Jeff White

Rep Chef

Indiana and Michigan

Jeff White is a rep chef serving in Indiana and Michigan through Phoenix Marketing.  He received his bachelor’s degree in Hotel, Restaurant and Institutional Management from Johnson and Wales University. He has worked in foodservice sales since 1999.

Other memberships, training and certifications include:

  • Alto-Shaam Rep Chef Level 1
  • CFSP - Certified Foodservice Professional
  • American Culinary Federation member

Jeff received his Alto-Shaam certification in July where he received valuable training on the Xcelerate® Hi-Speed oven

Jeff can be reached at jeff@phoenix-reps.com or 317-258-4460.

Tips & Tricks: Smoked Brisket

With support from the awesome Alto-Shaam culinary team, I have had great success with overnight smoked brisket in the combi oven. 

  1. Cold smoke - 1 hour 
  2. Hot smoke - 1 hour, 250 degrees F - 60% fan
  3. Combi mode - 250 degrees F, 10% humidity, 60% fan, Probe temp: 175 degrees F for slicing or 183 degrees F for shredding.
  4. Steam - 160 degrees F, 100% humidity, 20% Fan, continuous timer
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