TriMark Newsroom

'A Place To Eat' - The University of Maryland's NEW 'Yahentamitsi' Dining Hall

Melissa Cook — Thu, 24 Oct 2024 13:43:36 GMT

After years of hard work and planning, theUniversity of Marylandopened its new Yahentamitsi Dining Hall to students and faculty.

Built on the ancestral lands of the Native Piscataway Tribe, the University of Maryland dedicates its new dining facility to the Piscataway people and Native Americans with a fitting title, Yahentamitsi, meaning "a place to go to eat" in the native Algonquin language.

SS Kemp Completes Kitchen Renovation at McKinley Elementary School

Melissa Cook — Tue, 19 Dec 2023 15:04:03 GMT

After nine months, including a three-month delay, Roy Silcott of TriMark SS Kemp completed the kitchen renovation of McKinley Elementary School, a Nutrition Inc. facility, in December 2022. Missy Adams of Nutrition Inc. contracted SS Kemp to replace old and outdated serving lines, coolers, and heated holding cabinets, among other products. After a site visit, the pair sketched an idea and Vollrath produced CAD drawings for school board approval. With Vollrath’s Julie Hein, Roy and his Pittsburgh installation team worked diligently to place products and work around parts and supply chain delays. Key installation team members, Brian Crumrine and Frank Sessi guided the project’s realization.

Behind the Line with Tyler Norman

Tyler Norman — Tue, 19 Dec 2023 15:03:49 GMT

Many of our #TriMarkUSA team members are familiar with the charm and chaos of the foodservice industry.Tyler Norman, Corporate Category Manager for Tabletop and Smallwares at TriMark, has firsthand experience in commercial kitchens and is well-versed in teaching others about the industry.

Tyler’s Introduction to Culinary Arts

Tyler grew up watching his dad reinvent home-cooked meals, inevitably inspiring his passion for cooking.

“One recipe my dad explored was twice-baked potatoes. He folded in goat cheese stuffed Pappadeaux peppers, an unique ingredient at the time. The flavorful contrast opened my mind to the vast array of new possibilities in the kitchen.”

His interest was further piqued by the skilled #chefs of the time: Ripert, Keller, Achatz, Adria, Blumenthal, and Dufresne, who helped shape his culinary understanding of looking at food as a unique experience.

“The evolution of food and the onset of molecular gastronomy fascinates me.”

TriMark's Take: The 2023 New England Food Show

Melissa Cook — Tue, 19 Dec 2023 15:03:23 GMT

TriMark United East was thrilled to attend the 2023 New England Food Show (NEFS) at the Boston Convention Center from April 2-4, offering yet another glimpse into the TriMark experience. United East’s leaders, team members, and vendor partners reconnected with colleagues and customers and forged new relationships and partnerships within the foodservice industry.

TriMark’s 24k sq. ft. booth featured Kintera refrigeration equipment, flatware, glassware, and plates from Premier Collections. The products were displayed in an ongoing demonstration from a Chef serving traditional-style pizza samples. Our booth was an undeniable success with a tasty finish!

Cali-French Tabletops at L.A.'s Violet Bistro

Jason Husby — Tue, 19 Dec 2023 14:55:04 GMT

If there’s a category for heartwarming tales of entrepreneurial perseverance and success in the #hospitalityindustry,Violet Bistrocertainly qualifies.

Renowned for her French cuisine, Chef Dana Slatkin and her dedicated team opened the doors to Violet Bistro, #Cooking School, and Shop eight days before the pandemic. Their hard work paid off, and it quickly became one of the hottest neighborhood establishments in the Westwood neighborhood of Los Angeles, California.