15th December 2015
Time: 9:00 am – 15:00 pm
Trainers: Stephen Billingham (Worldchefs Chef2Chef Ambassador And HTA School of Culinary Art), Chef Silvano Costantini (Electrolux Chef Academy)
Dress code: Chef Whites
A hands-on workshop hosted by Stephen Billingham,
Worldchefs’ Chef2Chef ambassador and
Electrolux Chef Academy in South Africa
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. Lunch will be provided at the school prepared by the Young chef students. Bring your knives.
The Aim of the Workshop
The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of sous vide cooking in modern day cuisine and culinary arts.
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 the sous vide method
- Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes
- Extend their range of technical and manipulation skills
- Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process
- Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating
- Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients