{"id":3003,"date":"2017-05-11T13:58:54","date_gmt":"2017-05-11T13:58:54","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/?p=11571"},"modified":"2017-07-10T10:41:04","modified_gmt":"2017-07-10T10:41:04","slug":"workshop-cook-chill-food-cost-waste-management","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/me\/workshop-cook-chill-food-cost-waste-management\/","title":{"rendered":"Workshop in Cook & Chill: Food Cost & Waste Management"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

“Art & Science Come Together” workshop in\u00a0Johannesburg<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]”Food Cost and Waste Management Seminar took place end of May in Johannesburg in HTA School of Culinary Art supported by President of South African Chefs Association Stephen Billingham. \u00a0This time Electrolux and Worldchefs raise such a relevant to today’s business dynamics subject as Food Cost, generating a lot of interest \u00a0in South African Chef’s Community, discussing how technology could assist running and managing different types of Kitchens profitably, improving Food Cost and better managing Waste.<\/p>\n

Chefs got to learn more about implementing \u00a0sustainable practices in the kitchen while maintaining high standards and have experienced during the course of the event \u00a0how innovative approach also could improve their daily activities”[\/vc_column_text][carousel_anything items_tablet=”3″ items_mobile=”2″ thumbnails=”arrows” arrows_size=”40px”][vc_row_inner][vc_column_inner][elx_image_block background_image=”2990″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2991″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2992″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2993″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2994″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2995″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2996″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2997″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2998″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”2999″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”3000″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][elx_image_block background_image=”3001″ minimum_height=”350px”][\/vc_column_inner][\/vc_row_inner][\/carousel_anything][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

May 25th<\/span>\u00a02017<\/h3>\n

[\/vc_column_text][vc_column_text]Time:<\/strong> 09:00 \u2013 15:00
\nDress code:<\/strong> Chefs White
\nHosted by:\u00a0<\/strong>Stephen Billingham, Worldchefs\u2019 Chef2Chef Ambassador and Xavier Gomes\u00a0 of Electrolux Professional in HTA School in Johannesburg<\/p>\n

Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar<\/strong> as a part of their \u201cArt & Science Come Together\u201d alliance. These workshops will educate chefs on implementing sustainable and innovative practices in the kitchen while maintaining high standards<\/strong>. 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”3002″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”52px”][elx_heading font_container=”h3″ font_size=”h3″ text_color=”inherit”]The Aim of the Workshop[\/elx_heading][vc_empty_space height=”20px”][vc_column_text]The workshop will focus on the Cook & Chill system<\/strong>, 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 helping to better manage the food cost. This seminar would assist in acquiring new culinary knowledge<\/strong> as well as operational one while discovering the solutions to managing profitably different types of kitchens using cooking technology to improve food cost.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]The key features and benefits of the Cook & Chill system include:\u00a0 <\/strong><\/p>\n