9-13 November 2019 in the Fair Center of Vicenza

Raw fish without risk 2014

Raw fish without risk

Today in Italy, people consumes more and more fish, in all its variations. This product can therefore prove to be a real asset to any restaurant. Product knowledge, expertise in the preparation and presentation skills thus become key elements to differentiate their offerings.

But how do you propose all this by optimizing the available resources and thereby increasing the gains safely and with quality?


In this meeting the chef Alessandro Polver by Electrolux Chef Academy, in collaboration with Polazzo Grandi Impianti, spoke about the delicate issue of raw fish, its preparation, storage and administration raw safely and in accordance with the law, with in-depth and practical examples.


The date was Monday, November 3 from 10:30 to 12:00 in training room 1.

Admission € 5.00

Chef Polver at Cosmofood
Raw fish without risk
A moment of the course...
A glass of raw saumon
Raw tuna and wasabi
Rose of raw saumon

Links List 2014

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