Page 59 - MENU Magazine - March/April 2018

INNOVATION
IN THE KITCHEN
“This is my workhorse,”
says Michael Gray, the culinary director and executive chef at Boston Pizza.
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ef Michael and Chef Anthon Jensen
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ston Pizza corporate training centre kitchen.
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monstrate real-world kitchen logistics in the
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rland Canada proudly develops multi-brand
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utions in every segment of the foodservice
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ustry, for hard-working chefs who need d
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pendable and consistent results every time. Impinger Ovens
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R
EAL. DEPENDABLE. SOLUTIONS.
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