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Interviu cu Richard Albert
Executive Chef, Centre des Congrès de Lèvis

Tell us a little about yourself.

I am 37 years old and originally from New Brunswick, Canada. I have 25 years of experience in the kitchen!  I studied Culinary Arts at Rivière du Loup.  My experience includes The Château Bromont, Group Resto-Plaisir, Restaurant Cosmos and I have spent the last five years at the Lévis Convention Centre.

Tell us a bit about your work in the kitchen at such a prestigious Congress Center.

Oversee and co-ordinate all culinary activities that take place at the Lévis Convention Centre including managing inventory levels, human resources, and responsible for menu development.

Why did you choose Naboo for your kitchen?

I choose Naboo because of the simplicity, efficiency, and the customizable Android touch screen display that is easily configured based on the user’s needs.  The Lainox Cloud allows for synchronization, as well as interactivity between the device and the Chef.

What advantages did Naboo bring?

The Naboo saves a lot of time and money in the kitchen! With the Multi-Level cooking the Naboo can cook many different types of food at once.  The Naboo allows you to fill the cooking cavity and will advise you in sequence which foods to put in 1 at a time.  We have noticed a reduction in cost of the operation in general as well as food cost.

Did you create any personal recipes in Naboo?

Yes, I have created several recipes and have saved them to the Cloud so they are always readily available!  I have also customized the Grid Pork Mignon recipe to include the SmokeGrill, which replicates the benefits of cooking with wood – flavour, taste, and aroma.  The dish comes out as if it were just cooked on the barbeque!  I also have incorporate the Aroma into many of my recipes, which personalizes the dish.  A winning recipe for us especially during Christmas holidays was poultry with grapefruit flavour!

What do you think of new technology in the kitchen?

The ability to standardize recipes saves us several house of work as well as the automatic maintenance routines it preforms.

What criteria do you use to choose the equipment you work with? 

When I look for a new piece equipment for our facility it must save time in the kitchen, have warranty, good after sales service, and kitchen staff training available. 

How do you guarantee the quality of the food that is served from your kitchen?

We have very strict qualifications, which is constantly being supervised by the head of operations.  All equipment must be in compliance with HACCP standards.  We take hygiene and safety very seriously.

What is your favourite dish?

Smoked Beef Tenderloin with maple wood aroma served with Old Port wine sauce.  

Who can cook for you?

Only people who share the same passion as me can prepare good recipes for me!

Executive Chef, Centre des Congrès de Lèvis
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