The News

Designer’s Immersion Training Comes with Tasty Perks

August 3, 2015

Product education and tours at Sub-Zero/Wolf headquarters provides both inspiration and insight.

jacksonbuilt custom homes, subzero headquarters

A warm welcome at Sub-Zero/Wolf Headquarters

JacksonBuilt Design Director, Allison Casper, was recently invited to the Westye F. Bakke Center- Sub-Zero/Wolf headquarters and training center in Madison, Wisconsin- for a three day hands-on¬†product training and factory tour. Each day was a complete product line immersion, featuring education and training in the showrooms followed by in-depth tours of the manufacturing plants. Every afternoon, attendees were treated to the in-house chef’s cooking lesson in the showroom kitchens, where menus were designed to showcase the newest in cutting edge technology.

“Realistically, a client selecting Sub-Zero and Wolf products is looking at a $15,000 to $20,000 added investment,” says Casper. “I want to maximize that investment for them, and also know what products will make a difference in their lives. For instance, I want my home chefs to know why they might value steam/convection cooking, or dual-stacked burners. Other clients with a prized wine collection might be interested in linking any one of multiple wine refrigerators to their home security system. It is important that I know what the many options are so I can be a full-service resource for our clients.”

Casper described how impressed she was with Sub-Zero’s dedication to quality control and accountability in production; the company tests each and every unit that rolls off the assembly line.¬†And the introduction to new products like Wolf’s mini 15″ x 20″ inch counter drop-ins — steamer, fryer, grill, induction cooktop, and teppanyaki (a Korean grill cooktop) — provided a platform for many creative design ideas.

“The experience and opportunity to learn directly from the manufacturer gives me a greater understanding of the many cutting edge innovations Sub-Zero and Wolf are adding to these products. There really is an endless variety of customization and personalization for our clients,” says Casper. “I found it inspiring!”

In true Sub-Zero/Wolf style, the experience was nothing short of perfection.

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Breathtaking Dale Chihuly chandeliers on display in the two-story lobby

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Streamlined kitchen at Sub-Zero headquarters where the featured meal made use of the Wolf convection steam wall ovens to prepare a leg of lamb, paired with an asian shrimp salad and corn bread pudding. The Chef then made doughnuts in the fryer for dessert.

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The auditorium where instructional videos provided information and training on each product before attendees took the factory tour

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Chef Eric creating some amazing dishes while demonstrating the equally amazing products

In the stylish kitchen at Wolf headquarters, lunch featured seared scallops prepared on the Wolf dual fuel griddle. Homemade focaccia bread was made using a baking stone in the Wolf electric wall oven.

 

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