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Art & Science Goes Digital: Flexibility Meets Sustainability
Art & Science Goes Digital is back this year with two more engaging webinars. The first webinar, titled Flexibility Meets Sustainability, introduces Henry Guadagni, Corporate Chef for Sales Region MEA & India at Electrolux Professional, as a new contributor to the Art & Science series.
In this upcoming webinar, you’ll discover the keys to enhancing your culinary operations through smart choices in technology, ingredients, and sustainability.
Don’t miss this opportunity to transform your culinary practice, making it more efficient, creative, and environmentally friendly. Join us to learn how these strategies can make a significant impact on your daily operations.
Join Chef Henry Guadagni as he demonstrates:
- How choosing the right technology can extend flexibility in your daily job, enabling you to deliver exceptional, trendy dining experiences in a small footprint, both indoors and outdoors.
2. How the right selection of ingredients can reduce costs and extend creativity in your offerings.
3. How can the right innovations and adopting a sustainable approach help reduce energy and food waste?
- Topic: Art&Science Goes Digital: Flexibility Meets Sustainability
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 9th July 2024
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Electrolux Professional and Worldchefs.
Looking forward to seeing you at the webinar!
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
Chef Henry Guadagni
At 23, Henry Guadagni began his culinary career as a Commis in a hotel in Forte Dei Marmi, Italy. In 2008/2009, he undertook a nine-month training internship at the prestigious Hotel Ritz in Paris, marking his entry into the high-end restaurant industry. After this, he attended Alma Con Stage at the Michelin 1-star restaurant “IL CANTO” in Siena. Following his exams, he returned to Paris to work at the Ritz’s Michelin 2-star restaurant L’Espadon until its closure in 2012. He then moved to Bourgogne to work at Bernard Loiseau’s Michelin 3-star restaurant. In 2015, he briefly worked as a sous-chef at the Castille Hotel before rejoining the Ritz. Currently, he is a corporate chef at Electrolux Professional, overseeing operations in the Middle East, Africa, and India.
