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Webinars by FCSI - each qualifies for 1 CEU
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Webinars by FCSI - each qualifies for 1 CEU

 Export to Your Calendar 2/2/2018
When: Available Anytime
Where: Your Place
Contact: Kimberly Kissel
309-808-2165


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LEED and the Hotline: Using LEED Guidelines to Create a High Performance Cookline

CEUs: 1

 

Using LEED as a guideline - whether you have a client that wants LEED or LEED equipment or a client you want to please, the LEED guidelines can be used to create a high-performance energy efficient cookline.

 

The FSTC's Richard Young and guest speaker Brett Daniel, FCSI will:

  • Discuss industry and LEED standards
  • Calculate examples of energy and cost savings associated with LEED equipment
  • Share case studies of high-performance hotlines that increased the energy efficiency of a LEED building 

About the Presenters: 

Richard Young 

Richard, Director of Education and Senior Engineer at Frontier Energy, currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.

 

Brett Daniel, FCSI

Foodservice design allows Brett Daniel, FCSI, project and BIM manager at Camacho, a foodservice and laundry facilities design and consulting firm based in Atlanta, Ga., to combine two of his passions: tinkering and cooking. He got into the business ten years ago. “I was working in lighting design and HVAC. To be honest, I got tired of crawling around in attics.” He contacted his father Reggie Daniel, FCSI, who then had a design firm in Charlotte, NC and asked if he needed any help. Reggie connected Brett with James Camacho in Atlanta for an interview. Ultimately, Reggie also joined Camacho in 2012 as Director of Design.

 

If he wasn’t in foodservice design, Daniel says he’d still be in kitchens. “I love to cook and could easily see being a chef.” He says his home is filled with raspberry pis – not the kind you eat, however, but a fun name for credit card-sized single-board computers. “I love to tinker and surround myself with gadgets like homemade radios. Putting kitchens together is a form of tinkering because it’s like solving a puzzle through spatial relationships,” he says. “It’s about understanding how adjacent equipment serves each other. I love getting up and going to work.”

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Surfing the Waves of Change in Foodservice

CEUs: 1

What influences eating and food trends? More importantly, what do these trends mean for your clients’ foodservice operations? This webinar focuses on food and eating trends everyone should consider when developing or redesigning menus.  In addition, learn about how three operational trends can significantly impact food service operations and design.

 

About the Presenters 

Marsha Diamond, MA, RDN

With 38 years of experience, Marsha Diamond, MA, RDN established M. Diamond, LLC to leverage her food service and business expertise to define solutions for industry challenges. She is an outcome-focused thinker with specialties in marketing, branding and sales for food service businesses. Marsha is a distinguished speaker, writer, business coach and social media strategist, who has helped elevate and position individuals, manufacturers and organizations to gain better market share within their industries. She has an amazing ability to synthesize the needs of multiple players in an organization and to customize approaches to clients’ initiatives and challenges.


Becky Schilling


Becky is Food Management’s editor-in-chief. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining FM in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

 

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The Latest in Refrigeration Regulations

CEUs: 1 

 

You’ve heard the news: the U.S. government has given refrigerators, freezers, ice machines and walk-ins quite the cold shoulder over the past few years. What’s the latest and how does the ripple effect impact your clients’ future projects? Learn what’s going on, in laymen’s terms, during this refrigeration regulation webinar presented by Charlie Souhrada, CFSP, vice president, regulatory & technical affairs for the North American Association of Food Equipment Manufacturers (NAFEM). 

 

About the Presenter: Charlie Souhrada, CFSP

Charlie Souhrada is Vice President, Regulatory & Technical Affairs for the North American Association of Food Equipment Manufacturers (NAFEM), a trade association of 550 foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage and table service. In this role, he is responsible for the association’s industry and government relations, market research and technical program development. He manages the subcommittee that developed and maintains the NAFEM Data Protocol, a set of standard rules and message formats that allow commercial kitchen equipment to communicate.

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Rack Conveyor Dishmachine Design

CEUs: 1

FCSI and fishnick offer an engaging conversation between designer and researcher about what can go sideways in real-world dishmachine operations and how to avoid the most common mistakes.

Amin Delagah, the lead dishmachine researcher at the PG&E Food Service Technology Center, shares some of the surprising results he uncovered during his field research. Connie Dickson, FCSI, poses a hypothetical dishroom project, and together they talk through the details and arrive at an efficient, cost effective, customer-pleasing design. 

      Learn how you can save your customer money on water and energy by installing a dedicated water meter

      Find out why it makes sense to spec equipment with advanced built-in diagnostics

      Learn the energy-saving benefits of designing dishrooms with long entry and exit dishtables that support batch washing of racks

      Learn how to effectively specify appropriately sized dishmachines based on the types of wares being washed and how overspray wastes money

About the Presenters

Connie Dickson, FCSI, Principal, Rippe Associates

Connie Dickson, FCSI is a foodservice design principal with Rippe Associates consulting group. She enjoys helping clients envision new possibilities and developing designs that reflect the project's goals. Connie holds degrees from Cornell University in Nutritional Science and from Kendall College in Culinary Arts and is affiliated with FCSI, AHF and SHFM. She began her career as a registered dietitian and managed Sodexo foodservice operations for 14 years prior to joining Rippe Associates in 2006. Connie's primary area of expertise is in healthcare, senior living and corporate markets. She is involved FCSI's Council for Professional Standards The Americas (CPSTA), which sets standards of performance for Professional FCSI The Americas consultants, administers core competencies set by FCSI WW, and measures performance for core competencies.

Amin Delagah, Project Engineer, FSTC

Amin Delagah holds a B.S. in Mechanical Engineering and M.S. in Renewable Energy Engineering with a minor in Environmental Management. He currently focuses most of his efforts on hot water systems research and technical outreach. Highlights of his research include the completion of a California Energy Commission Public Interest Energy Research Report titled, "Energy Efficiency Potential of Gas-Fired Commercial Water Heating Equipment in Foodservice Facilities" and a Design Guide on "Energy Efficient Heating, Delivery and Use". Amin maintains a close working relationship with many water heater manufacturers and water heating experts and has been a leading advocate for the development and promotion of condensing commercial water heaters.

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Top Shelf Kitchen Design: 4 Steps to Efficient Equipment

CEUs: 1

Finding efficient cooking, holding, dishwashing and refrigeration equipment for your kitchen design is not difficult if you know where to look. And, justifying that equipment to your client – or defending it against value engineering – is much easier if you know how to model the cost savings for each piece of equipment.Join Richard Young from the Food Service Technology Center and Dick Eisenbarth from Cini-Little International for a webinar that will guide you through the four steps of the FSTC method – a simple approach to finding efficient equipment and modeling cost savings. 

About the Presenters

Richard Young, Director of Education, FSTC

Dick Eisenbarth, FCSI; President and COO, Cini-Little International

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