" and then over in, into the commercial dishwashing system."

" Okay."

" This unit holds one commercial size rack and runs a cycle in about 90 seconds"

" Oooh, start over again. One rack full of dirty dishes goes through there and it's done in 90 seconds?"

" The doors will then close and in 90 seconds it's washed, rinsed, and sanitized."

" Boy."

" Ready to go for the next center."

" Fantastic. So what do you think, I mean, is this all that you envisioned?"

" It is, it is. I'm very happy with what we chose, the layout that we chose."

" I hope to be at the first dinner."

" Thanks Mark."

" I'll make sure that you are."

" Okay."