INVITATION
2018 Seminar #1
"Charcuterie
and Homemade Condiments"
Seminar Date: Tuesday April 24th, 2018
Seminar Time: 8:00am - 3:00pm
Arrival will be
Monday April 23rd 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: Sunday April 1st, 2018
Electrolux will book & pay for Flight, Hotel (1 night), Transportation and
Meals while in Charlotte, North Carolina.
Online
Registration: http://professional.electroluxusa.com/worldchefs-partnership/
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
(https://www.worldchefs.org/). 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:
ü Explain and demonstrate an understanding of the processes involved
for cooking food.
ü Achieve a balance of nutritional value, texture, flavour and
colour for food items.
ü How to optimize workflow processes incorporating the latest
cooking technologies.
ü Achieve HACCP levels of food safety.
ü Reduction in food loss and, ultimately, food waste.
ü 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