September 9, 2024 4PM - 5PM EDT

You spend a good deal of time cross training in your business. This may include partnership between the front and back of the house, and even administration. You work in different stations so your team can support one another with efficacy and empathy. Versatility in your business is critical for ease of production and transitions. Shouldn’t you expect your equipment to have the same flexibility as your teammates? Understand how to get the most out of multifunctional combi-ovens with Director of Education, Daniel Lessem of RATIONAL USA.

By the end of this class, attendees will 

• Understand trends in multifunctional baking equipment, for consolidated footprints 
• Learn how to utilize intelligent baking paths, for scaling up production while achieving consistency, compared with traditional time and temperature applications 
• Explore how technology can assist with daily functions to add value to your operation 

Chef Daniel Lessem currently works as Director of Education & Strategic Initiatives for RATIONAL Cooking Systems, manufacturer of best-in-class Multifunctional Cooking Technology, and inventor of the Combi-steamer.  His role has him partnering with leading food service educators and institutions seeking to provide students and faculty with advanced cooking technology in the classroom.  As a member of RATIONAL’s elite Corporate Chef Team, Daniel keeps his finger on the pulse of trending developments among key industry operators and influencers.   

Prior to his current post, Daniel ran a foodservice consulting practice serving small to mid-sized operators in Florida and the Caribbean and a handful of national brands in the fast-casual space.  Daniel also taught a variety of culinary, hospitality and food service ops. courses for the prestigious Johnson & Wales University and worked as a product & process development chef for Pollo Tropical, the Latin American/Caribbean healthier quick-service restaurant concept based in Miami, FL.   

With strong passions for teaching, food service ecosystems and natural resources, Daniel embarked on a quest to raise awareness around the availability of locally-grown products in South Florida and designed a business plan for a micro-distributorship to connect local farmers, food service establishments and chefs in the region, recognized by The Miami Herald.   

His efforts have helped many small to  large business owners seeking to drive improvements in food-safety, work flow efficiency, quality and consistency.  In his current role with RATIONAL, Daniel takes his talents full-circle supporting client operations while assisting schools in implementing state-of-the-art cooking technologies in teaching kitchens.