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Free Training: Deep Dive into Commercial Induction Cooking, Online and in Person, August 20, Pleasanton, California
Event Description
This two-part class will start with a broad overview of all the induction cooking and holding products available in the marketplace or in development. There is a lot of activity from manufacturers, from small countertop single hob units to full-size induction woks and ranges. The class will discuss when and why an operation must 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, help create the future kitchen, and find out how to get utility rebates for purchasing induction equipment.
The objective of this course is that participants will be able to:
Describe the various induction technologies available for commercial kitchen operations
Understand 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
Image: Industry Kitchens
- Overview of commercial induction cooking equipment
- Choosing induction equipment for different operations
- Demonstration of commercial induction equipment
- Q&A/Survey
- Adjourn
Mark oversees the "Try Before You Buy" program at the FSTC. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants, including small family-owned operations, volume and multi-course fine dining, and chef-driven farm-to-table concepts. Given his exposure to multiple dining concepts, Mark has a deep understanding of the unique needs specific to individual operations. Sharing this knowledge with operators allows them to make more informed decisions on proper equipment selection and usage.
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