With the increased influx of technology being offered to the modern consumer, it is hard to know what will last and what won’t.
Chef Andrew will help decipher what technological advances will benefit your clients most and how they can harness the benefits of these technologies.
Most all advanced cooking technology has migrated from the commercial food and fine dining restaurant industries, including; Convection Steam Ovens, Sous Vide Cooking, Chamber Vacuum Drawers, and Induction Cooktops. Chef Andrew will explain these technologies to you and how to best match them up with your clients.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0 NARI CEU)