10 FEDA News & Views
E&S SHOWROOMS, TEST KITCHENS
CHANGING WHAT IT MEANS TO DO
By Stacy Ward, Managing Editor
fedastacy@verizon.net
The Culinary Center has elevated the Great Lakes brand in
ways that third-generation owner Marc Israel never imagined.
Since its opening three years ago, the company has hosted several
high-end charity events and social galas. One of the most prominent is
Hour Detroit magazine's Savor Detroit, a fi ve-night dinner series featuring cus-
tom menus developed by renewed local chefs. Great Lakes has hosted the event for the
past two years. "The value of having 10 chefs come into our business—twice a year—and
cook on our equipment is priceless," says Israel. "The chefs love us; the owners say, 'I thought
this was a free meal but this is costing me a new combi oven.' The impact has been huge. It's elevated
Great Lakes Hotel Supply in the marketplace and our equipment business has defi nitely grown in stature."
