The Fort Worth Convention Center is unfolding its new look with a state-of-the-art catering kitchen and tasting room, a long-awaited upgrade from its 40-year-old predecessor. As reported by the City of Fort Worth's official announcement, the 9,720-square-foot facility launched this spring, kicking off Phase 1 of the center’s expansion. Designed to increase efficiency and enhance the guest dining experience, the kitchen features cutting-edge equipment, including eight highly programmable iCombiPro ovens and an in-house meat smoker capable of handling up to 30 briskets. These ovens, as Virginia Taylor and Brent Hines from the Trinity Food & Beverage team revealed, not only streamline the cooking process but also ensure consistency across meals.
Situated strategically near the center’s ballroom, the new installation promises to swiftly prepare meals for large-scale events. According to Trinity F&B General Manager Virginia Taylor, per the City of Fort Worth, "For example, these ovens have multiple racks that can cook eggs, bacon, sausage, potatoes all at once at a predetermined temperature and time." The advanced technology is expected to significantly reduce cooking time for items such as 2,000 pieces of chicken from eight hours to a mere one hour. The chef also enjoys the privilege of now smoking meats in-house, reflecting a true Texas taste profile, which the guests constantly crave. This move is to directly serve up fresher brisket sandwiches and other barbecued delights on-site.
With sustainability being a key concern, the new facilities were designed to be eco-friendly. The innovative dishwashers employed there function in a manner akin to a 'jacuzzi for dishes', providing an efficient clean while also saving water. Chef Hines takes extra steps to preplan menus and accurately calculate food orders based on guest attendance, an approach that minimizes waste. Trinity F&B hasn't steered clear of social responsibility either, as it partners with local charities to donate any excess food.
