Workshop on Sous Vide & High Prouctivity Cooking

Innovative Culinary Technology

USA

25th April 2016

Time: 08:00 – 15:00 pm
Hosted by: Robert Fasce, Worldchefs Chef2Chef Ambassador &  Electrolux Chef Academy
Dress code: Chef Whites

The Aim of the Workshop

The workshop will focus on Sous Vide and 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.

Learning outcomes

art-and-science-usa-25-april-2016

On completion of this practical session participants will have acquired the ability to:

  • 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
  • Explain and demonstrate an understanding of the processes involved for cooking food using high productivity processes
  • 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.

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