Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again.

With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live.

Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef.

As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days.

Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served up all day in record time, the TurboChef booth was a popular place to be.

In all the event was a success. You can see the full three-day show in pictures here. We thank everyone that took the time to visit us, learn about, specify and purchase TurboChef over the course of the event. We look forward to seeing you again next year in Atlanta.

Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again.

With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live.

Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef.

As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days.

Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served up all day in record time, the TurboChef booth was a popular place to be.

In all the event was a success. You can see the full three-day show in pictures here. We thank everyone that took the time to visit us, learn about, specify and purchase TurboChef over the course of the event. We look forward to seeing you again next year in Atlanta.

Ok, it wasn't challenging enough to decide between this color or that color, this size or that size; now there is "green" - complete with all of its decisions: carbon footprint, sustainable, organic, local, cradle-to-cradle, recycled, recyclable, and more. Since TurboChef is a design, manufacturing and marketing company, we are excited about all of the different options to improve the planet. This is a good thing. At the same time, we know that not everything fits neatly into an eco-friendly option as much as we'd like it to. So, we believe that being honest and open about what we are doing in the name of "green" so you the consumer can make educated decisions about what is best for you and your family. We welcome the pursuit of green and look forward to hearing from you about what you value in this conversation.

At the end of the day, our goal is to build ovens that give you the freedom to be the cook you want to be while promoting the protection and conservation of our shared planet. We've put together a summary of what we are doing to start. You can read it here.

I’d enjoy hearing from you on what you expect and value from TurboChef in pursuit of green.

Our stay at K/BIS last week began with a very special event. A select group was on hand at Charlie Trotter's in Chicago for an exclusive TurboChef demonstration with Chef Trotter himself. Not only does Chef Trotter use commercial TurboChef ovens in his restaurants, he has a residential version in his studio kitchen.

In this setting, Chef put on a quite a show for our audience, using his TurboChef 30" Double Wall Speedcook Oven to cook extraordinary dishes with extraordinary speed. It was a vivid reminder of just how remarkable this oven is. I see it demonstrated and cook with it every day, yet I am still thrilled and amazed when I see new foods prepared in it – particularly in a location that has been named the best restaurant in the world.

In a little less than thirty minutes, Chef Trotter had prepared, cooked and plated the following dishes as we looked on.

Roasted Monkfish with Baby Carrots, Iowa Spiced Fatback & Shallot Marmalade
TurboChef time: 9 minutes

Lemon-Ricotta Soufflé with Rhubarb Compote
TurboChef time: 2 minutes

After the demonstration, the group adjourned to the dining room where we were treated to an exceptional menu. Again, Chef Trotter prepared each item in the TurboChef Speedcook Oven, and each one was a delight for the senses. The unique presentation, the flavor, the remarkable pairing of food and wine – all of it made for a wonderful experience. When asked for his opinion on the evening, Stephen Weiner of Abt Electronics in Chicago, summed things up well:

“Listening to Charlie speak about the oven's performance and it meeting his high standards was a testament to the product. I was impressed to know the TurboChef products were being used daily in one of the finest restaurants in the world. The monkfish was most memorable and the Eyrie Vineyards Pinot from Oregon complimented the delicate flavors of the perfectly prepared fish. It boggles the mind to know the fish was roasted in less than four minutes.”

We thank everyone who attended the evening and extend a special thanks to Chef Trotter and his remarkable staff at Charlie Trotter's for an evening of excellence. For an inside look at the evening, we've complied a slide show for your viewing.

It was another exceptional showing for TurboChef at K/BIS 2008, with crowds lining up to see the demonstrations, taste the food, and learn more about the TurboChef Speedcook Oven. Our custom color door options, the new TurboChef 30" Single Wall Speedcook Oven and Chef Jonathan Waxman's demonstration menu were all big hits with attendees. We'll post much more about K/BIS over the next several days. In the meantime, here's a sampling of some of the press coverage TurboChef received.

