Art & Science Seminar in USA

Start Date : October 9, 2018

End Date : October 9, 2018

Type : Art & Science Seminars

Country : USA


2018 Seminar #3

"Maximizing Profits with Underutilized Cuts of Meat"

Seminar Date: Tuesday October 9th, 2018

Seminar Time: 8:00am - 3:00pm

Arrival will be Monday October 8th 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 September 12th, 2018

Electrolux will book & pay for Flight, Hotel (1 night), Transportation and Meals while in Charlotte, North Carolina.

Online Registration:

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

Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance for 2018 ( 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 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, 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.

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


For more information and participation 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

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Q Industries

Collaborative Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Monte Vibiano
At-Sunrice DigiChef
SDG2 Advocacy Hub
Torribera Mediterranean Center
City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute