Event Description

Commercial kitchen electrification is a critical component of building decarbonization but is often thought of as a stumbling block due to its perceived expense, complexity and the affinity of the restaurant industry for gas powered cooking equipment. This webinar will explore how and why to electrify a commercial kitchen of any size. It will profile costs and options of electric commercial kitchen equipment, case studies on organizations that have made the switch and offer both the advantages along with any potential challenges in switching commercial kitchens to electric. The event will feature a manufacturer of commercial electric kitchen equipment and panelists who are leading the transformation of this sector.

Join New Building Institute and the California Energy Design Assistance (CEDA) program along with Chef Christopher Galarza of Forward Dining Solutions for this special webinar.

Guest presenter

Chef Galarza

Chef Galarza got his culinary training as an apprentice under several Certified Master Chefs and through his experience cooking for prestigious establishments such as Monterey Bay of Pittsburg and The Greenbrier Resort in West Virginia. He is now renowned for his work in kitchen electrification. He is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC, the first and only firm dedicated exclusively to creating sustainable and efficient commercial kitchens. As the country’s foremost expert in commercial electric-kitchens Chef Galarza works with clients to create kitchens that promote healthy, efficient, and equitable working conditions. He has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School.