Art&Science Goes Digital: Innovation
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.
In this first webinar episode, we’ll be focusing on the topics of Innovation. Learn how to stay ahead of the curve and discover the latest kitchen tech trends for a leaner, smoother, and more attractive cooking experience.
Learning outcomes:
- Discover the 2nd generation of Cook & Chill, a combined oven and blast chiller, with integrated vacuum sealing: master the sous-vide technique with a series of cooking and chilling processes.
- Get an introductory lesson to pickling, fermenting, de-hydrating, low temp cooking, maturing and infusing.
- Learn how to put together comprehensive bagged menus that include pre-prepared appetizers, entrees, and desserts in full or partial portions, resulting in increased convenience and efficiency.
Practical Information:
- Topic: Art&Science Goes Digital: INNOVATION
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: April 13th, 2023
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Electrolux Professional.
Looking forward to seeing you at the webinar!
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.”
