“Having the RATIONAL in the kitchen is definitely a stress reliever because I know that we can duplicate recipes with exact precision, and we can duplicate them under different circumstances.“ – Aaron May, Executive Chef, Neon Collective
“Having the RATIONAL in the kitchen is definitely a stress reliever because I know that we can duplicate recipes with exact precision, and we can duplicate them under different circumstances.“ – Aaron May, Executive Chef, Neon Collective
In the R&D Kitchen at Golden West Food Group in Los Angeles, Executive Chef Aaron May oversees a bustling team of several dozen culinary professionals as they work to create new foods to manufacture for retail sale. They rely heavily on RATIONAL precision and technology help determine the ideal way to cook, finish, and re-thermalize different products.
“We are developing hundreds of products at all times,“ Chef May says. “There's 200, 300 products in development, and that's everything from marinated meats to ready-to-eat entrees to desserts and everything in between. I'm developing all the recipes and products with them using the RATIONAL and making sure that I'm delivering that precision that they expect.“
Whether it takes six or 60 iterations, Chef May knows his team will achieve the same output every time, regardless of external conditions – as opposed to regular convection ovens where outcomes may differ.


“Having RATIONAL in the kitchen is definitely a stress reliever because I know that we can duplicate recipes with exact precision, and we can duplicate them under different circumstances,“ he says. “Whatever I'm cooking, I know that RATIONAL is going to come through for me and do a great job and do it the same every time.“


