Invitation
Workshop in Chinese Banquet linked with Cook&Chill for Hotels and Catering Business.
At the Electrolux Center of Excellence Singapore, Electrolux SEA Pte Ltd
1 Fusionopolis Place, #07-10 Galaxis, Singapore 138522
Accredited by the World Association of Chefs Societies
Date: April 27th 2017
Time: 14:00 – 17:30
Dress code: Chefs White
NB: Limited number of participants
RSVP - Kong Kok Kiang (Chef KK): kk.kong@kitchenkinetics.asia
A workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador and Daniel Schneider, Electrolux Professional Chef Academy in Singapore.
Electrolux Professional and WORLDCHEFS are pleased to invite you to the first Chef2Chef training seminar in 2017 as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity.
The Aim of the Workshop
The workshop will focus on the different preparation and regeneration techniques linked to Cook & Chill system, a new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities, food cost, food waste and the ability to be more independent to suppliers.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on hotel and catering operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques using cook&chill and proper regeneration in different ways to enhance the food item and the menu.
The key features and benefits of Cook & Chill for Chinese Banqueting include:
Learning outcomes:
On completion of this practical session participants will have acquired the ability to:
For more information and participation please contact.
Chef Kong Kok Kiang
Email: kk.kong@kitchenkinetics.asia