Art & Science Seminar in Singapore

Start Date : December 10, 2018

End Date : December 10, 2018

Type : Art & Science Seminars

Country : Singapore

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: December 10th 2018

Time: 14:00 – 17:30

Dress code: Chefs White

NB: Limited number of participants 

RSVP - Kong Kok Kiang (Chef KK): kokkiang.kong@gmail.com


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 2018 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 baking Traditional Christmas Sweets and Cookies prepared traditionally all over the world. Sweets prepared with the latest technology. Different preparation techniques linked to Cook & Chill system, a 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. This session aims to give back and donate all baked goods to elderly homes in Singapore. 


The key features and benefits of Christmas Sweets Baking Session:  

To understand Christmas Treats and Sweets from around the world

To better understand how to create Christmas Sweets

To get a deeper understanding in the latest technology

Showcase of Combination Oven to bake the Cookies

Higher levels of food safety

Higher level of hygiene

An optimized work process incorporating the latest technology

Reduction in food loss and, ultimately, food waste 


Learning outcomes:

On completion of this practical session participants will have acquired the ability to: 


Understanding different specific Christmas Treats and Sweets 

Will be able to create cookies and treats according to specific seasonal events

Maximize the use of Cook&Chill system in their operations

Standardize & monitor the food quality & safety in bulk productions and achieving consistency throughout your operation for each individual diet

How to use different accessories such as the “Baking Trays” , “Non Stick GN Trays” to enhance the menu



For more information and participation please contact.

Chef Kong Kok Kiang

Email: kokkiang.kong@gmail.com


Premium Partners

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

Global Partners

AMT The World Best Pan
Dick Knives
Chef Works
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Anchor Food Professionals
Peppadew
VANILLE-VANILLE

WORLDCHEFS COLLABORATIVE PARTNERS ...

City & Guilds
EAT
Luftfahrt ohne Grenzen
Chaîne des Rôtisseurs
PYA
Zero Hunger
Chef's Roll
Taste of Peace (Jerusalem)
Hosteleo.com
Gastromotiva
World Gastronomy Institute
Ameritech Global Solutions Inc.