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Art & Science Seminar in USA

Date: October 9, 2018
Time: 12:00 AM - 12:00 AM
Location: United States / Event

INVITATION

2018 Seminar #3

Maximizing
Profits with Underutilized Cuts of Meat

Seminar
Date:
Tuesday October 9th,
2018

Seminar
Time:
8:00am – 3:00pm

Arrival will be Monday October 8th and
departure will be after the seminar concludes.

Dress
Code:
Chef Uniform

Limited
number of participants:
12

Host Address: Electrolux Headquarter – 10200 David Taylor Drive,
Charlotte, NC 28262


RSVP by: Wednesday September 12th,
2018



Electrolux will book & pay for Flight, Hotel (1 night), Transportation and
Meals while in Charlotte, North Carolina.

Online Registration: http://professional.electroluxusa.com/worldchefs-partnership/

A hands-on seminar
hosted by Chef Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador
for North America

Electrolux Professional
and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a
part of their “Art & Science Come Together” alliance for 2018 (
https://www.worldchefs.org/).
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 go to center-of-the-plate option is more often than not, a
prime center cut piece of meat that costs a small fortune.
 



This hands-on educational seminar is designed to cover underutilized cuts of
meat that would yield to a higher profit margin, greater taste, and some
creativity to change it up a bit!
  This
class will utilize the Electrolux combi ovens, pressure braising pan, blast chiller
and food prep machines. The methods covered are sure to help maximize
production, increase yields and extend shelf life all while enjoying some
delicious food and networking with leading industry professionals.

Learning Outcomes

Upon completion of this practical workshop,
participants will have acquired the ability to:


  • Explain and demonstrate an understanding of the processes involved for
    cooking food.
  • Achieve a balance of nutritional value,
    texture, flavour and colour for food items. 
  • How to
    optimize workflow processes incorporating the latest cooking technologies.
  • Achieve
    HACCP levels of food safety.
  • Reduction
    in food loss and, ultimately, food waste.


Higher
profitability for the food service operation.

This is an accredited CEH course by the
American Culinary Federation (ACF) for
6.0 CEHs.

 

For more information and participation
please contact.



Robert J. Mancuso, Certified
Master Chef







Bohemian Club – 624
Taylor Street, San Francisco. CA 94102


office: 415.821.8050


cell: 781.686.2802


email:
rmancuso@bc-owl.org

Add to Calendar 09-10-2018 00:00:00 09-10-2018 00:00:00 Art & Science Seminar in USA Art & Science Seminar in USA / Event

https://worldchefs.org/event/art-science-seminar-in-usa-3/

Worldchefs
https://worldchefs.org/
United States

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CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

+33 (0) 1 80 06 58 30

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