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

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.
Speakers include:
Frank O'Sullivan- Identify Sous Vide and Cook Chill Processes
Samantha Kann- Regulatory Perspective (What Department of Environmental Health looks for including HACCP plans and SOP's)
Tim Franks- Equipment Specification/ Technology and Scaling
FSTC's Chef Mark Duesler- Benefits including Energy Efficiency and Ergonomics to using these processes
Join us from 8:00am to 8:45 for coffee and a light breakfast before the seminar.

FCSI Members: This class qualifies for 3 CEUs
Can't make it in person? This class will also be broadcast live!