EPP Set Date Events - TA

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, Heated and Moisture 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 newest fine dining “speak easy” style restaurant, Gannon’s, where Executive Chef Gannon Leary will discuss: What it means to open a high-end restaurant post covid, what top issues are currently faced by the food service industry and how the right equipment can make or break a new restaurant.

Jay Mark Jam Session ‘Volume 5: Burger Bar One session on December 7th, 2023 @ The Jay Mark Group Test Kitchen (175 Lively Blvd. Elk Grove Village, IL 60007) -2:00 PM – 6:00 PM Topics and Brands Featured: -Share insights on ventless action stations for Pub style food -Discuss upcoming new product development & unique equipment solutions -Nieco -Evo America -TurboChef -Perfect Fry -CTX -Imperial -MagiKitch’n   Agenda 2:00 PM – 2:30 PM -Introduction 2:30 PM – 3:00 PM -Evo EVent Demonstration 3:00 PM – 5:30 PM -Imperial IFS-250, TurboChef Fire & Eco ST, Perfect Fry, Nieco Broiler & Magikitch’n Charbroiler equipment stations set up for demonstrations 5:30PM – 6:00PM -Closing remarks   -Evo America The ability to cook anywhere Versatility of ventless equipment Industry Segments -TurboChef Foodservice Operations Design & Service Trends Equipment Needs Based on Trends Considerations when Specifying Ventless Equipment -Imperial What to look for when choosing a fryer Importance of filtration and oil savings   -Nieco Automation and the impact on labor Menu applications

RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. Where: RATIONAL USA 1701 Golf Road Suite C-120, Commercium Rolling Meadows, IL 60008 Dates in 2024: March 19-20 June 11-12 November 19-20 Click here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. https://www.rational-online.com/en_us/experience/designer-webinar-us/ RATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.

Middleby Residential Chicago Showroom 222 Merchandise Mart Plaza, Suite 100 Chicago, IL 60654 Presenter Contacts – Ryan Norman Director, Consultant Services Middleby [email protected] 563-580-0912 Hannah Guy Consultant Services Manager Middleby [email protected] 949-375-8668 Program Agenda 12:00 PM – Attendees Arrive 12:00 -12:45 PM – Lunch/Heavy Apps/Grazing & Tour of the Showroom 12:45 – 1:30 PM – Establishing your Parameters 1:30 – 2:15 PM – Love your Coffee Design A Latte 2:15-2:30 – Break 2:30-3:15 PM- Iced Coffee, Cold Brew & Nitro Notes 3:15-4:00 PM – The Espresso Martini & Unconventional Spaces 4:00-5:00 PM – Optional Cocktail Hour Total Educational Program Length: 5 hours Program Outline – Establishing your Parameters (45 mins) o Coffee origins, coffee flavor wheel, roasting techniques, how to identify quality o Local roasters tasting experience o Identifying extraction variables to reach the golden cup standard Love your Coffee Design a Latte (45 mins) o Small scaled beverage center implementation to large scaled beverage operation o What you’ll need from small to large o Operational flow and design considerations to optimize a design and reduce staffing Iced Coffee, Cold Brew & Nitro Notes (45 minutes) o Why cold beverages and cold coffee are year-round and not seasonally fluid o […]

Middleby New York Residential Showroom 150 E. 58th St. Suite 1062, New York, NY 10155 Program Agenda 12:00 PM – Attendees Arrive 12:00 -12:45 PM – Lunch/Heavy Apps/Grazing & Tour of the Showroom 12:45 – 1:30 PM – Establishing your Parameters 1:30 – 2:15 PM – Love your Coffee Design A Latte 2:15-2:30 – Break 2:30-3:15 PM- Iced Coffee, Cold Brew & Nitro Notes 3:15-4:00 PM – The Espresso Martini & Unconventional Spaces 4:00-5:00 PM – Optional Cocktail Hour Total Educational Program Length: 5 hours Program Outline – Establishing your Parameters (45 mins) o Coffee origins, coffee flavor wheel, roasting techniques, how to identify quality o Local roasters tasting experience o Identifying extraction variables to reach the golden cup standard Love your Coffee Design a Latte (45 mins) o Small scaled beverage center implementation to large scaled beverage operation o What you’ll need from small to large o Operational flow and design considerations to optimize a design and reduce staffing Iced Coffee, Cold Brew & Nitro Notes (45 minutes) o Why cold beverages and cold coffee are year-round and not seasonally fluid o The benefits and client success of implementing cold brew and nitro brews                                                       o Various beverages that can […]

Agenda: May 8th-           Reception- meet and greet- arrival. May 9th  7:30                   Arrival/ Breakfast at factory 8:30-9:30       Factory tour 9:30-9:45         Break 9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30     Break 11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15                Break 1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand 3-5                     Q&A- Product walkthrough 5:00                  Dismissed- Dinner

The consultants who attend will be able to grasp how fabrication techniques have advanced through the years, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer.

Wood Stone/ FCSI Education Program Agenda Presenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef Topic: Open flame/ solid fuel cookery and venting Agenda: May 8th- Reception- meet and greet- arrival. May 9th 8am:                 Breakfast at factory 9-10:                 Factory tour 10-10:15         Break 10:15:              Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:45:              Lunch 1:00:                Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 3:00                 Wood Stone Demo 5:00                  Dismissed- Dinner  

RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. Where: RATIONAL USA 1701 Golf Road Suite C-120, Commercium Rolling Meadows, IL 60008 Dates in 2024: March 19-20 June 11-12 November 19-20 Click here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. https://www.rational-online.com/en_us/experience/designer-webinar-us/ RATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.

Wood Stone/ FCSI Education Program Agenda Presenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef Topic: Open Fame/ solid fuel cookery and venting/ Innovations in Stone Hearth Cooking   Agenda: June 25th-           Reception- meet and greet- arrival. June 26th 7:30                   Arrival/ Breakfast at factory 8:30-9:30       Factory tour 9:30-9:45         Break 9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30     Break 11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15                Break 1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand 3-5                     Q&A- Product walkthrough 5:00                  Dismissed- Dinner

Wood Stone/ FCSI Education Program Agenda Presenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef Topic: Open Fame/ solid fuel cookery and venting/ Innovations in Stone Hearth Cooking Agenda: Aug 6th-           Reception- meet and greet- arrival. Aug 8th   7:30                   Arrival/ Breakfast at factory 8:30-9:30       Factory tour 9:30-9:45         Break 9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30     Break 11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15                Break 1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand 3-5                     Q&A- Product walkthrough 5:00                  Dismissed- Dinner

Middleby SoCal Residential Showroom 18650 Macarthur Blvd., Irvine, CA 92612 Program Agenda 12:00 PM – Attendees Arrive 12:00 -12:45 PM – Lunch/Heavy Apps/Grazing & Tour of the Showroom 12:45 – 1:30 PM – Establishing your Parameters 1:30 – 2:15 PM – Love your Coffee Design A Latte 2:15-2:30 – Break 2:30-3:15 PM- Iced Coffee, Cold Brew & Nitro Notes 3:15-4:00 PM – The Espresso Martini & Unconventional Spaces 4:00-5:00 PM – Optional Cocktail Hour Total Educational Program Length: 5 hours Program Outline – Establishing your Parameters (45 mins) o Coffee origins, coffee flavor wheel, roasting techniques, how to identify quality o Local roasters tasting experience o Identifying extraction variables to reach the golden cup standard Love your Coffee Design a Latte (45 mins) o Small scaled beverage center implementation to large scaled beverage operation o What you’ll need from small to large o Operational flow and design considerations to optimize a design and reduce staffing Iced Coffee, Cold Brew & Nitro Notes (45 minutes) o Why cold beverages and cold coffee are year-round and not seasonally fluid o The benefits and client success of implementing cold brew and nitro brews                                                       o Various beverages that can infuse nitrogen o Flavors and […]