{"id":2245,"date":"2026-04-22T18:25:53","date_gmt":"2026-04-22T18:25:53","guid":{"rendered":"https:\/\/www.unitedtrimen.com\/?p=2245"},"modified":"2026-04-22T19:14:17","modified_gmt":"2026-04-22T19:14:17","slug":"faites-connaissance-avec-un-professionnel-dexperience","status":"publish","type":"post","link":"https:\/\/www.unitedtrimen.com\/fr\/get-to-know-a-well-seasoned-pro","title":{"rendered":"FAITES CONNAISSANCE AVEC UN PROFESSIONNEL D\u2019EXP\u00c9RIENCE"},"content":{"rendered":"
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Les racines de Ben Adams dans le domaine de la restauration influencent son travail quotidien chez United Trimen<\/b><\/p>

Ben Adams est charg\u00e9 de comptes des cha\u00eenes nationales pour United Trimen. Dans l\u2019\u00e9dition du mois de la s\u00e9rie \u00abEn vedette\u00bb, il aborde son exp\u00e9rience de plus de 25\u00a0ans dans la restauration. Il parle \u00e9galement de l\u2019importance d\u2019investir dans des appareils de qualit\u00e9 et de bien les entretenir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Il a pass\u00e9 les dix premi\u00e8res ann\u00e9es de sa carri\u00e8re en cuisine, passant de plongeur \u00e0 cuisinier. C\u2019est \u00e0 ce moment-l\u00e0 que Ben a r\u00e9alis\u00e9 son potentiel. Il s\u2019adaptait facilement, \u00e9tait proactif et appr\u00e9ciait le rythme soutenu de l\u2019emploi.<\/p>

En peu de temps, il est devenu suffisamment habile pour reconna\u00eetre que son talent \u00e9tait prometteur. Il a alors commenc\u00e9 \u00e0 suivre des cours dans une \u00e9cole d\u2019art culinaire \u00e0 Toronto. Apr\u00e8s avoir obtenu son dipl\u00f4me, Ben a fait son chemin \u00e0 travers la sc\u00e8ne gastronomique de la ville. Un jour, il a r\u00e9alis\u00e9 que la cuisine n\u2019\u00e9tait peut-\u00eatre pas la place id\u00e9ale pour lui. Il a d\u00e9cid\u00e9 de quitter la restauration pour une carri\u00e8re en vente, mais cette pause n\u2019a pas dur\u00e9 longtemps.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00abCurieusement, le secteur de la restauration m\u2019a ramen\u00e9 \u00e0 lui. Mais cette fois, je voulais voir comment se passait le travail du c\u00f4t\u00e9 du service, en tant que serveur.\u00bb<\/strong><\/p>

Go\u00fbter \u00e0 la nouveaut\u00e9 dans un cadre familier l\u2019a propuls\u00e9 vers un changement encore plus important dans sa carri\u00e8re.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La voie de l\u2019excellence op\u00e9rationnelle<\/b><\/p>

Il n\u2019a pas fallu longtemps pour que la capacit\u00e9 de Ben \u00e0 faire le lien entre la cuisine et le service attire l\u2019attention de sa sup\u00e9rieure.<\/p>

\u00abUn nouveau restaurant venait d\u2019ouvrir, et ma gestionnaire de l\u2019\u00e9poque m\u2019a demand\u00e9 de la rejoindre. Elle m\u2019a dit que je ferais un excellent responsable de cuisine. Je l\u2019ai donc suivie.\u00bb<\/p>

Ce changement de r\u00f4le a ouvert la voie \u00e0 la prochaine \u00e9tape de la carri\u00e8re de Ben dans la restauration\u00a0: il est pass\u00e9 de responsable de cuisine \u00e0 g\u00e9rant, et a gard\u00e9 ce r\u00f4le pour les quinze ann\u00e9es suivantes.<\/p>

C\u2019est \u00e0 cette \u00e9poque qu\u2019il s\u2019est familiaris\u00e9 avec les moindres d\u00e9tails de la gestion des op\u00e9rations, comme l\u2019importance d\u2019investir dans de l\u2019\u00e9quipement de qualit\u00e9 et de garder des pi\u00e8ces de rechange \u00e0 port\u00e9e de main.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00abImaginez que le gril est bien rempli, mais que votre brosse se brise soudainement. Vous ne pouvez plus nettoyer votre surface de cuisson. Ou encore, vous faites sauter des aliments, mais vous n\u2019avez pas assez de po\u00eales pour garder le rythme. J\u2019ai aussi souvent vu les cuisiniers faire claquer les pinces en attendant de manipuler les aliments; mais cette habitude ab\u00eeme les pinces beaucoup plus rapidement, <\/strong> surtout si elles sont moins durables.<\/p>

Acheter les bons accessoires avant le d\u00e9but de la saison \u00e9vite le stress inutile de se retrouver les mains vides au moment o\u00f9 le service s'acc\u00e9l\u00e8re.\u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Une exp\u00e9rience de plus de 25\u00a0ans appliqu\u00e9e au pr\u00e9sent<\/b><\/p>

Ben parle avec enthousiasme de l\u2019impact direct de son exp\u00e9rience en restauration sur son travail chez United Trimen.<\/p>

