To support your everyday TurboChef needs, we have enlisted the services of some of the finest Culinarians in the country. These TurboChef Certified Chefs are available to support the needs of the TurboChef brand, from cook setting development to presenting TurboChef ovens to clients. Each chef has been expertly trained at TurboChef Global Headquarters and is excited about the opportunity to support you. For more information, please call 214-379-6077 or email firstname.lastname@example.org. Through this program, we hope to further ensure that your experience with TurboChef is to the highest standard. As we say at TurboChef, Quality Cooks!
Zachary Barker has worked for an award-winning catering company since 2010, and is currently finishing his Culinary Arts degree. Additionally, he is a chef for Intermountain Food Equipment and trained on both TurboChef and Rational ovens. He brings his experience and passion of cooking, travel, and service in the hospitality industry to the Intermountain Food Equipment team.
KaTrina Drake is a Research and Development Chef and has been a loyal TurboChef customer for over 6 years. With over 18 years in the hospitality industry, KaTrina has extensive knowledge within hotels, restaurants, QSRs, convenience stores, grocery and club stores, airlines, catering, school systems, hospitals, major retailers, and food manufacturing.
Additionally, KaTrina has worked with Interstate Bakeries, Uno Foods, and Blount Fine Foods Corporation to develop recipes and formulas. Many of these products are currently sold at foodservice operations worldwide.
Jeff Glatstein has vast experience in hospitality operations in hotels, chain restaurants, and independent eateries. He graduated from the Calfiornia Culinary Academy and has a degree in International Relations from UC Davis. He also has a Masters degree from Cornell University in Hospitality Management. With a background as a culinary educator and certified food safety and sanitation instructor, his love of teaching and all things food and wine make him a solid addition to the TurboChef team.
Gene is a veteran of nearly 30 years in the foodservice industry. His experience includes cooking stints in some of Wisconsin's finest restaurants and the honor of being part of a team from Madison's L'Etoile restaurant to present "A Thanksgiving From The Heartland" dinner at the James Beard house in New York. Gene also served as a manufacturer's representative and corporate chef for Specialized Marketing of Wisconsin (a long-time TurboChef partner) for seven years. He currently operates Canella Culinary, LLC, a business that specializes in culinary enrichment and in-home catering. His passion for food and teaching has led him to be active in the local "Chef in the Classroom" program, which promotes healthy eating and nutrition awareness among elementary school students.
Jeremy Krauter is a Restaurant Professional residing in Dallas, TX. His 17-year career has spanned a multitude of positions in both operations and training within the industry.
He has worked for corporate chains such as Applebee's and Chili's as well as several successful regional restaurant groups in Southern California. His responsibilities included developing menu items and creating processes and training.
Stacie Rauch has been cooking for as long as she can remember, and in that time, her clientele has included celebrities, friends, and family. Raised in New York City, Stacie is the child of two parents immersed in showbiz and the arts, which meant they did a lot of entertaining. When Stacie settled in Los Angeles 21 years ago, she founded her own catering company. She's provided food for a variety of events and venues.
Stacie demonstrates the strong ability to provide delicious healthy food from scratch that delights the palette. She's committed to customer service and always strives to surpass client expectations.
Michael Roddey brings to the table over 20 years of diverse food service and hospitality industry experience.
Reinforcing his time and dedication to the industry, he holds numerous credentials from various professional organizations. Michael holds Associate degrees in both Culinary Arts and Linguistics, a Bachelor degree in Business Management, and a Master degree in Higher Education and Organizational Development. In addition to providing consulting services, he is continually in pursuit of life-long learning and professional development opportunities.
Michael presently serves on the ANFP National Board of Directors and holds committee seats in the ACF, AHF, and ANFP. He is active as a lecturer and presenter of industry topics across organizations. He serves as a trainer, educator, mentor and collaborator within various venues of industry and education.
A native of Ipswich, England, Aidan Waite apprenticed in both England and France. Additionally, he owned and operated the Yellow Brick restaurant in London.
Aidan has held many chef positions in both the United States and abroad including Road Restaurant in New York, Caesars in Atlantic City, Ashley's in New York, and Hard Rock Cafe in London.
He has been Chef Coordinator at training camp for the Carolina Panthers since 1995. He also was Chef Coordinator for Chefs Best (Second Harvest) for 10 years doing menu development, theme concepts, training manuals, marketing plans, and restaurant design.
He is a member of ACF, RCA, IFSEA, NAFEM and coordinating chef for CFF.