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Art & Science Goes Digital: Kitchen Revolution in Bread Making
In this sixth episode of Art & Science Goes Digital, we will guide you on the kitchen revolution in bread-making and how to:
- Master Pre-Production and Storage Techniques for Bread
Learn efficient methods for pre-producing bread, including proper freezing and storage practices, to maintain freshness and quality over extended periods. - Optimize Bread Quality with Specialized Equipment
Understand the role of advanced appliances, such as ovens and blast chillers, in enhancing bread texture and consistency, and explore the Sky Duo technology that connects these appliances for seamless proofing and baking. - Reduce Food Waste Through Innovative Ingredient Reuse
Gain insights into sustainable practices by learning techniques to repurpose ingredients, like herbs and vegetable skins, through dehydration and seasoning to minimize waste in bread production.
Join Chef Paolo Pettenuzzo as he showcases 3 new recipes:
- Classic Italian Focaccia with Dark Cocoa, Honey and Olive Oil
- Smoked salted/ salted butter Pan brioche (single portions vs bowl cooked).
- Multigrain flour loaf
*Each recipe uses different ingredients and proofing/baking techniques to create unique textures and flavors in the bread
Practical Information:
- Topic: Art&Science Goes Digital: Kitchen revolution in bread making
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 20 November 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 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.”
