Electrolux Seminar in South Africa, November 2017

Start Date : November 16, 2017

End Date : November 16, 2017

Type : Art & Science Seminars

Country : South Africa

Invitation

 

Date: November 16th, 2017
Time: 09:00 – 15:00
Dress code : Chefs White
NB: Limited number of participants Stephen Billingham : stephen@htatrain.co.za

 

A hands-on workshop hosted by Stephen Billingham, Worldchefs’ Chef2Chef Ambassador and Henry Guadagni & Xavier Gomes of Electrolux Professional in HTA School in Johannesburg

Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable and innovative 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. Lunch will be provided at the school prepared by the Young chef students. Bring your knives.

 

The Aim of the Workshop

The aim of the workshop is to build on and extend the range of skills, techniques and knowledge helping to better manage the food waste, in particular focusing on the menu based on one ingredient, demonstrating how to use every part & waste nothing. This seminar would assist in acquiring new culinary knowledge as well as operational one while discovering the solutions to managing profitably different types of kitchens using cooking technology to reduce the amount of food wasted.

 

The key features and benefits of the Cook & Chill system include:

  • An optimized work process incorporating the latest technology

  • Higher levels of food safety

  • Reduction in food loss and, ultimately, food waste

  • Higher profitability for the food service operation

 

Learning outcomes:

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

  • Learn the way to maximize the use of all parts of fruits & vegetables in order to reduce food waste

  • Master the use of all the parts of ingredient to create a menu

  • Discover the formulas & solutions to better manage food waste

  • Able to explain the importance of managing ordering & stock

  • Outline the main stages of Food Production cycle at which controls need to be

    applied

  • Explain the significance of portion control & able to identify the key points of an

    effective portion control system

 

For more information and participation please contact.

Stephen Billingham Email: stephen@htatrain.co.za 

 

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.