convotherm bridges continents to support uNITED STATES’ bocuse CHAMPION

CLEVELAND , Ohio—When it comes to representing the United States at one of the top culinary competitions in the world, Chef Gavin Kaysen doesn’t let anything come between him and his Convotherm^® by Cleveland.  When the 27-year old chef de cuisine at San Diego’s Rancho Bernardo Inn won the U.S. Bocuse d’Or competition last May, he discovered he’d be cooking on a Convotherm combination oven-steamer at the world championships in January.  Convotherm Groupe Enodis in Europe is a sponsor of the competition held every two years in Lyon, France, and provides equipment for the prestigious event.  To maintain his edge, Kaysen purchased a Convotherm by Cleveland oven for his operation to maximize his skill with the combi.  For more information on the type of oven Kaysen used in training for the Bocuse competition, visit www.clevelandrange.com. 

“We used the Convotherm for all cooking in our fine dining restaurant in addition to separate training runs for the competition,” said Kaysen.  “I like that you can change from hot air to steam and can do a whole lot of different things with just one oven.  The self-cleaning device is great, too.  When you use it, it’s like having a new oven every time.” 

After winning the U.S. competition, Kaysen traveled to Lyon where the panel of global culinary experts eventually crowned the representative from France as the international winner.  Kaysen received rave reviews during the domestic and international competitions.  These included a feature story in Time and a segment on the Today Show.  The accolades continue now that he’s back in San Diego.  And he continues to rely on his Convotherm^® by Cleveland to deliver that internationally recognized style to Rancho Bernardo’s patrons. 

The Bocuse d’Or World Cuisine Contest showcases techniques of the world’s leading chefs.  Now in its 20^th year, the Bocuse d’Or involves 24 chefs representing 24 different countries, pitting their skills against one another in the largest gastronomic arena in the world.  The U.S. has been represented at Bocuse since its inception in 1987.  Kaysen was selected to represent America after a five and one-half hour cook-off in Chicago judged by a bevy of top chefs. 

Cleveland Range , LLC, an Enodis company, was founded in 1922 and is a leading manufacturer of commercial steam-cooking equipment.  It offers complete lines of convection and pressure steamers, steam-jacketed kettles, tilting skillets/braising pans, combination steam and convection (“combi”) ovens, rotisseries and cook-chill systems.  For more information, visit www.clevelandrange.com or email steam@clevelandrange.com. 

Enodis plc (www.enodis.com) is a worldwide company focused on the design, manufacture and supply of food equipment.  Through its two operating groups, Global Food Service Equipment and Food Retail Equipment, it has 29 factories in 9 countries and a large portfolio of premium brands, including Delfield, Scotsman, Frymaster, Lincoln, Cleveland, Garland, US Range, ICE-O-Matic, Jackson, Merco, Savory, Dean, Varimixer and Merrychef in foodservice, and Kysor/Warren and Kysor Panel Systems in food retail equipment. 

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