Fishnick: Cook, Hold & Chill [2 CEU]
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Fishnick: Cook, Hold & Chill [2 CEU]

When: Your location on demand
10:00 AM
Where: Your location on demand
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United States
Presenter: Food Service Technologies Center
Contact: Kiana Caban

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Cook, Hold & Chill: Equipment and Technologies that Save Energy, Reduce Waste and Cut Labor Costs

CEUs: 2

Time: 10:00am - 12:00pm

Speaker: Mark Duesler


High-performance, energy-efficient cooking equipment can be paired with innovative equipment like vacuum sealers, blast chillers, and circulators using the sous vide process to create efficient cooking systems that save energy, reduces waste and cut labor costs. This class will demonstrate how all of these pieces of equipment and various techniques fit together to create new ways to cook, chill and hold food while improving kitchen operations. This is an ideal class for school districts, hotel operators, designers, restaurant operators, culinary educators, chefs, cooks and especially culinary students looking to gain innovative skills that save money, cut waste and reduce labor costs.

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