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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.

Brianne Bowers
Sub Zero - Wolf

Bio to come