Art&Science Goes Digital: Layers of Flavor Creating a complete Modern Dish Through Multi Layer Cooking
Register now to a journey where tradition, efficiency, and innovation meet. In this masterclass, Chef Federica Lepidi Moore will demonstrate how the Electrolux Professional Pressure Braising Pan can become the centerpiece of an entire production process, transforming simple ingredients into a refined contemporary dish.
Through pressure braising, multi-layer cooking, sauce reduction, vegetable cookery, and modern finishing techniques, discover how one piece of equipment can deliver exceptional quality while maximizing productivity.
Modern professional kitchens require more than great food. They require consistency, efficiency, sustainability, and intelligent workflows. This session explores how a complete dish can be produced through a single cooking process, utilizing multi-layer cooking, pressure braising, and ingredient optimization while maintaining restaurant-quality results.
From protein to sauce, from vegetables to garnishes, every element is designed to showcase the versatility of the Electrolux Professional Pressure Braising Pan.
What to expect?
- Pressure braising techniques
- Multi-layer cooking applications
- Complete meal production in one cooking cycle
- Sauce and jus development
- Seasonal vegetable preparation
- Modern garnishing techniques
- Ingredient optimization and reduced waste
- Improved yield and consistency
- Energy-efficient production methods
- Practical applications for hotels, catering, banqueting and restaurants
Practical Information:
- Topic: Art&Science Goes Digital: Layers of Flavor, Creating a Complete modern Dish Through Multi Layer Cooking
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: September 30th, 2026
Chef Federica Lepidi Moore’s journey.
Federica will guide participants through the preparation of a complete plated dish inspired by Mediterranean flavors and contemporary professional cooking.
The session begins with pressure-braised chicken thighs cooked in white wine, thyme, and marjoram. Through a multi-layer cooking approach, vegetables and side dishes will be prepared simultaneously, maximizing productivity while preserving texture and flavor.
The cooking juices will then be transformed into a rich aromatic jus, while premium finishing elements such as charred glazed shallots, whipped garlic confit, herb oil, and crispy chicken skin crumble will elevate the final presentation.
The result is a modern dish built entirely around efficiency without compromising creativity.
Why joining?
- Discover advanced pressure braising applications
- Learn how to maximize production efficiency
- Explore multi-layer cooking strategies
- Understand how to generate multiple preparations from a single cooking process
- Improve consistency and food yield
- Learn techniques applicable to high-volume professional kitchens
- Ask the Chef your questions live during the session
Summary Of Dishes We Will Prepare.
- Mediterranean Cous Cous With seasonal vegetable concassé, preserved lemon, fresh herbs, cumin, coriander, and smoked paprika.
- White Wine Braised and Glazed Chicken Thighs Pressure-braised with garlic, thyme, marjoram, white wine, and chicken stock.
- Green Pea & Broad Bean Cream Fresh peas, broad beans, spring onions, olive oil, and mint.
- Potato Purée Silky smooth potato purée prepared alongside the braising process.
- Whipped Garlic Confit Slow-cooked garlic transformed into a light and creamy accompaniment.
- Charred & Glazed Shallots Whole shallots gently cooked, charred, and glazed with reduced cooking juices.
- Chicken Jus A rich reduction created directly from the braising liquid.
- Herb Oil Fresh herb oil for finishing and presentation.
- Crispy Chicken Skin Crumble A zero-waste garnish adding texture and depth.
Multi-Layer Cooking Demonstration:
Bottom Layer
White Wine Braised Chicken Thighs
- Chicken thighs
- White wine
- Chicken stock
- Garlic
- Thyme
- Marjoram
Upper Layer
- Potatoes for purée production
Seasonal Green Vegetables:
- Fresh peas
- Broad beans
- Spring onions
Result
Three separate preparations produced simultaneously through a single cooking cycle while preserving individual textures, flavors, and quality standards.
Electrolux Professional Benefits Highlighted.
- Pressure braising functionality
- Three-level cooking production
- Precise temperature control
- Uniform heat distribution
- Reduced cooking times
- Improved food yield
- Consistent production results
- Energy efficiency
- High-volume meal production
- Streamlined kitchen workflows
Final Dish:
Pressure Braised Chicken Thigh
Mediterranean CousCous with Preserved Lemon
Green Pea & Broad Bean Cream
Potato Purée
Whipped Garlic Confit
Charred & Glazed Shallot
Chicken Jus with Thyme & Marjoram
Fresh Herb Oil
Crispy Chicken Skin Crumble
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Electrolux Professional.
About the Art & Science Goes Digital
Art & Science Goes Digital is designed to combine the culinary creativity of professional chefs with the specialized knowledge and technology.
Through a series of online webinars, each focusing on a different theme, the program aims to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry and help kitchens across the globe to develop more streamlined cooking processes.
Participants gain valuable skills and advice from experienced Professional chefs willing to share their international experience and passion for the continual discovery of contemporary developments in the culinary arts.
About the Speakers
Federica Lepidi Moore
Born in L’Aquila, Italy, in 1995, Federica Lepidi Moore is an Italian chef and culinary consultant with expertise in breadmaking and artisanal baking. After completing her education and spending six years working at ALMA – The International School of Italian Cuisine, she joined Electrolux Professional as a Corporate Chef in 2024. In her role, she contributes to the development and validation of professional cooking technologies, supports chefs and foodservice operators in the implementation of new equipment, assists commercial activities through live demonstrations and international masterclasses, and provides technical consultancy to optimize kitchen operations. Her work combines culinary expertise, innovation, and a deep passion for professional gastronomy.
