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From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies, Hybrid, November 5, Pleasanton, California
Event Description
This course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance, streamline labor, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets, blast chillers, vacuum sealing tools, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies can facilitate food safety, expand production, and create new revenue opportunities.
Objectives
Image - Restroworks
Technology deep dive
Operational impact
Energy, water and sustainability considerations
Best practices and ROI
Key take aways
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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