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Free Webinar: Electrifying Restaurants, November 6, 10am-12pm PT
Event 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.
Content is introductory in nature and requires no prerequisite knowledge or experience to grasp the concepts or participate in exercises.
Learning Objectives:
Target Audience:
Image: Colorado Public Radio
- Brief History of electric cooking, including Julia Child’s all-electric cooking show, and the invention of induction stove
- Safety benefits of electric cooking—avoided burns, explosions, heat and indoor air pollution
- Financial benefits of electric cooking—solar offset of bills, lowered bills compared to propane, and often lower than gas
- Case studies: Cruise boats, Alinea, The Fat Duck, and more
- Asian and Pacific Islander (woks, teppanyaki, hibachi, rice makers)
- French (sous vide, bread ovens, stock pot ranges)
- Americana (deep fat fryers, griddles, clamshell griddles)
- Mexican (tortilla makers, grills)
- Italian (pizza ovens, pasta kettles, pasta wok)
- South Asian (tandoor ovens, steamers,
- Bakeries (bagel kettles, ovens)
Sean 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.
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