Chef Carballo of Carte Blanche Bistro & Bar makes duck mole tacos and sourdough bread using a RATIONAL iCombi Pro, an Irinox blast chiller, and A Henkelman vacuum sealer as part of our #KitchensOfTheFutureSeries! Chef demonstrates how this equipment helps to create consistent quality products, while allowing him to free up some time in his busy schedule.Ask any questions in the comments below. Let us know if there are any techniques you want us to film.Check out our website at www.chefsroll.comFollow us on Instagram: @chefsrollFollow us on Facebook: @chefsroll#chef #culinary #foodie
