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FWE - Food Warming Equipment: 2017 Fall Consultant Summit - 7 CEUs
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FWE - Food Warming Equipment: 2017 Fall Consultant Summit - 7 CEUs

10/10/2017 to 10/12/2017
When: October 10-12, 2017
Where: FWE - Food Warming Equipment
5599 Hwy 31 W
Portland, Tennessee 
United States
Contact: Travis Hartley
615-945-2221

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CEUs: 7 

Course Title:

2017 Fall Consultant Summit

Learning Objective:

Provide knowledge of various heating, holding and transport systems to assist in designing future client projects.  We will review construction and design methods, which will allow future FCSI clients to deliver meals efficiently, safely and kitchen-fresh.  Categories that will be covered include Low Temperature Cooking, Holding, Serving Equipment, Re-thermalizing Units, Utility Transports, Refrigeration, as well as Portable Bars and Racks.  Also to be covered will be innovative uses of holding for charcuterie processes as well as updated HAACP guidelines covered by a guest chef. Behind the scenes operator hosted tours of large local venues will help close out the event to see how the information learned is applied in the field.

Tuesday, October 10 (Guests to arrive by 3pm)

3:00p - FCSI member guests arrive into Nashville International Airport (BNA)

4:00p - Hotel check-in at Hyatt Place Nashville Downtown

5:30p - Cocktail Reception in Hyatt Place Hotel lobby bar

6:15p - Walk down Broadway to dinner event (weather permitting)

6:30p - FWE hosted dinner and private acoustic performance at The Stillery 2nd floor  

 

Wednesday, October 11

8:00a - Breakfast in lobby restaurant at Hyatt Place

9:00a - Depart for FWE Portland Tennessee Manufacturing Facility (35 min drive)

9:45a - Arrive at FWE Portland Tennessee Manufacturing Facility

10:00a - Introductions of presenters & overview of categories to be covered

10:15a - Manufacturing floor tour led by Deron Lichte (President- FWE)

11:30a - Body/frame construction review (all-welded, slip style, riveted, other fastener styles)

12:30p – Working Lunch & Learn - Hosted by guest chef Edgar Pendley of Urban Grub (Review use of holding cabinets for charcuterie processes and meat aging practices as well as new HAACP guidelines)

1:30p - Heat systems review (dry, passive moisture, active moisture, precise moisture)

2:30p - User segment best practices (Schools, Hospitality, Healthcare, Correctional, Chains)

3:00p - Department of Energy – Refrigeration regulation updates

3:30p - Depart for Behind the Scenes Tour of Nissan Stadium

4:30p - Behind the Scenes Tour of Nissan Stadium, hosted by Jon Moscalo of Legends

5:30p - Behind the Scenes Tour of Ascend Amphitheatre to include private working “dine and learn” dinner, also hosted by Jon Moscalo of Legends

7:30p – Return to Hyatt Place for the evening or hit Broadway for live music & cocktails

 

Thursday, October 12

FCSI member guests depart from Nashville International Airport (BNA) at their leisure


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