The secrets of “one ingredient” menu

Focus on an ingredient for a menu with low environmental impact that combines seasonality and creativity.
A new experience, high productivity and low food cost.

Designed for: restaurants, hotels and supermarkets
Equipment in use: air-o-steam Touchline combi oven, air-o-chill blast chiller, cutter mixer TRK, planetary mixers
Tutor: Chef M. Zedelmeier and S. Costantini (Electrolux Professional Chef Academy)

Electrolux Professional seminars

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The secrets of “one ingredient” menu 2016-02-01T14:04:13+02:00 Electrolux Professional