Tuesday 21 february 2017
9:30 am to 3:30 pm
Focus on an ingredient for a menu with low environmental impact that combines seasonality and creativity.
A new experience, high productivity and low food cost.
Designed for: restaurants, hotels and supermarkets
Equipment in use: air-o-steam Touchline combi ovens, air-o-chill blast chiller, cutter mixer TRK, planetary mixers
Tutor: Chef M. Zedelmeier and S. Costantini (Electrolux Chef Academy)