We would like to introduce Shola, a worldly well-known chef who has 20 years of industry experience. Today Shola spends most of his time experimenting with new types of food flavor and presentation. He has set out on a new path to combine science and food, introducing an array of mouth-watering, gourmet dishes. We had the chance to catch up with Shola and speak with him about the Memmert equipment he uses through his process.
“For the last few months, I have been playing around with finding a foolproof way to make loads of Koji with relative precision. After a partnership/process development arrangement with Wisconsin Oven Distributors and Memmert GMBH, the specific device they manufacture HCP-153 Humidity Chamber pretty much nails it. It’s so well thought out there is a second sealed glass door beyond the main door to maintain your humidity during viewing. The growth in 24 hrs alone as well as the aroma is stunning.“ Sais Shola.
How did you hear about Wisconsin Oven Distributors, LLC?
I’ve done some independent searching for tools online and I searched for Memmert products, found them in Germany and then was directed to Tina at Wisconsin Oven Distributors.
I’m not a scientist, I’m a chef of 20 years, and now a food researcher. I’ve spent a lot of time researching the best products; found a reasonable Memmert oven that was in my budget back in 2005. After becoming a customer, a German representative contacted me and asked if I would like to be featured as a case study.
What products have you purchased from Wisconsin Oven Distributors, LLC?
Mainly I have used Climate Chambers. These products have really come a long way. The HCP 153 – Climate Chamber for instance, is much more advanced than what it used to be. Now, not only can you show the hydration, but you can test mold and experiment with fermentation.
How do you use Memmert products?
For food experiments of course! Essentially we can cook a product in a short amount of time that would usually take a week using moisture. In this case I have the ability to pull out more moisture if needed as well. If you dehydrate too quickly the result is not the same. If you hydrate with moisture, it’s more gentle, giving the food more character. It seems odd but these are important things to think about when we are talking about the complexity of a single carrot.
What features do you enjoy most about the products?
Mainly I appreciate the construction and reliability. These products are pushing the limits of power, there is really nothing else like it on the market.
How was your experience working with the staff at Wisconsin Oven Distributors?
They’re wonderful people. The fact that they’re supporting me in my work with an extended discovery; the project is taking more than a year. Very generous, great customer service, wonderful overall service, and they are true experts in their field. They took a leap of faith with me and my work.
Would you recommend Memmert products to professionals in your industry?
Absolutely. Memmert is the premier manufacturer period. Memmert products have allowed me to push the limits with multi-chamber of temperatures.
What’s In the future for you Shola?
Well, I am currently serving up pop up dinners for exclusive reservations. Aside from that, I am spending most of the time in the kitchen researching, taking detailed notes, and developing processes. I would love to be in a place where my knowledge is able to proliferate into revenue, and fulfillment in the glory that comes from being a chef. As my research progresses I very much would like to use this knowledge to help the industry progress.
Be sure to follow Shola on Instagram @Studiokitchen1 and if you are feeling bold, reach out and schedule an experimental pop-up dinner that will surely be an experience you’ll never forget.