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Page from Sani-Broiler manual for the model used at Burger Chef in the 1960s. The broiler was manufactured by the Sani-Serv division of Burger Chef, which manufactured all the equipment for Burger Chef restaurants and also sold to the restaurant trade. The Model B-85-G mentioned was an earlier lower capacity model used in early Burger Chef locations and still sold to the trade at this time.
While most hamburger chains cooked thier burgers on a griddle, Burger Chef's open-flame broiling provided a better flavor.
Some people confuse Burger Chef and Burger King and there was a slight connection. Sani-Serv founded the Burger Chef chain after being contacted by the founders of Burger King to manufacture their flame broiler. Sani-Serv then came up with a totally new, more efficient design. They opened a demonstration store to show potential clients the broiler, and other Sani-Serv food production equipment like the Sani-Shake milk shake machine. The food was so good they developed a following and then decided to go into the fast food business, which gave birth to Burger Chef.
Took this portrait of a friend in downtown Atlanta. @chef_fulginiti Loves his dog @eli_thestud & preparing excellent food.
A fun Couroc ice bucket from the late 1970s or early 1980s. Happy chefs carrying *food*... What's not to love? ; )
In case- you have never eaten the fine
& delicious
Middle Eastern food served @ Dawali on 4911 N. Kedzie Avenue-
shame on you!
(Note- as of 2019 DAWALI's closed)
If you have- you KNOW
how good it is-
Hummus thats tastes like none you have ever eaten before.....
especially the one he makes w/ Grilled Portabello Mushrooms
framing the perimeter-
OMG!
So Good.
His Falafel Balls are the best in Chicago.
And the Schwarma- oh- those crunchy tasty gems of his Chicken Schwarma
( = )
made with love-
by his own hands daily!
PS- my internet buddy Randa from Jordan- said she visited here while in CHICAGO-
and that the food @Dawali-
was BETTER than she gets back home in JORDAN!
Kudos- Chef!
You were a Chef! You are enjoy cooking and you're good at it too! You find joy in making things that people can eat. Food is a basic necessity for living but whoever said it had to end there?Your qoute is: "No amount of sizzle will make a bad steak good."
Born in Chicago, it only made sense that after living and studying in Connecticut, Michigan, and Arizona that chef, restaurateur and entrepreneur Stephanie Izard would return to the Windy City to make her mark on the culinary world. After cooking for some of the most renowned chefs in Chicago, she opened her first spot, Scylla, at the age of 27. 3 years later, she closed Scylla and became a household name by winning the 4th season of Bravo TV's Top Chef. In the wake of that win, Izard opened Girl and the Goat, and was named Best New Chef from Food & Wine Magazine
in addition to being nominated for a James Beard Award for best new restaurant. She eventually won the Beard for Best Chef Great Lakes in 2013, and 2 more outlets have followed, Little Goat Diner and Duck Duck Goat as well as a cookbook. Now, after beating out legends Bobby Flay, Michael Symon, and Masaharu Morimoto, she has become the newest Iron Chef.
Chef Rat (Nguyen Hung Cuong) + Pepper (Leyla Torres)
Rat: origami-shop Tissue-foil
Chili Pepper: red/green duo kami