Compliments of the Chef: Your Foodservice Equipment Questions Answered

Get a chef’s perspective on commercial food equipment service from David Ash, director of culinary operations at Zink Foodservice. Talk with Chef Ash to:

  • Address questions about specific equipment and brands
  • Understand what products are best for your project or application
  • Discuss how equipment impacts food quality, safety, efficiency, productivity and more
David Ash

About Chef David Ash

A more than 20-year veteran of the foodservice industry, David Ash’s experience includes being an executive chef at two award-winning restaurants in Cleveland and Akron, Ohio. He has worked with the largest restaurant chains in North America and most recently with Welbilt Foodservice’s Ovens Group where he led national training efforts on a variety of cooking methods. Actively involved in the American Culinary Federation (ACF), Ash set up competition kitchens for its national convention for five years and has presented to ACF chapters from Ohio to Hawaii. Chef Ash also set up kitchens and trained competitors for Bocuse D’Or.

At Zink Foodservice, Ash oversees our culinary centers, showrooms and test kitchens in Columbus, Cincinnati, Cleveland, Indianapolis, Lansing and Chicago.

Chef Ash is ready to help answer your questions about any equipment, tabletop and smallwares lines that Zink represents.

Chef Ash’s Expertise Can Help Guide Your Equipment Decisions

  • Steam cooking
  • Combi oven technology
  • Induction cooking
  • Blast chilling
  • Sous vide cooking
  • Accelerated cooking platforms
  • Advanced cooking technologies
  • Commercial kitchen design
  • Catering
  • Fine dining
  • Menu development
  • Food preparation
  • New restaurant openings
  • Restaurant and culinary management

Chef Ash Answers Your FAQs

Find answers to common questions about brands, equipment and cooking techniques, including video tutorials. If Chef Ash hasn’t already addressed your question, you can connect with him to get an answer.

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