The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-22

9nWtlnB SURROUNDINGS ana the gen
eral atmosphere of good cheer in evi.
dence where those charged with ca
tering to the publics taste show they
understand their business. But there
is one phase with which the average
diner-out has slight acquaintance
the kitchen. And the department of
the large hotel and restaurant on
which devolves the task of provid-
ing the culinary productions is in
reality the most important part Of
the entire scheme.
To realize the Importance that at
taches to the kitchen arrangement Of
a large establishment it is only need
ed to observe the detailed work pre-
liminary to kitchen installation when
a new place is under consideration.
The first thought that occurs to the
hotel proprietor or Testaurateur is
where to locate the kitchen equip
ment; how much space can be OBJ
tanned for this purpose. This is one
of the most difficult problems to be
solved by the architect and the kitch-
en- outfitters. The ranges must have
so and so much room, there must be
ample provision for the scores of de-
vices that now figure so conspicu.
ously in the great back of the din.
ingroom" expanse; the walters and
cooks and attendants must have ell
bow room.
at is the easiest thing in the
world" says B. X. Tice of Boston,
who has had 40 years experience in
the business Of catering and kitchen
Quitting, ito spend $4,000 on the
kitchen and its equipment. Of course,
that figure has nothing whatever to
do with architectural construction, but
refers entirely to ranges, ovens, steam
tables and the hundred and one APP
purtenances that are needed to con-
duct a first-class business. When l
say that it is easy to eXpend SIS, 900
on a kitchen outfit I do not wish to
be understood as meaning that this
is the limit. There is now under
construction in New York a hotel
where the kitchen outlay will run
into the six figures. However, think
that the cost have just quoted is a
fair average for any important struc-
ture to provide accommodations for
say 500 rooms.
~ there anything new in kitchen
equipment? Well, there is always
something coming along that means
to be time-saver or which aims at
providing better service. Here is
something that may interest you"
Mr.. Tice produced a blueprint of a
new kitchen for the Georgian, one of
the new restaurants in Boston.
This p ace, as you know, was open
ed only few months ago. When !
TOLD the owner that there was not
near enough kitchen space for the
business and the increase in bust
ness, he simply laughed at me. What
has been the result? He has come
and asked me to provide for an en-
largement. He had to break into an
adjoining house to make his neces-
sary provisions and l don't know that
with all this additional space he will
have room enough in a little while"
When a new hotel kitchen is plan
ned it is usual for the chef to take
complete charge of purchasing ar,
rangement with the chief steward
constituting natural advisory board.
First of all comes the range and oven
selection. The Imperial" ranges of
Duparquet, Huot & Moneuse have a
French enough sounding firm name,
but it may interest Americans to
learn that they are made this side
of the Atlantic ocean.
improvement in range construc.
ton has been gradual" said Mr.. Tice,
but We have today certain devices
that both facilitate cooking and pre-.
vent the dust from the ashes from
escaping"
1t was an interesting excursion, OF
which Mr.. Tice was the guide, when
the visitor saw before him in pass.
ing along a formidable array of those
wonderful ranges and ovens that
make possible the serving of delecta.
BILE vianGs. There was the family
range the French range and broiler,
o1ouonSoc>1ono1ouooone
extra weight is simply that of the
oxygen taken out Of the air.
This Is practical illustration of the
great truth that nothing is ever oe-
stroyed. Matter changes, but does not
cease to exist. St. Thomas Aquinas
taught this in the thirteenth century
thus as in so many other ways anticip-
I'd