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
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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... -
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... -
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...