Skip to the content 
Workshop
in Cook&Chill and Sous Vide cooking
Electrolux Taste Center
Electrolux Building 11th Floor,
1910 New Phetchaburi Road, Bangkapi, Huai Khwang, Bangkok 10310, Thailand
Date: 14th August 2018
Time: 08:00 –
17:00
Dress code: Chefs
Whites
NB: Limited
number of participation (30 pax)
RSVP: [email protected]
“Art & Science Come Together” is an alliance
between Electrolux Professional and WORLDCHEFS with a clear objective to
organise workshop training session with focus on new technologies and cooking
techniques. 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 technologies
with the chefs’ creativity.
Art & Science at
the University of Bangkok
The workshop will focus on the Sustainable cooking:
This innovative approach aims to improve chefs’ daily activities and operation
in the kitchen. In particular the seminar will focus on the Cook & Chill
system, a technology that incorporates an oven and blast chiller in a single
solution. The second topic will cover the Sous Vide technology with an in-depth
understanding of the application in the kitchen and the benefits of it.
The aim of the workshop is to build on, and extend the
range of skills, techniques and knowledge previously acquired by the Chefs. The
session aims to build on current technical practices and create new culinary
knowledge, skills, and techniques in the art of sous vide cooking in modern day
cuisine and culinary arts.
In parallel we would like to offer the Art &
Science to the Faculty students. The workshop will focus on sustainable
cooking: the Cook & Chill system and the Sous Vide techniques. The aim of
the workshop session will be from Theory to Practice. We will drive the student
from the theory and principle of the Cook&Chill and Sous Vide, to the
application of the concepts in the kitchen, highlighting the benefit of
sustainable cooking – without compromising in the output.
Learning outcomes
On completion of this practical session participants
will have acquired the ability to:
• An understanding of how to use
Cook&Chill in the menu to keep high level of food safety and food hygiene.
• Reduction of food loss and food
waste.
• Explain and demonstrate an
understanding of the processes involved for cooking food
using the Sous Vide method.
• Apply moist, dry and oil methods of
cooking appropriately to a variety of ingredients,
commodities and dishes.
• Extend their range of technical
skills.
• Understand the role of stocks,
Sauces and emulsions (stabilisation and breakdown) as
part of sous vide preparation and
cooking process.
• Achieve a balance of nutritional
value, texture, avour and colour for food items that are
prepared with an emphasis on
healthy eating.
• Prepare, cook and present a variety
of dishes using a nose to tail approach in the
selection of suitable ingredients.
Schedule and Agenda
Chef Biography
With a comprehensive international work exposure in
Germany, Switzerland and Singapore, Chef Daniel Schneider is a trained
chef in international cuisine and has a wide range of skills aquired in his 16
years in the culinary industry.
Chef Daniel joined Electrolux Professional SEA in 2015
and conducted since many culinary workshops, masterclasses and seminars in our
Center of Excellence situated in Singapore and in the APAC region. He has
hosted many cooking demonstrations and classes throughout his kitchen career,
which gives him a established personality in the Singapore F&B industry.
Apart from being a corporate chef, Chef Daniel also
provides technical consultancy and culinary services to our customers since he
is well-versed with our equipment. Being a chef that constantly wishes to
upgrade himself, he travels in the South East Asia region to help our partners
and chefs while gaining culinary knowledge along the way.
