Modern Cooking Technologies for the Luxury Client
.1 CEU /1 CEPH
IDCEC Course Code :
Tuesday, October 1st, 1:00pm - 2:00pm
The Kitchen Source, 1544 Slocum Street
The purpose of this educational unit is to explain the modern cooking technologies available for the luxury client – especially convection, convection steam, and induction cooking – and how they can be used to prepare food quicker that tastes better and is more nutritious.
Sub Zero - Wolf
Bio to come