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Imagine… A team of chefs all for you and plenty of secrets to discover

Imagine…
A team of chefs all for you
and plenty of secrets to discover


Comparing experiences

Meetings, training and excellence for catering and hospitality professionals

Electrolux Professional seminars are unique moments of comparison between catering and hospitality professionals and the Electrolux Chef Academy. These meetings are inspired by the training courses and the excellence of great cooking schools.

The Electrolux Chef Academy is the core of Electrolux Professional and is made up of a team of chefs that combine international experience and knowledge of the most advanced technology.

Active all over the world, the Electrolux Chef Academy provides training initiatives and information on innovation for professionals just like yourself.

For additional information contact kai-yin.yip@electrolux.it

 

Electrolux Professional Seminars

   
         
Tuesday 23 September 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


The secrets of banqueting
From the partnership of Electrolux Professional with Jolanda de Colò, a seminar has been created for customers in the banqueting sector, to improve organization and maximize profits.
  Tuesday 7 October 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Technology embraces “sweet catering”
The value of desserts: development and technological applications with modern work philosophies.
  Wednesday 8 October 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Fish: safety, tradition and technology
Crudités, sushi and sashimi, tartares and carpaccios: how to integrate technology with tradition from Cook & Chill to vacuum sealing.
         
   
         
Wednesday 22 October 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Sweet and savoury Sunday: brunch
Brunch is full of many flavours and surprising and appetizing combinations: tradition and innovation, sweet and savoury, and hot and cold.
  Tuesday 11 November 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Happy hour,
happy business

The world of finger food, recipes and the art of presentation; how to expand the supply of your aperitif buffets with new and enticing recipes.
  Wednesday 12 November 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Surprises
in the pastry

Newly interpreted classic fillings enclosed in thin egg pastry with the innovative techniques of pasteurization, blast chilling and regeneration for an always fresh and original product.
         
       
         
Wednesday 19 November 2014
From 9:30 am to 3:30 pm
(Pordenone, Italy)


Great leavened cakes for celebrations
Preparation techniques for top quality Panettone and Pandoro cakes; bread and pizza between supply increase and time and cost decrease.