Most important was HUDS' adoption of the new "blast-chill" method of cooking, the system that would be the basis for the cooking revolutions in Eliot and Kirkland.
According to Condenzio, the blast-chill system is a state-of-the-art technology that starts in the central kitchen. Giant racks of food are first cooked partway through in ovens.
Then, still on the racks, the food is taken into sealed rooms kept at a very low temperature. There, they are monitored by HUDS personnel watching computer readouts until they reach a very low temperature at which they can be stored.
From cold storage, the food is taken to individual dining halls, where it can be taken out of storage and cooked quickly. The advantage is that dining halls aren't overrun with masses of fully-cooked food at once.
In addition, liquids such as soups and sauces also go through a similar cook-chill method and get transported to the Houses for use. Where once soup sat out on the serving line from lunch until dinner, now it can be warmed up and used only when it is needed.
"We consider [the process] a breakthrough," McNitt says.
The Proof is in the Pudding
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