{"id":3386,"date":"2017-11-13T10:34:16","date_gmt":"2017-11-13T10:34:16","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/me\/?p=3386"},"modified":"2017-11-15T14:06:54","modified_gmt":"2017-11-15T14:06:54","slug":"one-ingredient-many-recipes","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/me\/one-ingredient-many-recipes\/","title":{"rendered":"One Ingredient \u2013 Many recipes"},"content":{"rendered":"

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\u201cArt & Science Come Together\u201d workshop in Johannesburg<\/h2>\n

[\/vc_column_text][vc_column_text]At the HTA School of Culinary Arts, 128 Bram Fischer Drive, Randburg- Johannesburg<\/b>[\/vc_column_text][vc_column_text]<\/p>\n

16th<\/sup>\u00a0November 2017<\/h3>\n

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Time: <\/strong>09.00 – 15.00
\nDress code:<\/strong> Chefs White
\nNB: Limited number of participants <\/strong>
\nStephen Billingham: stephen@htatrain.co.za<\/a><\/p>\n

A hands-on workshop hosted by Stephen Billingham, Worldchefs\u2019 Chef2Chef Ambassador and Henry Guadagni & Xavier Gomes of Electrolux Professional in HTA School in Johannesburg<\/strong><\/p>\n

[\/vc_column_text][vc_column_text]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 and innovative 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”3391″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”42px”][vc_column_text]<\/p>\n

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

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The aim of the workshop is to build on and extend the range of skills, techniques and knowledge helping to better manage the food waste, in particular focusing on the menu based on one ingredient, demonstrating how to use every part & waste nothing. 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 reduce the amount of food wasted.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”26px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text]<\/p>\n

The key features and benefits of the Cook & Chill system include:<\/h3>\n