CEUs

1.0 LU

Cost (inc. lunch)

$5 – due to limited space, AIA Members only

Location

Tisdel showroom at the Kenwood Collection

Program Overview

Join us for Modern Cooking Technologies and gourmet food!

Celebrate the holidays and the end of the 2021 CRAN calendar with a learning unit and gourmet food graciously provided by Tisdel Distributing and presented by Executive Chef Brandie Lamb.

The purpose of this educational unit is to explain the modern cooking technologies available in the industry – especially convection, convection steam, and induction cooking – and how they can be used to prepare food quicker that tastes better and is more nutritious.

Learning Objectives

• Discuss convection cooking: how food heats quicker, more evenly, with more taste, and less drying for the client's best cooking experience.

• Describe convection steam cooking: steam provides a simple and effective way of preparing a wide array of foods that are more nutritious and some say more delicious than food cooked with other methods.

• Discuss induction cooking: induction cooking as an energy efficient technology, using 90 percent of its energy for cooking. Review the best cookware for induction cooktops.

• Identify cutting-edge/modern features in specialty cooking appliances. The design professional’s role is to help create a kitchen that will serve the clients best. Modern cooking technologies can produce meals that are easier to prepare, more delicious, and more nutritious than those cooked with standard methods.

Presented By

Tisdel Distributing with Executive Chef Brandie Lamb