The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-05-06
NEW YORK'S GREAT KITCHENS.
Getting Bigger Every ~Year-Ovens Out
Under the street.

Getting bigger Every Year-Ovens Out
Under the street.
In recently built hotels the kitchen Is a
tiles. The walls where exposed are tiled In
white. The ceiling Is IA feet high.
At the entrance is the chefs office, and
near him the principal refrigerator for
the storage Of meat. Along one side are
from fifty to 100 rneal feet Of ranges adapted
to coal, gas and charcoal.
In front Of these are the cooks tables,
in the steel tops Of which are sinks, haina-
marie and steam tables. Underneath arc
steam plate warmers. Above the cooks
heads are racks, on which is hung a pictur-
esaue array Of copper pots, ~skillets, sauce
pans and kettles, and above this again is
the elaborate system Of ventilating ducte
which carry of the smoke and odor from
every appliance where heat Is generated.
Near the main Kitchen and about one-balf
its size, says Indoors and Out, is the soup
and roasting department. provided with
stock, soup and grease boilers and an oven
for roasting fowl or large joints OF meat.
Such an oven in one Of the new hotels has a
capa city Of / 900 pigeons or 300 chickens or
sixteen large ribs Of beef. ,
Inc DOlltTb Az uuBo CoPPoi ohoiaSr
double 4 acketed, and some Of the splits for
roasting meats are turned by Electricity.
This department contains it's own refriger-
ator, in which Is kept all uncookcd food
prepared here.
Other departments are the vegetable
room, butcher shop, oyster room, bakery,
ice cream department, confectionery shop,
china store and the great storeroom. In
= A - kLA.A lADo nnntu UhnFn tho
chief classes Of food are prepared, there
are innumerable booths and counters where
dishes Of a lighter order are made ready
for the hurrying walters. 60
Sandwiches and salads. for example, are
prepared near the gdrde manager. Coffee
uns and roll warmers. griddle and waffle
ranges. toasters and egg boilers must be
where their products can be most conven-
iently delivered to the room above.
The kitchen should not be removed more
than one floor from the dining room, grill
room or cafe to be served, Dumbwaiter
communication is unpraoticable, as it cools
the food. The human waiter must have
free access to the kitchen, and so speedy
that he shall spend the greatest possible
time in the dining room within call OF pat
rons.
Having dropped his written order in a
tube, he must 70 to the proper place In the
kitchen to obtain it when prepared. On
his way to the ranges he should pass, the
counter, near the kitchen entrance, where
bread and relishes are supplied, for he must
be placing these before his customer while
the fish or meat Is being cooked.
As he starts up the stairway he must pass
the checker, who places the price upon
whatever he is serving. For salads he must
be able to reach the salad department with
equal ease. For wines and liquors he must
90 to the bar OF the kitchen.
Whatever number Of stories a hotel dis
plays above the street. the business OF tho
enterprise goes on In those below the pave.
ment, and so hard pressed Is the city hotel
for space that every foot the laws allows the
owner to reach under the sidewalk Is eagerly
seized. The bakery Of the new Hotel Bel
mont, for example, is under the pavement
at Park avenue and Forty-seoond street,
and one OF the ovens is directly over the
subway as II makes the curve there.