[vc_row][vc_column][elx_simple_block background_color=”inherit”][vc_column_text]<\/p>\n
[\/vc_column_text][\/elx_simple_block][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_single_image image=”2183″ img_size=”medium”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Chef Adito Sasonggo- Executive Chef at Sharaf Hospitality<\/strong>:<\/p>\n “Panini Grill is a brilliant piece of equipment which could help me have consistency of the cooked food at all times,prepared in front of the guests & also allowing to serve much more people making operations efficient & cost effective.”[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_single_image image=”2184″ img_size=”medium”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Chef Rahul Abrol – Chef De Cuisine at Sofitel Downtown:<\/strong><\/p>\n “It was a great experience of sharing & a good lesson of how we could use different ingredients for example secondary meat cuts & achieve incredible results using Electrolux combi Ovens & Cooking Sous Vide without compromising on quality of the dishes.<\/em>“[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_single_image image=”2185″ img_size=”medium”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Chef Daniel Hiltbrunner- Chef Instructor at ICCA<\/strong>:<\/p>\n “Food cost is always important in our business especially nowadays. We got to see & try some fantastic equipment like pressure braising pan, panini grill by using which we were shown how we could save not only time and energy but also money<\/em>“.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][elx_video_block background_image=”2182″ video_link=”https:\/\/www.youtube.com\/watch?v=quKQ3g1-0eE” minimum_height=”260px”][vc_column_text]Art&Science – Dubai 23 April[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][elx_heading text_color=”inherit”]Workshop in Cook & Chill: Food Cost & How to Manage it[\/elx_heading][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n Time:<\/strong> 09:00 \u2013 16:00 pm 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\/3″][vc_single_image image=”2186″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\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. 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.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text]<\/p>\n On completion of this practical session participants will have acquired the ability to:<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][elx_social_share position=”right”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column][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=”274″][\/vc_column][vc_column width=”1\/3″][elx_maylike_box id_box=”330″][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][elx_simple_block background_color=”inherit”][vc_column_text] \u201cArt & Science Come Together\u201d workshop in Dubai [\/vc_column_text][\/elx_simple_block][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_single_image image=”2183″ img_size=”medium”][\/vc_column][vc_column width=”3\/4″][vc_column_text]Chef Adito Sasonggo- Executive Chef at Sharaf Hospitality: “Panini Grill is a brilliant piece of equipment which could help me have consistency of the cooked food at all times,prepared in front of the guests & also allowing to serve much more […]<\/p>\n","protected":false},"author":1,"featured_media":3005,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72,62],"tags":[],"class_list":["post-2901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artscience","category-events"],"acf":[],"yoast_head":"\n23rd<\/sup>\u00a0April\u00a02016<\/h3>\n
\nHosted by:<\/strong> Chef Andy Cuthbert & ICCA School for Culinary Arts, Chef Silvano Costantini (Electrolux Chef Academy)
\nDress code:<\/strong> Chef Whites<\/p>\nThe Aim of the Workshop<\/h3>\n
Learning outcomes<\/h3>\n
\n