Electrolux Seminar in USA October 3rd, 2017

INVITATION

2017 SEMINAR #3

“Bakery & Pastry using Innovative Culinary Technology”

A seminar exploring the use of new techniques to produce bakery and pastry items

Seminar Date: Tuesday October 3^rd, 2017

Seminar Time: 8:00am – 3:00pm

Arrival will be Monday October 2^nd and departure will be after the seminar concludes.

Dress Code: Chef Uniform

Limited number of participants: 12 (No more registration – Class Full)

Host Address: Electrolux Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262
RSVP by: Friday September 15^th, 2017

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

Online Registration: http://professional.electroluxusa.com/worldchefs-partnership/   Class Full – No more registration 

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 2017 . 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

In this session, we will explore the world of baking and pastry. This hands-on experience will go through freshly baked breads, custards, tarts, pastries, frozen desserts utilizing Cook & Chill technology (Combi Oven cooking and Blast Chilling techniques), Pressure Braising Pan and SpeeDelight high speed cooking methods. This session will open you up to easy and innovative ideas that can elevate your bakery and pastry programs.

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 using high productivity processes.
• Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating. 
• How to optimize workflow processes incorporating the latest high speed 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]