Workshop in "Halal food using Innovative Culinary Technology" prepared with new technology such as combi ovens for Hotel, Catering
and Restaurant Business.
Where: Osaka Gas Hug Museum (Osaka, Japan)
Date: November 28th 2018
Time: 11:30 – 16:20
Dress code: Chefs White
NB: Limited number of participants
RSVP - AJCA contact@ajca.jp
Agenda
11:00 |
Door Opening |
all |
11:30 |
Welcome |
MC |
11:33 |
Welcome and Introduction of Art&Science seminar |
Daniel Schneider, Hiromi Takesue |
11:43 |
Welcome, |
Mr. Hamada chairman of AJCA Osaka Branch |
11:48 |
Introducing venue |
Osaka gas |
11:58 |
Presentation on Halal Food by Daniel Schneider |
Daniel Schneider |
12:28 |
Welcome and Cooking Demo |
Chef Murota |
13:13 |
Group Photo |
all |
13:18 |
Break |
all |
13:30 |
Cooking Demostration |
Daniel Schneider |
16:00 |
Certificates |
Mr. Iwasaki chairman of AJCA |
16:15 |
Wrap up |
Mr. Iwasaki chairman of AJCA Hiromi Takesue |
16:20 |
Finsish |
all |
A workshop hosted by Chef Iwasaki, Worldchefs’ Chef2Chef ambassador and Daniel Schneider, Electrolux Professional Chef Academy in Singapore.
Electrolux Professional and WORLDCHEFS are pleased to invite you to the fourth 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 the preparation of different types of Halal dishes. We will showcase different ways of using new technology such as combi ovens, pressurized braising pan and SpeeDelight to give a perfect result in this traditional cuisine. This innovative approach to produce Halal Cuisine with new technologies also improves chefs’ daily activities, food cost and food waste.
The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge of hotel and restaurant operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques using combi ovens and SpeeDelight in different ways to enhance the productivity and consistency of their dishes.
The key features and benefits of using Combi Ovens and SpeeDelight for Halal Food include:
Learning outcomes:
On completion of this practical session participants will have acquired the ability to:
ü Understanding of how Combi Ovens can reduce food cost & control the profitability in operations
ü Maximize the use of Combi Ovens and SpeeDelight in Hotel and Restaurant operations
ü Standardize & monitor the food quality & safety in bulk productions and achieving consistency throughout your operation
ü Focus on innovative equipment in Hotel and Catering operation in order to increase productivity & improve the workflow
ü How to use different accessories such as Grill Trays, Volcano Smokers and GN Baking Trays
ü How to program and set the correct cycle for certain dishes in Combi Ovens and SpeeDelight
For more information and participation please contact.
Email: contact@ajca.jp