Electrolux Seminar in Dubai January 2017

Start Date : January 28, 2017

End Date : January 28, 2017

Type : Art & Science Seminars

Country : United Arab Emirates

Workshop in Cook & Chill: Food Cost & How to Manage it


At the ICCA (International Centre for Culinary Arts), Accredited by the World Association of Chefs Societies, Block 8, Dubai Knowledge Village


Date: January 28th 2017

Time: 09:00 – 16:00

Dress code : Chefs White

NB: Limited number of participants

Andy Cuthbert 


A hands-on workshop hosted by Andy Cuthbert, Worldchefs’ Chef2Chef ambassador and Xavier Gomes  of Electrolux Professional in ICCA, Dubai

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 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.

The aim of the workshop is to build on and extend the range of skills, techniques and knowledge helping to better manage the food cost. 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 improve food cost.


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 secondary meat cuts in order to improve food cost
  • Master the use of Cooking Technology to lower food cost
  • Discover the formulas & solutions to better manage food cost
  • Able to explain the importance of food costing & control to the profitability of a catering operation
  • Outline the main stages of Food Production cycle at which controls need to be applied
  • Able to determine & explain some of the key business performance indicators essential for a catering operation
  • Demonstrate the knowledge of the main documentation required for control throughout the food production cycle
  • 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.

Andy Cuthbert

Mobile +971 504592315

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Q Industries

Collaborative Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Monte Vibiano
At-Sunrice DigiChef
SDG2 Advocacy Hub
Torribera Mediterranean Center
City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute