hello and welcome to a new edition of design for the times i'm very pleased to have two wonderful guests with me today in studio they are with wolf subzero and first i have to the left of me i have kimberl little welcome to our show thank you and i have the wonderful two and mary sue who we love that name and very soon who who is the executive chef she's a chef and want to talk about what they do which i think is quite industry  interesting when i got into this industry twenty one years ago i didn't know there was something called perks and perks are when you work in the industry some of the wonderful brands bring you in and they take care of you because they want to teach you about their products and they want you to promote their products and i think as an interior decorator with maven hill designs and it's twenty first year it is incumbent for me to constantly be educating myself constantly looking at kitchens constantly looking at what's different to technology how we do things how they look how they work better because people are seeking out my advice to get the best choices and let's face it doing the kitchen is probably the most expensive room you're going to do in your house it is an investment it's something that you're probably going to live with for a long time or somebody else is going to live with for a long time so let's talk a little bit about the brand about subzero now i know it was a family owned business it's still a family owned business tell us a little bit about s it's a huge corporation but it's very much run like a family business the grandson of the inventor of the subzero runs the company today ok yes in some of the advertising they actually show the lineage of the the grandfather the father in the  grandson third it's third generator act and they face treat their employees very well so you definitely feel that you work for a family is not one yeah rare these days actually yeah ok it's nice to say i like this job so i understand that the headquarters of sub zero before we acquired wolf and the wolf range company is in california oh that's the calico rack and it hurts just wolf subzero purchased the home division or the residential plans division of the wolf range company two thousand two thousand and two two thousand i do think that there is not there's a slight disconnect to brand wise between wolf sub zero both are very good companies but often when i tell people i like to do a suite of appliances which i often like to do and i say very much like wolfowitz to subzero wolf i'm like well doesn't wolf make a refrigerator i don't think there's that sort of brand there's a brand recognition with each but there's not sort of a combined do you guys find that as well sometimes people don't even know the difference between they think subzero like you said the oven and wolf does the refrigeration i think most people for the for most part do recognize it as  family and now with the wants of our new dishwasher cove that's when we really have the family washer i'm a big fan of a quiet dishwasher so well well and with that today but so let's talk a little bit about what you guys do which is kind of interesting and different so great company family own let's talk about your location and what you guys do to promote sales of both wolf and subzero i promise and we work with the trade we have a showroom which has one of everything which is in pine brook new jersey shore most of our job is to educate the sub zero off client or the potential sub zero off client   subzero wolf is a national international company do they have these centers of it or tuning in education throughout the the country or just very in certain populated areas we do and actually it's one of the rare things in luxury appliance market to have this we have probably twenty of our own sub zero own showrooms around i didn't realize that we do we're just opened a brand new one in miami last week or the week before right down their design district yes we all just keep saying we should be sent down there to you know for training of some kind so we have twenty that we own and then there are other showrooms that our affiliates own there are dedicated to subzero so probably around the country i don't know the exact number we probably have thirty one that are just dedicated we don't sell anything in the anybody that's interested in subzero wolf wants an education on it is welcome to come and visit our show room sure monday through friday they're also open every third saturday i believe and they can meet with a consultant and wri thought a doubt and i think people are often wondering you know stainless steel sort of can vary in color a little bit i think they're more worried about the finishes than they are the functionality of the appliances half and half and use it and they don't care what it looks like they are fitting it in the space so we probably have both we see in the show or i'm sure interesting what would you say your percentages of private homeowners coming in as opposed to that's perhaps because of the internet people really research now before they do anything and a lot of the retailers that we deal with also know about our showroom oh so they keep so if somebody visits a retail appliance dealer that carries subzero and they want to see something other than what that dealer has on the floor very smart they're told to visit the show are always in that great yeah and we know corals in new jersey certainly very highly recommend products are there other nationwide  companies that sort of push it or if it's available ok there if you go to our website and we are as a consumer put your zip code in a lot of magically pull up the closest retail clients oh isn't that the right so for viewers design for the times if they would like to come out to your facility in pine brook new jersey and really have a walking tour and you know one on one knowledge of appliances before they purchase where would they start from would they start from going to your website so again the website is calm and then from the website how would that sort of trickle down that they could book an appointment i think if they do slashed i think it will bring him right to ours and you can scroll down you can see our calendar of events i think you can do spot splash prime b will bring it right to our specific one ok if they don't if they just go to the general web site sure in the upper left hand corner if they click on that it'll give them an option to click on showrooms or where to the effects of the b drop down for where they are in the in the area and correct near so would somebody say let's say i'm going to do my i have i have a client who would have done this if she didn't have a designer she is very into every surface every detail so i would think that this woman lovely woman that really is into the minutiae of detail would go online to your and see that this was available to them and then when you actually i guess call the facility right correct are you do you have a specific appointment or is it just a walk through do you do you call as a lay person and say ok i'd like to come in i really want to learn about your new dishwasher which we talking about do so that they set up a point with you kimberly or how does that work where they just do a walk through we have a showroom console and laurie laurie and she sure is the appointments ok but by all means if you just to selling your products and educating those of us in the trade on products you also do certain credits a lot of your and you have a couple of very big things coming up right i don't know if you want to talk about some of the things you have come so far actually it's probably too late for your viewers but tomorrow we have a c e o marathon sure and talk about what that is a so you it's a continuing education credits so anybody that is in the certified kitchen industry that needs to obtain their credits  was the chef there how do you hear him dole cooking if they're done offsite we just did one the other day so i was in where do they go with sam rogers down in flemington so they actually have a live hitchen that you can go in so i think they had about twenty people come in who wanted to learn all about the steam oven so i just you know prep some of the stuff and bring it there but they had a dual fuel range live that a c s o live they so how was it for you as a professional executive chef cooking outside the studio is a challenging you must have a rhythm you have timing you see how the point is are laid up which directly relates to we're talking about setting up a kitchen design is it hard a million bucks when you go there and i think you both are wonderful host and making the trade and the general public feel really welcome when you're in your space that first of all it's a beautiful space the cabin the tree is beautiful where do you who built that where did that come from the corporate lot of the surfaces are quite beautiful they allow somebody to see how beautiful great cabin a tree or what have you would be incorporated with the appliances for an overall sort of kitchen design well it's funny because after we did design the show room a s people would come in we would start getting questions about backsplashes and countertops and cabinets so we had the architect make us like a less sure of the tile and the name and where he you know what company  so let's talk about some of the products and some of the new technology and i want to to be between the two of you because you you certainly explain it very well and set it up but also you're physically doing the cooking survived i learned a couple things i want to start actually with the steam cooking because that really impressed me now i do a radio show two hours before this and today's topic was kitchens and i spent a lot of time on today's show talking about how surprised i was of the end result of steam cooking so some questions and i'm sure a lot of questions may be out there people are wondering about steam cooking when i think of steam cooking i think of water i think first had you cook something a beautiful roast in the steam cooking i thought this is going to be what would you think really gray and robbery in fact it was exactly the opposite it was always so that it was zeroed in that the inside had to retain the moisture and flavor but the outside had a wonderful crust on it and i wonder with the steam cooking how that happens well and this is for both of you by the technically  slow roast feature does not incorporate any steam it is just a mat another magic setting that is inside the convection steam of a second steam oven does probably close to seventy five different things in the slow roast setting what we can either do is see your army first in the slow roast in just this particular letter that's where you get the c or that's right because here is correct if you do that for me to do it first or second right or when it comes out and in this setting you set goals the machine wants to know is what do you want the internal temperature of meat to be so on the medium rare piece you had i cooked one hundred thirty eight degrees i put the probe in the probe in the machine talked to each other wow and it gently slow roast so you know when you cut it down the middle medium rare but when you cut the two ends off it was the exact same one hundred thirty from end to end and that is purely the technology of the machine has you can't get that exact result in gas or electric only the technology of the steam oven wonderful now with the steam off of him that you offer from walls is often remember when i came into your showroom there it has sort of a reserve a reservoir that was at the top i think right and then you fill that with water correct and that it also works with the convection process or does that the moisture work with the convection process action is dry air just like your regular so it's actually kind of the opposite of that isn't it in that particular setting but all the other one steam you can use it at varying temperatures from eighty five to two ten when you go into reheat it reheat it first with steam the steam is released and then the convection dries out so you're not eating something soggy you're