{"id":4385,"date":"2015-12-01T16:31:42","date_gmt":"2015-12-01T16:31:42","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/?p=7470"},"modified":"2015-12-01T16:31:42","modified_gmt":"2015-12-01T16:31:42","slug":"workshop-cookchill-sous-vide-cooking-south-africa","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/en-my\/workshop-cookchill-sous-vide-cooking-south-africa\/","title":{"rendered":"Workshop in Cook&Chill and sous-vide cooking South Africa"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]15th<\/sup> December 2015<\/p>\n

Time:<\/strong> 9:00 am \u2013 15:00 pm
\nTrainers:<\/strong> Stephen Billingham (Worldchefs Chef2Chef Ambassador And HTA School of Culinary Art), Chef Silvano Costantini (Electrolux Chef Academy)
\nDress code:<\/strong> Chef Whites<\/p>\n

A hands-on workshop hosted by Stephen Billingham,
\nWorldchefs\u2019 Chef2Chef ambassador and
\nElectrolux Chef Academy in South Africa<\/h3>\n

Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of their \u201cArt & Science Come Together\u201d 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\u2019 creativity. Lunch will be provided at the school prepared by the Young chef students. Bring your knives.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][elx_video_block background_image=”4381″ video_link=”https:\/\/www.youtube.com\/watch?v=VOyT1Z06duI” minimum_height=”400px”][\/vc_column][vc_column width=”1\/2″][elx_image_block background_image=”4382″ minimum_height=”400px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_empty_space][vc_single_image image=”4384″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n

The Aim of the Workshop<\/h3>\n

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\u2019 daily activities.
\nThe 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.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Learning outcomes<\/h3>\n

On completion of this practical session participants will have acquired the ability to:<\/p>\n

    \n
  • Explain and demonstrate an understanding of the processes involved for cooking food using the sous vide method<\/li>\n
  • Apply moist, dry and oil methods of cooking appropriately to a variety of ingredients\/commodities\/dishes<\/li>\n
  • Extend their range of technical and manipulation skills<\/li>\n
  • Understand the role of stocks, Sauces and emulsions (stabilisation and breakdown) as part of sous vide preparation and cooking process<\/li>\n
  • Achieve a balance of nutritional value, texture, flavour and colour for food items that are prepared with an emphasis on healthy eating<\/li>\n
  • Prepare, cook and present a variety of dishes using a nose to tail approach in the selection of suitable ingredients<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space][elx_image_block background_image=”4383″ minimum_height=”400px”][\/vc_column][\/vc_row][vc_row][vc_column][elx_social_share position=”right”][elx_heading font_container=”h3″ text_color=”inherit”]You may also like:[\/elx_heading][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][elx_maylike_box id_box=”3080″][\/vc_column][vc_column width=”1\/3″][elx_maylike_box id_box=”3456″][\/vc_column][vc_column width=”1\/3″][elx_maylike_box id_box=”3418″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

    [vc_row][vc_column][vc_column_text]15th December 2015 Time: 9:00 am \u2013 15:00 pm Trainers: Stephen Billingham (Worldchefs Chef2Chef Ambassador And HTA School of Culinary Art), Chef Silvano Costantini (Electrolux Chef Academy) Dress code: Chef Whites A hands-on workshop hosted by Stephen Billingham, Worldchefs\u2019 Chef2Chef ambassador and Electrolux Chef Academy in South Africa Electrolux Professional and WORLDCHEFS are pleased to […]<\/p>\n","protected":false},"author":1,"featured_media":4368,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[],"class_list":["post-4385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events"],"acf":[],"yoast_head":"\nWorkshop in Cook&Chill and sous-vide cooking South Africa - Electrolux Professional Malaysia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.electroluxprofessional.com\/en-my\/workshop-cookchill-sous-vide-cooking-south-africa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Workshop in Cook&Chill and sous-vide cooking South Africa - 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