Chef Rohit Singh, guest chef at Culinary Institute of America (CIA), St. Helena, California used an Evo Professional Tabletop to cook Indian breads at the Slow Food Nation event at Fort Mason in San Francisco. Chef Singh and his team served about 5,000 Indian breads from Evo and other equipment to 60,000 guests in attendance in the Bread Pavillion. Lesley Stahl of 60 minutes was there to profile the event.
