Tuesday 21 february 2017

9:30 am to 3:30 pm
(Pordenone, Italy)

Focus on an ingredient for a menu with low environmental impact that combines seasonality and creativity.
A new experience, high productivity and low food cost.

Designed for: restaurants, hotels and supermarkets
Equipment in use: air-o-steam Touchline combi ovens, air-o-chill blast chiller, cutter mixer TRK, planetary mixers
Tutor: Chef M. Zedelmeier and S. Costantini (Electrolux Chef Academy)

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21 february 2017 – The secrets of “one ingredient” menu 2016-02-01T14:04:13+00:00 Electrolux Professional