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DTSTART;TZID=America/New_York:20251103T130000
DTEND;TZID=America/New_York:20251103T140000
DTSTAMP:20260429T151843
CREATED:20251017T201814Z
LAST-MODIFIED:20251017T201814Z
UID:10001194-1762174800-1762178400@fcsita.org
SUMMARY:Baking Bread in a Rack Oven Webinar
DESCRIPTION:Provided by Revent & the Retail Bakers of America\n1 CEUs provided\n*Complimentary Registration for FCSI Members \nRunning out of space? Can’t afford a deck oven? Think you need one for real artisan bread?\nThis live demonstration will show you how one rack oven can handle your entire operation – from morning pastries to crusty sourdough loaves. No deck oven required.\nWatch sourdough\, baguettes\, and focaccia baked live in a rack oven. \nProgram: \nPart 1: Adapting Artisan Bread Techniques for Rack Ovens (20-30 minutes) Jen Heide\, Certified Bread Baker and Assistant Pastry Chef at the Everglades Club\, will share what bakers need to know about airflow\, heat transfer\, and steaming when baking artisan bread in rack ovens. \nPart 2: Artisan Bread Baking Demo (20-30 minutes) Michael Landman\, Test Baker at Revent\, will bake sourdough loaves\, baguettes\, and focaccia live in the ONE39 rack oven\, followed by Q&A. \nAttendees can earn FCSI (Foodservice Consultants Society International) continuing education credits. \nRegistration: Free for RBA members | $30 for non-members\nRegister HERE \nFCSI Members – to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org \n 
URL:https://fcsita.org/event/baking-bread-in-a-rack-oven-webinar/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Daniel Florencio":MAILTO:df@revent.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20251104T120000
DTEND;TZID=America/Chicago:20251104T163000
DTSTAMP:20260429T151843
CREATED:20241127T163846Z
LAST-MODIFIED:20241202T154041Z
UID:10000415-1762257600-1762273800@fcsita.org
SUMMARY:BLEND - Where Commercial & Residential Design Meet
DESCRIPTION:Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person\, experience-driven educational and interactive demonstration. \nThe education will dial in on various equipment integrations in Resi-Mercial™ applications\, including: Hotels\, Resorts\, Country Clubs\, Senior Living Facilities\, Welcome Centers\, Office Spaces\, Stadium or Entertainment Suites\, Travel or Executive Lounges\, Retail Spaces and many more! \nApproved for 4 CEUs \nREGISTER\nFor more information contact Meghan Daro\nmdaro@middleby.com\n610-810-6038 \nAgenda
URL:https://fcsita.org/event/blend-where-commercial-residential-design-meet-3/
LOCATION:Middleby Residential Dallas Showroom\, 2701 E State Hwy 121\, Suite 600\, Lewisville\, 75056\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251104T150000
DTEND;TZID=America/New_York:20251105T200000
DTSTAMP:20260429T151843
CREATED:20250425T182513Z
LAST-MODIFIED:20250425T182513Z
UID:10000963-1762268400-1762372800@fcsita.org
SUMMARY:Fall 2025 FWE Consultant Seminar
DESCRIPTION:Provided by FWE / Food Warming Equipment Co. Inc.\n7.5 CEUs available \nLearning Objective:  Provide knowledge of various heating\, holding and transport systems to assist in designing future client projects.  We will review construction and design methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Low Temperature Cooking\, Holding\, Serving Equipment\, Re-thermalizing Units\, Utility Transports\, Refrigeration\, as well as Portable Bars and Racks.  We will have an in-depth presentation on the benefits of electric smokers\, and how they can potentially increase revenue without the costly investment of traditional pit BBQ.  We will close the evening with a Chef hosted\, behind the scenes glimpse at Nashville’s hottest small batch bakery\, The Buttermilk Ranch\, where Executive Chef Alyssa Gangeri will discuss: What it means to be a small batch bakery\, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant. \n  \nTo register\, contact Travis Hartley at t-hartley@fweco.net or 615-945-2221.
