We’re excited to invite you to Pars & Paella, FoodSpace’s inaugural charity event, taking place on Wednesday, September 10, 2025, in Boise Idaho! We will also be celebrating FoodSpace’s 10 Year anniversary!!! This special event benefits two impactful organizations helping shape the future of our industry and community: Life’s Kitchen – Empowering young adults through culinary and life skills training FCSI Educational Foundation – Supporting the future of foodservice consulting 📅 Event Schedule: ⛳ Morning: Golf Outing at BanBury Golf Course (Eagle, ID) Registration: 8:00 AM Shotgun Start: 9:00 AM 🍽 Evening: Paella Festival & Celebration at FoodSpace HQ (Meridian, ID) Festivities begin: 6:00 PM 👉 Let Us Know How You’d Like to Participate! (View/vote in browser) You’ll be able to choose from the following options: ⛳ Golf Only (BanBury Golf Course – Registration 8 AM | Shotgun Start 9 AM) ⛳ + 🍽 Golf & Paella Dinner 🍽 Paella Dinner Only (FoodSpace HQ – 6 PM) ⭐ Sponsorship Opportunities (Ask about our sponsorship packages) ⛳ + 🍽 + ⭐ All of the Above Whether you're playing, feasting, or sponsoring — we can't wait to celebrate with you. 🎉 Look out for your formal invitation in the coming weeks! Warm […]
EPP Set Date Events - TA
Events
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Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling and generating automated reporting. Learn about these new pieces of cooking, holding, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens. Participants will be able to: Implement food safety staff training and operating procedures. Utilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance. Utilize utility programs and services to identify efficient, high-tech equipment that promotes food safety, and take advantage of utility rebates for qualified energy-efficient equipment. Speakers: Mark Duesler, Program Manager, Frontier Energy’s Food Service Tech Center To register, contact Kiana Caban, kcaban@frontierenergy.com or 925.866.2844 Provided by Manitowoc Ice 1 CEU available When to specify modular ice cube machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at 863-660-6581 or eddie.garmon@pentair.com |
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Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations, how to help operators lower kitchen temperatures, and how to come into compliance with these laws. Likewise, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years - which could impact water costs. The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. Participants will be able to: Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization Employ corrective techniques to reduce water waste in commercial kitchens and dishrooms. Speaker: […]
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Provided by Pentair/Everpure 1.0 CEU available Webinar on Water treatment in Commercial Food Service Operations using pre approved FCSI training module. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581. |
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1 event,Provided by Middleby 9.25 CEUs available September 22-23 Join us for a seminar spotlighting Middleby’s innovative solutions specifically designed for non-traditional cooking environments—from stadiums, historical buildings, food trucks, off-site catering venues, and more. Discover how advanced, ventless technologies and compact, high-performing appliances empower chefs to deliver exceptional culinary experiences in places without a traditional kitchen setup. You’ll learn best practices for selecting and adapting Middleby equipment to unique spaces, ensuring mobility, efficiency, and consistent food quality. By the end of this session, you’ll be equipped with practical tips, strategic insights, and real-world examples that demonstrate the transformative potential of Middleby’s flexible solutions wherever you choose to cook. Participants will engage in both classroom-style learning and hands-on cooking activities with the equipment. To reinforce their skills and apply their newfound knowledge in a practical setting, attendees will also take part in an exciting cooking competition. MAINS You Want to Cook Where? Training Details and Registration Page – https://solutions.middleby.com/cookwhatwhere_sep22-cst |
2 events,Provided by Middleby 10 CEUs available September 23-24, 2025 Middleby invites you to dive into the cutting-edge world of Resi-Mercial™, where the worlds of commercial and residential design seamlessly converge. This exclusive MAINS session is specifically tailored for designers, architects, consultants, and industry professionals eager to stay ahead of the curve. Resi-Mercial™ is a game-changing approach that blends the luxury and high-end aesthetics of residential equipment with the robust functionality required in commercial spaces. As more consumers and businesses demand flexibility, style, and performance in commercial projects, the Resi-Mercial™ category is rapidly becoming the sweet spot for innovation and design. In this session, you’ll gain valuable insights into how to integrate residential-grade equipment into commercial projects without compromising on either performance or aesthetic appeal. You’ll learn how to: Blend aesthetics with functionality: Discover how residential appliances, renowned for their high-end finishes and consumer appeal, can be integrated into commercial kitchens, bars, and hospitality spaces while still meeting the rigorous demands of professional use. Expand your design offerings: By embracing Resi-Mercial™ products, you’ll unlock a whole new realm of design possibilities that cater to both high-end residential and commercial clients looking for premium, versatile solutions. Drive innovation in your projects: Learn from experts how to future-proof […] |
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1 event,Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124 |
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