9-13 November 2019 in the Fair Center of Vicenza

Prepare today and serve tomorrow 2014

A tasty plat rigenerated

Cooking in a vacuum, temperature reduction and regeneration. How can the modern professional equipment to help you work smarter, reduce costs, optimize resources and increase your earnings increasing in quality and safety?

In this meeting the chef Alessandro Polver of Electrolux Chef Academy, in collaboration with Polazzo Grandi Impianti, proposed some recipes of national culture gastronomy illustrating how the use of technology allows advance preparation of the food, the optimization of the workflow in the kitchen, the reduction of waste and the increase in supply.

The date was Tuesday, November 4 from 10:30 to 12:30 in training room 1.

Admission € 5.00

A moment of the course...
Chef Polver teaching with slides
Vacuun fish, ready to be cooked
A tasty meat ready to be eat
Fish cooked with the vacuun technique

Links List 2014

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