ON DEMAND SEMINARS / WEBINARS
It's your year of energy saving solutions. Check out the free seminars below. Please periodically check online for updates and to confirm date of event.
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April 18th, 2024
Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications
Thursday 10:00 am - 12:00 pm
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. New... -
April 9th, 2024
Hot Water Systems for Foodservice Kitchens
Tuesday 9:00 am - 12:00 pm
Water heating and delivery can represent a significant amount of a commercial foodservice facility's annual energy cost. The latest research on water heater types and applications, optimized distribution systems, improvement to overall operating efficiency, hot water delivery performance and end-use energy and water savings opportunities will be presented. -
March 19th, 2024
Japanese Cuisine with Chef Yoshi
Tuesday 10:00 am - 1:00 pm
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... -
February 14th, 2024
Commercial Foodservice Energy and Economics Forecast 2024
Wednesday 10:00 am - 12:00 pm
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas... -
February 13th, 2024
Foodservice Energy and Economics Forecast 2024
Tuesday 9:00 am - 12:00 pm
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas... -
January 22nd, 2024
MAFSI 2024: The Evolving Energy Regulations and their Impact on the Industry
Monday 8:00 am - 9:00 am
The Manufacturer's Agents Association for the Foodservice Industry conference is being held from January 21st to January 24th in Palm Springs, CA. The FSTC's David Zabrowski is presenting The Evolving Energy Regulations and Their Impact on the Industy on Monday. -
December 5th, 2023
Efficient Ventilation for Modern Kitchen
Tuesday 9:00 am - 12:00 pm
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. -
November 28th, 2023
Induction Cooking and Holding for Commercial Kitchens
Tuesday 10:00 am - 12:00 pm
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... -
November 9th, 2023
Hot Water Design for Heat Pump Water Heaters
Thursday 10:00 am - 11:30 am
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... -
November 8th, 2023
Cooking Techniques: All Things Baking
Wednesday 9:00 am - 1:00 pm
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... -
October 25th, 2023
Chef Spotlight: Korean Cuisine, Kimchee 101
Wednesday 9:00 am - 12:00 pm
Special guest Chef Debbie Lee, finalist on "The Next Food Network Star", will be presenting on the topic of kimchee, a quintessential part of Korean cuisine. Many of us only know kimchee as a pickled cabbage that is part of our Korean BBQ experience, but we will learn how this humble ingredient can be used in a variety of ways. Chef Debbie will explore different cooking techniques... -
September 26th, 2023
Designing an Optimized, Code-Compliant, Kitchen Ventilation System
Tuesday 10:00 am - 12:00 pm
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... -
September 12th, 2023
Food Safety: Technologies and Controls for a Food Safe Kitchen
Tuesday 9:00 am - 12:00 pm
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... -
September 11th, 2023
Culinary Spotlight: New Orleans Cuisine
Monday 10:00 am - 1:00 pm
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. -
August 17th, 2023
Designing an Optimized, Code-Compliant, Kitchen Ventilation System
Thursday 10:00 am - 11:00 am
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... -
August 15th, 2023
Implementing Hot Water Systems for the Kitchen of the Future
Tuesday 10:00 am - 12:00 pm
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... -
July 24th, 2023
Steps to Success: Small Business Planning
Monday 8:00 am - 2:00 pm
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. -
June 8th, 2023
Hot Water Design for Heat Pump Water Heaters
Thursday 10:00 am - 12:00 pm
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... -
June 7th, 2023
Chef Spotlight: All Things Pizza
Wednesday 9:00 am - 1:00 pm
Whether it's a staple on your menu or a concept in the works, refining your pizza production can be profitable. Explore the newest pizza techniques, oven technologies, dough styles and sourcing toppings. Don't miss out on a fresh new look on everything pizza. -
April 27th, 2023
Successful Design for the All-Electric Kitchen
Thursday 10:00 am - 12:00 pm
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech Business & Industry (B&I) kitchens, and higher education.Successful design of an all-electric kitchen goes beyond simply replacing the old-school cooklines one-for-one with electric equipment. Planning and a holistic design approach... -
April 25th, 2023
10th Annual SoCalGas Foodservice Equipment Expo (Apr 25th - Apr 26th)
Tuesday 10:00 am - 3:00 pm
DAY 1 & DAY 2: Reconnect and Rebuild with Innovation and join us at the 2-day EXPO and see the best of what West Coast equipment representatives have to offer. The EXPO will feature a wealth of information on energy efficiency best practices, cooking techniques and innovative technologies.It is one of the industry's largest showcases of commercial gas kitchen equipment,... -
April 6th, 2023
Induction Cooking and Holding for Commercial Kitchens
Thursday 10:00 am - 11:00 am
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... -
April 4th, 2023
Applying the Kitchen of the Future: Burger and Fries
Tuesday 9:00 am - 12:00 pm
Featured are griddles, fryers and charbroilers. Become a Better Burger Builder! Burgers are delicious - plain and simple. French Fries are the most classic accompaniment; together they are the quintessential American meal. Finding the right charboiler or griddle fit for your restaurant can help you achieve the flavor you have in mind for your burgers.Finding the right fryer to cook... -
January 10th, 2023
Chef Spotlight: Wok Cooking
Tuesday 9:00 am - 12:00 pm
Wok cooking can be one of the most versatile styles of cooking. This 2000 year old cooking method can stir-fry, braise, sear, deep fry, steam, poach, and even smoke. It also can bring an insatiable element to your favorite dish, the "wok hei", in Chinese translates to "breath of the wok". Join us in-person or virtually as we kick-off our 2023 Chef Spotlight series and learn from... -
October 3rd, 2022
Culinary Workshop for School Kitchens: Plant-Forward Cooking Using the Energy Efficient Kitchen of the Future
Monday 10:00 am - 11:30 am
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... -
May 2nd, 2022
Culinary Spotlight: Asian American Pacific Islander Cuisine
Monday 10:00 am - 11:00 am
Guest Chef Yoshi Maruyama, 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... -
November 17th, 2021
Induction Cooking and the All-Electric, California Schools, Kitchen of the Future (Previously Recorded)
Wednesday 10:00 am - 11:00 am
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,... -
May 27th, 2021
Induction Woks - Types, Uses, Performance and Efficiency in Mandarin - (Previously Recorded)
Thursday 10:00 am - 11:00 am
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... -
May 2nd, 2021
Induction Cooking and Holding - Energy Efficiency and Performance for Residential Kitchens
Sunday 10:00 am - 11:00 am
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... -
May 1st, 2021
Induction Cooking and Holding - Energy Efficiency and Performance for Commercial Kitchens
Saturday 10:00 am - 11:00 am
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...