Art & Science Seminar in USA

INVITATION

2018 Seminar #2

“Sustainable Seafood Creations”

Seminar Date:
Tuesday August 28^th, 2018

Seminar Time:
8:00am – 3:00pm

Arrival will be Monday August 27^th and
departure will be after the seminar concludes.

Dress Code: Chef Uniform

Limited
number of participants: 12

Host Address: Electrolux
Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262

RSVP by: Wednesday August 1^st,
2018

Electrolux will book & pay for Flight, Hotel (1 night), Transportation and
Meals while in Charlotte, North Carolina.Online Registration:

A hands-on seminar hosted by Chef
Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador for North America

Electrolux Professional and
WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part
of their “Art & Science Come Together” alliance for 2018 (https://www.worldchefs.org/). 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
ocean is quickly running out of healthy resources due to human interaction. We
believe that it is important to take a stand on only utilizing sustainable
seafood to help preserve the resources we have and create better opportunities
for the future.



This hands-on educational seminar is designed to cover the issues with the
oceans, provide resources for sourcing sustainable seafood and developing many
recipes to showcase these items. This class will utilize the Electrolux combi
ovens, pressure braising pan, blast chiller and food prep machines. The methods
covered are sure to help maximize production, increase yields and extend shelf
life all while enjoying some delicious food and networking with leading
industry professionals.

Learning Outcomes

Upon completion of this practical workshop, participants will have
acquired the ability to:

•      Explain
  and demonstrate an understanding of the processes involved for cooking food.

•      Achieve
  a balance of nutritional value, texture, flavour and colour for food
  items. 

•      How to
  optimize workflow processes incorporating the latest cooking technologies.

•      Achieve HACCP
  levels of food safety.

•      Reduction in
  food loss and, ultimately, food waste.

•      Higher
  profitability for the food service operation.

This is an accredited CEH course by the American
Culinary Federation (ACF) for 6.0 CEHs.

For more information and participation please
contact.

Robert J. Mancuso, Certified
Master Chef

Bohemian Club – 624 Taylor
Street, San Francisco. CA 94102

office: 415.821.8050

cell: 781.686.2802

email: rmancuso@bc-owl.org