INVITATION
2018 Seminar #2
"Sustainable Seafood Creations"
Seminar Date: Tuesday August 28th, 2018
Seminar Time: 8:00am - 3:00pm
Arrival will be Monday August 27th and departure will be after the seminar concludes.
Dress Code: Chef Uniform
Limited number of participants:12
Host Address: Electrolux Headquarter – 10200 David Taylor Drive, Charlotte, NC 28262
RSVP by:Wednesday August 1st, 2018
Electrolux will book & pay for Flight, Hotel (1 night), Transportation and Meals while in Charlotte, North Carolina.
Online Registration:
A hands-on seminar hosted by Chef Rob Mancuso, CMC,WACS’ Chef2Chef Ambassador for North America
Electrolux Professional and WORLDCHEFSare pleased to invite you to a Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance for 2018 ( workshopswill educate chefs onimplementing sustainable practices in the kitchenwhilemaintaining high standards. The chefs will serve quality food, balancing amix of Electrolux innovative solutions and the chefs’ creativity.
The Aim of the Workshop
The ocean is quickly running out of healthy resources due to human interaction. We believe that it is important to take a stand on only utilizing sustainable seafood to help preserve the resources we have and create better opportunities for the future.
This hands-on educational seminar is designed to cover the issues with the oceans, provide resources for sourcing sustainable seafood and developing many recipes to showcase these items. This class will utilize the Electrolux combi ovens, pressure braising pan, blast chiller and food prep machines. The methods covered are sure to help maximize production, increase yields and extend shelf life all while enjoying some delicious food and networking with leading industry professionals.
Learning Outcomes
Upon completion of this practical workshop, participants will have acquired the ability to:
Explain and demonstrate an understanding of the processes involved for cooking food.
Achieve a balance of nutritional value, texture, flavour and colour for food items.
How to optimize workflow processes incorporating the latest cooking technologies.
Achieve HACCP levels of food safety.
Reduction in food loss and, ultimately, food waste.
Higher profitability for the food service operation.
This is an accredited CEH course by the American Culinary Federation (ACF) for 6.0 CEHs.
For more information and participation please contact.
Robert J. Mancuso, Certified Master Chef
Bohemian Club - 624 Taylor Street, San Francisco. CA 94102
office: 415.821.8050
cell: 781.686.2802
email: