Art&Science Seminar in USA: Focus on Charcuterie

Start Date : August 27, 2019

End Date : August 27, 2019

Type : Art & Science Seminars

Country : USA

Focus on Charcuterie

 

Seminar Date: Tuesday, August 27th, 2018

 

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

 

Dress Code: Chef Uniform

 

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

 

Online Registration: http://professional.electroluxusa.com/worldchefs-partnership/

 

A hands-on seminar hosted by Chef Rob Mancuso, CMC, Worldchefs Chef2Chef Ambassador for North America and Chef Corey Siegel Corporate Executive Chef for Electrolux Professional

 

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 the year 2019. 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

 

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.

 

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

email: rmancuso@bc-owl.org



Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart

WORLDCHEFS COLLABORATIVE PARTNERS ...

The Chefs World Summit
City & Guilds
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
Hosteleo.com
World Gastronomy Institute