Please enable JS
    • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net-carbon kitchens. This class explains how the...
      Learn MoreRegister In-Person
      • Food Service Technology Center/FSTC field research has uncovered tremendous potential for energy and water savings in your commercial foodservice operations. The demand on water heating, delivery and use represents a significant annual cost from the kitchen and dish room. The latest research on water heater types and applications, optimized distribution systems, improvements to...
        Learn MoreRegister In-Person Remote
        • A one-day symposium for potential new restaurant business owners to network with representatives from the Health Department, Commercial Insurance, Chambers of Commerce, Small Business Administration, Restaurant Designers, Equipment Vendors and more. Stay for our Business Networking session from 1pm to 2pm to enjoy refreshments and networking.
          Learn MoreRegister In-Person Remote
          • The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.Discover...
            • Jambalaya is one of Louisiana's favorite dishes, combing the flavors of shrimp, sausage, chicken, and fresh vegetables. Join us to learn about its history and ingredients while watching our special guest chef demo the preparation of building flavor and how to make this delicious Southern dish.
              Learn MoreRegister In-Person Remote
              • Proper food safety requirements and regulations in restaurants are ever changing in an industry that must always maintain and manage HACCP compliances and anticipate operational risk assessments.With the higher demand for food safety along with limited staffing, it is more important than ever to leverage IoT (Internet of Things) and supporting technologies that are integrated into...
                Learn MoreRegister In-Person Remote
                • The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out, making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.Discover...
                  Learn MoreRegister In-Person
                  • Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks.This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.The class will share the basics of...
                    Learn MoreRegister In-Person
                    • Celebrate the vast array of what Indian cuisine, culture and flavors have to offer regionally and traditionally. Join us as our special guest chef explores the spices, herbs, vegetables and fruits that comprise the native dishes of India. Learn classic cooking techniques that can be prepared using advanced technologies.
                      Learn MoreRegister In-Person Remote
                      • Are you in the business of improving your baked goods? Are you looking to start or expand your baking business? Attend our seminar to learn about new baking technologies and equipment that can yield higher production rates and improved uniformity of product.Industry presenters will be showcasing varied equipment selections with multiple capabilities that can expand your menu...
                        Learn MoreRegister In-Person Remote
                        • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the...
                          Learn MoreRegister In-Person Remote
                          • The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke and grease that is generated by cooking. If your ventilation hood fails to perform, the grease and other particles will circulate throughout the kitchen making the kitchen less comfortable for your staff. Undesirable odors and excess heat will make their way into the dining room and affect your HVAC.
                            Learn MoreRegister In-Person Remote