Workshop in Chinese New Year Cookie Baking for Charity.
A workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador, Daniel Schneider, Electrolux Professional Chef Academy in Singapore
Electrolux Professional and WORLDCHEFS are pleased to invite you to the fourth Chef2Chef training seminar in 2017 as a part of their “Art & Science Come Together” alliance. 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 workshop will focus on baking Traditional Chinese New Year Cookies prepared traditionally in Asia. Cookies prepared with the latest technology. Different preparation techniques linked to Cook & Chill system, a technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities, food cost, food waste and the ability to be more independent to suppliers.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge. This session aims to give back and donate all baked goods to elderly homes in Singapore.
The key features and benefits of Chinese New Year Baking Session:
? To understand Chinese New Year Treats and Sweets
? To better understand how to create Chinese New Year Cookies ? To get a deeper understanding in the latest technology
? Showcase of Combination Oven to bake the Cookies
? Higher levels of food safety
? Higher level of hygiene
? An optimized work process incorporating the latest technology ? Reduction in food loss and, ultimately, food waste
On completion of this practical session participants will have acquired the ability to:
- ? Understanding different specific Chinese New Year Treats and Sweets
- ? Will be able to create cookies and treats according to specific seasonal events
- ? Maximize the use of Cook&Chill system in their operations
- ? Standardize & monitor the food quality & safety in bulk productions and achieving
consistency throughout your operation for each individual diet
- ? How to use different accessories such as the “Baking Trays” , “Non Stick GN Trays”
to enhance the menu
For more information and participation please contact.
Chef Kong Kok Kiang