Electrolux Professional & Worldchefs
Art & Science Come Together
Electrolux Professional and Worldchefs are hosting three Chef2Chef training seminars as a part of their “Art & Science Come Together” alliance for 2017.
The “Art & Science Come Together” partnership aims to combine the culinary creativity of professional chefs with the specialized knowledge and technology with Electrolux Professional’s commercial cooking solutions – helping kitchens across the globe to develop more streamlined and sustainable cooking processes.
In these workshops, the chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity. Read more about the alliance with Worldchefs here.
Electrolux Professional hosts “Barbecue using Innovative Culinary Technology” seminar in Charlotte
Electrolux Professional hosted its first WorldChefs seminar of 2017 in Charlotte, NC on May 23, bringing together 15 Chefs from around the country to interact and learn about brand new cooking solutions.
This year’s seminar series, consisting of three seminars, is culinary themed with the first concentrating on barbecue cuisine. Electrolux Professional is committed to delivering innovative and accessible technologies for its customers.
BBQ Recipe Book
Food Service R&D, Sales & Marketing
“For all my years in the Hospitality Industry, the Electrolux seminar was without question a refreshing eye opener on the newer, modern and emerging Cooking technologies by the best professional Chefs commercial equipment supplier in the market!”
Michael D. Russell
Certified Master Chef
“I am looking forward to using what I have learned to train other culinarians, especially the young ones who have just begun to grow in our industry. As a Certified Master Chef, we are always challenged to pass on the knowledge we have learned to the next generation as well as our colleges (“Always the student”). The development of kitchen equipment over the years (I have been in the profession for 52 years) is unbelievable. I am sure that some of the chefs remember wood stoves, counter top smoking in hotel pans, long hours of meat and produce production and more. Baked beans done in the pressure braising pan from dry state in just 1 hour and 20 minutes – wow!”
Director of Research & Development
RAW SEAFOODS INC
“Perfecting the Art in Cooking by engineering the tools to make it faster, better and more efficient is what I saw at Electrolux but it’s more than equipment it’s about their professional collaboration with industry through team building and sharing outcomes with the expert end-users “the Chefs”. Without technical engineering meeting the culinary arts it wouldn’t happen so congratulations Electrolux, you get the big picture.”
Certified Master Chef
L’Acadèmie Culinaire of France member
“Chef Corey’s work was exceptional, passionate in the kitchen, (logrando) achieving the interest of all chefs present and making everything look easy.”
Bakery & Pastry using Innovative Culinary Technology
A seminar exploring the use of new techniques to produce bakery and pastry items.
Seminar Date: Tuesday, Oct. 3, 2017
Seminar Time: 8 a.m. – 3 p.m. Arrival will be Monday, Oct. 2, and departure will be after the seminar concludes.
Dress Code: Chef Uniform
Limited number of participants: 12
Host Address: Electrolux Headquarters – 10200 David Taylor Drive, Charlotte, NC 28262
RSVP by: Friday, Sept. 15, 2017
Electrolux will book & pay for the flight, hotel (1 night), transportation and meals while in Charlotte.
This is an accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.
A hands-on seminar hosted by Chef Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador for North America
The Aim of the Workshop
In this session, we will explore the world of baking and pastry. This hands-on experience will go through freshly baked breads, custards, tarts, pastries, frozen desserts utilizing Cook & Chill technology (Combi Oven cooking and Blast Chilling techniques), Pressure Braising Pan and SpeeDelight high-speed cooking methods. This session will open you up to easy and innovative ideas that can elevate your bakery and pastry programs.
Upon completion of this practical workshop, participants will have acquired the ability to:
- Explain and demonstrate an understanding of the processes involved in cooking food using high productivity processes.
- Achieve a balance of nutritional value, texture, flavor and color for food items that are prepared with an emphasis on healthy eating.
- How to optimize workflow processes incorporating the latest high-speed cooking technologies
- Achieve HACCP levels of food safety
- Reduction in food loss and, ultimately, food waste
- Higher profitability for the food service operation