URL:https://fcsita.org/event/fall-2025-fwe-consultant-seminar/
LOCATION:Hyatt Place Nashville Downtown\, 301 3rd Avenue South\, Nashville\, TN
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Travis Hartley":MAILTO:t-hartley@fweco.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251105T100000
DTEND;TZID=America/Los_Angeles:20251105T113000
DTSTAMP:20260429T151843
CREATED:20251017T213957Z
LAST-MODIFIED:20251017T213957Z
UID:10001195-1762336800-1762342200@fcsita.org
SUMMARY:Refrigerant Regulations for Foodservice
DESCRIPTION:Provided in conjunction with Frontier Energy\n1.5 CEUs available\n*In-person and remote \nSummary:\nThis presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. \nParticipants will be able to:\n1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.\n2. Specify equipment that uses the most current adopted low-GWP refrigerants.\n3. Use no-cost\, online\, utility resources to locate energy efficient refrigeration equipment\, calculate ROI\, and receive incentives under the CA Energy Wise Instant Rebates program. \nTo register for In-Person instruction – Refrigerant Regulations for Foodservice – IN-PERSON – PG&E Energy Education Classes \nTo register for remote instruction – https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice \n 
URL:https://fcsita.org/event/refrigerant-regulations-for-foodservice-2/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251107T080000
DTEND;TZID=America/New_York:20251107T170000
DTSTAMP:20260429T151843
CREATED:20251107T183454Z
LAST-MODIFIED:20251107T183753Z
UID:10001210-1762502400-1762534800@fcsita.org
SUMMARY:Middleby MAINS Kitchen of the Future
DESCRIPTION:Provided by Middleby\n9.25 CEUs available \nMonday\, December 8th – Day 1 \n\n1:30 PM – 2:00 PM – Attendees Arrival\, Training Room\n2:00 PM – Introductions and Housekeeping\n2:15 PM – MIK Tour\n2:45 PM – Session 1: Automation & Robotics\n3:30 PM – Session 2: Automated Cooking Solutions \n4:15 PM – Session 3: Automated Braising Solutions \n5:00 PM – Review Culinary Competition and Teams\, Café\n5:15 PM – Culinary Competition Begins\n6:30 PM – Cocktails\, Dinner and Networking\n7:30 PM – Departures from MIK to Hotel\n\n  \nTuesday\, December 9th – Day 2 \n\n8:10 AM – Departure from hotel to MIK\n8:30 AM – Welcome Reception Coffee Bar / Follett RIDE\n9:00 AM – Resi-Mercial and Breakfast\n10:00 AM – Session 4: Induction\n10:45 AM – Break\n11:00 AM – KEYNOTE / Panel \n12:00 PM – Session 5: Automated Frying Solutions\n12:20 PM – Session 6: IOT\n12:40PM – Session 7: Ventless Solutions & Hands On Lunch\n2:00 PM – Departures\n\nTo register\, click HERE
URL:https://fcsita.org/event/middleby-mains-kitchen-of-the-future/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Hannah Guy":MAILTO:hguy@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251119T133000
DTEND;TZID=America/New_York:20251119T143000
DTSTAMP:20260429T151844
CREATED:20251030T142336Z
LAST-MODIFIED:20251030T165024Z
UID:10001209-1763559000-1763562600@fcsita.org
SUMMARY:Mastering Foodservice Ovens: From Radiant to Combi
DESCRIPTION:Provided by Cres Cor\n1 CEU available \nAgenda and Objectives:\nDiscover the full spectrum of commercial-oven technology — from radiant and convection to combi-oven solutions — and how to pick the right one for your facility. Whether you run a school kitchen\, hospital food-service\, senior-living facility\, or chains we’ll walk through key features\, efficiency benefits\, cost implications\, and best practices for operation and maintenance. \nBy the end of this webinar you’ll be able to:\nUnderstand the differences between oven types and their ideal use-cases.\nEvaluate which oven suits your operational volume\, menu needs\, and physical space.\nAvoid common pitfalls and long-term maintenance issues.\nPosition your next oven purchase to maximize value and minimize downtime. \nRegister
URL:https://fcsita.org/event/mastering-foodservice-ovens-from-radiant-to-combi/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Dan Ellnor":MAILTO:dellnor@crescor.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251128T120000
DTEND;TZID=America/New_York:20251128T123000
DTSTAMP:20260429T151844
CREATED:20250127T221546Z
LAST-MODIFIED:20250421T204043Z
UID:10000749-1764331200-1764333000@fcsita.org
SUMMARY:Fryer Specifying 101
DESCRIPTION:Provided by Frymaster\n.5 CEU available \nSummary:\nTo provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. \nAvailable the last Friday of each month at 12:00 pm Eastern Time.\nTraining Login Information\nJoin the meeting now\nMeeting ID: 231 803 714 386\nPasscode: bH7J6PQ6 \nFor questions\, contact Kirk Gross\, kirk.goss@frymaster.com or 770-880-4124
URL:https://fcsita.org/event/fryer-specifying-101/2025-11-28/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kirk Gross":MAILTO:kirk.goss@frymaster.com
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