Restaurant Pearl Morissette. Jordan, Ontario, Canada.

The intelligent kitchen.

Chef Robertson has worked in many kitchens with a RATIONAL oven. “It is very important to have an intelligent kitchen,” he says. “When you open a restaurant, your time becomes precious, and the RATIONAL allows you to maintain your focus on the most important things.”

“They are very efficient,” he adds “When we set a timer, we know it is going to be a consistent product every time. Traditional ovens can give you problems, but RATIONAL limits those bumps.”

Seafood is flown in fresh from Newfoundland and prepared in the RATIONAL. “We buy small-scale, line-caught fish, whatever is in season, and we want to preserve the quality at all times,” Robertson said.

“I love that you can bake at a high temperature and a consistent rate. The steam injection is powerful and delivers great results.” Meanwhile, they use overnight cooking to slowly braise meats and make rich homemade stock.

The RATIONAL is energy efficient and helps keep the temperature down in the kitchen, contributing to the restaurant's regenerative goals. It also cuts down on food waste while generating labour savings by freeing up staff to focus on other tasks.

“The investment [in a RATIONAL] always pays off,” he said.