" Now we're with mark Kurds in the executive chef. And we're going to tour you're almost completed kitchen -- had a lot to do with designing this yes from selecting the equipment that's actually. In place in the lay out of management itself yet and we just come in from what will be the delivery entrance correct in this election be a pantry area here for dry storage. Over here there's so refrigeration walk him referred to walk in refrigerator boys that fabulous with the walk in freezer behind it so you go through another door into big walk in freezer correct. Correct yeah. You have automatic washing correct yeah -- right. But you remember would have liked when when you were working here in the original absolutely had Tutsis Tutsis -- from everything from. Washing your hands washing pots pans -- vegetables. Watering and seeks in the kitchen very important and now you've got about how many ten different water I think we'll probably have about seven and seven in here itself this is that three compartments -- for washing pots and -- you'd have a washing. A ransom and sanitize. Almost airlines -- the pots hands and tons of hot water just dedicated to this kitchen yes yes and the importance of having these autumn automatic think that those people and clean up and wash their hands and -- contaminate the area that that's -- exactly exactly. The sink here is the -- department festival preparations seek. With a complete with that he garbage disposal. Maybe the larger the classic -- on your home its use but then this is. Strictly for dealing with fresh foods and vegetables and lettuce and all that stuff. And then what happens over here what's that huge well this is a twenty gallon steam jacketed kettle with Steve -- between. To a loss of between the two walls here. -- Cold build -- here would you use them like it's wonderful for stocks soups sauces holidays. Fill -- up with some hot cider you you could be preparing dinner for as many as fifty or sixty people here yes. And then this is just kind of a prep table or a prep table -- lot of pastries dues thinks that that will be rolled out on this table. Getting a lot of new pots and tend to think -- him yes. Yes well you're absolutely. Com -- Called economy haven't because it's it has but the convection oven option in that has the warm heat with the fan. It can also be used strictly as a steamer or is it says that combination. With two OK so what would you. -- While this is wonderful sourcing. Sometimes large cuts of meat because you haven't seen option. And you're adding -- injecting water moisture until you have less loss of the product and warm moist roasted meat but could you bake bread and oh absolutely. Spread can be -- it again of moisture which helped to develop a nice crust on the outside the -- I tell -- looks like the electrician is almost finished with the control panel here but it's pretty frightening. You can't wait to see covered on its pretty involved over here is the the serious into the kitchen which -- what the line the line this is the hot line you have a six burner range here gas burner -- we had six electric burners. Before these put out about 30000 BTUs -- they have the convection album. Oven and the bottom now explain what that that what's a convection kickbacks and Evans a stiff the only reason it's different from your home others that it has a fan to circulate the end. The heat. So sometimes to get a fever a more even roasting right. With that what that right he circulating in the attic both conviction doesn't know this is actually conventional oven which would be similar to what you have in your home. We have a -- top here. Wonderful for practice. Or searing meat you can use and that's of the books -- dress. Now what kind of BTU is associated with that big gas -- underneath the steel there are desperate and -- now. Gas grill here this girl puts out 15000 BTUs for every six inches. And then this has more sinks in it is this. What you call this this area of this is kind of the chef's table is directly off the lines if you are prepared something here he completed up right here then. That the pots -- here's that they're easily accessed via. Accessible. This -- is wonderful or if you're doing a lot of sought to paint clean your hands right here -- it's just a multi purpose agents who we have here now I know that one big concern in any residents with this much cooking equipment is safety. Is there fire extinguishing -- that's an interesting stuff certainly there's a fire suppression system here. With sprinkler heads of metallic chemical in the and the -- are. So much of the ones in the ceiling but -- different chemicals OK and then you've got exhaust votes as as part of the all right right. OK so this takes care of receiving the food Washington preparing boiling cooking grilling it. What about putting in on the plate taking up to the dining -- area over here. This business here this is it's. This side. The -- of plating area foods plated. The final guard actions go on the wait staff in particular from here okay we'll go on a car. And then be loaded on -- dumb waiter coats and timer okay. So from here it waiters take it over to waiter actually do come up and downstairs is that well they will use the stairs here but most of the -- will be transported the soap dishes -- come back down on the -- waiter. And then over. It's via commercial dish washing system OK this unit holds one commercial size rack and run the cycle about nineties that won't start over again. One rack full of dirty dishes goes through there and it's done in ninety seconds the -- nine seconds it's it's washed through the -- Or -- you -- the next fantastic so what do you think I mean is that -- that you envisioned. It is and it's very happy with -- which has which somebody at different than thanks mark I'll make sure that you are again."