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    • 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
        sce
        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...
        • 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...
          • 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...
            • 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.
              • 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...
                • 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...
                  • 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...
                    • 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.
                      • 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.
                        • 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...
                          • 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...
                            • 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...
                              • Special guest Chef Debbie Lee, finalist on "The Next Food Network Star", will be presenting on the topic of kimchee, a quintessential part of Korean cuisine. Many of us only know kimchee as a pickled cabbage that is part of our Korean BBQ experience, but we will learn how this humble ingredient can be used in a variety of ways. Chef Debbie will explore different cooking techniques...
                                • The purpose of an exhaust hood in your kitchen is to capture 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.Discover...
                                  • Proper food safety requirements and regulations in restaurants are ever changing in an industry that must always maintain and manage HACCP compliances and anticipate operational risk assessments.With the higher demand for food safety along with limited staffing, it is more important than ever to leverage IoT (Internet of Things) and supporting technologies that are integrated into...
                                    • Jambalaya is one of Louisiana's favorite dishes, combing the flavors of shrimp, sausage, chicken, and fresh vegetables. Join us to learn about its history and ingredients while watching our special guest chef demo the preparation of building flavor and how to make this delicious Southern dish.
                                      • 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.Discover...
                                        • Food Service Technology Center/FSTC field research has uncovered tremendous potential for energy and water savings in your commercial foodservice operations. The demand on water heating, delivery and use represents a significant annual cost from the kitchen and dish room. The latest research on water heater types and applications, optimized distribution systems, improvements to...
                                          • A one-day symposium for potential new restaurant business owners to network with representatives from the Health Department, Commercial Insurance, Chambers of Commerce, Small Business Administration, Restaurant Designers, Equipment Vendors and more. Stay for our Business Networking session from 1pm to 2pm to enjoy refreshments and networking.
                                            • 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...
                                              • June 7th, 2023  

                                                Chef Spotlight: All Things Pizza

                                                Wednesday 9:00 am - 1:00 pm
                                                scg
                                                Whether it's a staple on your menu or a concept in the works, refining your pizza production can be profitable. Explore the newest pizza techniques, oven technologies, dough styles and sourcing toppings. Don't miss out on a fresh new look on everything pizza.
                                                • January 10th, 2023  

                                                  Chef Spotlight: Wok Cooking

                                                  Tuesday 9:00 am - 12:00 pm
                                                  scg
                                                  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...
                                                  • 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...