Art & Science Goes Digital: FUTURE
Embark on an Electrolux Professional experience with an anticipatory perspective, where we work with the future to reshape the present. In this fourth webinar episode, we will guide you on adopting an anticipatory mindset, enabling you to allocate more time to plating with more focus on creativity and mindset. Discover how to proactively plan your work, leveraging cutting-edge technologies and cooking techniques to optimize your kitchen workflow. Learn to achieve smoother, more efficient, and superior culinary performances
Join Chef Paolo Pettenuzzo as he demonstrates the artistry behind two new recipes:
1. Fresh pasta saffron raviolo stuffed with smoked potato puree, pecorino, hazelnuts, chives, cauliflower air, dried red turnip powder
2. Mint and liquorice cube with vacuum-packed orange curd, hazelnut, and honey over the crispy black cabbage leaf
The webinar will cover several technology and cooking techniques:
- Sous-vide cooking
- Cook & Chill
- Cook & Freeze
- Oven special cycles
- Topic: Art&Science Goes Digital: FUTURE
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 13 December 2023
A digital badge and certificate will be awarded to the participants of this webinar.
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 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.”