Workshop in Cook&Chill and Sous Vide cooking
Bangkok University Rangsit Campus
School of Humanities & Tourism
Management, Zone A, Building A4 & A5 (Tourism Tower) 9/1 Moo, 5 Phaholyotin Road 1,
Klong Luang Pathumthani, Thailand
Date: 15th August 2018
Time: 09:00 –
Dress code: Chefs
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
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 Sustainable cooking: This
innovative approach aims to improve the Students culinary knowledge to build on
their studies. In particular, the seminar will focus on Cook & Chill
system, a technology that incorporates an oven and blast chiller in a
single solution. The second topic will cover Sous Vide technology with a
general understanding of the application in the kitchen and the bene ts of it.
The objective of the workshop is to build techniques
and knowledge previously acquired by the Students. 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
The structure of the workshop session will be from
Theory to Practice. We will drive the students from the theory and principle of
the Cook&Chill and Sous Vide, to the application of the concepts in the
kitchen, highlighting the bene t of sustainable cooking – without compromising
in the output.
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
• 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
• Understand the role of stocks,
Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and
• Achieve a balance of nutritional
value, texture, flavour and colour for food items that are prepared with an emphasis on
• Prepare, cook and present a variety
of dishes using a nose to tail approach in the selection of suitable ingredients.
Schedule and Agenda
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.