Triton Networking visits Culinary Convenience

Jan 7, 2019 by Lucy Chabot Reed

Triton Networking resumes in 2019 on the third Wednesday in January with Culinary Convenience, the one-stop supply and equipment store for chefs.

Celebrating 16 years in business this year, store owners Aaron and Limor Michaels have expanded to include a demonstration kitchen. Come check it out from 6-8 p.m. on Jan. 16 at 2212 S. Andrews Ave., Fort Lauderdale (33316).

Until then, learn a little more about Culinary Convenience from company owner Limor Michaels.

Limor Michaels

Q. Tell us about Culinary Convenience.

Culinary Convenience is a professional, high-end chef supply company. We spend a lot of time researching and bringing in products that will make a chef’s life easier. We carry galley equipment (American and European voltages available), smallwares, top quality knives, chef uniforms and shoes, knife sharpening service, and much more.

Aaron started the business as a mobile “toy store” for chefs. He would show up in the back of restaurants and offer chefs all types of items for their kitchens. Now we focus on this incredible yacht industry, and the chefs have embraced us. We are lucky to have a job that we love, and to work with wonderful people.

Q. So what’s new around here?

We have a brand new demonstration kitchen space with EU voltage. This allows chefs to test a piece of equipment and experiment with it before they purchase it. The demonstration kitchen also allows us to present new items that chefs have never worked with before, showing the advantages of using commercial-grade equipment in the galley versus residential equipment.

We are proud to announce that we will be conducting product demonstrations and cooking/techniques classes. Instructors from all backgrounds, including master chefs and Michelin-rated chefs, will be joining us in this fantastic new program. We will offer classes for individuals on all skill levels. This will include a wide range of interests such as basic knife skills, classical French techniques, and the latest food trends such as Molecular Gastronomy.

Sue Price [director of operations with Viking Crew] gave us the great idea to do a basic cooking class for cook/stews, so we brought in an instructor who prepared a four-day course for them to learn knife skills and the preparation of stocks, proteins and carbohydrates. Upon completion of the course, students will be able to prepare an entire meal, plan for seven days and learn how to do provisioning for that specific week.

We are looking forward to seeing the response for this and our entire new line-up of classes this season.

Q. Last year, you planned to do more galley design work. How’s that going?

I’m working on two boats right now, and I would like to do more. I want boat owners and their captains to know we are the place to shop for equipment and supplies. We have a strong network of support from reputable manufacturers and suppliers, and we carry a vast archive of knowledge and experience.

Here in Fort Lauderdale, we have the installers, electricians and everything they need to make the equipment perform optimally for them on their boat.

I really want chefs to know we are doing this because we are not just another ordinary store with chef supplies. We have the ability to find the right equipment for any space, and educate the client on how to use it.

Q. With online shopping these days, chefs can order anything then need online. Why should they come to you?

When you make a purchase online, there is no one who will help you if something is wrong.

Here at Culinary Convenience, customer service is our No. 1 priority. We are all in the hospitality industry in one capacity or another, so we understand the needs and the demands that our clients are faced with.

We are here to “make it happen” for them, and make their experience with us at Culinary Convenience a stress-free, pleasant and memorable one.

Q. What’s coming for 2019?

The industry is constantly changing. There are still many chefs who insist on their favorite fry pans and pots (I was one of them). However, young chefs today are extremely bright, creative and super talented. They are bringing the culinary industry to a different level, and they’re not afraid to try some of this new equipment.

Aaron and I did a lot of traveling this summer and saw a lot of great products that we know yacht chefs will love. We’re going to bring in chef-quality spices, and infused oils from Spain, Italy and Morocco, in quantities and sizes that yachts need. They’ll be at the Triton Networking event so chefs, stews, and everyone can taste these fantastic products.

Captains, crew and industry professionals are invited to join Triton Networking with Culinary Convenience on Jan. 16 from 6-8 p.m. at 2212 S. Andrews Ave., Fort Lauderdale (33316). No RSVP required. Just bring a smile and a few business cards. You never know who you might meet at Triton Networking. To learn more about Culinary Convenience’s store or the new demo area, visit and register for the email newsletter, or call 954-525-0011.


About Lucy Chabot Reed

Lucy Chabot Reed is publisher and founding editor of The Triton.

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