Kopelow’s kitchen is a wonder in itself. His kitchen is all about capacity (much like what we considered when designing our cup holder). Everything starting from the amount or quantity of raw food that needs to be brought and cooked for a full fledged dish to the size of the containers like soup cauldrons, hand mixers or the mixing bowls are gigantic. The quantities are measured in terms of hundreds of gallons and the smallest measured quantity that they deal with is five gallons.
His kitchen is a ten year old initiative taken by Eric and is dedicated to serve the people of Universal Studios Hollywood (who hopefully took their travel drink holder to the park). On a daily basis, about 25,000 people are benefited from his kitchen. This is a 48,000 square foot theme park kitchen having norms of huge portions and big equipment. Along with the greatness in size, the mistakes made are no smaller. Even the loss coming from minor mistakes can be large.
Kopelow is 49 years of age and has done his graduation from the Culinary Institute of America in New York City. He has been able to boost the sales by the kitchen tremendously in the last few years.
Kopelow’s kitchen is a much appreciated one because usually theme parks have kitchens that are spread throughout the park in the form of small individual kitchens but unlike that, Kopelow’s kitchen has managed to stand as a single body kitchen that has the capability to serve the whole park in the particular area itself. Eric also used to run a small kitchen previous to this as an executive chef for UAL Corp’s United Airlines and left it after attacks of September 11th.
Kopelow knows well the requisites that one kitchen needs to have to attract people towards it (just like wheelchair or scooter consumers know they need in wheelchair accessories). He is a very well experienced person in his field and has made remarkable growth. He checks the work done by about 100 cooks, 20 bakers and handles the food served to 12 restaurants and 85 food carts. He tests at least one new item every week and gets all positive replies in the food review websites as well as inside the park. He has tried and tested of about 125 recipes of pizza dough before actually sticking to one formulated one for use. His kitchen has been rated 90 out of 100.
Kopelow always wanted to become a doctor but due to fear of blood, he could not fulfill his wish. Although in a different profession now, he has become a perfectionist and such a successful personality.
