Raw or marinated fish Italian style
Tuesday 04 april 2017
9:30 am to 3:30 pm
An alternative to Japanese sushi and sashimi to meet the growing demands of customers.
Learn how to add it safely to your menu thanks to the correct blast chilling techniques.
Designed for: restaurants and hotels
Equipment in use: air-o-chill blast chiller, cutter mixer TRK, planetary mixers, vacuum packers
Tutor: Chef M. Zedelmeier and A. Polver (Electrolux Chef Academy)