Chef Kristina Bladecki

Corporate Sous Chef

Alto-Shaam

Kristina has three years of experience in the foodservice industry, having worked in the hospital foodservice industry prior to joining the Alto-Shaam culinary team. Kristina, after discovering that her calling was culinary arts, received her training through the culinary program at Waukesha County Technical College.

Kristina is a third-generation Alto-Shaam employee; her grandfather, Jerry Maahs, founded the company after inventing Halo Heat® technology. Kristina has inherited Jerry’s commitment to quality food and service.

Kristina serves as corporate sous chef in the Culinary Institute, where she maintains the upkeep needed for the kitchen and the Culinary Institute. As sous chef, Kristina can often be found making baked goods before seminars and demonstrations.

Kristina’s favorite piece of Alto-Shaam equipment is the CT Express™ Combitherm® combi oven. She uses it to bake with her favorite ingredient – sugar. She recommends Alto-Shaam equipment to others in the industry because of its ability to reduce stress in the kitchen. 

“People do business with people because they choose to, not because they have to,” Kristina says. “We can always find others doing the same thing or selling the same product; it’s the personal connection that makes the Alto-Shaam difference.” 

Chocolate Tips

When using chocolate in your dishes, it's important to properly melt the chocolate so that it is smooth and creamy and does not seize up.

When you need to melt chocolate and butter together for a batter, it’s easy to do so in a Combitherm oven. Place the chocolate and butter in a covered bowl and steam at 212°F for 10 minutes.

The best way to temper chocolate is at 115°F in a Cook & Hold oven.

For more kitchen techniques, check out the additional resources:

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