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 2018.

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. Click here to see images and videos from our Worldchefs Seminars in 2017.

WorldChefs Seminar in North America on Barbecue

Seminar 1

Charcuterie and Homemade Condiments


Seminar Date: Tuesday, April 24, 2018

Seminar Time: 8 a.m. – 3 p.m. Arrival will be Monday, April 23 and departure will be after the seminar concludes.

Dress Code: Chef Uniform

Limited number of participants: 12

Host Address: Electrolux Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262

RSVP by: Sunday, April 1, 2018

A hands-on seminar hosted by Chef Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador for North America.

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.

Download InvitationRegister for Seminar

The Aim of the Workshop

With the trend back on the rise to provide guests with an in-house charcuterie experience, we have developed this hands-on seminar to explore the use of modern technology to execute classic charcuteries and condiments.

Chefs will participate in making Pates, Terrines, Sausages, Smoked and Cured Meats, Relishes, Pickles and Sauces.

This class will utilize the Electrolux combi ovens, pressure braising pan, blast chiller and food prep machines. The methods covered are sure to help maximize production, increase yields and extend shelf life all while enjoying some delicious food and networking with leading industry professionals.

Learning Outcomes

Upon completion of this practical workshop, participants will have acquired the ability to:

  • Explain and demonstrate an understanding of the processes involved for cooking food.
  • Achieve a balance of nutritional value, texture, flavour and colour for food items.
  • How to optimize workflow processes incorporating the latest cooking technologies.
  • Achieve HACCP levels of food safety.
  • Reduction in food loss and, ultimately, food waste.
  • Higher profitability for the food service operation.
Chef baking during WACS Seminar in Charlotte
Chef baking during WACS Seminar in Charlotte
Chef baking during WACS Seminar in Charlotte

Seminar 2

Sustainable Seafood Creations


Seminar Date: Tuesday, August 28, 2018

Seminar Time: 8 a.m. – 3 p.m. Arrival will be Monday, Aug. 27, and departure will be after the seminar concludes.

Dress Code: Chef Uniform

Limited number of participants: 12

Host Address: Electrolux Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262

RSVP by: Wednesday, August 1, 2018

A hands-on seminar hosted by Chef Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador for North America.

Electrolux will book & pay for the flight, hotel (1 night), transportation and meals while in California.

This is an accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.

Download InvitationRegister for Seminar

The Aim of the Workshop

The ocean is quickly running out of healthy resources due to human interaction. We believe that it is important to take a stand on only utilizing sustainable seafood to help preserve the resources we have and create better opportunities for the future.

This hands-on educational seminar is designed to cover the issues with the oceans, provide resources for sourcing sustainable seafood and developing many recipes to showcase these items. This class will utilize the Electrolux combi ovens, pressure braising pan, blast chiller and food prep machines. The methods covered are sure to help maximize production, increase yields and extend shelf life all while enjoying some delicious food and networking with leading industry professionals.

Learning Outcomes

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.
  • Achieve a balance of nutritional value, texture, flavor and color for food items.
  • How to optimize workflow processes incorporating the latest cooking technologies.
  • Achieve HACCP levels of food safety.
  • Reduction in food loss and, ultimately, food waste.
  • Higher profitability for the food service operation.
WACS Group Photo (2)

Seminar 3

Maximizing Profits with Underutilized Cuts of Meat


Seminar Date: Tuesday, Oct. 9, 2018

Seminar Time: 8 a.m. – 3 p.m. Arrival will be Monday, Oct. 8, and departure will be after the seminar concludes.

Dress Code: Chef Uniform

Limited number of participants: 12

Host Address: Electrolux Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262

RSVP by: Wednesday, Sept. 12, 2018

A hands-on seminar hosted by Chef Rob Mancuso, CMC, WACS’ Chef2Chef Ambassador for North America

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.

Download InvitationRegister for Seminar

The Aim of the Workshop

The go-to center-of-the-plate option is more often than not, a prime center cut piece of meat that costs a small fortune.

This hands-on educational seminar is designed to cover underutilized cuts of meat that would yield to a higher profit margin, greater taste, and some creativity to change it up a bit!  This class will utilize the Electrolux combi ovens, pressure braising pan, blast chiller and food prep machines. The methods covered are sure to help maximize production, increase yields and extend shelf life all while enjoying some delicious food and networking with leading industry professionals.

Learning Outcomes

Upon completion of this practical workshop, participants will have acquired the ability to:

  • Explain and demonstrate an understanding of the processes involved for cooking food.
  • Achieve a balance of nutritional value, texture, flavor and color for food items.
  • How to optimize workflow processes incorporating the latest cooking technologies.
  • Achieve HACCP levels of food safety.
  • Reduction in food loss and, ultimately, food waste.
  • Higher profitability for the food service operation.

Seminar
Registration

For more information,
please contact:

Robert J. Mancuso, Certified Master Chef
Bohemian Club – 624 Taylor Street, San Francisco. CA 94102
office: 415-821-8050, cell: 781-686-2802
email: rmancuso@bc-owl.org

Worldchefs 2017-03-20T08:00:10+00:00 Electrolux Professional