PREVIOUS 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.
See the 2022 CEW Seminar eBook Here
-
March 15th, 2023
Cooking Techniques: Crafted Pasta Making
Wednesday 9:00 am - 12:00 pm
Pasta is the generic Italian name for many noodle-like pastes or doughs that are made in a wide variety of shapes and sizes. Fresh egg pasta is the most common fresh pasta, homemade or store-bought. Dried pasta is an alternate found in most grocery stores and simpler to prepare. Our guest chef will demonstrate the preparation and cooking of a variety of fresh pastas along with the... -
February 23rd, 2023
Successful Design for the All Electric Kitchen
Thursday 10:00 am - 11:30 am
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech 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 wholistic design approach is essential to making sure... -
February 22nd, 2023
Preventative Maintenance for Foodservice Operations (English)
Wednesday 8:30 am - 11:30 am
Commercial foodservice equipment is an investment that requires consistent care and maintenance that leads to substantial savings in future labor, time, and repair costs. A SoCalGas commercial service technician will conduct training on advanced food service equipment maintenance procedures, how to assess equipment needs, and recommended manufacturer cleaning procedures and supplies... -
February 22nd, 2023
Mantenimiento Preventivo para Operaciones de Servicio de Alimentos (en Español)
Wednesday 12:30 pm - 3:30 pm
El equipo de servicio de alimentos comercial es una inversión y como cualquier inversión, debe cuidarse adecuadamente. El mantenimiento de su equipo también puede generar ahorros sustanciales en mano de obra, tiempo y costos de reparación en el futuro. Un técnico de servicio comercial de SoCalGas impartirá capacitación sobre... -
February 16th, 2023
2023 Industry Outlook
Thursday 10:00 am - 12:00 pm
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.In 2023, operators will need to remain fast, flexible, and cost-conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever-present challenge... -
February 15th, 2023
2023 Industry Outlook
Wednesday 10:00 am - 11:45 am
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.In 2023, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever present challenge... -
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... -
December 8th, 2022
Commercial Water Heating Best Practices
Thursday 10:00 am - 12:00 pm
The foodservice hot water system is comprised of many components, including heaters, piping, the piping layout and other equipment. Water heating, delivery and use represent significant monthly operating cost. Join SoCalGas as we present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot... -
November 17th, 2022
Full Scale Induction for Commercial Kitchens
Thursday 10:00 am - 1:00 pm
This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. We'll present the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings. -
November 10th, 2022
Advanced Ventilation: 100% Outdoor Air Handlers for HVAC/CKV Systems
Thursday 10:00 am - 12:00 pm
Commercial facilities are rethinking HVAC design post covid. Using a 100% Outdoor Air Handler is one technique that could help move more outdoor air into dining and kitchen spaces while also providing better air control and energy savings, if properly implemented. This seminar will introduce the basics of 100% Outdoor Air Handlers and share strategies for proper system installation... -
November 3rd, 2022
Combination Ovens for Ghost and Bar Kitchens
Thursday 10:00 am - 11:00 am
The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use... -
October 20th, 2022
Ventless Cooking and HVAC Implications
Thursday 10:00 am - 11:00 am
Ventless equipment allows operators to consider non-traditional locations for a restaurant or foodservice facility, such as historical or high-rise buildings, mall kiosks, and food trucks. Restaurants may consider ventless equipment because they have run out of space under their hood. Or, a coffee house, sandwich shop, or convenience store may want to expand their menu to... -
October 19th, 2022
Culinary Spotlight: Latin American Cuisine
Wednesday 12:00 pm - 2:00 pm
Guest Chef Claire Risoli, from the Latin Restaurant Association (LRA) will lead us through a culinary adventure exploring three very unique cuisines of Mexico, Colombia, and Peru. This seminar will focus on not only the similarities but also celebrate the unique differences between these cuisines by showcasing their ingredients, cultures and traditions. Chef Risoli will also be... -
October 19th, 2022
Enfoque Culinario: Cocina Hispana (En Español)
Wednesday 2:30 pm - 4:30 pm
Invitada Claire Risoli, de la Asociación de Restaurantes Latinos (LRA) nos guiará a través de una aventura culinaria explorando tres cocinas únicas de México, Colombia y Perú. Este seminario se centrará no solo en las similitudes sino también en las diferencias únicas entre estas cocinas al mostrar sus ingredientes,... -
October 13th, 2022
Using Energy Efficiency to Decarbonize Commercial Kitchens
Thursday 10:00 am - 11:00 am
It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to... -
September 22nd, 2022
Fast, Small, Flexible Kitchens of the Future: Ventless and Countertops
Thursday 10:00 am - 11:00 am
The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively. This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment. -
September 15th, 2022
Hot Water Design for Heat Pump Water Heaters
Thursday 10:00 am - 11:00 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... -
September 8th, 2022
Best Practices in Food Safety Operations
Thursday 10:00 am - 12:00 pm