reheating it back to the way it was there's a lot of there's lots which you just said so in addition to your preparation preparing a rose which is  the next day when you have leftovers use the steam oven to reheat them because it's retaining the moisture on home or using it is amazing if sure it is an amazing machine so that with the esteem of a nice sort of understand then you showed us a product where it was sort of just a steaming device unrelated to an oven there was some sort of a steam thing that you did to the seam the other was you built into the counter corral and ok so we're talking about steam at this point so we have the ability for the to do it in the oven correct you serious meat first and then you have that wonderful moist cooking and the accurate temperature let's talk about steaming on the stove and then you guys did something i think you said you had that at home the induction yeah induction so let's talk about that man's it's funny i would have never purchased induction had i not worked for the economy and i'm not too yeah and so we're both huge proponents of it she were any work there and we've been educated on it sure and i think a lot of people are afraid of it because they're an educated on a sure  for somebody that does not have the ability to have gas in their house right it is the perfect solution sure because it looks like an electric cooktop in but it gives you the control and reaction of gas ok so in other words if you are spaghetti is over boiling right on an cooktop even if you turn it down you have to physically move the pot because that's the it has it's nels out exactly the induction when you turn that down you can automatically say what the boil lower ok so let's let's talk about induction cooking which is something steam or deep fryer deep fryer you can kind of set up your own configuration as you want to call it so if you wanted a little bit of induction and a little bit of gas and a little bit of steam you could do the whole module no one i think that's why it's a very important when you're in an upscale brands like a wolf subzero is to take these educational opportunities that are free and there's good food and sometimes wine and you know that because really a kitchen should be somewhat customized to the way you live and someone that has a number of children as opposed to a single couple that are downsizing make cook differently or prepare food differently or maybe you're vegetarian or so on  couple that i'm working with moorestown i have a terrific mid century modern and they're vegetarians so for them certain things work better for them so you know i think the customization that you offer with your products is just amazing and we really love people that are interested in the product to visit the show or i'm sure the company knows that you're spending a lot of money on the products they want people to be aware of all the options and benefits they want people to be able to use all of the individual i's settings they want them to use it to the best of its ability to really love when people come to the showroom right so we talked about steam we talked about induction i want to switch we get we're about six minutes get all the  little bit talk about refrigeration guys what's new in refrigeration they introduced the integrated line which is the new generation of refrigeration ok so whereas the compressor used to be on the top it's now on the bottom and it's completely  seamless you don't see him jane to refer if you put a panel on it it looks like a cabinet i was in that great do you find people are doing that putting the panels on and more or not so you know what i would say for me when people ask me to design a kitchen i'm not seeing the panels that coordinate anymore i'm saying that they want to see more of an industrial look in just the stables depends on the kitchen it's true if you have somebody that's going from more contemporary sexy sleek line right they're going to go with a panel they don't want to know it's an appliance so interesting if it's somebody that's going for that professional industrial i work in my kitchen i use my appliances they're going to want stainless steel and we see out there with their columns individual columns of refrigeration or maybe refrigeration drawers both they have columns that run anywhere from eighteen inches wide to thirty six finally i would like to talk a little bit about dishwashers and i want to talk about this new really high end dishwasher no that's so far the other products you demo it for me at the wonderful food that came from but let's actually talk about the new dishwasher how did this come insulation to keep it nice and quiet and i've been with the company twelve years and they have literally been working on the dishwasher since i started they want you to get twenty years out of that dishwasher there are no screws inside that to be a more durable surface in conjunction with the water i'd say yes worst i would say yes the great thing about the dishwasher is it has two independent water filtration system next question ok so you're never mixing dirty water with cleaner water and your dishes are constantly being washed in clean water let's talk about the racks my dishwasher is thirteen years old and there are things that i see now when i come into your showroom of technology in the way that knives in and sometimes there's three racks and sometimes it's just so much more thought out the more time that goes by i talk about the cove and talk about maybe how the how was the insides of what are the racks made of are they made of resin or a plastic actually the color of it that green is the new logo color sure there are clips in that color on the inside and every one of them is something you can adjust so you can take half of one rack and make it higher so tilt so your bigger plates ca it to your needs there's always that thanksgiving platter that goes in that's too tall yes so that's perfect for that what about cutlery i'm saying that a lot of not just the coat with a lot of dishwashers now do interesting things for cutlery i'm always told growing