At the Electrolux Center of Excellence Singapore, Electrolux SEA Pte Ltd
1 Fusionopolis Place, #07-10 Galaxis, Singapore 138522
Accredited by the World Association of Chefs Societies
Date: December 10th 2018
Time: 14:00 – 17:30
Dress code: Chefs White
NB: Limited number of participants
RSVP – Kong Kok Kiang (Chef KK): email@example.com
A workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador and Daniel Schneider, Electrolux Professional Chef Academy in Singapore
Electrolux Professional and WORLDCHEFS are pleased to invite you to the first Chef2Chef training seminar in 2018 as a part of their “Art & Science Come Together” alliance. 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 workshop will focus on baking Traditional Christmas Sweets and Cookies prepared traditionally all over the world. Sweets prepared with the latest technology. Different preparation techniques linked to Cook & Chill system, a technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities, food cost, food waste and the ability to be more independent to suppliers.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge. This session aims to give back and donate all baked goods to elderly homes in Singapore.
The key features and benefits of Christmas Sweets Baking Session:
To understand Christmas Treats and Sweets from around the world
To better understand how to create Christmas Sweets
To get a deeper understanding in the latest technology
Showcase of Combination Oven to bake the Cookies
Higher levels of food safety
Higher level of hygiene
An optimized work process incorporating the latest technology
Reduction in food loss and, ultimately, food waste
On completion of this practical session participants will have acquired the ability to:
Understanding different specific Christmas Treats and Sweets
Will be able to create cookies and treats according to specific seasonal events
Maximize the use of Cook&Chill system in their operations
Standardize & monitor the food quality & safety in bulk productions and achieving consistency throughout your operation for each individual diet
How to use different accessories such as the “Baking Trays” , “Non Stick GN Trays” to enhance the menu
For more information and participation please contact.
Chef Kong Kok Kiang