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Cook’s Tour of Season’s Kitchen

In August 2023 Riderwood Dining led a cook’s tour of the Seasons’ kitchen

The tour started here as Charles, Steve and Emanuel described the workings of the tablets. The software is very sophisticated. It takes not only the orders but all the side requests such as do they want to main course immediately or wait some time after the soup and salad.
The tour started here as Charles, Steve and Emanuel described the workings of the tablets. The software is very sophisticated. It takes not only the orders but all the side requests such as do they want to main course immediately or wait some time after the soup and salad.
Unfortunately, the tablets are often broken that is why is why we see the servers using pencil and paper. Erickson is leaning on the manufacturer to fix the problem.
Unfortunately, the tablets are often broken that is why is why we see the servers using pencil and paper. Erickson is leaning on the manufacturer to fix the problem.
Unfortunately, the tablets are often broken that is why is why we see the servers using pencil and paper. Erickson is leaning on the manufacturer to fix the problem.
Beverage Area
The kitchen crew receives the orders here.
The kitchen crew receives their orders here.
The numbers on the tray correspond to the seat numbers. This way the server (in theory) knows what items go to what person. The kitchen crew receives the orders here. Dishwashing area. The dishes are dried at 185F to sterilize them. The room gets quite hot.
The numbers on the tray correspond to the seat numbers. This way the server (in theory) knows what items go to what person.
The Main Room
The Main Room
Pastry Area
Cooking Area
Pantry
Dishwashing area. Dishes are heated to 180 degrees to sterilize them
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