Workshop in Cook&Chill and Sous-Vide cooking

Start Date : May 22, 2019

End Date : May 22, 2019

Type : Art & Science Seminars

Country : India


INVITATION


Workshop in Cook&Chill and Sous-Vide cooking



 

Date: May 22nd 2019

Time: 10:00 – 16:00

Dress code: Chefs White

Venue: Electrolux Professional, India

Electrolux India, ESSINGE HUSHALLSAKTIEBOLAG 

TF 06-09, 3rd Floor, Ninex CIty Mart

Sohna Road, Sector-49 

122018 Gurgaon, Haryana


NB: Limited number of participation

RSVP: Nishant Kumar - nishant.kumar@electrolux.com


 

A hands-on workshop hosted by Chef Manjit Singh Gill, Worldchefs Chef2Chef ambassador and Electrolux Chef Academy in India.


Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of our “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 technologies with the chefs’ creativity.


The Aim of the Workshop


The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities. As well we will focus on Sous Vide technology and the benefits of it.

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques in the art of sous vide cooking in modern day cuisine and culinary arts.


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: 

  • Explain and demonstrate an understanding of the processes involved for cooking food using the sous vide and cook&chill

  • Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients/commodities/dishes 

  • Extend their range of technical and manipulation skills 

  • Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process 

  • Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating.

  • Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients. 

For more information and participation please contact: Nishant Kumar - nishant.kumar@electrolux.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
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart

WORLDCHEFS COLLABORATIVE PARTNERS ...

Clement & Weyer Consulting
City & Guilds
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
Hosteleo.com
World Gastronomy Institute