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.
Charcuterie and Homemade Condiments
With the trend back on the rise to provide guests with an in-house charcuterie experience, we developed a hands-on seminar to explore the use of modern technology to execute classic charcuteries and condiments.
Chefs participated in making Pates, Terrines, Sausages, Smoked and Cured Meats, Relishes, Pickles and Sauces.
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Sustainable Seafood Creations
The Center of Excellence in Charlotte recently hosted chefs from across the nation as part of a Chef2Chefs training seminar in partnership with Worldchefs.
The hands-on educational workshop was focused on sustainable seafood creations and highlighted issues with overfishing. The class provided resources to the chefs for making educated decisions about which food to showcase from their kitchens.
Electrolux Academy chef Corey Siegel led the chefs in making cioppino (seafood stew) as well as octopus, shrimp, and mussels.
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Maximizing Profits with Underutilized Cuts of Meat
Our Corporate Executive Chef Corey Siegel focused the hands-on educational workshop on underutilized cuts of meat and how a little creativity in the kitchen can result in tasty meals with a higher profit margin. The chefs used the pressure braising pan to make filling turkey chili. Chefs cooked lamb belly in the combi ovens and baked loaves of bread for sandwiches as well as slow-cooked short ribs along with several other delicious dishes.
Chefs walked away with a better understanding of how to increase yields as well as how to deliver extraordinary dishes made with more varied cuts of meat.
For more information,
Robert J. Mancuso, Certified Master Chef
Bohemian Club – 624 Taylor Street, San Francisco. CA 94102
office: 415-821-8050, cell: 781-686-2802