\u00abPendant ma formation, on m\u2019a souvent dit\u00a0: \u201csi tu as le temps de te reposer, c\u2019est que tu as le temps de nettoyer\u201d. Et j\u2019ai souvent redit cette phrase moi-m\u00eame. D\u00e8s que j\u2019arrive \u00e0 la fin d\u2019un projet, je commence d\u00e9j\u00e0 \u00e0 planifier un d\u00e9placement pour rencontrer un restaurateur ou parler avec un fournisseur au sujet de nouveaux produits. Je ne crois pas au temps mort. Il y a toujours quelque chose \u00e0 faire dans notre secteur, donc apr\u00e8s toutes ces ann\u00e9es, c\u2019est naturel pour moi de me tenir occup\u00e9.\u00bb<\/p>

Ben a aussi \u00e9t\u00e9 t\u00e9moin du progr\u00e8s dans l\u2019\u00e9quipement disponible depuis son passage \u00e0 l\u2019\u00e9cole de cuisine, qui permet de gagner du temps et de r\u00e9duire les pertes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00abLes robots culinaires peuvent r\u00e9aliser une grande partie du travail au couteau que j\u2019ai appris \u00e0 faire \u00e0 mes d\u00e9buts. Ils permettent d\u2019\u00e9conomiser \u00e9norm\u00e9ment de temps, et certains peuvent m\u00eame contribuer \u00e0 pr\u00e9server la qualit\u00e9 des ingr\u00e9dients et \u00e0 r\u00e9duire les pertes. <\/strong> Il est possible de programmer les fours en fonction des recettes pour qu\u2019ils fonctionnent pendant qu\u2019on se concentre sur des t\u00e2ches qui n\u00e9cessitent une intervention humaine. Ils simplifient la cuisine, comme il se doit. La possibilit\u00e9 de consolider les \u00e9tapes et de produire un volume \u00e9lev\u00e9 et constant permet aux restaurateurs de r\u00e9duire leurs besoins en personnel et en \u00e9lectricit\u00e9.\u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ben aime renseigner les restaurateurs sur les avantages de chaque marque et les nouveaux appareils disponibles chez United Trimen. Il est fier de les aider \u00e0 trouver les bons outils pour gagner du temps, faire des \u00e9conomies et r\u00e9duire la pr\u00e9paration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCONTACTEZ-NOUS D\u00c8S AUJOURD\u2019HUI<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ben Adams\u2019 Restaurant Roots Inform His Day-to-Day at United Trimen Ben Adams is a National Multi-Unit Account Manager for United Trimen. In this interview, he shares his 25+ years of boots-on-the-ground restaurant experience and the importance of maintaining and investing in quality supplies in this month\u2019s Spotlight On. The first ten years of his career […]<\/p>\n","protected":false},"author":6,"featured_media":2251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[539,535],"tags":[856,801,699,893,549,701,702,700,854,703,855,548],"class_list":["post-2245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-equipment","category-smallwares","tag-canada-food-equipment-toronto","tag-canadian-food-equipment","tag-commercial-kitchen-equipment","tag-food-service-tools","tag-kitchen-equipment","tag-kitchen-supply","tag-kitchen-supply-store","tag-restaurant-equipment","tag-restaurant-smallwares","tag-restaurant-supplies","tag-restaurant-supplies-toronto","tag-smallwares"],"acf":[],"yoast_head":"\nGet to know a well-seasoned pro - United Trimen<\/title>\n<meta name=\"description\" content=\"Ben knows quality equipment and passes that insight on to our operators. Ben\u2019s instinct isn\u2019t random. He honed it over two plus decades spent in the restaurant industry, front and back of house, landing in operational management before joining our team at United Trimen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.unitedtrimen.com\/fr\/faites-connaissance-avec-un-professionnel-dexperience\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Get to know a well-seasoned pro - United Trimen\" \/>\n<meta property=\"og:description\" content=\"Ben knows quality equipment and passes that insight on to our operators. Ben\u2019s instinct isn\u2019t random. He honed it over two plus decades spent in the restaurant industry, front and back of house, landing in operational management before joining our team at United Trimen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.unitedtrimen.com\/fr\/faites-connaissance-avec-un-professionnel-dexperience\/\" \/>\n<meta property=\"og:site_name\" content=\"United Trimen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/UnitedTrimen\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-22T18:25:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-22T19:14:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.unitedtrimen.com\/wp-content\/uploads\/2026\/04\/Back-of-house.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"620\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Samantha Clothier\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Samantha Clothier\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro\"},\"author\":{\"name\":\"Samantha Clothier\",\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/#\\\/schema\\\/person\\\/f65e7632b49fcaea57b7fd1f558b2772\"},\"headline\":\"Get to know a well-seasoned pro\",\"datePublished\":\"2026-04-22T18:25:53+00:00\",\"dateModified\":\"2026-04-22T19:14:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro\"},\"wordCount\":667,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.unitedtrimen.com\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/Back-of-house.jpg\",\"keywords\":[\"canada food equipment toronto\",\"Canadian Food Equipment\",\"commercial kitchen equipment\",\"Food Service Tools\",\"Kitchen Equipment\",\"kitchen supply\",\"kitchen supply store\",\"restaurant equipment\",\"restaurant smallwares\",\"restaurant supplies\",\"restaurant supplies toronto\",\"Smallwares\"],\"articleSection\":[\"Equipment\",\"Smallwares\"],\"inLanguage\":\"fr-CA\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro\",\"url\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro\",\"name\":\"Get to know a well-seasoned pro - United Trimen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.unitedtrimen.com\\\/get-to-know-a-well-seasoned-pro#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.unitedtrimen.com\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/Back-of-house.jpg\",\"datePublished\":\"2026-04-22T18:25:53+00:00\",\"dateModified\":\"2026-04-22T19:14:17+00:00\",\"description\":\"Ben knows quality equipment and passes that insight on to our operators. 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