Event Description

Course & Workshop Details

Course Description:

This class is an introduction to electric options for restaurant kitchens, from hole-in-the-wall diners to Michelin Star fine dining, with an emphasis on culinary traditions from around the world, including woks, tandoori ovens, barbeque, hot pots and more.

Instructor Information: Sean Armstrong

Sean Armstrong was raised on a Wisconsin farm, has been part of seven farming businesses, co-owns a working ranch, and consults nationally on all-electric buildings and equipment. Sean co-authored eight practical design guides since 2016 for all-electric design and equipment, helps manufacturers invent new electric products, and designed half of the all-electric new construction in California between 2010-2020.

Basic Class: Content is introductory in nature and requires no prerequisite knowledge or experience to grasp the concepts or participate in exercises. Basic educational activities and materials are meant to establish a foundation of knowledge and competence that will be expanded upon in practice or in higher level seminars and workshops.

Learning Outcomes:

By the conclusion of this class attendees will be able to:

• Explain the various types of electric cooking equipment, both common and obscure  
• Describe the safety risks (e.g. high temperature burns, kitchen fires, compromised indoor air quality) of gas stoves 
• Discuss the history of replacing gas kitchen equipment with electric cooking.
• Identify where additional resources may be found.

Target Audience:

• Restaurant owners and influential chefs
• Utility staff
• Policy makers

Learning Units: 

• None

Learning Level: 
Basic Class: Content is introductory in nature and requires no prerequisite knowledge or experience to grasp the concepts or participate in exercises. Basic educational activities and materials are meant to establish a foundation of knowledge and competence that will be expanded upon in practice or in higher level seminars and workshops.

Special Instructions:
This is an online Webinar class and internet access is required. Customers will receive a link to the webinar the Friday prior to the event.