NEWS PHOTO JAMES TUBB
Christopher Peech, the kitchen manager at Skinney's Smokehouse, closes an oven door in the restaurant's kitchen Thursday afternoon.
jtubb@medicinehatnews.com@ReporterTubb
As Medicine Hat sits in a summer scorcher, restaurant kitchen staffs around the city are combating the extra heat in the kitchen in many different ways.
Christopher Peech, the kitchen manager at Skinney’s Smokehouse, said he’s been in the restaurant industry for more than 20 years and this summer has been the hottest he can remember.
“I worked in a lot of corporate kitchens where we had AC, so I wouldn’t even have noticed. But when you don’t have AC directly in the kitchen, you definitely noticed it these last couple of weeks here, and then the week coming up, we’re definitely going to feel it,” Peech said.
He added Skinney’s has many different methods they use to try and stay as cool as they can while serving up their smoked meats.
“We drink lots of water, we have a freezer full of popsicles and treats like that when it gets really hot,” Peech said. “Freeze a rag and throw it around your neck… It’s just something we have to deal with unfortunately.”
Peech said their kitchen’s popsicle preference is either the red, white and blue rocket pops or the basic two-stick popsicle. In his role as kitchen manager, Peech said he keeps an eye on his staff to ensure everyone’s managing the heat while working.
“I’m making sure everyone’s drinking water, make sure they get a break every once in a while, get outside and at least get some fresh air,” Peech said. “It’s nice that we have shade in the back here. It helps a little bit when we can get out and cool off.”
Peech said their smokers are sealed and are vented well enough that the majority of the heat coming from within is from standard kitchen appliances.
“It’s just the other stuff like your ovens that keep it a little warm. We’re fortunate we only have a flat top and the one oven in the back for baking, so there’s not too much extra heat coming in.” Peech said. “Our kitchen pass-through is pretty ope, with the restaurant being as cool as it is, we do get a breeze every once in a while that floats in.”
Local Public Eatery employs a similar method of keeping their kitchen staff cool. Owner Mike Waskalik says three or four years ago they installed industrial oscillating fans to get more airflow in the kitchen on top of their ventilation hood system having what is called, a swamp cooler. Waskalik says most professional kitchens have a system that pulls heat away from equipment while returning cold air into the room.
“The swamp cooler helps, plus we’ve got our patio doors for our bar wide open and it gets a little bit of a breeze from that. But I’m not gonna lie, It does get hot back there,” Waskalik said. “So we’re in the front, making sure that we’re giving them lots of ice water and making sure they’re hydrated… My guys wear a cotton T-shirt with an apron, so they’re not they’re not wearing something as heavy and dense.”
Waskalik said the heat does bring revenue and business, something the staff is all grateful for.
“Good weather means people are out on the patio and so we’re all grateful for that. No one’s begrudging the heat,” Waskalik said. “For us, the good weather is great revenue. When it’s busy, everyone’s making money, so we’re happy to have it.”
