You're not going to find the 60,000 BTU Vulcan convection oven in many restaurant kitchens. A baking and roasting marvel with a kick-ass cyclical air-circulating system, it relegates a top-of-the-line home unit like the Viking on par with an Easy-Bake Oven. In the hands of a pro, the Vulcan can turn out beautiful breads and cakes and roast a rack of lamb to lusty perfection. Maybe 30 percent of St. Louis restaurants can brag a Vulcan, virtually all of them upper-crust eateries turning out... More >>>
By Jennifer Silverberg
Wonton desires: Jimmi Yin's has all the ingredients for
success, but the food needs work.