Art&Science Goes Digital: From Waste to Wonder

Art&Science Goes Digital: From Waste to Wonder

Transform four global summer waste ingredients into an innovative and creative sweet recipe series by combining Electrolux Professional technologies with Chef Paolo creativity.

Learning Outcome

Thanks to advanced technology support—especially the Skyline Premium S, Skyline Chill S and EPRO dynamic Prep, you will discover how easy and interesting it is to give a second life to ingredients that are often wasted and discarded. Techniques such as baking, dehydrating, blending, and blast freezing will be part of the game, opening a new world of possibilities.

The limit? As always Chef Paolo says: the creativity of the Chef. Let’s get inspired and think out of the box!

To join the webinar, register below or click here.

Technologies involved:

• Oven -Skyline Premium S: Precision baking and roasting
• Blast Chiller Skyline Chill S: Rapid cooling to preserve freshness and texture
• Dynamic Prep – trinity pro + speedy mixer + be5 stand mixer: Advanced preparation techniques including mixing & blending

Recipes You’ll Learn:

1. Water from Chickpeas
Recipe: Gluten-Free vegan Chocolate Cake
Learn how to use chickpea water (aquafaba) as an egg substitute for a rich, airy chocolate cake that’s both vegan and gluten-free.

2. Coffee Grounds
Recipe: Homemade Coffee Cheesecake – upside down – Tatin Style
Discover how to repurpose coffee grounds into a decadent coffee-flavored cheesecake with a caramelized twist.

3. Old Bread & leftover croissants
Recipe: Zero Waste Mille Fois with Apple & Cinnamon
Transform leftover bread and croissants into a layered dessert featuring apples and cinnamon, reducing food waste significantly.

4. Watermelon Skins Recipe: Pickled Spicy Candies
Recipe: Turn watermelon rinds into tangy, spicy pickled candies, giving new life to an often discarded ingredient.

Additional Highlights:

• Creative brainstorming sessions
• Sustainability and waste reduction insights
• Hands-on tutorials with Electrolux Professional equipment
• Chef tips for flavor enhancement and presentation

Looking forward to seeing you at the webinar!

Practical Information:

A digital badge and certificate will be awarded to the participants of this webinar.

This webinar is brought to you by Electrolux Professional.

About the Art & Science Goes Digital

Art & Science Goes Digital is designed to combine the culinary creativity of professional chefs with the specialized knowledge and technology. 

Through a series of online webinars, each focusing on a different theme, the program aims to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry and help kitchens across the globe to develop more streamlined cooking processes.

Participants gain valuable skills and advice from experienced Professional chefs willing to share their international experience and passion for the continual discovery of contemporary developments in the culinary arts.

About the Speakers

Paolo Pettenuzzo

Paolo Pettenuzzo is an accomplished Chef and Culinary Trainer hailing from the Veneto region of Italy. He developed a passion for food at a young age, instilled by his father, and by the age of 16, he was already a member of the Italian National Team of Chefs – N.I.C. His impressive culinary skills earned him two silver medals in the World Championship of cooking and recognition at Worldchefs Congress, twice as part of the Italian team before the age of 20. After completing high school, he pursued a Bachelor’s degree in interpreting & communication in Milan, followed by a Master’s degree in Business Administration from NYU University in New York City. Over the years, he has gained valuable restaurant experience, working as the Food & Beverage Manager at a hotel restaurant near Venice. Since 2013, he has been with Electrolux Professional, where he is responsible for the business development of the luxury segment, including Michelin-starred and luxury projects, in partnership with Molteni Brand. In 2019, he was appointed as the official Chefs Activation Manager, with the responsibility of Chef Training for the company. He is a creative individual with a keen eye for detail, and his motto is “I live Electrolux Professional with an anticipatory perspective, working with the future to change the present.”