Renowned Chef Edward Ungrue Demonstrates Food Safety Using Advanced Eco-Safe Technology

Chef Edward Ungrue, celebrated chef of the famed San Gabriel Country Club, discusses the benefits of Eco-Safe ozonated water used every day in his kitchens. The chef demonstrates how, with the turn of a cold water tap, Eco-Safe technology can guarantee food purity, extend shelf life, and improve food characteristics. Backed by thirty years of experience in the kitchen, Chef Ungrue calls the Eco-Safe ozonated water system "one of my best friends in the kitchen" that "pays for itself in quite a short time." Even as Ungrue emphasizes the assurance of food safety wrought by the technology, he praises the extension of shelf life for fresh foods as an economic boon to his business. This safe, organic, and patented method of purifying fresh food and extending peak freshness is approved by both the FDA and USDA.

San Gabriel Country Club was founded in San Gabriel, California in 1904 when citrus orchards and barley grain dominated the local economy and Hollywood consisted of one notable hotel, a few houses, and earthen streets for horses and wagons. The club's 18-hole golf course is the oldest in Southern California, dating from 1912. With its gently sloping terrain, scenic views of San Gabriel mountains, and magnificent mature oak trees, the San Gabriel Country Club is the oldest golf club in Los Angeles and Orange counties that still operates in its original location.
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