FWE/Food Warming Equipment: 2019 Spring Consultant Summit - 7 CEUs
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FWE/Food Warming Equipment: 2019 Spring Consultant Summit - 7 CEUs

3/19/2019 to 3/20/2019
When: March 19-20, 2019
Where: FWE - Food Warming Equipment
5599 Hwy 31 W
Portland, Tennessee  37148
United States
Contact: Travis Hartley

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CEUs: 7  

Learning Objectives

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 and regulatory updates by NAFEM VP. Behind the scenes operator hosted tours of new local event venue will help close out the event to see how the information learned is applied in the field.


Tuesday, March 19

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

4:00                Hotel check-in at Hilton Garden Inn, Nashville Downtown

5:30                Cocktail Reception in SoBro Sport Lounge

6:15                Walk to Bridgestone Arena (weather permitting)

7:00                Puck Drop - Nashville Predators vs. Toronto Maple Leafs Hockey Game & Dinner


Wednesday, March 20

8:00am            Breakfast in lobby restaurant at Garden Grill / Hilton Garden Inn Nashville Downtown

9:00                 Depart for FWE Manufacturing Facility

10:00               Introductions of presenters and overview of categories to be covered

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

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

12:30pm         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)

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

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

3:00                 Department of Energy – Refrigeration & Tariff regulation updates (Charlie Souhrada – NAFEM)

3:30                 Depart for Behind the Scenes Tour of “The Estate at Cherokee Dock”

4:30                 Behind the Scenes Tour of “The Estate at Cherokee Dock” (New Event Venue)

5:30                 Working Dine & Learn – catering kitchen best practices in use by local catering company (Chef’s Market Catering)

7:30                 Evening event


Thursday, March 21

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

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