{"id":3360,"date":"2016-04-07T15:37:43","date_gmt":"2016-04-07T15:37:43","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/sg\/workshop-cookchill-chemistry-smoking-south-africa\/"},"modified":"2017-12-06T01:11:53","modified_gmt":"2017-12-06T01:11:53","slug":"workshop-cookchill-chinese-banquet-singapore","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/sg\/workshop-cookchill-chinese-banquet-singapore\/","title":{"rendered":"Workshop in Chinese Banquet linked with Cook&Chill for Hotels and Catering Business"},"content":{"rendered":"

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\u201cArt & Science Come Together\u201d workshop in Singapore<\/h3>\n

Art & Science Seminar as part of the partnership between Electrolux & WorldChefs took place in the Center of Excellence, Singapore\u00a0on 27th April 2017\u00a0gathering Senior Chefs and industry experts\u00a0aiming at delivering different preparation and regeneration techniques linked to Cook & Chill system <\/strong>for Chinese Banqueting. The chefs in attendance got to learn more about how technology\u00a0could assist in\u00a0running and managing different types of Kitchens profitably, improving Food Cost and better managing Waste.<\/p>\n

The chefs\u00a0agreed that the change in the food industry these days is so fast that they need advanced technology in their kitchen to be able to stay on top of their game: saving time, energy, labor.<\/p>\n

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27th April 2017<\/h4>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Time:<\/strong>\u00a014:00 \u2013 17:30 pm
\nHosted by:<\/strong> Chef KK, Worldchefs\u2019 Chef2Chef ambassador and Daniel Schneider, Electrolux Chef Academy in Singapore.
\nDress code:<\/strong> Chefs White
\nNB:\u00a0<\/strong>Limited number of participants<\/p>\n

Electrolux Professional and WORLDCHEFS are pleased to invite you to the first Chef2Chef training seminar in 2017 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

The workshop will focus on the different preparation and regeneration techniques linked to Cook & Chill system<\/strong>, a new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking<\/strong> also improves chefs\u2019 daily activities, food cost, food waste and the ability to be more independent to suppliers.<\/p>\n

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge on hotel and catering operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques using cook&chill and proper regeneration in different ways to enhance the food item and the menu.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text]<\/p>\n

The key features and benefits of Cook & Chill for Chinese Banqueting include:<\/h4>\n