Venetian Press Release
In a six-day stretch in January, when most of the country shivered with sub-zero temperatures and several inches of unsightly snow, things got pretty hot in the kitchens of the Venetian Resort Hotel Casino in Las Vegas. Executive Chef Sean Di Cicco, also the Director of Culinary Operations, served 14,000 lunches, 5,000 breakfasts, and 6,000 to 9,000 dinners every day for nearly a week.
“It was an amazing feat to do it for five or six days,” Di Cicco recalls. “We were at the seams. Having quality equipment made all the dfference.”
The equipment Di Cicco refers to includes Cres Cor's closed door speed racks and warming boxes. Cres Cor's quality makes their banquet equipment invaluable kitchen workhorses, he says. “It get's banged around quite a lot but it lasts” Di Cicco adds.
Cres Cor's wide range of mobile foodservice equipment, which lets customers cook, bake, rethermalize and hold large volumes of food for extended periods of time, has been part of the Venetian's kitchens since its1999 opening. Additional equipment was acquired when 1,013 suites were added in June 2003. -SBH
Hotel & Food & Beverage Magazine Published March-April 2004