A Hotel Like No Other

CANYONRANCH^® Miami Beach

[Three blue buildings on the right]

INSIDE KITCHEN PREPARATION AREA.

Canyon Ranch Grill Restaurant's Cook's Exhibition Kitchen above and below photos.

Sauté Station on the left and the Gas Fired Earth Stone Oven on the right.

A closer look inside the Earth Oven and on the right another view of the kitchen set up and Salamanders on top.

Left photo is where the Vegetables are Cleaned and prepared for the cook and on the right is the Saucier's area where
most of the cook's preparations is done.

Saucier's and cook's Cooking equipment. Baking Ovens, Convection Ovens, Stove Top, Tilt Skillet and Soup Kettle.

Inside view of the equipment.

The Mens Behind the Scene are Saucier /Rainer on the left and Sous Chef  /Raul on the right, he oversees the breakfast and lunch crew.

Above is a recipe meeting with Saucier Rainer and the Executive Sous Chef Rafael.

I am in the Butcher Room Preparation area where all the Meat, Chicken and Seafood is received, cleaned and portioned wrapped for all
the cooks including our Staff's lunch and dinner foods.

Carlos /Chief Butcher with Saucier / Rainer in the Kitchen preparation area where we coordinate all of the daily food production.

*If you have images you can email them to me and if you have a comment or suggestion they are appreciated.

UNDER CONSTRUCTION, MORE IMAGE INFORMATION AND PHOTOS ARE ON UNDERWAY.

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