Art & Science Seminar in Japan

Workshop in “Halal food using Innovative Culinary Technology” prepared with new technology such as combi ovens for Hotel, Catering
and Restaurant Business.

Where: Osaka Gas Hug Museum (Osaka, Japan)

Date: November 28th 2018

Time: 11:30 – 16:20

Dress code: Chefs White

NB: Limited number of
participants

RSVP – AJCA contact@ajca.jp

Agenda

A workshop hosted by Chef Iwasaki, Worldchefs’
Chef2Chef ambassador and Daniel
Schneider, Electrolux Professional Chef Academy in Singapore.

Electrolux Professional and
WORLDCHEFS are pleased to invite you to the fourth Chef2Chef training seminar in
2018 as a part of their “Art & Science Come Together” alliance. These workshops
will educate chefs on implementing sustainable practices in the kitchen while maintaining
high standards. The chefs will serve quality food, balancing a mix of Electrolux
innovative solutions and the chefs’ creativity.

The Aim of the
Workshop

The workshop will focus on the preparation
of different types of Halal dishes. We will showcase different ways of using
new technology such as combi ovens, pressurized braising pan and SpeeDelight to
give a perfect result in this traditional cuisine. This innovative approach to
produce Halal Cuisine with new technologies also improves chefs’ daily activities,
food cost and food waste.

The aim of the workshop is to
build on, and extend the range of skills, techniques and knowledge of hotel and
restaurant operations previously acquired. This session aims to build on
current technical practices and create new culinary knowledge, skills, and
techniques using combi ovens  and
SpeeDelight in different ways to enhance the productivity and consistency of
their dishes.

The key features and benefits of using
Combi Ovens and SpeeDelight for Halal Food include: 

• The possibility to be
  more flexible with the product
• Able to program
  recipes inside the oven software
• Able to use one
  equipment for many different tasks
• Able to create a
  consistent outcome every time
• Able to produce in
  masses
• Higher levels of food
  safety
• Higher level of hygiene
• An optimized work process
  incorporating the latest technology
• Reduction in food
  loss and, ultimately, food waste
• Higher profitability
  for the food service operation 

Learning
outcomes:

On completion of this practical session
participants will have acquired the ability to:

ü 
Understanding of how
Combi Ovens can reduce food cost & control the profitability in operations

ü 
Maximize the use of Combi
Ovens and SpeeDelight in Hotel and Restaurant operations

ü 
Standardize &
monitor the food quality & safety in bulk productions and achieving
consistency throughout your operation

ü 
 Focus on innovative equipment  in
Hotel and Catering operation in order to increase productivity & improve
the workflow

ü 
How to use different
accessories such as Grill Trays, Volcano Smokers and GN Baking Trays

ü 
How to program and
set the correct cycle for certain dishes in Combi Ovens and SpeeDelight

For more information and participation
please contact.

Email: contact@ajca.jp