Date: Monday April 20, 2015
Time: 8:00am – 2:00pm
Dress code: Chef Uniform
Limited number of participants to 12
RSVP by April 1st 2015 to Robert Fasce at [email protected]
Location: Electrolux North American Headquarters (10200 David Taylor Drive, Charlotte, NC 28262)
A hands-on seminar hosted by Robert Fasce 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. 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 High Productivity systems, new technology that incorporates a series of technologically
advanced pieces of cooking and chilling products into a single solution. This innovative approach to sustainable cooking
also improves chefs’ daily activities.
The key features and benefits of the Cook & Chill system include:
An optimized work process incorporating the latest technology
Higher levels of food safety
Reduction in food loss and, ultimately, food waste
Higher profitability for the food service operation
On completion of this practical session participants will have acquired the ability to:
Explain and demonstrate an understanding of the processes involved for cooking food using high productivity
Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes
Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an
emphasis on healthy eating.
This is a 2015 accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.
For more information and participation please contact.
Genesee Valley Club
421 East Ave, Rochester, NY 14607