The secrets of “one ingredient” menu
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 oven, air-o-chill blast chiller, cutter mixer TRK, planetary mixers
Tutor: Chef M. Zedelmeier and S. Costantini (Electrolux Professional Chef Academy)