Art & Science Seminar in USA

INVITATION

2018 Seminar #3

“Maximizing
Profits with Underutilized Cuts of Meat“

Seminar
Date: Tuesday October 9^th,
2018

Seminar
Time: 8:00am – 3:00pm

Arrival will be Monday October 8^th 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 12^th,
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: [email protected]