Home Magazine Live – Part 1
Chef Jonathan Waxman discusses the speed and quality he's expereinced when cooking with the TurboChef Speedcook Oven.

Home Magazine Live – Part 2
TurboChef's Chief Branding Officer, Steve Beshara, discusses the benefits of TurboChef and Airspeed Technology™.

Sarasota Herald-Tribune:
"TurboChef is a high-performance gourmet oven that exemplifies new standards of luxury as defined as quality and convenience."

Illinois Daily Herald:
"Colorful and Quick – TurboChef's 30" Wall Oven"

NKBA Live from K/BIS:
"Bring your popcorn. Several manufacturers at K/BIS are attracting attendees to their booths with a little showmanship."

CBS Evening News - Chicago
"A personal tour around the showroom floor."

Ellen Hanson (Ellen Hanson Designs in NYC) and her associates enjoy a TurboChef Speedcook Oven in their office kitchen. Tired of the daily hassle and the countless boxes, wrappers and containers accompanying every take-out order, Ellen describes how their oven has bettered the lunch break:

Lunch at Ellen Hanson Designs is, as in most offices, a harried affair. We are very busy and suddenly realize we are starving. Until recently we would most often order in, but as our office has become increasingly 'green' we find we can't live with all the packaging that accompanies food delivered from a restaurant. Now someone from the office stops at the local health food store on the way to work and gets some good-looking organic produce. Shortly before we plan to eat, we pop it into the TurboChef oven. Within minutes we have a beautiful home-cooked meal with no wasteful packaging.

One of our favorites is roasted cauliflower. Sometimes we pair it with quinoa and plain yogurt. It is also good with pasta, rice or roasted potatoes. Check out how easy it is to make this vegetable!

Chop, slice, or break into florets a head of cauliflower. Place in a roasting dish and drizzle with olive oil to taste. Sprinkle with salt. The prep time is about 2 minutes! Cook it in the oven using the "Roast Vegetable > 1 pound" setting – 3 minutes. When the chime indicates 80% done, add walnuts and grated Parmesan to taste. Complete cooking cycle and serve hot or room temp.

If you'd like to share stories and experiences with your TurboChef Speedcook Oven, we'd like to hear from you. Email The TurboChef Blog and we'll review your submission for inclusion on the site.

The biggest event in the world of appliances is right around the corner. Once again, we'll be bringing our unique cooking experience to Chicago and the Kitchen & Bath Industry Show this week, from April 11th to the 13th. Our good friend Jonathan Waxman, executive chef/co-owner of Barbuto in New York, will be preparing some of his favorite recipes in the TurboChef Speedcook Oven. His K/BIS menu includes:

Pizza with Bacon, Parmesan, Scallions & Tomato
Conventional time: 25 minutes
TurboChef time: 3 minutes 25 seconds

Two Roasted Organic Chickens
Conventional time: 1 hour 20 minutes
TurboChef time: 15 minutes

Roasted Yukon Gold Potatoes
Conventional time: 1 hour
TurboChef time: 5 minutes

Homemade Strawberry Crisp
Conventional time: 50 minutes
TurboChef time: 4 minutes 10 seconds

Combined, the full four-course meal is cooked in less than 30 minutes (versus 3.5 hours in a conventional oven). Not bad.

We hope you'll join us at Booth N8539 in the North Hall if you plan to attend the event. If not, check back in next week for a post-show recap.

In addition to our standard seven color finishes, TurboChef now offers the option to customize your TurboChef top door finish with 200+ colors included in the RAL Classic Color Collection – giving you the freedom to match your oven to any signature color aspect in your kitchen. For instance, the picture to the left shows a TurboChef oven designed to compliment the mossy green ceramic tiles in the floor of this wine cellar kitchen. This Saturday's Wall Street Journal includes our color program in an informative article on color in the kitchen.