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November 13th, 2024
Cancelled - Deep Dive into Commercial Induction Cooking
Wednesday 10:00 am - 12:00 pm
This two-part class will start with a broad overview of all the induction cooking and holding products available in the marketplace or development. There is a lot of activity building from manufacturers, from small countertop single hob units to full-size induction woks and ranges. Part one of the class will discuss when and why an operation would need to choose more heavy-duty,... -
November 7th, 2024
Deep Dive into Commercial Induction Cooking
Thursday 10:00 am - 11:30 am
This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will explain when and why an operation would need to choose more... -
October 23rd, 2024
11th Annual Foodservice Equipment Expo - Day 2
Wednesday 10:00 am - 3:00 pm
DAY 2: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action... -
October 22nd, 2024
11th Annual Foodservice Equipment Expo - Day 1
Tuesday 10:00 am - 3:00 pm
DAY 1: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action... -
October 1st, 2024
Hot Water Design for Heat Pump Water Heaters
Tuesday 10:00 am - 12:00 pm
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure, including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net carbon kitchens. This class explains how the... -
October 1st, 2024
Japanese Cuisine with Chef Yoshi
Tuesday 10:00 am - 1:00 pm
Guest Chef Yoshi Maruyama, Legacy Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications... -
August 26th, 2024
Culinary Spotlight: Black Restaurant Week
Monday 10:00 am - 12:00 pm
Smoked meats such as brisket, ribs and chicken are not only delicious, but also part of African American Culture. Come join us to celebrate Black Restaurant Week LA 2024 where we will be presenting the art of smoking foods. Learn about the different types of smoking, different foods that can be cooked in a smoker, and tips on how to make your smoked foods truly feast-worthy. Our... -
June 12th, 2024
Broilers and Charbroilers: Types, Tips and Techniques
Wednesday 10:00 am - 12:00 pm
Broilers and Charbroilers are an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods. Although they come in several different forms, the primary function of a broiler is to apply high, direct heat to food. This direct exposure to heat allows for a rapid cooking process, making broilers a popular choice for busy commercial kitchens... -
May 9th, 2024
Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications
Thursday 10:00 am - 11:30 am
The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New... -
May 7th, 2024
Pizza Forum
Tuesday 10:00 am - 1:00 pm
Whether you are serving a whole PIE or pizza by the SLICE, join us at our first annual Pizza Forum to experience a variety of equipment options to meet your needs and help you succeed!- Is maximizing your organization's quality, service, and revenue potential a goal?
- Would you like to gain access to exclusive insights on some of the top equipment in the...
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May 6th, 2024
Rotisseries: Types, Tips and Techniques
Monday 10:00 am - 12:00 pm
A rotisserie is a type of cooking style that can be done in a special type of oven with a rotisserie apparatus. As a method, rotisserie (also known as spit-roasting) is the act of skewering meats on a spit. The skewers rotate over the heating elements to slowly roast. Rotisserie cooking provides you with all of the benefits of using the direct grilling technique without the... -
April 18th, 2024
Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications
Thursday 10:00 am - 12:00 pm
The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New... -
April 9th, 2024
Hot Water Systems for Foodservice Kitchens
Tuesday 9:00 am - 12:00 pm
Water heating and delivery can represent a significant amount of a commercial foodservice facility's annual energy cost. The latest research on water heater types and applications, optimized distribution systems, improvement to overall operating efficiency, hot water delivery performance and end-use energy and water savings opportunities will be presented. -
March 19th, 2024
Japanese Cuisine with Chef Yoshi
Tuesday 10:00 am - 1:00 pm
Guest Chef Yoshi Maruyama, Legacy Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications... -
February 14th, 2024
Commercial Foodservice Energy and Economics Forecast 2024
Wednesday 10:00 am - 12:00 pm
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas... -
February 13th, 2024
Foodservice Energy and Economics Forecast 2024
Tuesday 9:00 am - 12:00 pm
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas... -
January 22nd, 2024
MAFSI 2024: The Evolving Energy Regulations and their Impact on the Industry
Monday 8:00 am - 9:00 am
The Manufacturer's Agents Association for the Foodservice Industry conference is being held from January 21st to January 24th in Palm Springs, CA. The FSTC's David Zabrowski is presenting The Evolving Energy Regulations and Their Impact on the Industy on Monday. -
December 5th, 2023
Efficient Ventilation for Modern Kitchen
Tuesday 9:00 am - 12:00 pm
The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke and grease that is generated by cooking. If your ventilation hood fails to perform, the grease and other particles will circulate throughout the kitchen making the kitchen less comfortable for your staff. Undesirable odors and excess heat will make their way into the dining room and affect your HVAC. -
November 28th, 2023
Induction Cooking and Holding for Commercial Kitchens
Tuesday 10:00 am - 12:00 pm
Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks.This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.The class will share the basics of... -
November 9th, 2023
Hot Water Design for Heat Pump Water Heaters
Thursday 10:00 am - 11:30 am
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the... -
November 8th, 2023
Cooking Techniques: All Things Baking
Wednesday 9:00 am - 1:00 pm
Are you in the business of improving your baked goods? Are you looking to start or expand your baking business? Attend our seminar to learn about new baking technologies and equipment that can yield higher production rates and improved uniformity of product.Industry presenters will be showcasing varied equipment selections with multiple capabilities that can expand your menu... -
January 10th, 2023
Chef Spotlight: Wok Cooking
Tuesday 9:00 am - 12:00 pm
Wok cooking can be one of the most versatile styles of cooking. This 2000 year old cooking method can stir-fry, braise, sear, deep fry, steam, poach, and even smoke. It also can bring an insatiable element to your favorite dish, the "wok hei", in Chinese translates to "breath of the wok". Join us in-person or virtually as we kick-off our 2023 Chef Spotlight series and learn from... -
May 2nd, 2022
Culinary Spotlight: Asian American Pacific Islander Cuisine
Monday 10:00 am - 11:00 am
Guest Chef Yoshi Maruyama, Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications and...