Smoked meats such as brisket, ribs and chicken are not only delicious, but also part of African American Culture. Come join us to celebrate Black Restaurant Week LA 2024 where we will be presenting the art of smoking foods. Learn about the different types of smoking, different foods that can be cooked in a smoker, and tips on how to make your smoked foods truly feast-worthy. Our...
Smoked meats such as brisket, ribs and chicken are not only delicious, but also part of African American Culture. Come join us to celebrate Black Restaurant Week LA 2024 where we will be presenting the art of smoking foods. Learn about the different types of smoking, different foods that can be cooked in a smoker, and tips on how to make your smoked foods truly feast-worthy. Our special guest chef will answer all your smoking questions, and provide tasty samples of their smoked meats and vegetables.
To Be Presented:
History and cultural influences of the dish and the signature ingredients.
Classic cooking techniques vs newer technologies.
Alternative ingredients to be explored.
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
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...
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 foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters.
Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment.
Participants will be able to:
Describe the water and energy savings associated with heat recovery dishmachines.
Understand the benefits of using heat pump water heaters in commercial foodservice.
Understand how heat recovery dishmachines and heat pump water heaters can make each other cost-effective.
Guest Chef Yoshi Maruyama, Legacy Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications...
Guest Chef Yoshi Maruyama, Legacy Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications and beyond.
To Be Presented:
Common cornerstone ingredients in Japanese cuisine that can be applied to various recipes.
Traditional recipes using these ingredients showcased in a standard application and discussion how to expand its application.
Modernized traditional cooking techniques.
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
DAY 1: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action...
DAY 1: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.
Presenters: SoCalGas, Manufacturing Representatives, Factory Representatives, Vendors, Chefs, Engineers, Public Health and more!
To be presented:
Learn about the latest and most innovative commercial foodservice cooking equipment and supplies in the market
Explanation on why the efficiency and effectiveness of these natural gas technologies could help businesses save energy and reduce operating costs
Live demonstrations that will help your business drive down utility, labor, and food costs, and improve customer satisfaction and food safety
Reconnect with existing industry contacts and meet new contacts to help drive your business forward
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment
DAY 2: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action...
DAY 2: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.
Presenters: SoCalGas, Manufacturing Representatives, Factory Representatives, Vendors, Chefs, Engineers, Public Health and more!
To be presented:
Learn about the latest and most innovative commercial foodservice cooking equipment and supplies in the market
Explanation on why the efficiency and effectiveness of these natural gas technologies could help businesses save energy and reduce operating costs
Live demonstrations that will help your business drive down utility, labor, and food costs, and improve customer satisfaction and food safety
Reconnect with existing industry contacts and meet new contacts to help drive your business forward
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment
This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will explain when and why an operation would need to choose more...
Deep Dive into Commercial Induction Cooking (NEW DATE)
Thursday, November 7th, 2024 10:00 am - 11:30 am
This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will explain when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units.
In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques.
Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment.
Participants will be able to:
Describe the various induction technologies available for commercial kitchen operations
Explain what type of induction equipment is best suited for their menu choices and kitchen operations
Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens
By clicking this link, you will leave https://caenergywise.com and transfer directly to the website of a third party which is not part of Frontier Energy, Inc. The Terms and Conditions and Privacy Policy on that website will apply.