How do you know if your staff is preparing safe food? Do you worry if your business will pass it's health inspection? Are your kitchen and support staff up-to-date on training and implementation? Join SoCalGas and our food safety experts as we present how to prepare for a restaurant health inspection. -
August 18th, 2022
Combination Ovens for Commissary Kitchens
Thursday 10:00 am - 11:00 am
Large capacity and roll-in combination ovens are perfect for the demanding food production requirements of institutional and commissary kitchens however, most of the time, these ovens are not used to their full potential because the staff do not understand how to properly utilize all the available technology built into the ovens. This class will share the full-sized and roll-in... -
August 15th, 2022
Culinary Spotlight: African American Cuisine
Monday 5:00 pm - 7:00 pm
African American Cuisine, also referred to as Soul Food, is an immigrant cuisine that fuses together the culinary traditions of West Africa, Western Europe, and the Americas. Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using... -
July 12th, 2022
Advanced Water Heating for Foodservice Facilities
Tuesday 10:00 am - 12:00 pm
Field research from Frontier Energy's Food Service Technology Center (FSTC) 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... -
June 21st, 2022
Foodservice 2022 Energy Efficiency Programs and Services
Tuesday 10:00 am - 12:00 pm
Find out about SoCalGas' 2022 Foodservice Programs and Services. Learn about the no-cost assistance SoCalGas and its partners offer which can benefit your foodservice operation and help you save energy and money. Join us as our speakers talk about rebates, energy surveys, financing programs, our foodservice equipment center, and more! NOTE: This Seminar will be presented... -
June 7th, 2022
Commercial Kitchen Ventilation: Duct and Fan Maintenance for Safe and Efficient Operation
Tuesday 10:00 am - 12:00 pm
Grease deposition in commercial kitchen ventilation ducting is a major cause of kitchen fires. And, clogged filters, dirty duct work, and grease coated exhaust fans can increase the energy-use and cost-to-operate of your kitchen ventilation system. This seminar will cover the basics of kitchen duct and fan maintenance and share why regular maintenance is one of the most important... -
May 18th, 2022
Hot Water Design for Heat Pump Water Heaters
Wednesday 10:00 am - 11:00 am
The California Energy Commission is currently pursuing many programs 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... -
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... -
April 28th, 2022
Using Energy Efficiency to Decarbonize Commercial Kitchens
Thursday 10:00 am - 11:00 am
It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to create... -
April 26th, 2022
Water Conservation in the Commercial Kitchen
Tuesday 10:00 am - 11:00 am
Commercial and institutional buildings use a large portion of municipally supplied water in California. Water used in hospitality and food service establishments account for approximately 15 percent of the total water use in commercial and institutional facilities. The largest uses of water in restaurants are associated with equipment and processes that take place in the kitchen.... -
April 14th, 2022
Fast, Small, Flexible Kitchens of the Future: Ventless and Countertops
Thursday 10:00 am - 11:00 am
The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively.This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment. -
March 17th, 2022
Full Scale Induction for Commercial Kitchens: Cooktops and Woks
Thursday 10:00 am - 11:00 am
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 induction and demonstrate how induction technologies save money and increase performance in production kitchen settings. -
March 10th, 2022
Combination Ovens for Ghost and Bar Kitchens
Thursday 10:00 am - 11:00 am
The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use... -
March 9th, 2022
Preventative Maintenance for Foodservice Facilities
Wednesday 10:00 am - 11:30 am
Commercial foodservice equipment is an investment which can improve operations as well as help increase your ROI, and like any investment it must be properly maintained.Will Morris, a SoCalGas Program Advisor, will conduct training on: advanced foodservice equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies. A digital... -
February 24th, 2022
Culinary Spotlight: Cooking Techniques with Plant-Based Foods
Thursday 10:00 am - 11:00 am
Plant-based cooking is about honoring these flavorful, colorful and nutritious ingredients that often shine for themselves with minimal work required. Our Guest Chef will present a variety plant-based foods and prepare a selection of dishes using energy efficient gas technologies and cooking methods that bring out their appealing flavors and tastes. -
February 8th, 2022
2022 Foodservice Industry Outlook
Tuesday 10:00 am - 11:30 am
Will 2022 be the year that brings us continued success? Our industry has experienced unanticipated change since early 2020 that has resulted in significant labor, food and supply shortages, food safety changes, new regulations, new operational methods and more. Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the... -
April 1st, 2021
Preventative Maintenance - Sanitation and Ventilation - Module 4
Thursday 10:00 am - 11:30 am
Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment... -
March 30th, 2021
Preventative Maintenance - Cleaning and Maintenance Part 2 - Module 3
Tuesday 10:00 am - 11:30 am
Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment... -
March 23rd, 2021
Preventative Maintenance - Cleaning and Maintenance Part 1 - Module 2
Tuesday 10:00 am - 11:30 am
Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment... -
March 16th, 2021
Preventative Maintenance - An Introduction to the Blue Flame - Module 1
Tuesday 10:00 am - 11:30 am
Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess...