Karen Brown and Crystal Whitelaw Hall from Center of Ecoliteracy join Chef Mark Duesler of Frontier Energy's Food Service Technology Center for a plant-forward culinary workshop with a focus on scratch cooking. The pre-recorded 90-minute training is designed for school nutrition staff to gain knowledge about plant-forward meals, energy-efficient kitchens, cooking techniques, and...
Culinary Workshop for School Kitchens: Plant-Forward Cooking Using the Energy Efficient Kitchen of the Future
Karen Brown and Crystal Whitelaw Hall from Center of Ecoliteracy join Chef Mark Duesler of Frontier Energy's Food Service Technology Center for a plant-forward culinary workshop with a focus on scratch cooking. The pre-recorded 90-minute training is designed for school nutrition staff to gain knowledge about plant-forward meals, energy-efficient kitchens, cooking techniques, and recipes to create fresh, flavorful dishes for students using California-grown fruits and vegetables.
Participants will be able to:
Gain knowledge and awareness on the benefits of consuming and preparing plant-forward meals
Utilize culinary techniques and tools to prepare plant-forward recipes
Use the Frontier Energy Food Service Technology Center as a food service equipment resource
Describe the performance and operational benefits of energy-efficient combination ovens and other equipment
Use the California Energy Wise program website to select energy-efficient appliances
Apply student engagement resources to promote plant-forward menu items
This is a previously recorded lecture by Mark Duesler and Richard Young.
In order to meet California's net-zero-carbon goals, school kitchens will need to transition towards all-electric cooking equipment and water heating. The good news is that the properly designed, all-electric, kitchen of the future has the potential to save labor, reduce maintenance,...
Induction Cooking and the All-Electric, California Schools, Kitchen of the Future (Previously Recorded)
This is a previously recorded lecture by Mark Duesler and Richard Young.
In order to meet California's net-zero-carbon goals, school kitchens will need to transition towards all-electric cooking equipment and water heating. The good news is that the properly designed, all-electric, kitchen of the future has the potential to save labor, reduce maintenance, increase kitchen comfort, and enable more scratch cooking, all while minimizing any increase in utility costs. This seminar will open with a presentation by the Food Service Technology Center's (www.fishnick.com) Richard Young on all-electric kitchens, including a discussion of induction cooking and holding, combination ovens, heat recovery dish machines and other high-tech equipment. Following Richard will be the Center's Consulting Chef, Mark Duesler, who will show-and-tell the equipment using a video feed from the Center's demonstration space, including a live demonstration of induction cooking. This will be an interactive session and questions will be encouraged during both sections of the seminar.
Participants will be able to:
Explain what induction is and how it works.
Describe what technologies are available for all-electric kitchens.
Discuss how induction and all-electric kitchens can help create a cooler kitchen, save labor, and enable more scratch cooking.
Receive design assistance and utility incentives for school kitchen projects.
This is a previously recorded lecture by Mark Duesler and Richard Young translated to Mandarin.
As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction...
Induction Woks - Types, Uses, Performance and Efficiency in Mandarin - (Previously Recorded)
This is a previously recorded lecture by Mark Duesler and Richard Young translated to Mandarin.
As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction cousins. In this session, we will discuss the similarities and differences of gas and induction woks and give you the information to decide what is best for your future operation. Emerging topics included in this webinar are electrification and induction.
Participants will be able to:
Specify the best wok for their operation based on energy usage and size.
Discuss the differences in controls from eastern and western-style models.
Compare the efficiency and performance of various models.
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. Over the past few years, residential induction technology has evolved significantly, and major manufacturers are now offering a variety of residential induction...
Induction Cooking and Holding - Energy Efficiency and Performance for Residential Kitchens
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. Over the past few years, residential induction technology has evolved significantly, and major manufacturers are now offering a variety of residential induction options for US consumers. The move to electrify homes is highlighting induction cooking as a major key to residential building decarbonization and understanding how this technology works is crucial for architects, developers, homeowners, and policy makers as they move towards the zero carbon kitchen.
This class covers the basics of induction cooking for residential kitchens including both the energy-related and non-energy benefits of this disruptive technology.
Participants will be able to...
Explain what induction is and how it works,
Describe what technologies are available,
Discuss how induction compares to standard electric and gas ranges,
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many...
Induction Cooking and Holding - Energy Efficiency and Performance for Commercial Kitchens
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. 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 covers the basics of induction cooking and holding for commercial foodservice applications including both the energy-related and non-energy benefits of this disruptive technology.
Participants will be able to...
Explain what induction is and how it works,
Describe what technologies are available,
Discuss how induction can help create a cooler kitchen,
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